Teriyaki in Seattle is as prevalent as pizza in New York and equally rooted in immigrational history. The Japanese first brought teriyaki to Hawaii and the west coast in the 1920's, including Seattle. After WWII, when interment camps were closed, Japanese-Americans resumed their businesses, which boosted the number of Japanese restaurants in Seattle.
In the 1970's and 1980's, Korean immigration in Seattle increased by over 400% and with limited jobs in the area many found work in Japanese teriyaki restaurants. In the coming years, Koreans began to take over, open or buy teriyaki restaurants, offering their own spin on the Japanese cuisine, with a more complex range of over 30 spices and ingredients on average, typical of Korean cooking.
And now, the Glaze twist. When Seattle native Paul Krug moved to New York several years ago, he realized that something was missing in Manhattan's culinary landscape — Seattle-style teriyaki. His cravings for the sweet flavors of the Emerald City's street food led to Glaze, and now San Francisco's location is open on the corner of Fillmore & Pine.
Elites were introduced to the open kitchen concept, taken behind the bar to get an inside look at the daily made fresh teriyaki. They rolled out their menu, from spicy teriyaki ribs to the wild caught Washington salmon, along with beers from Ninkasi, Lagunitas & Kirin. Wines from The Other Guy wines of Plungerhead & The White Night. Add on fountain sodas from Jones, fresh baked cookies from Bummzies, and whole coconuts, Elites were treated.
"Overall, the event was so much fun. I got to meet a bunch of fellow Yelp
Elites and drink and eat my heart out! It's safe to say that I was
sufficiently full by the end and I think I'd definitely go back to
Glaze. I liked the fact that there were no +1's invited because it felt a
bit more intimate and allowed everyone to meet new people. Thanks for
putting on an awesome party, Yelp!" Cheers to you Priya G.
Thanks to the Glaze team, & hosts Ian & Jesse!
With a teriyaki glazed moustache, see you next time,