Shota Nakajima attended Tsuji Culinary Institute in Osaka, which is renowned for its rigorous training. He became a successful restaurant owner in Seattle, operating Naka and Taku. Osaka, known as Japan's culinary capital, is famous for its street food, including takoyaki and okonomiyaki. Nakajima annually visits Osaka and recommends several eateries: Naniwa Kappo Kigawa, known for kappo-style cuisine; Gochisou Nene, a cozy tempura and oden restaurant; Hajime, a French establishment; and Bar Yoshida for cocktails. Tsutenkaku is highlighted for its kushi katsu skewers and doteyaki dishes.
"Founded by chef Shuzo Ueno, this restaurant has been around for more than 50 years, and is famous for kappo-style cuisine, where chefs serve customers at a counter. It's in a tiny alley that's only a few feet wide, in the busiest part of Osaka."
"I love this cozy tempura and oden spot. Akimura Tomonori, the husband, trained in tempura at a Michelin-starred restaurant, and Kimura Nozomi, the wife, trained in kaiseki."
"If there's a quintessential Osaka-style French restaurant, this is it."
"This neighborhood is famous for kushi katsu fried skewers. Explore different shops and don't miss the doteyaki, slow-cooked beef tendon with miso."
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