Gaijin Chicago

In honor of our 5-year anniversary, we invite you to join us for a special tasting menu that reflects the journey and evolution of Gaijin.

This five-course experience features dishes crafted with care, from pickled myoga and Brussels sprout kimchi to Osaka-style okonomiyaki with steak, foie gras, and black truffle, finishing with a mochi apple fritter with smoked apple miso butter and maple ice cream. Each course is our way of sharing gratitude for the community that has supported us along the way. We look forward to celebrating this milestone with you.

Reservations: https://tinyurl.com/4rzxn8e3

The vibe at Gaijin is something you can only truly understand by experiencing it. Each night, our space fills with a unique mix of families, couples, friends, and solo diners of all ages, gathered around a shared love for bold, hard-to-find flavors. There’s an energy here that combines warm familiarity with the excitement of discovering something new. Gaijin is more than just a place to eat. It’s where Chicago’s diverse community comes together over dishes you won’t find anywhere else in the city.

4 exciting new additions to our fall drink menu have landed, courtesy of our beverage director, .

From left to right: Gyokuro Martini, Hokkaido Hot Buttered Rum, Ringo Bara, Sake Gōri 2.0.

Special thanks to Thai Dang for serving up his collab okonomiyaki in-house yesterday! It will remain on the menu through Saturday.

Chef Thai Dang's collaboration Osaka-Style Okonomiyaki: Bánh Nhật Bò Nướng Sả Ớt — palm sugar and lemongrass marinated short ribs, served with a shaved cabbage salad, Vietnamese herbs, and chili lemongrass kewpie mayo.

Chef Thai Dang’s collab okonomiyaki - palm sugar and lemongrass marinated short ribs, shaved cabbage salad, Vietnamese herbs, chili lemongrass kewpie mayo.

Don't miss him at Gaijin on Thursday, October 17th!

Join us for Happy Hour at Gaijin, Monday through Thursday from 4 to 6 PM! Enjoy a variety of expertly crafted small plates, drinks, and bar bites at special prices.

Introducing the Gaijin Bloody Mary, part of our new brunch drink menu.

Choose between Haku Vodka or Roku Gin, paired with our house-made Bloody Mix—a flavorful blend of okonomiyaki sauce and sriracha, finished with a splash of lemon juice and Chef Paul Virant's pickles. Add a Gaijin Lager back for just $3.

Created by to elevate your brunch experience!
(Brunch is available Saturdays and Sundays from 11am-3pm.)

The craft of making okonomiyaki is more than just preparing a dish—it’s an art that brings together texture, flavor, and technique. Often referred to as "Japanese savory pancakes," okonomiyaki originated in Osaka and has been enjoyed for centuries.

The word itself means "grill what you like," a nod to the endless variations of ingredients that can be combined. Traditionally made with a batter of flour, eggs, and shredded cabbage, the dish is cooked on a griddle and topped with ingredients like bonito flakes, mayonnaise, and special okonomiyaki sauce.

Our new brunch menu is here, and it’s packed with bold flavors and fresh ingredients.

Brunch Osaka-style Okonomiyaki – A savory combination of potato, bacon, egg, and bonito flakes.

Rice Bowl – Fried eggs, spinach, mushrooms, rayu, fried shallots, pickled ginger, and furikake.

Pair your meal with a refreshing Yuzu Mimosa or our House Bloody Mary (add a Gaijin Lager back for $3).

Join us this weekend and experience brunch, Gaijin-style.

At Gaijin, our space is as thoughtfully crafted as the dishes we serve. Inspired by a blend of modern design and traditional touches, it’s a place where the energy of Osaka’s vibrant street food culture meets the warmth of a welcoming dining room.

Our new fall drinks at Gaijin are the perfect way to transition into the season.

Hojicha Old Fashioned - Mars Iwai 45 Whisky, Hojicha Demerara, and house-made Kumquat Bitters for a roasted, subtly sweet take on a classic.

Satsumaimo - El Tesoro Blanco Tequila, La Luna Mezcal, Okinawa sweet potato, lemon, vanilla salt, and a bruleed finish, offering a bold yet comforting flavor.

Beginning October 17th, Chef Thai Dang joins us at Gaijin for something truly special: his take on Osaka-style okonomiyaki. While many chef collaborations in Chicago focus on familiar dishes, this one challenges Chef Dang with an authentic, hard-to-find specialty.

Known for his critically acclaimed restaurant HaiSous, where he and Danielle Dang celebrate the rich traditions of Vietnamese cuisine, Chef Dang brings his distinct perspective to Gaijin. On October 17th, he’ll be in-house creating a limited-time Osaka-style okonomiyaki for dinner service. It’s a rare opportunity to experience Chef Dang’s take on this unique dish.

Our House-Made Kimchi and Kombu-Marinated Vegetables are the perfect accompaniment to okonomiyaki, adding depth and balance to every bite.

Chef Paul Virant brings his preservation expertise to the menu, crafting flavors that fit with each dish, just as he does at all his restaurants. These additions aren’t just sides—they enhance the entire dining experience at Gaijin.

What makes Osaka-style okonomiyaki so special?

It’s a rare find in Chicago, offering a perfect balance of layered textures and bold flavors. Our recipes are inspired by Chef Paul Virant’s travels to Japan, where he experienced the unique tradition of Osaka-style okonomiyaki firsthand.

Featured: Chicken Okonomiyaki – tender Amish chicken confit, topped with delicate bonito flakes.

Natsu: A perfect blend of fresh strawberry, matcha, and a splash of lemon. Bright, bold, and packed with flavor, this is your summer in a glass – minus the alcohol, but full of refreshment.

For the past 8 years, Chef Marcus has been an integral part of our team. He is always working with Chef Paul Virant to expand the flavors at Gaijin.

We’re constantly exploring new ingredients and techniques to bring our guests exciting, fresh dining experiences.

Katsu Curry is our unique nod to Oktoberfest, featuring a perfectly crispy pork cutlet topped with a rich, thicker curry sauce that’s all about indulgence. It's a bold, elevated twist on a classic favorite that’s only here until October 6th.

Our restaurant is more than just a place to eat—it's a gateway to flavors you’d normally have to travel across the globe to experience.

Some exciting cocktail updates coming to our menu very soon…

There's a lot to learn when it comes to Japanese whiskey. Our team is always exploring new flavors and learning about the rich histories and craftsmanship that go into each bottle, something we hope translates into each drink we serve.

We believe in the joy of discovery, and that’s why we’re here — to share unique, hard-to-find flavors with as many Chicagoans as we can. It’s not just about serving food; it’s about introducing these flavors to new generations.

Through September, a portion of the proceeds from each Veggie Yakisoba dish we make will fund the Kitchen Possible project, an organization that builds empowered mindsets in Chicago kids through cooking.

spinach / mushrooms / sweet corn / cabbage / scallions / carrots / sauce / sesame.

Cheers to the weekend, West Loop! 🍻

We are open until 10pm all weekend long.

When the plans finally make it out of the group chat 🥳 >>>

Thank you for visiting and tagging us 😄

TRY OUR $5 HAPPY HOUR SPECIALS! 🎉

Join us Monday through Thursday, 4 p.m. - 6 p.m.

for selected highballs / sake / wine / draft beer / starters / share plates
starting at $5