Shota Nakajima Talks Top Chef, Taku, and Japanese Food

In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style.

What you’ll learn from Chef Shota Nakajima

• Shota Nakajima‘s lifelong love for cooking (3:51)
• His first job working at a sushi counter (4:40)
• What excites Shota Nakajima about the hospitality industry (5:27)
• Learning to cook and present in front of the camera (7:19)
• The blessings and challenges of being on TV (9:08)
• How Top Chef changed Shota Nakajima as a chef and a leader (10:30)
• Drinking culture in the culinary world (11:15)
• The impact of cynicism in daily life (12:06)
• Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40)
• His training under Michelin-starred Chef Sakamoto in Japan (17:00)
• Key lessons Shota Nakajima learned from Chef Sakamoto (18:20)
• Misconceptions about Japanese food culture (19:28)
• The culinary style and influences shaping Shota Nakajima (20:13)
• How important ratios are in Japanese cooking (20:33)
• A 1-1-1 ratio found on Taku’s menu (23:01)
• The role of ratios in Shota Nakajima’s kitchen (24:29)
• Subtraction in Japanese fine dining (26:18)
• How the concept of Taku evolved over time (27:33)
• Why karaage fried chicken is a favorite of Shota Nakajima (28:41)
• Different styles of karaage found in Japan (31:01)
• Shota Nakajima’s belief that there are two types of chefs (32:00)
• Underutilized Japanese ingredients that excite Shota Nakajima (33:23)
• His views on the cocktail scene and bar culture (37:50)
• Exciting future projects from Shota Nakajima (39:49)
• Top dining spots in Seattle according to Shota Nakajima (41:05)
• A must-eat dish made by his mom (44:20)
• Shota Nakajima’s guilty pleasure snacks (45:41)
• The best piece of advice Shota Nakajima believes in (47:27)
• The worst advice he’s heard in the industry (48:14)
• Shota Nakajima’s unique approach to hospitality (48:44)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with Japanese influences

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. 

Conversation with chef Masako Morishita

Interview with Chef Chris Kajioka from Honolulu