Seattle teriyaki reflects city’s diverse culinary influences

Bon Appetit reported that Seattle’s teriyaki tradition began in 1976 when Toshi Kasahara opened a restaurant serving chargrilled chicken thighs glazed in a soy-ginger-garlic-sugar sauce. This style was a local adaptation rather than a traditional Japanese dish, aimed at a working-class clientele before the tech boom.

Kasahara’s approach inspired about 30 shops and many imitators, making teriyaki ubiquitous in Seattle. The dish’s Japanese name often conceals its local origins, with some residents only realizing its Seattle roots after moving away.

The teriyaki scene evolved as kitchens with Vietnamese roots added teriyaki alongside pho, and Korean immigrants introduced variations featuring bulgogi and gochujang in marinades. However, rising real estate prices and changing trends have reduced the number of teriyaki businesses.

Despite some shops resorting to overly sweet sauces and shortcuts, Bon Appetit highlights that the best teriyaki comes from places making their own sauce and cooking chicken on high heat to achieve caramelized char. The article lists eight notable teriyaki spots in Seattle, including one authentic take-out operation in Mill Creek.

While Kasahara’s original restaurant is now closed, its influence remains central to Seattle’s teriyaki identity, reflecting the city’s diverse culinary landscape and immigrant contributions.