Chicken teriyaki in Seattle, says Tá Jóia’s Vivian Lee, is about “comfort and community.”
On the Road
On the Road with Bryan Roof: Seattle Teriyaki
Chicken teriyaki is a mainstay in Seattle. Bryan visits both old-school and newer purveyors to understand what the dish means to the Emerald City.
By Published Mar. 27, 2024.
What does that mean? Bryan hit the streets of Seattle to explore just what it is that makes the dish so important to the city’s culinary identity. Joined by Seattle Times food writer Tan Vinh, Bryan visited the city’s “titan of teriyaki,” Toshi Kasahara, at his iconic Toshi’s Teriyaki Grill. There, they learned about the dish’s tradition in the city—Toshi’s has been going strong for 45 years.
Sign up for the Cook's Country Dinner Tonight newsletter
10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
For a more modern take on teriyaki, Bryan and Tan next stopped into Grillbird Teriyaki, with their mutual friend J. Kenji Lopez-Alt, where owner/operator Matt Parker described their take as a mix of Seattle teriyaki and Hawaiian plate lunch cuisine.
Finally, Bryan and Tan went to Tá Jóia to sample the Lee family’s more global approach to chicken teriyaki. The Lees are originally from Seoul, Korea, and they made stops in São Paulo, Brazil, and New York City before landing in Seattle. Their take on teriyaki reflects these international influences.
Watch the video below to learn more about Bryan’s tasting tour of Seattle teriyaki.