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Jan 6, 2010 12:24 PM

SEA: NYT article on Seattle and Teriyaki..............

Just read a fine article in today's NYT about Seattle and terriyaki. To be honest, I haven't gotten around to trying any teriyaki places in Seatle. In LA we had a favorite family run place and well, I hate disappointment.

But now I'm inspired, especially the idea that I could momos and teriyaki in the same meal.

Have you read the article?
What did you think?

Should we bee-line with the pups to Tokyo Garden after the U-District market on Saturday or is there a better first place serving Seattle teriyaki to dip our toes?

Most importantly, whats your favorite teriyaki place in Seattle proper?

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  1. Didn't Tokyo Garden just close?

    5 Replies
    1. re: GreenYoshi

      Tokyo Garden closed and now is open again. I don't know why.

      1. re: dothepuyallup

        Noted. Thanks for the update.

        (maybe mention in the NYT gave them second life...)

        1. re: dothepuyallup

          My guess is health code violations.

          Even by college teriyaki joint standards, they quite cross the line.

          1. re: HungWeiLo

            Ah well, i have pretty low standards coupled with a hearty constitution. If the food was tasty, I'd still try it.

        2. re: GreenYoshi

          As I noted <poorly> in my original post, I was attracted to Tokyo Gardens because I could combine Nepalese food and Japanese food in one dining experience. When I went to find them on-line, I found many references to the restaurant being under new ownership and nothing that mentioned momos. . . .

          I guess I'm going to have to email the NYT reporter to ask when exactly his visit took place---so often with pieces like this the original research took place MONTHS before the actual article runs.

          Does anyone who used to eat there remember seeing momos on the menu?

        3. I thought it was a really weird article. Not once did anyone (author, diners, etc.) other than the teriyaki joints' owners give any sort of opinion on a particular teriyaki dish. I don't know why you'd do a bee-line to (or away from) any resto mentioned or not mentioned, on the basis of the article. How very strange. Oddly, the article didn't use the Seattle term "crackiyaki," nor did they talk about most of the "big" Seattle chains, Toshis, Sunny Teriyaki, Happy Teriyaki and Yasukos (ok, there's a parenthetical reference to Toshi's...).

          Back in my college days, my favorite teriyaki place were Yasuko's for quantity (one white meat chicken plate could easily turn into 4 meals!) and the orange king for the teri burger (tried it again last week - it's not the same). Now I like Sunny Teriyaki in Ballard (beef teriyaki and gyoza combo, plus a med kimchee) for my teriyaki fix every couple of months.

          1 Reply
          1. re: akq

            Back my early days Toshi's at Green Lake was the place to go. [It later became Yasuko's] They had a giant pot of teriyaki marinade with split fyers simmering in it. When you ordered they would pull out a half fryer and throw it on the grill to add some grill marks put it in the clamshell with big mound of rice, add a tong full of marinated cabbage and carrot then take your $3.50 send you on your way. It was the closest thing to homemade Japanese American style teriyaki around.

            I haven't tried the chicken teri yet but the beef teri at Kona Kitchen is great. It's the marinated sukiyaki meat style just like my auntie makes.

          2. I was really excited to see it. I have contemplated Seattle Teriyaki as a regional favorite/specialty for a quite a few years now. I started eating at Toshi's back in the late 1970s, and have eaten at the little place down the stairs in dt Seatle since the 80s.

            Disappointed that Edge poo-poo'd any cultural authenticity. I was born and raised in Seattle and lived next door to my uncle and his born-in-Japan war bride. She and had lots of girlfriends that married GI's and settled in the Seattle area as well. She used to make the best teriyaki chicken with a simple marinade of mirin, sugar, and ginger and would broil it (bone in cut up pieces) in the oven or weather permitting, not often enough here, would grill outside over charcoal. Heavenly. My mouth waters at the memory.

            3 Replies
            1. re: dothepuyallup

              Bone-in is key... so much more flavorful than boneless skinless chicken breasts.

              In the U-district (right near the farmer's market), Kiku makes a delicoius bone-in chicken teriyaki. So good!

              Kiku Tempura House
              5018 University Way NE, Seattle, WA 98105

              1. re: clearskies0810

                I fondly remember the bone-in teriyaki chicken in Kiku during the UW days. Back then, they literally gave you half a game hen for $4.

                1. re: HungWeiLo

                  During my undergrad days, I really liked the super hearty, more one-off items at Kiku, that weren't always available at the ubiquitous teriyaki spots. One order of "chicken over rice" or egg-enriched oyakadon amounted to two coma-inducing meals for hungry young men after a day of snowboarding or a night of revelry.

            2. I was really surprised when I saw that this morning. I had no idea it was a Seattle thing. I haven't had it in a million years, I thought only college kids and guys in their 20s ate teriyaki.

              1. Seattle Weekly had a pretty good article about Seattle's teriyaki "scene" and origins back in 2007:


                Tokyo Garden in UW used to be pretty decent about 10-15 years ago. Less than $5 for enough food to feed 4 people - which is the ultimate criteria for students. And watching myriads of freshmen introduce their out-of-town parents from Eastern Washington or the Midwest to this new, exotic food was always entertaining.

                1 Reply
                1. re: HungWeiLo

                  Thanks for posting the link. The Seattle Weekly article was mentioned in the NYT article but I hadn't gotten around to looking it up.