Teriyaki Grill at 380 Third Avenue in Chula Vista's Third Avenue Village runs an Asian-fusion menu spanning teriyaki bowls, seared-ahi tacos, Korean BBQ plates, Vietnamese banh mi, and Thai curry wings from a compact storefront kitchen. The Mekishiko Taco — seared ahi tuna over cabbage with jalapeño aioli, citrus soy, and wasabi on a corn tortilla — draws from the same sashimi-grade tuna supply chain that stocks T & M Seafood's retail case. A health inspection score of 94 out of 100 from San Diego County confirms compliance across a kitchen that operates simultaneous grill, fry, and raw-prep stations in a limited footprint. The grilled salmon bowl features skin-on wild Alaskan salmon charred until the skin crisps, served over steamed rice with potstickers, salad, and a house teriyaki glaze. That pan-Asian breadth — Japanese teriyaki, Korean bulgogi, Vietnamese-style baguette sandwiches, Thai curry sauces — differentiates the Third Avenue spot from the single-cuisine focus at Yard House's American bar-and-grill format at Otay Ranch Town Center. The 1904 Loaded Fries layer chimichurri-tossed grilled steak, jalapeño aioli, and fresh-cut fries into a shareable tray that runs roughly 12 ounces of protein over a full pound of hand-cut potatoes.