Gaijin Chicago

Gaijin Chicago Gaijin by Chef Paul Virant is Chicago’s first and only dedicated okonomiyaki and kakigori restaurant.
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SEASONAL COCKTAIL: House-made Raspberry-Thyme syrup / barley shochu / soda water / cava.We're celebrating raspberries at...
06/23/2026

SEASONAL COCKTAIL:
House-made Raspberry-Thyme syrup / barley shochu / soda water / cava.

We're celebrating raspberries at Gaijin... in cocktail form. This seasonal cocktail is ultra refreshing and perfect for the nice weather. Join us for a round!

06/19/2026

Our Tsukemono Trio and Kimchis are essential to the Gaijin experience, and they pair perfectly with savory okonomiyaki.

06/17/2026

NEW SEASONAL KAKIGORI:
Dark Chocolate Caraïbe Ice Cream / chocolate sauce / raspberry syrup / brown butter feuilletine / miso butterscotch

Twice-Cooked Garlic is a Gaijin classic and longtime guest favorite.Slowly cooked until rich and spreadable, the garlic ...
06/11/2026

Twice-Cooked Garlic is a Gaijin classic and longtime guest favorite.

Slowly cooked until rich and spreadable, the garlic is paired with shoyu, rayu, and crisp senbei crackers. It's simple, comforting, and the perfact way to begin your meal at Gaijin.

Available on both our lunch and dinner menus.

06/09/2026

Join us on Wednesday, June 10, for a one-night-only kakigori collaboration with Chef Angelyne Canicosa.

Featuring mango syrup / coconut sticky rice cream / whipped coconut / latik crumble.

Available for one night only. Reserve your table today.

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
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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.

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

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