In a Blaze of Teriyaki Glory, Glaze Opens in Union Square

No longer do you teriyaki junkies have to travel all the way to Midtown to feast on Glaze Teriyaki Grill’s chicken thighs, fresh organic salmon, and soy marinated tofu. Today, owner Paul Krug opens a second location, bringing his Seattle-style teriyaki to a 750 square-foot space in Union Square, a neighborhood he has lived in, and loved, since he moved here from Seattle 10 years ago.

“I hope the downtown people will appreciate an affordable Asian restaurant with a focus on great ingredients,” said Krug, who opened his first teriyaki shop in Midtown in 2010. “With Glaze, we spruced up the food a bit by using fresh quality, all natural ingredients, and make everything from scratch—while trying to remain true to the teriyaki cuisine.”

That means their fish is fresh, never frozen, they use antibiotic-free chicken and pork, and they go organic and local as much as possible. Chef Dennis Lake oversees the kitchenand their signature teriyaki plates have a smoky, caramel-like flavor to them, with a subtle hint spicy ginger and garlic. They let you tailor your heat levels with three different hot sauces, and also give customers gluten-free options. None of the dishes cost more than $10, which makes Glaze a great place to pick up a quick, inexpensive lunch. The best part, if you don’t want to go back to the office or school, there is still time to enjoy summer and your food outside in the nearby park.

But what is Seattle-style teriyaki you may ask? Krug said in his hometown, “there is a Korean flavor profile in the teriyaki sauce.” He added that, though Seattleites are able to chow on good teriyaki at Japanese restaurants here, it just didn’t have the same taste as the stuff he got in Washington State. Does anyone else concur?

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