A Love Letter to Seattle Teriyaki
Teriyaki runs deep in Seattle. Just about every neighborhood has a shop or two, and people here have real opinions about which one is theirs. Toshi Kasahara opened the first one back in 1976, a few blocks from the Space Needle, and the city hasn’t looked back since.
Seattle-style teriyaki bends the Japanese original a little. Fresh ginger and garlic go into the sauce, the meat marinates overnight, then it hits the grill over gas or charcoal and gets one last drizzle on the way out. Charred on the outside, tender in the middle. Savory, sweet, a little smoke. A humble plate with big flavor that’s been feeding hungry Seattle for decades.
That’s the tradition we came up in, and the one we build on. At Grillbird we keep the flavors you crave and give ourselves room to play with them. Come hungry.
Gloriously Gluten-Free
We built the kitchen GF-first.
Our teriyaki sauce is made with GF tamari. Our fryers are dedicated gluten-free fryers. Prep areas are separate. At checkout, you select your dietary preferences and we prepare your plate accordingly.
A few items can’t be made gluten-free: the katsu, the sandwiches, and the Ebi Katsu. We’ll always tell you which ones. If you have a severe allergy, call us before you order.
Come find us.
Know exactly what’s in your food.
Filter by what you need to avoid — or what you want to eat. Every dish, every allergen, all in one place.