It's funny, this particular style of teriyaki is a highly regional thing, and it may be even more specific than I initially realized. The type I had in Seattle was obviously very different from Hawaiian-style teriyaki (a couple of those have opened around here in recent years). Partly in the makeup of the sauce, but also in the sides, with macaroni salad in place of rice.
And obviously very different from what teriyaki is in Japan, where it's just... a particular technique for cooking meat, usually used on fish. There was a place down at the Pike Place Market that had more authentic teriyaki, where you'd get miso soup and whatnot. It was good, but obviously not the same thing.
Anyway, the type of thing most of the teriyaki places around here make is different. They don't cook the meat with the sauce on, they add it afterwards, and the salad is a more prominent component, usually served dry with dressing on the side. More like a standard American salad than the usual cabbage-with-vinegar thing you get at Seattle restaurants. I don't like it.
But this place, Kings Teriyaki, is up in Kent so they have something more similar to Seattle teriyaki. However, it does come with steamed vegetables, which are gross, so I get it without that. Their spicy chicken has a curry-ish taste to it, it's very good. Nice and spicy too, always get my nose running.
