My life is a movement. My work is a challenge. But what really helps me to control my body-shape is the right kind of food I eat everyday! Don’t miss our new creation with Chef @chef__shota very SOON at Park Kitchen Restaurant, Hilton Kyiv #homeawayfromhome#myhiltonkyiv#chefelina#chefshota
•Eggplant• The eggplant is partially peeled and fried then sautéed with our house cured pork belly. We deglaze the pan with chicken uo and mapo which creates the delicious sauce that coats the eggplant and pork belly. The dish is finished off with sesame seeds and sasagaki for color #ooohmami
•Parsnip Chawanmushi• We start by foil roasting the mushrooms with butter, thyme, lemon zest, and soy. The bottom is a delicate savory egg custard (chawanmushi) that is bound with dashi, however we kicked it up a notch by adding a delicious parsnip purée. On top we add the mushrooms, parsnip chips, and butter roasted parsnips for sweetness and richness #ooohmami
We still have some seats available for all you whiskey drinkers! Check us out this Sunday for our At Cost Bottle Night featuring Macallan. We have a tasting seminar from 4-5 pm (RSVP only) and will be pouring some delicious whiskeys all night. Contact Tori (email@example.com) if you’d like to reserve a seat for the tasting • Cheers! #acbn#adanaseattle
This month we feature a delicious beef dish that is braised overnight in sake, sugar, dashi, lotus root, carrot, onion, bay leaf and tomato. This braise is cooked for 12 hours, we gently skim and clean the broth and season with soy. This is all finished with butter and ladled into a bowl over tomato miso puree 👅
Our gazpacho is made with a blend of watermelon, tomato, bell pepper, cucumber, red onion, almond, & olive oil. We pour, table-side, over a beautiful piece of compressed watermelon that’s been lightly charred and garnish with cucumber, happo, black sesame seeds, and mizuna 🍉
Our carrot dish includes three variations of baby carrots, slow cooked in suiji, puréed with leeks, dashi, butter, & miso, and fried for some nice texture and placed on top. AND you’ll find some deliciously cured pork belly that’s slow roasted for a nice fatty component at the bottom.
This Sunday we will be featuring Glenfarclas for our At Cost Bottle Night. There will be a spirit seminar and snacks from 4pm - 5pm, RSVP only. If you can’t make the spirit seminar, stop by for happy hour from 5pm - 7pm. • • You can follow the event on Facebook & RSVP at firstname.lastname@example.org #acbn
#acbn @ Adana! Tonight we are featuring the Glenmorangie Quinta Ruban. This delicious, intense whisky matures for 10 years in American white oak before being transferred into selected ruby port pipes from “the Quintas” or wine estates of Portugal. • $6 a pour from 5-midnight! #ooohmami
September 2018 Menu Drop 👅 • Course 1s: tomatoes topped with a creamy pesto & toasted grains , shishito & corn fritters, and watermelon & tomato gazpacho • Course 2s: carrots & pork belly, octopus, and green beans• Course 3s: soy marinated & fried chicken on a bed of swiss chard & potato, braised beef with hardy vegetables, and black cod in a delicate umami bomb broth
Mushroom nanban, peas, hijiki, red watercress, almonds, chili thread, and sesame. When @chefshota and the @adanaseattle prepare dinner you know it’s going to be good. 📷 by @daniellemotif from a gathering we hosted with the @seattledesigncenter back in April. #plantbased
The traditional omakase sushi dinner experience at Tsukushinbo in Old Nihonmachi on Friday night prepared by the one and only Chef Shota was simply life-changing. If you want to experience one of the best sushi experiences of your life, I highly recommend that all of you to try his no-limit nigiri sushi omakase because it is simply umami at its finest, extremely unique, ouside-the-box-creative, authentically uncompromized, and derived from true love and passion of the art. This Japanese family-owned tiny whole-in-the-wall restaurant has been serving the finest edomae-style sushi in the 206 for decades and I am living proof of that. It purposely is unmarked with no signage whatsoever and you would never even know that it existed if it wasn't for such a visibly long line full of eager and hungry guests waiting during lunch sessions or such a pleasant smell drifting onto Main Street during night time. They have no manpower nor the time to advertise, yet they're usually at full-capacity in this absolute hidden-gem-of-a-restaurant. 😋 🍣 🍱 🍛 🍜 🍚 🍻 🥃 🍶 🍹 🍸 🥃 🥗 🍹 Atoyoridai Aburi Hotate Tennen Suzuki Madai Seki Aji Tennen Mirugai Tennen Kamasu Kinmedai Shima Ajj Kanpachi Sake Maguro Kurodai Uni Toro Jikasei Ikura Jikasei Saba Jikasei Anago Jikasei Ankimo #umami#tsukushinbo#sushiporn#sushiaddict#sushifiend#sushilovers#omakase#omakasesushi#sushi#sushiart#edomae#seattle#seattleites#zagat#instafood#instagood#foodgram#footart#foodporn#foodieseattle#seattleblogger#freshfish#instagram#yummy#yum#delicious#igers#blogger#chefshota#yelpelite
Hey guys!! We’re back in Seattle and psyched we were able to catch the last day to try burger #2 of #seattleburgermonth at @lilwoodys! @ChefShota’s #shotaosakaburger has painted hills grass fed beef, miso aioli, karashi aioli, caramelized onions, shredded cabbage, Calbee chips and a sexy sunny side up egg topped with aonori seaweed. 😋 Go tonight before it’s gone! The next burger starts tomorrow by Chef @larkjohn!
Workout&Chef Shota I was in the gym 5hrs straight then after that 'Chef Shota' IN THE HOUSE!!!! There were all organic stuff in it. Everything is made from organic sh@t that's truly good for my body man. Cause I'd cooked curry without water that sounds crazy right? Cooked fried chicken by organic oil that poured only 20-50ml in the pot. It's like a magic foreals!!!! Yall better try this AT LEAST ONCE!!! Eat good fu@k good sleep good work good!!! 筋トレしたらちゃんと仕事もせんとな！！！ シェフしょーた降臨っすわ！！！ 相手を満足させるってのは本当に大事！ 食事って今の時代もはや嗜好品に近いと俺は思うから、良いものを使い美味しく食べる！！ 後はサプリで調整すれば良い！ 本物を選ばないといけない時代が来た！！！ 無水のカレー、5mmで揚げるささみの唐揚げ、2週間鶏ガラから出汁を取って入れ替えての繰り返しをしたスープはマジ美味い！！ 是非食いにきて！！ Chef Shota #chefshota#not#only#crazy#queencook#but#i#am#damn#king#so#queencook#made#king#dish #lifeisfun #トレーニング#仕事#人生#違いを生む #質の良い飯#クイーンクック#でも俺キング#王様の飯#皆の衆集え #無水カレー#ささみ唐揚げ#タンパク質が世界を救う あー楽しかった！！ また来週やります！！！
Collaboration pop up with Chef Shota Nakajima of NAKA! 2 nights only!! 12/7 and 12/8 Limited to 40 reservations per night. 6course. $90pp (+tax & gratuity) | Optional $30 sake pairing 5:45 first seating, 8:45 last seating Call NAKA for Reservations! 206-294-5230 or email@example.com #kamonegi#soba#popup#kaiseki#naka#chefshota#懐石料理#懐石料理#japanesefood
Such a beautiful and delicious dish! Repost via from @nakaseattle This dish is summertime fine. ✨ Cold chawan mushi w/Ikura salmon caviar, seared black cod, fava beans, shiitake mushrooms & Buna-Shimeji mushrooms. ————————————————————— Naka Seattle 1449 E Pine St Seattle, WA 98122 (206) 294-5230 Hours.. Mon-Tues..................Closed Wed-Thurs.....................5pm–11PM Fri-Sat............................5PM–12AM Sunday...........................5PM–11PM Cuisine...................................Kaiseki —————————————————————
@nakaseattle is bringing the 🔥🔥 Getting real serious out here.. is like a torn ACL they ain't playin "Seasonal Bites" From the left: Local dungenuss crab sumo mono with cucumber gomaae / Maitake and chicken tenderloin shira-ae/ marinated tuna with grated daikon. ____*These bites rapidly change depending on what we feel like serving for the evening #nakaseattle Naka 1449 E Pine St Seattle, WA 98122
Seasonal bites @nakaseattle Blached firefly Squid with sumiso sauce Pickled Madai Daikon Eggplant dengaku Fiddlehead Miyoga Kumquat Gobo (cut to look like bamboo) Naka 1449 E Pine St Seattle, WA 98122 Make sure you give @nakaseattle and @nik_virrey a follow for the latest food and drink specials. Come by and say hi and introduce yourself the staff is super chill...
Just got these Nameko mushrooms in Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Nameko to lightly thicken soups and sauces, a common ingredient that is used in miso soup. Naka 1449 E Pine St Seattle, WA 98122
It's cherry blossom season! Cherry blossoms are a symbolic flower of the spring, a time of renewal, and the fleeting nature of life. Sadly their life is short lived roughly after their beauty peaks around two weeks... the blossoms start to fall. During this season in Japan, people like to have cherry blossom parties with their loved ones. The flower also serves as a reminder of mortality and humanity knowing that this thing we call life can end anytime just like this delicate flower. The cherry blossom exemplifies this human condition, making people realize that life is very short and that they should live it well. So come celebrate life with your loved one at Naka if you don't have anyone it's cool we love ya! This seasonal bite is a lot like the cherry blossom it wouldn't be around for a long time.. If you do miss out you'll have to wait another year to experience this. Beautiful work by #chefshota @nakaseattle Naka 1449 E Pine St Seattle, WA 98122
Black Cod is a fool-proof, stunningly tasty fish dish that is perfect for lent It's delicious, rich in omega 3s, and warms the soul. The way #chefshota prepares it, it's something worth experiencing. If you're in the area...this is definitely something you need to try. Your taste buds will thank me for it There's probably a reason why the guys from GQ magazine said it's the best fish they ever tasted! Naka 1449 E Pine St Seattle, WA 98122
Seared Tuna Belly with Soy Reduction I rarely say this but if you haven't tried this... You're missing out! 🌋🌋🌋 three volcano emojis! 🔪 @nakaseattle #chefshota 🍶 @nik_virrey @wickedirtyouth @jacob_ninja_johnson @meganradke Naka 1449 E Pine S Seattle, WA 98122
New online: Chef Shota Nakajima of @nakaseattle was out of the kitchen on Sunday afternoon, instead at the helm of sushi-making course at @pikeplacepublicmarket. Read the story online for the @capitolhilltimes. #pikeplacemarket#seattle#sushi#naka#chefshota