How Seattle’s Most Famous Restaurant Does Teriyaki | On the Road (#1)
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- čas přidán 25. 06. 2024
- Travel alongside Cook's Country's Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he sets out to visit Canlis restaurant, to learn about their fine dining take on Seattle Teriyaki.
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Happy to hear about Chef Ibrahim's identity journey. Celebrating our unique cultures and sharing them with others is a beautiful thing. I can totally relate to that feeling of isolation and shame then later realizing how important our diverse heritage is. One love!
I’m certain the chef was quite pleased with the critic’s acknowledgment of her rice. He fully appreciated her effort in achieving that level of perfection.
I wonder, will this be included on kenji's teriyaki tour of Seattle?
Lol, I was thinking the same thing!
only if they'll give it to him in a styrofoam box and plastic bag
Kenji is a passive aggressive baby
@@redcomet0079wut?
@@farhanfriedman9972 learn reading comprehension
So nice to see her❤❤❤ Good to see her succeed!🎉🎉
Patience & Passion, that’s what chef has. Beautiful
Love Canlis!!! My parent went in the 50s and 60s, and we went in the 90s. We are now living in Oregon, but Canlis is very special.
Eden Hill on Queen Anne is outstanding. Their tasting menu always has something new and is really the best way to experience this marvelous restaurant. It is very small so reservations are a must.
That looks incredible.
great episode!
This finished plating looks far too beautiful, in many ways, I highly
doubt I could disturb it.
I had this dish last year on my first (and only) trip to Canlis. I don't usually like mushrooms, but I enjoyed it a lot.
you had teriyaki in CANLIS? hilarious
When I lived in Seattle, used to drive past this place when heading north on Aurora Ave (old Hwy 99) when I had to go placed up north. It is right before you head onto the Aurora Bridge, and sits between Aurora and Dexter Ave and 6th Ave N takes you to the restaurant. I now live in Tacoma to the south of Seattle, so am about 45 minutes or so south of Seattle. It's always been a bit too rich for my budget, but have heard it's the ritzy place to go to, and still harkens to an era in our past where fine dining was considered classy, and Jazz or Lounge music was still popular. It still seems quite old school, but also updated for the times.
I travel a lot. whenever I'm in a new city/state I Google to see if Bryan has been there, and if so, where he ate. Then I know where to go for lunch/dinner. He's one of my favorite CC hosts/test cooks
Came here to say this. I love these segments with Bryan, and I think it's cool when he gets back to the kitchen and gives a shot at these recipes himself!
I appreciate the passion, end of the day, it’s still food at the basic level.
Wow, you grew up in West Virginia ? I was born & raised there and am blown away a chef of your talent can far exceed the level you've obtained ! I currently live in Tacoma and if I can afford it one day I would love to taste your talent 😃
That meal looks fabulous!!! I would love to see a video on perfecting rice as this clip hinted at.
On a side note, I heard the food critic say Asian food is categorized as “street food,” possibly meaning a cheap meal. I have never thought of that. I think Americans have become familiar with takeaway or takeout Asian fast food. But contrary to his statement, many Asian plates are well crafted with peak quality ingredients. And that is considered gourmet, in my opinion.❤
You need to go to Taurus Ox. There, I said it. Also, Rose Pho, Saigon Drip Cafe, Chan Seattle, and maybe even some Katsu Burger. If you go to Katsu burger, dont skip the black sesame shake.
The place in Seattle that you should try is Tanoor. It tells the story of two Seattles, the part of the city that is multicultural and the center of the Gluten Free movement. Tanoor is lebanese food and the owner has Celiac Disease. Almost everything on the menu is naturally gluten free, but doesn't take it. There isn't a bad thing on the menu, but the Arembeek is addictive. We always get 2 orders, both to eat in the restruant. And the gluten free pita...as someone with Celiac Disease it makes me cry.
The location in Seattle is beautiful, but the location in Samammish is just extra special, espeically in the summer.
It never dissapoints.
Sweet!! I thought i made the best teriyaki sauce (mines a red wine, so its the best in its class😜). Gotta try the rice too. Wish i made it there when i lived in west seattle
It’s always been that place you drive by on the way to or from somewhere, when you live in the Seattle area. Went there in the 80’s, maybe twice. Might have been there in the 70’s too, but don’t remember. Nice to see that it’s survived everything. 👍🤪🏳️🌈
The absolute best teriyaki in the Seattle area is WOW Teriyaki in Lynnwood.
Her creations look so delicious and she's a beautiful person !
I’ve lost count of how many times I’ve heard “most famous” about a place in the city I live and I’ve never heard of it before. And I think I’d call that teriyaki-inspired more than teriyaki and would rather see what other dishes they have.
Being one of the most expensive and awarded restaurants in the city, it’s surprising that you’ve never heard of it.
You've never heard of Canlis? How is that possible?
Wow🎉
Canlis is definitely world class.
doubt it..if your world is only PNW and street asian food
WOOHOO!!! Love that she’s Filipino 💙
That guy has most likely only had westernized Asian food if he thinks they are always sweet. Even the desserts aren’t nearly as sweet as Westernized desserts. As a half Asian/half American Anglo mix having traveled to many countries, the only Asians that add more sugar to their food are the Koreans. This is MY food travel experience so don’t get triggered. I love the differences in all the foods of all the world 💙
Where people live, their backgrounds and experiences or even those of their parents can affect their experience with food. In Bryan's case, his mother was a teacher who taught in several places around the world so Bryan grew eating the foods of the places she taught, including Spain, Korea and Japan. She met Bryan's dad, who was in the Air Force, in the Philippines. Bryan was born there.
@@sandrah7512 Sounds like my military child then spouse experience. As a teacher, culture was a huge part of my curriculum, especially the foods. My American students learned how crack open coconuts with the back of a knife then grate it sitting on a special stool with a serrated blade at the end. And that’s just the tip of the iceberg regarding cultural enrichment incorporated into the required standards.
Eat at Familyfriend, a Guamanian restaurant run by a respected Filipino chef. 3315 Beacon Avenue, between Horton and Hinds streets.
Yes - Familyfriend is amazing and has a great story
I have gone here. We had to make reservations 6 months in advance. You don’t really get to decide what you’re going to eat. They just bring you a bunch of small plates. Each bite was interesting and I wouldn’t say anything was bad. At the end they charged us an extra 20% and specifically said it didn’t go to the server AND there was a tip line. For two people it was over $700. If pretentious and exclusive had a baby, it’d be Canlis.
couldnt say it better..pretentiousness became norm in seattle..
My go to was Chungs Teriyaki
What did she mean by "start with 80/20"? Particular fat blend in the squeeze bottle?
usually 20% olive oil + 80% other high smoke point oil for cooking
Mmmmmmm very delicious looking 😊😊😊😊😊
RIP Scary Terikyaki. 😢
Damn she left West Virginia to be a chef in Seattle. That is tough I had the same feeling living in West Virginia. This PNW area is much better.
the Spruce tip recipes and knowledge comes from the Native People of the Northwest and Southeast Alaska
What is Katsu butter? Googled it ...... nothing.
Pretty sure she was saying Kasu not Katsu. Which would probably be in reference to Sake Kasu.
I live in WVA, & I was born in '66...I'm so sad that chef had a negative experience, but being "heavy" ....ermm....yet ANOTHER for the .."perfect girls"😊
2:00
$180 bucks for some dam Terriyaki..... Naw Ima keep going to the hood
I'd like to know why the chef used tamari, instead of shoyu, and specifically what brand. Where I live, there are several good brands of shoyu (and expensive ones too), but I've only seen one brand of tamari. It's cheap, and a little nasty, with a raw "molasses" taste, such as you'd get in a very cheap dark soy sauce. I'm certain Jack Bishop might have an idea on finding a good brand :)
Can do without the Captain Obvious commentary and commentators (I know, they’re doing their best..), but when Chef Aisha is on camera, she graciously lends her heritage and her aura, making this video warm and beautiful and even mindful.
Seattle's most famous restaurant is called Dick's. Do not challenge a local on that fact!
Dicks is trash
You should explain what "teriyaki" means. It's a Japanese word. "Teri" means shiny and "yaki" means grilling. It's an extremely common cooking method. So anything that's not shiny or grilled, that's not a teriyaki. Most Seattle teriyaki are not teriyaki at all. IMO Seattle teriyaki is an insult to teriyaki and I find them quite disgusting.
She did a good job by using mirin and not using cornstarch. I've seen so many wrong recipes that were using cornstarch to thicken the sauce. It's rare to find American people actually use mirin, which is a key to teriyaki and many other Japanese dishes.
"Maitake mushroom" is a bit weird to say because "-take" already means "mushroom."
"People have this image of Asian food and it's always sweet food"
Seattle teriyaki is a fusion invention of a Japanese guy named Yoshi who kept starting new restaurants with his own formula of fast casual food. It’s not true Japanese food, just like how Thai sukiyaki isn’t sukiyaki. Yoshi kept starting new businesses and sell them when it’s successful, resulting in this dish being the signature food of Seattle.
Also I am surprised that you think Asian food isn’t sweet. Mirin is sweet and is typical in Japanese food. Also you may be surprised how much sugar is added many standard Chinese and Korean savory dish.
@@skipaway036 Fusion of what and what? It's just a degraded dish that somehow got named as "teriyaki" when it shouln't be. Honestly I'm mad at those Japanese pioneers who started these weird Seattle teriyaki. They should know better. Also Kikkoman for pandering to the Americans and twisted the meaning of teriyaki.
Thai suki is weird but I'm not triggered as much as Seattle teriyaki. So it's not "just like" Thai sukiyaki. Who are you to say that by the way.
@@skipaway036There are sweet dishes, for sure. But those are not all. And even for those sweet dishes with a lot of sugar, they are most of the time not that sweet. You wouldn't just use "sweet" to describe the taste. You said "savory" dishes yourself. On the other hand "Americanized" Asian dishes are often real sweet with tons of corn syrup
saddened to see beautiful european food places all closed in seattle-80% italian greek french taken over by ...well..if you dont like it like me none really good alternatives left to sugar oil sour overly weird spiced mixed w tons pork cuisines
...
I had a version of this at teriyaki madness for $6.95. Rice was free.
Most famous? That would be Dick's or Ivar's
Dick’s is for sure the most famous. I would bet the ratio would something like 100 to one if it were a contest but they are definitely on both ends of the price spectrum 😂
Chef was so gracious.
However, can we move away from using umami to describe savory flavors?
Is this not a great case to use umami since teriyaki is a Japanese inspired dish? The ingredients picked are specifically tailored towards the Japanese cuisine's concept of umami, since that term was inspired by and describes dashi broth. Umami is an official term and the scientific term to describe the sensation on the glutamine/nucleotide receptors because glutamates as compounds were discovered by a Japanese scientist.
She wasn't describing savory flavor she's describing umami flavor from Guanosine monophosphate which is an umami extract found in mushrooms
have a less pretentious person dsecribe it next time pls thanks
First
Too bad the first comment was just to get attention and didn’t contribute to anything…
the prices are way too high
The food certainly looks worth it!
It’s a bucket list item for seattlites Once in your life
At least they have a sense of humor about it. From their online menu: "Eating raw or undercooked ingredients can increase your risk of foodborne illness. It may also increase your chances of having a great time."
It's fine dining, were you born yesterday
@@QueenOfTheNorth65 $700 for a party of 2? Glad you think that's a good deal. Read comment above about their experience eating there.