3:12
Reducing the glaze
Ninety minutes of soy, mirin, sake and cane sugar, compressed into three. The spoon test at the end is the whole job.
Watch the glaze
go on.
Three passes of the brush, live coals underneath, and about four minutes from raw to lacquered. Here is what happens in the kitchen the morning after you order.
Inside Teriboy — the 6:00 AM grill
A morning on the charcoal line, from marinade tubs to sealed delivery boxes. Four minutes, no narration.
The series
Short films from the line
We film the things people ask about most: the sauce, the char, and how a bowl survives the trip to your desk.
2:40
Three passes on the charcoal
Why the glaze goes on in thin layers instead of one thick coat, shot close enough that you can see it set.
4:05
Tofu that converts people
Pressing, scoring and grilling firm tofu hard enough to build a crust that holds the glaze.
5:22
The 6:00 AM prep sheet
How last night's orders turn into portioned trays, labelled boxes and two delivery runs.
2:18
Packing a bowl that travels
Glaze on the side, greens in their own tray, rice underneath. The reason it does not arrive soggy.
3:47
Setting up an office bowl bar
Forty heads, one trestle table and twenty minutes. What a catering set-up actually looks like.
Why we film it
Nothing here is a secret
People assume teriyaki comes out of a bottle. We would rather show you the pot, the coals and the brush than argue about it.
- Real timings. Nothing is sped up except the reduction, and we say so on screen.
- The same kitchen you order from. Filmed at the Siena Way kitchen during an ordinary service morning.
- Recipes in the captions. Ratios for the glaze are in the description of every clip.
New clips weekly
Follow the grill.
Short cuts on Instagram and TikTok, full films on YouTube. Order tonight and watch tomorrow's lunch being made.