Our Sponsors:

Read more »

Trending Stories

Our Members

Many thanks to Katy Isaksen and Robert Moore some of our many supporters.


Most Commented


    A seminal moment for 'Seattle teriyaki'

    Eating on the Edge: A Seattle-style teriyaki joint opens in Manhattan, led by a man from Mercer Island who touts the connection.

    Glaze Teriyaki Grill in New York

    Glaze Teriyaki Grill in New York

    In the past year, my pre-teen daughter has eaten at McDonald’s three or four times, all of them for breakfast, and at Taco Bell once under protest. While driving across the country this summer, she experienced her first and only Dairy Queen. She has never actually eaten food in a Wendy’s, although she has been inside one, which we cannot say of Burger King, whose food she also has never tasted.

    Just so there is no misunderstanding, my daughter is not one of those home-schooled, gluten-free, earth babies dressed in hemp and fed Vegenaise, whole grains, and public television. Like the children of all good Seattle liberals, she has come to loathe NPR, that super-boring station where they talk all weird, as she might put it.

    And for better and worse, she eats hot dogs, frozen waffles, marshmallows and along with them, all the nitrites, hydrogenated oils, and corn sweeteners they are made of. At her command are hundreds of channels of cable television, some in duplicate and triplicate. So while I might have once aspired that she live a protected, holistic, self-possessed, de-branded childhood, the truth is that she is steered by the currents of mass marketing in many ways, from the logos on her outfits (Aeropostale) to the array of digital gadgets stuck in her pockets. And she eats plenty of fast food. The vast majority of it just happens to be teriyaki.

    While I ate at Burger King after school almost every day 35 years ago when I was in fourth grade — I grew up in Southern California and skipped the school lunch so I could spend the money on a Whopper Jr. with cheese — she has a habit for chicken udon and kalbi beef, which she eats weekly. She does not have a favorite burger place or a favorite pizza stand, but she has a favorite teriyaki shop (or rather had a favorite since it recently closed).

    The food that a city makes famous is often, if not always, its most ordinary. Philadelphia’s cheese steak sandwich is universally recognized and recreated with varying degrees of success all over the country; yet it remains a food genuinely of Philadelphia. The same can be said of New York pizza, synonymous with that city, often copied outside of it, but never as good as when you eat it there. Chicago has its deep-dish pizza and its uniquely accessorized version of the hot dog. Buffalo has its chicken wings and its lesser known beef on weck sandwich. Like Baltimore’s pit beef sandwich, the beef on weck never really made it out of its hometown.

    Although not a requirement of greatness, a sure sign that a dish has thoroughly claimed a town, and a town has claimed a dish, is the day that food leaves.

    In February, in an article about Chicago-style fast food in the University District, I asserted that Seattle does not have street food to call its own. The burger stand culture established here by Dick’s Drive-In was borrowed from Southern California and not unique to the region. California food trends tend to translate well up here, like the Marination taco truck fashioned after Kogi, the original Korean taco from L.A. When it comes to street food Seattle can truly call its own, there is but one, by default: teriyaki.

    Teriyaki joints — rare in 1980, they number in the hundreds today — can be found in poor neighborhoods and wealthy ones, in food courts and strip malls, served along with sandwiches inside corner grocery stores. It is sold with hamburgers, fish and chips, Vietnamese pho, and Korean bibimbap. Even Canlis serves teriyaki, albeit just in the bar. Seattle teriyaki takes many forms and has been shaped by the hands of Japanese, Korean, Vietnamese and Chinese immigrants, into something uniquely American.

    Seattle teriyaki’s seminal moment arrived, it can be argued, a few weeks ago when businessman Paul Krug, who grew up in Seattle, opened Glaze Teriyaki Grill in midtown Manhattan, on Lexington Avenue and 54th Street. The sign on his store window reads “inspired by Seattle / made fresh in New York.” Glaze is a slightly upscale version of the mom-and-pop teriyaki shop, although its prices are more or less the same. Teriyaki chicken thigh is $7.75, teriyaki beef $8.50, and teriyaki salmon $9.50.

    Like what you just read? Support high quality local journalism. Become a member of Crosscut today!


    Posted Thu, Dec 30, 2:07 p.m. Inappropriate

    “Yeah,” he said, “this kind of restaurant could absolutely work in Seattle.”

    Oh, crikey. Fetishized teriyaki.

    I don't suppose the idea that Seattle has so many teriyaki places because all you need is a commercial rice cooker and a small grill, which fit very nicely in a cheap hole-in-the-wall retail space, has occurred to anyone. Has it?


    Posted Thu, Dec 30, 2:19 p.m. Inappropriate

    And the great thing is you don't even have to clean. Or so it is at my favorite place.


    Posted Thu, Dec 30, 2:22 p.m. Inappropriate

    PS, you make a good point about the dive format being easy vs. a fine-dining format. The comfort food aspect might lend better to the hole-in-the wall format too.

    Grills aren't always easy though. You need good venting and a landlord that doesn't mind neighbor complaints. This can make teriyaki harder to do in some places, like condos.


    Posted Thu, Dec 30, 5:45 p.m. Inappropriate

    Thanks for a nicely turned semi-tongue-in-cheek essay on one of those small cultural moments that might start something--who knows. I'm not a big fan of cities being sources of identity, but I could warm to the idea of an Asian twist on a predominantly Scandinavian base. We might even have some fun (a la Babette's Feast) on a gray winter day with a Teriyaki Taste-off. Or is that Smack-Down?

    P.S.: Don't forget Buffalo's Ted's (hot dogs) and Anderson's (soft serve ice cream) along with the wings and beef on weck. My waistline certainly hasn't.


    Posted Thu, Dec 30, 10:03 p.m. Inappropriate

    Not just for this article but the many others on Crosscut, Hugo Kugiya is the best food writer in the Northwest.


    Posted Wed, Jan 12, 5:40 p.m. Inappropriate

    I was visiting friends in Houston a while back and was asked where I wanted to go out to eat. Not wanting Tex-Mex again I suggested Teriyaki and got blank faces in return. It was then it occured to me that Seattle had something unique going for it.


    Login or register to add your voice to the conversation.

    Join Crosscut now!
    Subscribe to our Newsletter

    Follow Us »