Gaijin Chicago

10/02/2026

Pastry Chef Dana Cree of is bringing her take on kakigori to Gaijin on Wednesday, October 7th!

Pretty Cool is known for their handmade ice cream and popsicles that bring all sorts of sweet ideas to life. For one night only, Chef Dana will bring that same energy to our Japanese shaved ice desserts for a special collaboration.

Reservations: https://www.opentable.com/booking/experiences-availability?rid=1054264&restref=1054264&experienceId=807452&utm_source=external&utm_medium=referral&utm_campaign=shared

09/24/2026

📅 Wednesday, September 30

Gaijin welcomes Pastry Chef Mary Eder-McClure of for the next installment of our Chef Collaboration Series.

Mary leads the pastry and bread programs at Galit, drawing inspiration from across the Middle East while incorporating nostalgic elements of her Jewish heritage and Lebanese family traditions.

🍧 She’ll be bringing those influences to Gaijin with a one-night-only kakigori.

🔗 Reserve a table: https://www.opentable.com/booking/experiences-availability?rid=1054264&restref=1054264&experienceId=796833&utm_source=external&utm_medium=referral&utm_campaign=shared

09/18/2026

The shaved ice dessert made for Chicagoans and Bears fans:

Blue root b**r ice cream / orange syrup / Garrett Popcorn Mix / sugar cookie ears

A sweet way to root on the Bears.

09/15/2026

We are thrilled to welcome Chef Cleetus Friedman to Gaijin this Wednesday, September 16th for another Chef Collaboration!

Chef Cleetus’s creations will be inspired by bagels and lox — using hot smoked salmon from Paul Virant’s recent fishing trip. Expect everything spice, sanbaizu cucumber and tomato.

This Wednesday! Make a reservation at the link in our bio!

09/14/2026

GAIJIN WH**KY TUESDAY / September 15–December 15

Every Tuesday:
A new premium Japanese wh**ky is selected as the featured pour. That wh**ky is offered at a super special price for the evening. You can explore a new expression each week, from familiar names to bottles you may not have tried before.

How It Works:
Visit Gaijin on any Wh**ky Tuesday to receive one stamp. Collect 8 stamps across the 14 events to receive a $50 Gaijin gift card and be entered into a raffle to win a complimentary pour of Yamazaki 25 Year Old Single Malt.

More info at the link in our bio. Join us tomorrow for pours of Yamazaki 12 at $13!

09/14/2026

GAIJIN WH**KY TUESDAYS / September 15th — December 15th

Try Japanese whiskies and earn! Every Tuesday from September 15 through December 15, we’ll feature a different high-end Japanese wh**ky at a super special price. Each week is an opportunity to try something new, explore the range of Japanese wh**ky, and experience pours that you may not otherwise order.

HOW IT WORKS
1. Pick up your Wh**ky Card: Get your stamp card at Gaijin.

2. Join us on Tuesdays: Visit Gaijin during Wh**ky Tuesday and explore that week’s featured Japanese wh**ky.

3. Collect your stamps: Receive a stamp for each Wh**ky Tuesday visit.

4. Reach 8 stamps: Attend eight of the fourteen dates and fill your card.

5. Enter to win: Completed cards will receive a $25 Gaijin gift card and be entered to win a complimentary pour of Yamazaki 25 Year Old Single Malt!

09/09/2026

Starting your meal with Chicken Karaage is a no brainer. Crispy fried chicken, bright yuzu kosho mayo, and a hit of togarashi lemon make it a Gaijin classic for a reason.

fried chicken / yuzu kosho mayo / togarashi lemon

09/03/2026

Gaijin’s unique nod to Oktoberfest is returning from September 4th through October 4th, featuring a perfectly crispy pork cutlet topped with a rich, thick curry sauce that’s all about indulgence.

It’s an elevated twist on a classic favorite that’s only here for a short time - join us for dinner tomorrow!

09/01/2026

Seasonal Watermelon-Chamoy Kakigori 🍉 🌶️

The perfect way to cool off on a hot day like today! House-made watermelon syrup and chamoy / lime sorbet / pepitas.

08/27/2026

Introducing the Melon Matsuri, a refreshing cocktail to accompany the end of summer 🍉

Chicago Cane Coop Rum / house made watermelon syrup / lime juice.

08/26/2026

Gaijin is thrilled to welcome Chef Cleetus Friedman on Wednesday, September 16, for the twenty-fourth installment of our Chef Collaboration Series!

Chef Cleetus, creator of the award-winning Crafted by Cleetus hot sauces, will be in the kitchen from 6–8 p.m., bringing his own perspective to Osaka-style okonomiyaki with a one-night-only creation.

Join us to experience another unique take on what okonomiyaki can be: https://www.opentable.com/booking/experiences-availability?rid=1054264&restref=1054264&experienceId=784455&utm_source=external&utm_medium=referral&utm_campaign=shared

08/21/2026

Not sure where to start with sake? Start here. These three bottles offer something for every palate, and each one pairs beautifully with okonomiyaki.

Kikusui
Crisp and clean. An excellent first step into sake.

Nanbu Bijin
Stone fruit / silky mouthfeel / a natural match for our okonomiyaki sauce.

Kubota Nigori
Cloudy yet bright, with notes of Asian pear and nougat. Everything you want from a nigori.

Whether you're new to sake or just looking for your next favorite, let one of these bottles be your starting point. Ask us for a recommendation next time you're at Gaijin.

08/17/2026

We’re thrilled to welcome Chef Stephanie Hart of Brown Sugar Bakeries to Gaijin for our next Kakigori Collaboration!

On Wednesday, August 26th, Chef Stephanie will be in-house serving her take on Kakigori. This is a one night special you will not want to miss!

Reservations link in bio.

08/13/2026

It is essential to try both the Hiroshima-style and Osaka-style okonomiyaki at Gaijin before choosing a favorite.

The Hiroshima-style came to be after WWII when flour was scarce and needed to be conserved. For our Traditional Hiroshima-style, we start with a thin crepe layer and build up from there with scallions, cabbage, bacon and egg. A slightly different texture and flavor profile that some swear by!

Which is your favorite?

08/12/2026

08/11/2026

This Thursday, August 13th, our Summer Plant-Based Tasting Menu will be served at Gaijin! In appreciation of peak summer produce, Chef Marcus Rasmussen has crafted a five-course menu - all of which can be made completely vegan!

We're excited to share this with you! Reservations: https://www.opentable.com/booking/experiences-availability?rid=1054264&restref=1054264&experienceId=763095&utm_source=external&utm_medium=referral&utm_campaign=shared&mc_cid=e3a56f94dd&mc_eid=8385c6f4ef

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Fourth
Osaka-style okonomiyaki / crispy sweet corn / chanterelle mushrooms / fermented summer beans

Fifth
plum & amaretto sorbet / fresh plum / financier

08/07/2026

A thank you to Umamicue for bringing his BBQ expertise to our griddle!

Smoked, crispy-skinned pork belly and char siu sauce was a combination that worked extremely well with our Osaka-style Okonomiyaki.

08/04/2026

Mushroom and Yuba Hiroshima-Style Okonomiyaki: yakisoba / mushrooms / egg / yuba / shio kombu.

Two kinds of Hiroshima-style Okonomiyaki are offered on our dinner menu. Ingredients are layered on top of each other, as opposed to being mixed together. This makes for a slightly different texture and unique flavor compared to Osaka-style.