Shota Nakajima Explores Craft and Balance in Lexus Partnership

Explore how chef Shota Nakajima’s work with Lexus, as reported by the brand, reflects kaiseki traditions, craftsmanship and storytelling in modern cuisine.

The story of the collaboration between Lexus and chef Shota Nakajima unfolds like a modern interpretation of a kaiseki meal—a sequence of intentional rituals where every detail contributes to the larger narrative. Nakajima, a Top Chef finalist and three-time James Beard Award semifinalist, begins his first “course” far from the kitchen: with canned coffee and Spam musubi enjoyed quietly in the trunk of his Lexus outside a Seattle supermarket. This simple gesture sets the tone for a story about presence, atmosphere, and the way a meal begins long before the first dish appears.

His path into cooking started early. As a teenager, he worked in multiple restaurant kitchens, and at 18 he moved to Osaka to train under Michelin-starred chef Yasuhiko Sakamoto. There he developed a deep respect for tradition and a commitment to balancing innovation with heritage. This philosophy later aligned naturally with Lexus’ values—from the Takumi spirit of master craftsmanship to the brand’s refined interpretation of hospitality.

The idea of balance, central to the mukozuke course, shows up in the partnerships Nakajima chooses. Although he officially joined the Lexus Culinary Masters program in 2024, his personal connection to the brand reaches further back: his father once helped develop one of the early operating systems used in Toyota and Lexus vehicles. That family thread makes the collaboration feel almost predestined. Within the program, Nakajima represents Lexus at culinary events—from Charleston Food & Wine to Chicago Gourmet, where his Osaka Burger earned both the People’s Choice and Judge’s Choice awards in 2023.

The fiery intensity of the yakimono course becomes, in his hands, a form of focused comfort. Nakajima believes that satisfaction comes not from excess but from precision. He follows the Japanese principle of eating to 80%, creating an experience that leaves diners wanting just one more bite. This subtle restraint mirrors the Lexus approach to omotenashi, where the most impactful details are often the ones that go unnoticed.

The warmth and reflection of the nimono course echo his own evolution. Nakajima says his time on Top Chef reshaped his views on leadership, shifting his priorities toward fostering kindness and intention in the kitchen. He recalls a moment during a recent trip to Japan, when a friend silently swept away a fallen grain of rice. It reminded him that slowing down can make every gesture more meaningful—whether cooking or creating an experience.

And like the final mizumono course, his perspective on the future remains light and open. Nakajima embraces improvisation, often waiting to see what ingredients are freshest before finalizing a menu. He calls himself a “relentless dreamer,” believing that having many dreams makes the journey richer.

His partnership with Lexus fits seamlessly into this philosophy. Both are guided by notions of balance, subtlety, and respect for craft. And, like the perfect ending to a kaiseki meal, their story leaves a sense of anticipation—an impression that another meaningful course is still to come.