Recent social media posts
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
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.
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
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.
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.
