From Our Editors
Tebaya uses imported flavors from Nagoya, Japan, to flavor a takeout menu of signature fried chicken wings, sandwiches, and fast, fresh entrees. To make his specialty Teba chicken wings ($7.95 for 10 wings), owner Koji Okamoto fries the naked meaty morsels twice in soy oil before basting the crispy skins in homemade garlic sauce, rolling them in roasted sesame seeds, and preparing them for their fate with a teeny, tiny blindfold. Five Teba wings and a salad accompany combination meals starring grilled freshwater eel ($12.95) and chicken teriyaki meatballs ($9.95). Kicky wasabi and miso sauce cloak breaded chicken cutlets in the Katsu sandwich ($6.50; $5.75 for veggie version), and grilled teriyaki chicken, Japanese buckwheat noodles, and seaweed deliciously ornament a selection of large salads ($6.25–$10.25), perfect for filling health-conscious stomachs and gaps between front teeth.