TeriyakiSeattle · est. broth
A Seattle shop built around two things: pork broth with real depth, and chicken glazed over live charcoal. This page is the archive — scroll through it like a lookbook.
The archive — 001 / broth, charcoal, islands
Chapter 01 — The Broth
Pork, time,
patience.
Every ramen here starts in the same place: a rolling pot of pork bones that never fully rests during service. We skim it, we season it, we taste it more times a day than we can count. The result is a broth with body — milky, savory, the kind that coats the spoon. The noodles are cooked to order and go in last, so they arrive springy instead of tired. Nothing about this is fast food; it is fast only because we started hours before you walked in.
Tonkotsu Ramen
Milky pork broth, chashu, marinated egg, nori, bamboo shoots, scallion. The bowl this shop is known for — order it classic, or with black garlic oil for the after-dark version.
Shoyu Ramen
Clear chicken-dashi broth with soy seasoning, chashu, menma and narutomaki. Lighter than the tonkotsu, built for lunch, still finished with the same care.
Spicy Miso Ramen
Tonkotsu base blended with red miso and chili sesame oil, topped with ground pork, corn and butter. Rich, warming, unapologetic.
Chapter 02 — The Charcoal
Glaze over
live fire.
The teriyaki side of the menu predates the ramen side. Chicken thighs go over real charcoal — not a flat top, not an oven — and get brushed with our house glaze until the edges char and shine. The smoke does half the seasoning. What lands on rice is sweet, savory, and faintly smoky in a way a squeeze bottle can never fake. We make the glaze in-house from soy, mirin and sugar, reduced until it coats the back of a spoon.
Chicken Teriyaki Don
Charcoal-grilled thigh, house glaze, hot rice, pickled cucumber, scallion. The original bowl — the reason the shop exists.
Salmon Teriyaki Plate
Grilled salmon with the same glaze, served with rice, miso soup and seaweed salad. A little more delicate, just as satisfying.
Tofu Teriyaki Don
Crisped tofu glazed and grilled, over rice with the full pickle set. The vegetarian regulars fought for this one, and won.
Chapter 03 — The Islands
Okinawa,
on the menu.
Okinawan cooking is its own thing — pork-forward, gentle broths, flavors shaped by the islands' history between Japan and the rest of Asia. Soki soba is the dish: spare ribs braised until they give up, over flat wheat noodles in a light bonito broth. Around it we keep the small plates that make a Japanese meal feel complete: gyoza with lacy crisp bottoms, seaweed salad, miso soup that actually tastes like miso. Order a few things, share everything.
Soki Soba
Braised pork spare ribs, flat wheat noodles, light bonito-kelp broth, pickled ginger. Okinawan soul food, exactly as it should be.
Gyoza (6 pc)
Pan-fried pork and cabbage dumplings with crisp lace skirts, ponzu for dipping. The table always orders these.
Goya Champuru Plate
Stir-fried bitter melon with tofu, egg and pork — the classic Okinawan home dish. Bitter in the best way.
Eat
here.
Counter-style shop in Seattle. Walk in, order at the counter, eat while the steam is still coming off the bowl. Takeout available — broth packed separately so the noodles survive the trip.
CALL — (555) 010-2030
HOURS — lunch through late, daily
WHERE — Seattle, WA
Concept demo — fictional business · SAMPLE PRICING
All prices shown are samples. The printed menu at the counter is the real one.