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Does good teriyaki exist?

David Boyk | Nov 26, 200210:03 PM

All the teriyaki I've ever had has been cloying, goopy and made out of tough meat. It seems to have promise, though - I like the idea of eating it, but not the actual act. Is there anywhere in the area that has teriyaki that's actually good?

Is it a real Japanese dish? Authenticity only matters in the service of quality, but if it's not authentic, that might explain why it's so hard to find a good version. I know it's a thing in Hawaii, but all the discussion of Hawaiian plate lunch joints on the LA board seems to come to the conclusion that what Hawaiians look for when they want to eat nostalgically is processedness and other characteristics that outsiders with no instinctual attachment to the food might not appreciate quite so much.

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