Charcoal only
Binchotan burns hot and clean. Gas gives you heat; charcoal gives you the smoke that makes the glaze worth eating.
A grill, a glaze,
and one night's notice.
Teriboy started as a two-burner stall with a single recipe. The recipe has not changed. The queue got long enough that we had to start taking orders the night before.
Our story
We got tired of teriyaki that tasted like sugar
Most of what gets sold as teriyaki is a thickened sauce poured over grilled meat at the last second. It is sweet, it is sticky, and it tastes the same whatever is underneath it.
We build ours the other way round. The protein is marinated overnight in soy, sake and aromatics so the seasoning is already inside it. The glaze goes on over live coals in three thin passes, each one setting before the next. What you get is a lacquer — glossy, faintly smoky, and thin enough that you can still taste the char underneath.
It takes time, which is the honest reason we ask you to order the night before. A kitchen that cooks everything to order cannot also cook everything on demand.
2019First stall
90 minGlaze reduction
40k+Boxes delivered
4.9 / 5Customer rating
What we hold to
Four rules in this kitchen
Cooked the same day
Nothing is grilled the night before and reheated. Your order is fired the morning it goes out, then packed hot.
Honest timing
We would rather tell you tomorrow than promise tonight and hand you something that sat in a warmer for an hour.
Packed to travel
Glaze on the side, greens in their own compartment, rice underneath. It arrives assembled the way it left the pass.
Milestones
How we got here
Slower than we planned, which turned out to be the point.
- One sauce pot, one grill. The original reduction is still made in the same eight-litre batches.
- Every cook trains on the glaze first. Nobody touches the grill until they can tell a two-pass lacquer from a three.
- Suppliers we can name. Chicken and short rib from two farms, salmon from one boat, tofu from a family press three blocks away.
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A stall and a queue
Two burners at a weekend night market. We sold out by nine every Saturday and started keeping a notebook of names.
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The notebook became a system
Pre-orders overtook walk-ups. We stopped guessing quantities and started marinating to an actual list.
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A real kitchen
Moved into the Siena Way kitchen with a proper charcoal grill line and cold storage, and added the lunch delivery window.
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Order tonight, eat tomorrow
Two delivery windows, office catering, party trays — all running on the same overnight rhythm we started with.
The line
Who is cooking
Kenji Tanaka
Head chef, glaze
Fifteen years on yakitori grills. Owns the sauce recipe and refuses to write the last step down.
Marisol Abad
Kitchen manager
Turns the night's order list into a prep sheet by 5:00 AM. The reason your box is labelled correctly.
Jonah Reyes
Delivery lead
Plans both windows every morning and will text you when the driver is five minutes out.
Hungry yet
Put tomorrow's lunch on the grill.
Order before 9:00 PM tonight for delivery on tomorrow.