At age 18, Chef Shota moved from his hometown of Seattle to Osaka, Japan to attend Tsuji Culinary Arts School. Following graduation, he apprenticed under Michelin Star Chef Yasuhiko Sakamoto. He is now at the helm of Adana, offering three-course tasting menus of Japanese comfort food and a la carte Japanese street food. Shota’s culinary talent continues to bring him critical recognition. This year, he competed on the Food Network’s Iron Chef Gauntlet and was named as a national semifinalist on Eater.com’s Young Guns.