Recent social media posts
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 🥃
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.
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.
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.
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.
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!
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. 🥗
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!
05/02/2026
WEEKEND SPECIAL: asparagus / furikake egg / truffle soy vinaigrette / fried shallots.
Try this tonight, before it’s gone!
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!
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!!
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!
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
04/03/2026
Okonomiyaki is customizable with our many add-ons, just how you like it!
(Throwback to our Chef Collqb with .)
Address
950 W Lake Street
Chicago, IL
60607
To get to the restaurant on W Lake Street in Chicago, you can take public transport by using the L train's Green and Pink line to the Morgan station. From there, walk south towards Lake Street and turn right. The restaurant should be on your left.
If you're driving, take I-90/94 and exit at Lake Street. Turn right onto Lake Street and continue for about 2 miles. The restaurant should be on your left-hand side. There is street parking available nearby, as well as a paid parking lot across the street from the restaurant.
Opening Hours
| Monday |
4pm - 10pm |
| Tuesday |
4pm - 10pm |
| Wednesday |
4pm - 10pm |
| Thursday |
4pm - 10pm |
| Friday |
11am - 10pm |
| Saturday |
11am - 10pm |
| Sunday |
11am - 10pm |
Alerts
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What people say
Japanese restaurants are known for their unique and flavorful dishes that are both delicious and visually appealing. Gaijin Chicago, located on W Lake Street, is a Japanese restaurant that truly embodies the essence of traditional Japanese cuisine. Led by Chef Paul Virant, Gaijin is Chicago's first and only dedicated okonomiyaki and kakigori restaurant.
One of the standout features of Gaijin is its commitment to honoring traditional preparations and techniques while also incorporating Chef Virant's passion for pickling and preserving. The result is a menu that offers both Hiroshima and Osaka styles of savory Japanese pancakes, or okonomiyaki, that are cooked to perfection on a custom 12-foot griddle. For those who prefer table service, individual Hiroshima teppan griddles are available.
Pastry chef Angelyne Canicosa brings her dessert prowess to Gaijin with a menu featuring kakigori, a shaved ice dessert, along with mochi donuts and other Japanese-inspired treats. The bar program, led by beverage director Julius White, showcases highballs and a focused selection of beer – including a Moody Tongue-Gaijin collaboration house lager, sake, Japanese whisky, and wine.
The 60-seat space at Gaijin is designed to deliver a lively and interactive culinary experience. The chef's counter allows diners to watch as their food is prepared right in front of them while enjoying the vibrant atmosphere of the restaurant.
Overall, Gaijin Chicago is an excellent choice for anyone looking for an authentic Japanese dining experience in Chicago. With its commitment to tradition and innovation in both food and drink offerings, it's no wonder why this restaurant has quickly become a favorite among locals and visitors alike.
