Born in Japan but raised in Seattle, Shota felt like he returned to his roots when he left Washington at the age of 18, for school in Osaka. The city, he says, that brought him home. Studying at the prestigious Tsuji Culinary Institute and later apprenticing under Michelin-starred chef Yasuhiko Sakamoto he gained a true passion for sharing Japanese cuisine. When he returned to Seattle, he brought back a piece of Japan with him. Through multiple restaurant openings, national attention from a run on Top Chef, and a handful of awards and nominations, he has been able to share his heritage far and wide. Add in his regular exploration of the bounty that is the Pacific Northwest, and you’ve got a formidable culinary force to be reckoned with. It’s Shota’s hard work, resilience, and undying curiosity that makes us proud to call him one of us.