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sushi is all the small stuff. the rice, the knife, the texture, the technique. things people don’t always notice, but you feel it when it’s there. Takumi is this idea of craftsmanship developed over time. that’s something Lexus really focuses on, and something that connects deeply with the way I look at sushi. #LexusPartner #LexusCulinary
13.2M
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3mo ago
chefshota
sushi is all the small stuff. the rice, the knife, the texture, the technique. things people don’t always notice, but you feel it when it’s there. Takumi is this idea of craftsmanship developed over time. that’s something Lexus really focuses on, and something that connects deeply with the way I look at sushi. #LexusPartner #LexusCulinary
How to Make a No-Rice Handroll (Low Carb Sushi Hack) Marinated tuna with toasted sesame seeds, wasabi, takuan, and chives, wrapped without rice for a high-protein, low-carb sushi snack. If you’re in Seattle and craving sushi but want something lighter, this is one of my go-to moves. Save this for later 🍣 #cooking
2.22M
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6mo ago
chefshota
How to Make a No-Rice Handroll (Low Carb Sushi Hack) Marinated tuna with toasted sesame seeds, wasabi, takuan, and chives, wrapped without rice for a high-protein, low-carb sushi snack. If you’re in Seattle and craving sushi but want something lighter, this is one of my go-to moves. Save this for later 🍣 #cooking
Hack for the crunchiest frozen gyoza with 1 ingredient. Parmesan. That’s it. Sprinkle parmesan into the pan, add your Hane (H-A-N-E) Gyoza, and let it melt into a golden cheese skirt. Important: this works because @ajinomotous Hane Gyoza already has that built-in crispy skirt on the bottom. The structure is different from other frozen gyoza, other brands won’t crisp the same way. Salty. Crackly. Ridiculously good. You’re welcome. #AjinomotoUSPartner
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6mo ago
chefshota
Hack for the crunchiest frozen gyoza with 1 ingredient. Parmesan. That’s it. Sprinkle parmesan into the pan, add your Hane (H-A-N-E) Gyoza, and let it melt into a golden cheese skirt. Important: this works because @ajinomotous Hane Gyoza already has that built-in crispy skirt on the bottom. The structure is different from other frozen gyoza, other brands won’t crisp the same way. Salty. Crackly. Ridiculously good. You’re welcome. #AjinomotoUSPartner
Deep-Fried Egg Sandwich
1.42M
40.0K
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11mo ago
chefshota
Deep-Fried Egg Sandwich
This gyoza makes its own crispy bottom. I didn’t believe it, then I flipped it. @ajinomotous #cooking #ajinomotoUSPartner
1.38M
11.5K
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9mo ago
chefshota
This gyoza makes its own crispy bottom. I didn’t believe it, then I flipped it. @ajinomotous #cooking #ajinomotoUSPartner
Homemade soy milk hack 👀 Blend tofu + water. That’s it. It’s about half the price of buying soy milk, tastes way better, and you can control exactly how thick you want it. My preferred ratio: 1 pack tofu : 2 parts water — thick, creamy, and rich. If you like the consistency of the more standard American grocery store soy milks: 1 pack tofu : 3 parts water Blend until completely smooth and you’re done. Simple, cheap, and honestly one of those hacks where I’m like… why haven’t I been doing this forever?
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2d ago
chefshota
Homemade soy milk hack 👀 Blend tofu + water. That’s it. It’s about half the price of buying soy milk, tastes way better, and you can control exactly how thick you want it. My preferred ratio: 1 pack tofu : 2 parts water — thick, creamy, and rich. If you like the consistency of the more standard American grocery store soy milks: 1 pack tofu : 3 parts water Blend until completely smooth and you’re done. Simple, cheap, and honestly one of those hacks where I’m like… why haven’t I been doing this forever?
Light, clean, and stupidly good Japanese soup# Tender turnip simmered in seasoned dashi, a little matsutake aroma, fresh greens, yuzu, and a broiled piece of black cod right on top. Simple technique, big flavor. Perfect for cold nights or when you want something comforting but still refined. Recipe is in the video or comments, save it for later. #cooking
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9mo ago
chefshota
Light, clean, and stupidly good Japanese soup# Tender turnip simmered in seasoned dashi, a little matsutake aroma, fresh greens, yuzu, and a broiled piece of black cod right on top. Simple technique, big flavor. Perfect for cold nights or when you want something comforting but still refined. Recipe is in the video or comments, save it for later. #cooking
Growing up as a Japanese American, finding a sense of identity wasn’t always easy. The Asians I saw in media were usually portrayed as goofy or nerdy, and as a kid it made me wonder who I was supposed to be. It made me quiet and unsure of where I fit in. Then I remember seeing @jettila on TV. For the first time, I saw an Asian face on television who wasn’t playing into a stereotype. He was confident, talented, and completely unapologetic about who he was. Seeing that meant a lot to a kid trying to figure himself out. So being in the room when you received this award was really special. Congratulations on such a well-deserved recognition for your culinary excellence in media. Thank you for being someone we could look up to. Also… the first photo came out great. What would you call this show? @unforgettableawards @optimistak888 @getgoldentv
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5mo ago
chefshota
Growing up as a Japanese American, finding a sense of identity wasn’t always easy. The Asians I saw in media were usually portrayed as goofy or nerdy, and as a kid it made me wonder who I was supposed to be. It made me quiet and unsure of where I fit in. Then I remember seeing @jettila on TV. For the first time, I saw an Asian face on television who wasn’t playing into a stereotype. He was confident, talented, and completely unapologetic about who he was. Seeing that meant a lot to a kid trying to figure himself out. So being in the room when you received this award was really special. Congratulations on such a well-deserved recognition for your culinary excellence in media. Thank you for being someone we could look up to. Also… the first photo came out great. What would you call this show? @unforgettableawards @optimistak888 @getgoldentv
The last week reminded me of how much this dog means to me. I don’t usually share stuff like this, but I wanted to tell Dodger’s story. A little over a week ago, Dodger got into a bamboo shoot while I wasn’t watching. It wasn’t actually the bamboo shoot that became the problem. His stomach became packed with bamboo leaves that he couldn’t digest. He stopped eating for two days, ended up at the emergency vet on IV fluids, and wasn’t able to go to the bathroom properly. After two nights at urgent care, X-rays, ultrasounds, and countless tests, the doctors put a camera into his stomach and found it covered in bamboo leaves. They were able to remove what they could, and after another day at the hospital, he finally came home. When he got home, it was all about taking it one step at a time. Chicken congee puréed with extra fluid, small meals, lots of rest, and plenty of patience. Even then, he barely moved for two more days. He mostly stayed in one spot, hardly ate, and all we could do was wait. Thankfully, after about a week, he started eating again, moving again, and now he’s back to being himself. The funny part is that I never planned on having a dog. Years ago, my GM told me, “Your personality is basically a Border Collie.” So I called a breeder just to ask a few questions. I told her I didn’t have time for a puppy, and we hung up. About 30 minutes later, she called me back and said there was a dog looking for a new home because he wasn’t getting along with another dog. I met the sweetest couple, took him for a walk, and before I knew it they were sending me home with his crate, toys, food, and everything he needed. I didn’t even bring my checkbook because I had no intention of bringing a dog home that day. Sometimes life has better plans than you do. I’m just incredibly grateful for the time we get to spend together 🐶
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1mo ago
chefshota
The last week reminded me of how much this dog means to me. I don’t usually share stuff like this, but I wanted to tell Dodger’s story. A little over a week ago, Dodger got into a bamboo shoot while I wasn’t watching. It wasn’t actually the bamboo shoot that became the problem. His stomach became packed with bamboo leaves that he couldn’t digest. He stopped eating for two days, ended up at the emergency vet on IV fluids, and wasn’t able to go to the bathroom properly. After two nights at urgent care, X-rays, ultrasounds, and countless tests, the doctors put a camera into his stomach and found it covered in bamboo leaves. They were able to remove what they could, and after another day at the hospital, he finally came home. When he got home, it was all about taking it one step at a time. Chicken congee puréed with extra fluid, small meals, lots of rest, and plenty of patience. Even then, he barely moved for two more days. He mostly stayed in one spot, hardly ate, and all we could do was wait. Thankfully, after about a week, he started eating again, moving again, and now he’s back to being himself. The funny part is that I never planned on having a dog. Years ago, my GM told me, “Your personality is basically a Border Collie.” So I called a breeder just to ask a few questions. I told her I didn’t have time for a puppy, and we hung up. About 30 minutes later, she called me back and said there was a dog looking for a new home because he wasn’t getting along with another dog. I met the sweetest couple, took him for a walk, and before I knew it they were sending me home with his crate, toys, food, and everything he needed. I didn’t even bring my checkbook because I had no intention of bringing a dog home that day. Sometimes life has better plans than you do. I’m just incredibly grateful for the time we get to spend together 🐶
Cooking up steak with @kimono_mom using her umami sauce 🥩🍄 Steak with Umami Butter Sauce • Sear steak in a hot pan until desired doneness • Add butter and baste • Turn heat off • Add ¼ cup @umami_kimonomom • Add 2 stalks green onion, chopped • Add 2 matsutake, thinly sliced • Let residual heat melt everything together Simple. Rich. Pure umami. @hasen_kuniyama approves
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8mo ago
chefshota
Cooking up steak with @kimono_mom using her umami sauce 🥩🍄 Steak with Umami Butter Sauce • Sear steak in a hot pan until desired doneness • Add butter and baste • Turn heat off • Add ¼ cup @umami_kimonomom • Add 2 stalks green onion, chopped • Add 2 matsutake, thinly sliced • Let residual heat melt everything together Simple. Rich. Pure umami. @hasen_kuniyama approves
Battle Fried Chicken Japan vs Korea with @chefshota & @chefkleeokc Who’s cuisine will reign supreme? @alitila will decide!
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3mo ago
chefshota
Battle Fried Chicken Japan vs Korea with @chefshota & @chefkleeokc Who’s cuisine will reign supreme? @alitila will decide!
Old school Japanese fine dining. Turnips gently braised in dashi until tender, soaking up just enough soy and mirin to bring out their natural sweetness. Quiet, patient cooking, clean flavors, beautiful restraint, and peak seasonal comfort. Recipe in comments #cooking
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7mo ago
chefshota
Old school Japanese fine dining. Turnips gently braised in dashi until tender, soaking up just enough soy and mirin to bring out their natural sweetness. Quiet, patient cooking, clean flavors, beautiful restraint, and peak seasonal comfort. Recipe in comments #cooking
Chef’s Challenge: Khao Soi in 30 minutes with Chef @chefshota Impossible? Let’s find out. Part 1 — the market run. 🍜
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5mo ago
chefshota
Chef’s Challenge: Khao Soi in 30 minutes with Chef @chefshota Impossible? Let’s find out. Part 1 — the market run. 🍜
@chefkleeokc and I hitting up an Asian grocery store for our go-to staples and must-buy finds 👀 From everyday essentials to underrated ingredients that elevate your cooking, this is where it all starts. Catch us at @savoromnipgafrisco April 30 – May 3. I’ll be with @lexususa cooking and serving snacks, come hang out! #lexusculinary #lexuspartner
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4mo ago
chefshota
@chefkleeokc and I hitting up an Asian grocery store for our go-to staples and must-buy finds 👀 From everyday essentials to underrated ingredients that elevate your cooking, this is where it all starts. Catch us at @savoromnipgafrisco April 30 – May 3. I’ll be with @lexususa cooking and serving snacks, come hang out! #lexusculinary #lexuspartner
4 ingredients and one day are all you need 🍚🧄 This Japanese miso garlic pickle is one of my favorite things to keep in the fridge. Packed with umami, it’s perfect with hot rice, grilled fish, or as part of a simple Japanese meal. A few ingredients, a little patience, and you’ve got one of the easiest Japanese recipes you’ll make.
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2mo ago
chefshota
4 ingredients and one day are all you need 🍚🧄 This Japanese miso garlic pickle is one of my favorite things to keep in the fridge. Packed with umami, it’s perfect with hot rice, grilled fish, or as part of a simple Japanese meal. A few ingredients, a little patience, and you’ve got one of the easiest Japanese recipes you’ll make.
Japanese peeling goes back to the Edo period and it’s still alive today. Today we’re turning turnips into a chrysanthemum blossom 🌼🔪 A little reminder that food can be art, and tradition can still feel modern. Enjoy this base cooking video #asmr #cooking
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7mo ago
chefshota
Japanese peeling goes back to the Edo period and it’s still alive today. Today we’re turning turnips into a chrysanthemum blossom 🌼🔪 A little reminder that food can be art, and tradition can still feel modern. Enjoy this base cooking video #asmr #cooking
アメリカで大ブレイク中のシェフしょうたさんにカビまみれのマグロを食べてもらった。 @chefshota 友情出演　もりだもんで(べら) @moridamonde
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10mo ago
chefshota
アメリカで大ブレイク中のシェフしょうたさんにカビまみれのマグロを食べてもらった。 @chefshota 友情出演　もりだもんで(べら) @moridamonde
Mugicha (Japanese roasted barley tea) is the drink I always associate with summer in Japan. ☀️ If you grew up in Japan, chances are there was always a pitcher in the fridge. In this reel, I’m showing three easy ways to brew it: cold brew, hot brew, and a quick brew over ice. It’s naturally caffeine-free, incredibly refreshing, and one of those everyday things that instantly takes me back to childhood summers. What’s another everyday Japanese food or drink you’d like me to share next? 👇🇯🇵
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3w ago
chefshota
Mugicha (Japanese roasted barley tea) is the drink I always associate with summer in Japan. ☀️ If you grew up in Japan, chances are there was always a pitcher in the fridge. In this reel, I’m showing three easy ways to brew it: cold brew, hot brew, and a quick brew over ice. It’s naturally caffeine-free, incredibly refreshing, and one of those everyday things that instantly takes me back to childhood summers. What’s another everyday Japanese food or drink you’d like me to share next? 👇🇯🇵
Oyakodon. simple, one pot comfort 🇯🇵 Cooking with @jettila and keeping it easy using tsuyu, a shortcut dashi base that brings everything together fast. Chicken, onion, and eggs simmered, then gently finished for that soft, custardy texture over hot rice. Cover with half the eggs on medium for 1–2 minutes, then finish gently off heat. This is what Japanese home cooking is all about, balance, simplicity, and flavor. A little asmr vibe for the editing Check out the comments for the recipe 👇
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5mo ago
chefshota
Oyakodon. simple, one pot comfort 🇯🇵 Cooking with @jettila and keeping it easy using tsuyu, a shortcut dashi base that brings everything together fast. Chicken, onion, and eggs simmered, then gently finished for that soft, custardy texture over hot rice. Cover with half the eggs on medium for 1–2 minutes, then finish gently off heat. This is what Japanese home cooking is all about, balance, simplicity, and flavor. A little asmr vibe for the editing Check out the comments for the recipe 👇
Easy one pan cooking that’s my go to. Chicken thighs, sake, butter, soy, and yuzu, simple, quick, and packed with flavor. Recipe (2 portions) Chicken thigh 2 (quartered) Onion ¼ each Green onion 2 Chanterelles 4–5 Garlic 1 tbsp Thyme pinch Butter 2 ounces or 55grama Sake 250–300 ml Soy 1.5–2 tbsp Yuzu 1 tbsp Season, flour, sear 1 min each side. Add all, cover, cook 4–6 min on med-low, stirring so it emulsifies. #cooking
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10mo ago
chefshota
Easy one pan cooking that’s my go to. Chicken thighs, sake, butter, soy, and yuzu, simple, quick, and packed with flavor. Recipe (2 portions) Chicken thigh 2 (quartered) Onion ¼ each Green onion 2 Chanterelles 4–5 Garlic 1 tbsp Thyme pinch Butter 2 ounces or 55grama Sake 250–300 ml Soy 1.5–2 tbsp Yuzu 1 tbsp Season, flour, sear 1 min each side. Add all, cover, cook 4–6 min on med-low, stirring so it emulsifies. #cooking

Shota Nakajima (@chefshota) Instagram Stats & Analytics

Shota Nakajima (@chefshota) has 371K Instagram followers with a 2.04% engagement rate over the past 12 months. Across 111 posts, Shota Nakajima received 854K total likes and 34.0M impressions, averaging 7.69K likes per post. This page tracks Shota Nakajima's performance metrics, top content, and engagement trends — updated daily.

Shota Nakajima (@chefshota) Instagram Analytics FAQ

How many Instagram followers does Shota Nakajima have?+
Shota Nakajima (@chefshota) has 371K Instagram followers as of August 2026.
What is Shota Nakajima's Instagram engagement rate?+
Shota Nakajima's Instagram engagement rate is 2.04% over the last 12 months, based on 111 posts.
How many likes does Shota Nakajima get on Instagram?+
Shota Nakajima received 854K total likes across 111 posts in the last 12 months, averaging 7.69K likes per post.
How many Instagram impressions does Shota Nakajima get?+
Shota Nakajima's Instagram content generated 34.0M total impressions over the last 12 months.