Teriyaki is everywhere in Seattle, but it’s not quite like the teriyaki you get elsewhere. The Seattle version is charred chicken strips, coated in a sticky sweet sauce, and served with plain white rice and steamed veggies, usually in a styrofoam clamshell. Invented and popularized by Toshi Kasahara at Toshi’s Teriyaki, Seattle teriyaki has been a favorite locally since the 1970s. Toshi, whose original store relocated north of the city to Mill Creek, claims there are more teriyaki joints now in the region than the top-5 fast food chains combined. Indeed, Seattle-style teriyaki can be found all over, most of excellent quality. For the widest selection, try the industrial district south of the city, near the First Avenue South bridge. Plenty of recipes are available online, but for a special Seattle twist, add a little pineapple juice to the marinade.
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