When GLAZE owner and 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.
Craving the tangy, sweet flavors of the Emerald City’s distinct street food, Paul conceptualized GLAZE Teriyaki Grill to serve seriously delicious teriyaki in a not-so-serious atmosphere.
Teriyaki in Seattle is as prevalent as pizza in New York and equally rooted emigrational history. The Japanese first brought teriyaki to Hawaii and the west coast in the 1920’s, including Seattle. After WWII, when internment 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.
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