Toshi's Teriyaki Grill
Japanese restaurant · Mill Creek ·
Originator of Seattle-style teriyaki, grilling chicken, beef, and katsu
Originator of Seattle-style teriyaki, grilling chicken, beef, and katsu
"The original teriyaki operation credited with popularizing Seattle-style sticky-sweet Japanese-American teriyaki under Toshihiro Kasahara in the 1970s; Kasahara continues to make teriyaki at his latest restaurant up north in Mill Creek (the Grill location)." - Eater Staff
"Toshi’s is run by the guy who started it all: Toshi Kasahara, considered the godfather of Seattle-style teriyaki. He’s lent his name to plenty of teriyaki spots since his first in 1976, but this Mill Creek restaurant is his current base. It’s a vital pilgrimage for any true teriyaki fan even if the teriyaki you get here isn’t so much much a revelation as a confirmation: It tastes like a lot of other teriyaki, because Kasahara spawned so many imitators." - Joey Carreon
"American-style teriyaki (which shares only a name with Japanese-style teriyaki) has murky origins but one of its leading popularizers is Toshi Kasahara, who opened Toshi’s Teriyaki in 1976. The teriyaki he served then established the genre — slightly charred meat, rice and salad on the side, a sweet, addictive sauce. Most importantly, a filling teriyaki meal should be cheap: $1.85 back in 1976, or around $13 today. You can find teriyaki nearly everywhere, which is sort of the point of teriyaki, but if you want to find the originator, take a trip up to Mill Creek, where Kasahara’s latest spot is." - Ronald Holden
"American-style teriyaki (which shares only a name with Japanese-style teriyaki) has murky origins but one of its leading popularizers is Toshi Kasahara, who opened Toshi’s Teriyaki in 1976. The teriyaki he served then established the genre — slightly charred meat, rice and salad on the side, a sweet, addictive sauce. Most importantly, a filling teriyaki meal should be cheap: $1.85 back in 1976, or around $11 in 2023. You can find teriyaki nearly everywhere, which is sort of the point of teriyaki, but if you want to find the originator, take a trip up to Mill Creek, where Kasahara’s latest spot is." - Ronald Holden, Harry Cheadle
"Credited as the city’s original teriyaki shop from the 1970s, this place established the classic Seattle style: charbroiled chicken thighs marinated in a sweet soy sauce and served with near-perfect steamed rice and a sweet, cabbage-like salad. Its early acclaim, including a notable 1976 review, helped set expectations for the glistening, caramelized sauce and the familiar clamshell presentation that became local fast-food staples." - Naomi Tomky