Gaijin Chicago

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.

07/26/2026

Sundays are for families. Join us every Sunday, and kids can enjoy a complimentary shaved ice or mochi donut holes with their meal. It's our way of making family dinner a little sweeter.

Open 11am to 10pm on Sundays!

07/25/2026

We’re thrilled to welcome Chef Charles Wong of Umamicue to Gaijin on Wednesday, August 5th, for the next installment of our Chef Collaboration Series.

For one night only, Chef Charles will be serving his take on Osaka-style okonomiyaki, featuring crispy pork belly and char siu sauce.

Reservation link in our bio! Don’t miss this one!

07/23/2026

A big thank you to Chef John Asbaty of Ox Bar & Hearth for bringing fresh summer flavors to our griddle!

Chef John’s BLT Osaka-style okonomiyaki featured Ox Bar smoked bacon, Sungold tomatoes, garlic & Worcestershire mayo, and pickled tomato vinaigrette. Our Chef Collaboration Series is all about exploring new possibilities for okonomiyaki, and this one was a perfect reminder of just how versatile the dish can be.

07/20/2026

Celebrate the peak of summer with a one-night-only, five-course plant-based tasting menu from Chef Marcus Rasmussen, happening on Thursday, August 13th.

Inspired by Japanese flavors and built around the season's best ingredients from local farmers and foragers, each course highlights the depth and versatility of summer produce. Optional beverage pairings will be available, and every dish on the menu can be prepared vegan.

First
local edamame / yuzu sesame seed / togarashi / Maldon

Second
tomato tartare / shoyu / kombu / rice cracker

Third
cauliflower / shish*to / ponzu / crispy yuba

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

Fifth
plum kakigori / amaretto sorbet / fresh plum / financier

Join us for this one-night celebration of summer. Reserve your table today.