Page 2 - Dining Out - Oct 9, 2022

ANNE LEE
speaks with Sho’s Kitchen owner SHOJI NAMATAME
Photos by
LAWRENCE TABUDLO
Growing up in Japan, Shoji Namatame started working at his uncle’s restaurant at the young age of 3, helping make a few dishes here and there. In re- turn, he got paid 100 yen, which at that time bought him lots of ice cream, candy and chocolate. Thus, he learned early on that he could cook and in doing so,
get rewarded.
His namesake eatery —
Sho’s Kitchen — was one of the brave restaurants that opened during the pan- demic and celebrated its
one-year milestone in Febru- ary. Expect delicious food and a takeout culture that offers affordable
high-end bentos and more.
I got to sit with chef “Sho” and learn more about the Chef’s Table menu and items being offered for
October.
AL: Tell me about your history and how you got into the restaurant industry.
SN: I worked with my uncle in Ja- pan until I turned 21. His partner was opening a restaurant in Portland and they needed my help. I hesitantly came to work with him, as I had a language barrier and was unfamiliar
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2 / Dining Out / October 9-15, 2022
Restaurant Insider with Anne Lee