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LOMBARD – Teriyaki Madness opened in early June as the first Illinois location of a fast-casual restaurant offering Japanese classics complemented by other Asian and Pacific favorites.
Nik Patel of Bartlett, who co-owns the restaurant with his wife, said he appreciates the Lombard location close to Downers Grove, Lisle, Villa Park and Oak Brook in an enclave of food destinations.
While teriyaki appears in the title of several of the entrees starring all-natural, grilled chicken, beef, salmon and tofu, Patel points out the flavor profiles of the dishes vary, based on an array of sauces, all made in-house.
And with the exception of the noodles and a few breaded selections, everything is gluten-free, right down to the soy sauce. No MSG is used.
[The Spicy Chicken Bowl is a favorite at Teriyaki Madness.]
Customizable bowls, available in a variety of portions to satisfy different appetites, start with a base of rice – white, brown or fried – or noodles, complemented by vegetables served steamed or stir-fried in a wok. Bowls come in junior, regular and large sizes.
"The noodles and fried rice and vegetables all are made fresh once you place an order," Patel said. "Nothing is hot-held."
He said they strive to serve meals quickly, and says it's worth the slight wait. Servers bring the orders to the table.
"Our food is extremely flavorful," Patel said. "We are giving you [Japanese steakhouse] style food in 10 to 15 minutes [or less]."
[Spicy Orange Chicken is shown with the fried rice option.]
Posted calories help patrons craft healthful meals as they customize ingredients to their personal taste.
"Our beef is marinated with a special [recipe], and we have tons of different sauces," Patel said.
They include a sweet-and-sour for the crab Rangoon, and a gyoza sauce specially for chicken pot stickers and egg rolls. The katsu is a Japanese barbecue style sauce. They are detailed on the website.
Several dishes have Hawaiian influences for an Asian fusion touch.
[Spicy chicken with vegetables is popular with keto diet lovers.]
"We prep chicken in-house and marinate and grill it in-house," Patel said. "It's fresh and tender."
A popular dish is the chicken teriyaki featuring hand-trimmed, marinated chicken thigh.
"Everyone loves the spicy chicken [variation]," Patel said, adding that patrons can request they turn up the hot factor.
Other popular dishes include the beef and salmon teriyaki. The latter is a special that will be added to the regular menu in the fall.
[Salmon is about to become a permanent addition to the menu.]
The restaurant also offers tofu stir-fried with a little garlic, or in a spicy recipe.
"Yakisoba is a unique dish – with noodles, vegetables and protein all cooked together," Patel said. "[It gives it] a different texture. The vegetables are crunchy, the noodles are a little softer. … Our customers love it."
The chicken breast katsu is hand-breaded with Japanese panko breadcrumbs. The orange chicken teriyaki offers breaded chicken stir-fried in a sweet orange sauce.
The restaurant's signature fresh vegetable combination features zucchini, cabbage, broccoli, carrots and onion, available steamed or stir-fried. The bowls include a base of white or brown rice, and for $1, one can opt for noodles or fried rice cooked on the spot.
"It's been amazing," Nik Patel said of becoming a restaurateur. "I'm blessed. Every day … we see a lot of opportunity."
If you go
WHAT: Teriyaki Madness
WHERE: 795 E. Butterfield Road, Lombard, situated between Oakbrook Center and Yorktown Center, a little east of Highland Avenue
WHEN: 10:30 a.m. to 9 p.m. seven days a week
INFO: teriyakimadness.com/locations/il-lombard, 630-468-2707