Glaze Teriyaki is slowly expanding its presence across the country, with the one in Madison opening last summer. It serves Seattle-style teriyaki, meaning grilled meat that’s sliced and topped with sauce, served over rice.
I thought this concept would be pretty simple to execute, but instead I experienced some disappointment. Your choices of teriyaki plates are steak ($9.75), salmon ($9.75), pork ($9), tofu ($8.50), sauteed vegetables ($7.50), chicken thigh ($8) and chicken breast ($9). Both my steak and chicken thigh, on separate visits, were overcooked–I can only imagine how dry the salmon and pork get here. Yes, I do know that Glaze Teriyaki is purposely trying to char the meat, but it’s doing so at the cost of tenderness and juiciness.
Fortunately, the teriyaki glaze, which is not overpowering or salty and is slightly sweet, helps. I also tried the spicy sauce, which had actual heat, but it’s overpriced at $1 extra.
Some tips: get the white rice, as the brown rice is as dry as brown rice can get. In addition, go for the sesame dressing for the side salad.
Speaking of sesame, you’ll find that same excellent sesame flavor with the cold soba noodle salad ($4). The julienne zucchini, carrots and peppers add a contrasting crunch.
The gyoza dumplings ($4) also are crunchy, as they’re deep-fried instead of steamed or pan-fried. The tiny amount of filling (I got pork) was tender and fairly mild in flavor. The shrimp shumai ($4) are deep-fried, too, but at least they burst with shrimp flavor when you bite in.
Glaze Teriyaki is open every day for lunch and dinner.
