Gaijin Chicago

Gaijin Chicago Gaijin by Chef Paul Virant is Chicago’s first and only dedicated okonomiyaki and kakigori restaurant.
(381)

On Thursday, June 25, Gaijin will host a special five-course dinner paired with the sake of Kubota, one of Japan’s most ...
06/04/2026

On Thursday, June 25, Gaijin will host a special five-course dinner paired with the sake of Kubota, one of Japan’s most respected producers.

Chefs Marcus Rasmussen and Paul Virant have created a five-course menu paired with a selection of Kubota sakes, including several premium offerings. Representatives from Kubota will join us throughout the evening to share the story and craftsmanship behind each sake. A limited selection of Kubota bottles will also be available for retail purchase for one night only.

Reservations: https://www.opentable.com/booking/experiences-availability?rid=1054264&restref=1054264&experienceId=736777&utm_source=external&utm_medium=referral&utm_campaign=shared
--

Menu (images not in order)

First
fried summer squash / spicy pickle

Second
scallop sashimi / snow pea / white shoyu / shiso / lemon oil / yuzu sesame seed

Third
chawanmushi / ginkgo nut / oyster mushroom / kamaboko

Fourth
Osaka-style okonomiyaki / soft shell crab / kosho mayo / arare

Fifth
strawberry jam stuffed mochi donut / matcha cheesecake / graham cracker crumble

TODAY AT GAIJIN: Whisky Highball Week Launch PartyWe’re celebrating one of Japan’s most iconic cocktails, known for its...
06/02/2026

TODAY AT GAIJIN: Whisky Highball Week Launch Party

We’re celebrating one of Japan’s most iconic cocktails, known for its crisp, refreshing profile and natural pairing with food from the griddle. $5 Toki Highballs, $10 Signature Highballs, and $10 Build-your-own Highballs! Today only, we’ll have samples, giveaways, and an ice luge to mark the occasion, and specials on the classic Toki Highball all week.

Each Tuesday in June thereafter will be dedicated to our Highball Happy Hour, which runs throughout our entire dinner service.

Join us for a round 🥃

Gaijin is honored to welcome Chef Oliver Poilevey of Obélix, Le Bouchon, Taqueria Chingón, Mariscos San Pedro, and Punch...
06/01/2026

Gaijin is honored to welcome Chef Oliver Poilevey of Obélix, Le Bouchon, Taqueria Chingón, Mariscos San Pedro, and Punch House Chicago on Wednesday, June 24, for the twenty-first installment of our Chef Collaboration series.

Chef Oliver’s cooking reflects years spent across Chicago kitchens, France, and beyond, grounded in classic technique and shaped by a deep respect for hospitality and flavor. For one night only, that perspective comes to the griddle with a special take on Osaka-style okonomiyaki, available exclusively at Gaijin.

Reserve your table and join us for this one-night-only collaboration.

05/27/2026

Tuesday, June 2 at Gaijin marks the beginning of Toki Highball Week, and we’re celebrating with specials on the classic Japanese highball all week long.

Highballs have always been a big part of the experience at Gaijin. Crisp, refreshing, and built to pair naturally with food coming off the griddle, they’re the kind of drink meant for long dinners and second rounds.

June 2 also kicks off our new Highball Happy Hour, happening every Tuesday in June from 5–6pm. Join us for dinner, order a highball, and settle in.

Our next Kakigori Collab on Wednesday, June 10, is a special one.Chef Angelyne Canicosa has been an important part of Ch...
05/25/2026

Our next Kakigori Collab on Wednesday, June 10, is a special one.

Chef Angelyne Canicosa has been an important part of Chef Paul Virant’s restaurants for years. She introduced the idea of serving kakigori when Gaijin first opened and helped create favorites like our Sesame Yuzu and Ujikintoki flavors.

Now at Petite Vie and Vistro Prime, she’s returning to the Gaijin kitchen for a one-night-only kakigori special.

We can’t wait for this one. Make your reservations for June 10.

We’re leaning into the upcoming warmer weather with three new kakitails, cocktails built with kakigori ice for a colder ...
05/22/2026

We’re leaning into the upcoming warmer weather with three new kakitails, cocktails built with kakigori ice for a colder way to drink.

Middle Brow Mara Des Bois Rosé / hibiscus liqueur / simple syrup

Chicago Cane Cooperative Tavern Rum / clementine liqueur / vanilla / Origami White Lotus nigori sake

bourbon / mint syrup / yuzu juice

Refreshing and especially good alongside dinner. Launching today!

05/21/2026

One of the things we love most about our Chef Collaboration series is seeing how naturally okonomiyaki takes on the flavors and perspectives of different cuisines.

A huge thank you to Chefs and of for bringing the flavors of Oaxaca to the griddle with their lamb / black mole / crema / black mole crunch creation, built on the foundation of Osaka-style okonomiyaki.

05/20/2026

Our Wagyu Bavette is amazing as an appetizer or a salad.

Try our Wagyu Bavette Salad or Seared Sesame Tuna Salad during lunch hours! A perfect dish that won’t weigh you down.

Soft shell crab Osaka-style okonomiyaki with ponzu marinade and sriracha mayo is on the menu this weekend! Try this cris...
05/15/2026

Soft shell crab Osaka-style okonomiyaki with ponzu marinade and sriracha mayo is on the menu this weekend! Try this crispy and savory special while supplies last.

Catering by Gaijin brings okonomiyaki to your next event, whether it’s a private gathering or a full catered experience....
05/13/2026

Catering by Gaijin brings okonomiyaki to your next event, whether it’s a private gathering or a full catered experience. Built on the griddle and designed for sharing, it’s something your guests won’t find anywhere else.

Plan your event at gaijinchicago.com/events

05/08/2026

Chef Collaboration: Javauneeka Jacobs & Zach Steen

Gaijin is honored to welcome Chefs Javauneeka Jacobs and Zach Steen of on Wednesday, May 20, for the twentieth installment of our Chef Collaboration series. For one night, their perspective meets the griddle with a special take on Osaka-style okonomiyaki, available exclusively at Gaijin.

One night only. Reserve your table at the link in our bio!

05/08/2026

Chef Collaboration: Javauneeka Jacobs & Zach Steen

Gaijin is honored to welcome Chefs Javauneeka Jacobs and Zach Steen of on Wednesday, May 20, for the twentieth installment of our Chef Collaboration series.

For one night, their perspective meets the griddle with a special take on Osaka-style okonomiyaki, available exclusively at Gaijin.

One night only. Reserve your table at the link in our bio!

New lunch salads have arrived!seared sesame crusted tuna or Wagyu bavette / romaine / cucumber / carrots / radish / bean...
05/06/2026

New lunch salads have arrived!

seared sesame crusted tuna or Wagyu bavette / romaine / cucumber / carrots / radish / bean sprouts / arare / sesame seed / orange miso vinaigrette

Fresh, bright, and built to hold you through the afternoon.

Available Tuesday–Friday, 11–2:30. Join us for lunch. 🥗

Mochi Donut Special for Mother’s Day 💐 Lemon glaze / toasted meringue / gluten free pie crust crumble.This weekend only,...
05/05/2026

Mochi Donut Special for Mother’s Day 💐

Lemon glaze / toasted meringue / gluten free pie crust crumble.

This weekend only, Saturday 5/9 & Sunday 5/10. See you then!

WEEKEND SPECIAL: asparagus / furikake egg / truffle soy vinaigrette / fried shallots. Try this tonight, before it’s gon...
05/02/2026

WEEKEND SPECIAL: asparagus / furikake egg / truffle soy vinaigrette / fried shallots.

Try this tonight, before it’s gone!

Negiyaki is a Japanese savory pancake similar to okonomiyaki, made with scallions instead of cabbage for a lighter, fres...
05/01/2026

Negiyaki is a Japanese savory pancake similar to okonomiyaki, made with scallions instead of cabbage for a lighter, fresher, more aromatic bite.

Our Traditional Negiyaki is topped with bacon for smokiness, egg for richness, bonito flakes for umami, and finished with ponzu for bright citrus acidity—savory, tangy, and satisfying without feeling heavy.

04/29/2026

A look back at last week’s plant-based tasting menu.

Morels on okonomiyaki, finished on the griddle with smoked green onion. A reminder that this format can go well beyond what most people expect!

That’s the fun of a night at Gaijin. Okonomiyaki at the center, a few dishes for the table, kakigori to finish, cocktails throughout. Easy for a date night. Just as good after work.

Reserve your table and join us for dinner!

04/27/2026

If you love our kakigori, you’ll love our upcoming collab with Lindsey Jay of !

The special: Hong Kong Milk Tea ice cream / orange syrup / brown sugar boba / cinnamon rice brittle.

This special will be available on Wednesday, May 6th only… Make a reservation at the link in our bio!

Our Plant-Based Tasting Menu is happening Thursday 4/23, and the dessert course expresses our love for kakigori: pineapp...
04/21/2026

Our Plant-Based Tasting Menu is happening Thursday 4/23, and the dessert course expresses our love for kakigori: pineapple syrup / coconut lime sorbet / macadamia and coconut granola.

Celebrate Earth Day with a five-course tasting menu. All dishes can be made vegan by request! 🍍

04/17/2026

You gotta order the kimchi with the yakisoba.

Watch how our shrimp yakisoba is made and order it for lunch or dinner!

04/14/2026

RED KUMA KAKIGORI IS BACK

cake batter ice cream / strawberry compote / pound cake bites

Try this delicious Japanese shaved ice dessert tonight!!

Our rice bowl is easy to love and easy to settle into. Available during Lunch/Brunch hours!fried eggs / spinach / mushro...
04/12/2026

Our rice bowl is easy to love and easy to settle into. Available during Lunch/Brunch hours!

fried eggs / spinach / mushroom / rayu / fried shallot / rice / pickled ginger / furikake

04/10/2026

Like said, expect bold, Brazilian flavors in his upcoming collab on Wednesday, April 22nd!

These ones might even be cooked over a live fire… book your reservation at the link in our bio!

Course four of our Plant-Based Tasting Menu on April 23 highlights morel mushrooms at their peak.Served as Osaka-style o...
04/09/2026

Course four of our Plant-Based Tasting Menu on April 23 highlights morel mushrooms at their peak.

Served as Osaka-style okonomiyaki / morel mushroom / smoked green onion / kewpie mayo / bubu arare, it’s a seasonal expression of what our griddle does best.

Join us for the full menu on April 23. Reserve your table now.

04/04/2026

GAIJIN JAPANESE BREAKFAST
Available on weekends during brunch service.

Egg / rice / tsukemono / miso soup / tofu agedashi / choice of Unagi or kurobuta Arabiki sausage

Address

950 W Lake Street
Chicago, IL
60607

Opening Hours

Monday 4pm - 10pm
Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 10pm

Website

Alerts

Be the first to know and let us send you an email when Gaijin Chicago posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category