Gaijin Menu
Tuesday - Friday / 11 am - 2:30 pm
STARTERS
6
KOMBU MARINATED VEGETABLES
celery / fermented green beans / radish / sesame
6
6
GAIJIN SALAD
romaine / cucumber / radish / scallion / bean sprouts / marinated carrots / black sesame / arare / orange ginger dressing
6
9
VEGGIE KOROKKE
mushrooms / rice / curry / tomatoes / daikon pickle / tonkatsu sauce
9
10
TWICE-COOKED GARLIC
shoyu / rayu / senbei crackers
10
10
BOK CHOY
sesame / garlic / shoyu / fried shallots
10
13
CHICKEN KARAAGE
fried chicken / yuzu kosho mayo / togarashi lemon
13
14
MARINATED BEEF RIBS
cdk boneless korean cut ribs / smoked shoyu / scallions / furikake rice
14
YAKISOBA
19
VEGGIE YAKISOBA
spinach / mushrooms / sweet corn / cabbage / scallions / carrots / sauce / sesame
19
21
SHRIMP YAKISOBA
shrimp / cabbage / scallions / carrots / bean sprouts / sauce / sesame
21
24
OCTOPUS YAKISOBA
octopus / cabbage / scallions / carrots / bean sprouts / sauce / sesame
24
21
PORK BELLY YAKISOBA
slow-roasted pork belly / cabbage / scallions / carrots / bean sprouts / sauce / sesame
21
SIDES
5
TSUKEMONO TRIO
selection of chef paul virant's japanese-inspired pickled vegetables
5
4
KIM-CHI
house-made
4
3
STEAMED RICE
furikake
3
OSAKA-STYLE OKONOMIYAKI
japanese savory cabbage pancake cooked on a griddle with customized ingredients
19
TOFU
phoenix bean tofu / shichimi togarashi / mushrooms / spinach / arare
19
22
BEEF
cdk 21-day dry-aged slow-cooked beef / roasted garlic / scallions / bonito
22
22
PORK
pork belly and bacon / bonito
22
22
SHRIMP
tempura fried shrimp / corn / creole butter / arare
22
27
OCTOPUS
honey chili gastrique / bonito
27
30
DUCK
teriyaki duck / bonito
30
OSAKA-STYLE ADD-ONS
egg* 3, udon 3, crispy rice 3, cheese 3, bacon 5, sriracha mayo 1
HOUSE-MADE ICE CREAM
by the scoop 5
BLACK SESAME
MATCHA
PEACH RASPBERRY SORBET (DF)
MOCHI DONUTS
glazed rice flour donuts: crispy outside, fluffy and chewy inside 5
COFFEE
CHOCOLATE
KINAKO
MATCHA-CITRUS
PANDAN-COCONUT
STRAWBERRY
BRUNCH SPECIALS
Saturday - Sunday 11 a.m. - 3 p.m.
14
RICE BOWL
fried eggs / spinach / mushroom / rayu / fried shallot / rice / pickled ginger / furikake
14
13
HOUSE BLOODY MARY
your choice of haku vodka or roku gin / okonomiyaki sauce / sriracha / kim-chi / (add a gaijin lager back +3)
13
11
YUZU MIMOSA
fresh yuzu juice / cava
11
STARTERS
6
KOMBU MARINATED VEGETABLES
celery / fermented green beans / radish / sesame
6
6
GAIJIN SALAD
romaine / cucumber / radish / scallion / bean sprouts / marinated carrots / black sesame / arare / orange ginger dressing
6
9
VEGGIE KOROKKE
mushrooms / rice / curry / tomatoes / daikon pickle / tonkatsu sauce
9
10
TWICE-COOKED GARLIC
shoyu / rayu / senbei crackers
10
10
BOK CHOY
sesame / garlic / shoyu / fried shallots
10
10
VEGGIE TEMPURA
sriracha mayo / aonori
10
13
CHICKEN KARAAGE
fried chicken / yuzu kosho mayo / togarashi lemon
13
14
MARINATED BEEF RIBS
cdk boneless korean cut ribs / smoked shoyu / scallions / furikake rice
14
20
TUNA
sesame crusted tuna / ponzu / pea shoots / wasabi vinaigrette / arare / scallion
20
YAKISOBA
19
VEGGIE YAKISOBA
spinach / mushrooms / sweet corn / cabbage / scallions / carrots / sauce / sesame
19
21
SHRIMP YAKISOBA
shrimp / cabbage / scallions / carrots / bean sprouts / sauce / sesame
21
24
OCTOPUS YAKISOBA
octopus / cabbage / scallions / carrots / bean sprouts / sauce / sesame
24
21
PORK BELLY YAKISOBA
slow-roasted pork belly / cabbage / scallions / carrots / bean sprouts / sauce / sesame
21
SIDES
5
TSUKEMONO TRIO
selection of chef paul virant's japanese-inspired pickled vegetables
5
4
KIM-CHI
house-made
4
3
STEAMED RICE
furikake
3
OSAKA-STYLE OKONOMIYAKI
japanese savory cabbage pancake cooked on a griddle with customized ingredients
19
VEGETABLE
tempura fried vegetables / arare
19
19
TOFU
phoenix bean tofu / shichimi togarashi / mushrooms / spinach / arare
19
22
BEEF
cdk 21-day dry-aged slow-cooked beef / roasted garlic / scallions / bonito
22
22
PORK
pork belly and bacon / bonito
22
22
SHRIMP
tempura fried shrimp / corn / creole butter / arare
22
27
OCTOPUS
honey chili gastrique / bonito
27
30
DUCK
teriyaki duck / bonito
30
OSAKA-STYLE ADD-ONS
egg* 3, udon 3, crispy rice 3, cheese 3, bacon 5, sriracha mayo 1
HIROSHIMA-STYLE OKONOMIYAKI
variation where the ingredients are layered (rather than mixed), with the addition of yakisoba noodles
22
TRADITIONAL HIROSHIMA
yakisoba / bacon / egg / bonito
22
22
MUSHROOM AND YUBA HIROSHIMA
yakisoba / mushrooms / egg / yuba / shio kombu
22
NEGIYAKI
savory scallion pancake
19
TRADITIONAL NEGIYAKI
bacon / egg / ponzu / bonito
19
19
MUSHROOM AND YUBA NEGIYAKI
scallion / egg / ponzu / shio kombu
19
GAIJIN TASTING EXPERIENCE
four courses for 45 per person—a great way to travel through the menu!
FIRST: KOMBU MARINATED VEGETABLES
celery / fermented green beans / radish / sesame
SECOND: BEEF RIBS —OR— CHICKEN KARAAGE —OR— TWICE-COOKED GARLIC —OR— BOK CHOY
THIRD: OSAKA-STYLE OKONOMIYAKI
your choice: shrimp, octopus, pork, tofu, vegetable, or beef (add-ons: egg* 3, bacon 5, udon 3, crispy rice 3, cheese 3, sriracha mayo 1)
FOURTH: MOCHI DONUT HOLES
your choice: matcha-citrus, strawberry, coffee, pandan-coconut, chocolate or kinako
KAKIGORI
17
RED PANDA
cake batter ice cream / strawberry syrup / strawberry compote / cake croutons / sugar cookie ears / snowcap
17
12
SESAME YUZU (GF)
black sesame ice cream / yuzu syrup / strawberry compote / honey sesame brittle / snowcap
12
12
UJIKINTOKI (GF)
matcha ice cream / red bean paste / matcha syrup / coffee jelly / ube mochi / snowcap
12
HOUSE-MADE ICE CREAM
by the scoop 5
BLACK SESAME
MATCHA
PEACH RASPBERRY SORBET (DF)
MOCHI DONUTS
glazed rice flour donuts: crispy outside, fluffy and chewy inside 5
COFFEE
CHOCOLATE
KINAKO
MATCHA-CITRUS
PANDAN-COCONUT
STRAWBERRY
HIGHBALLS
13
GAIJIN TOKI HIGHBALL
suntory toki whisky / lemon oil / draft cocktail
13
16
HI-CHEW CHU-HI
hi-chew candy / aw no kaori sudachi shochu / soda
16
15
ROKU JASMINE HIGHBALL
roku gin / jasmine tea syrup / soda / lemon
15
COCKTAILS
15
LYCHEE MARTINI
choice of haku vodka or roku gin / soho lychee liqueur / sake vermouth / yuzu / lemon
15
17
FLAMIN' HOT LEMON
la luna mezcal / dry curacao / lemon / peach / hellfire bitter
17
16
HIBISCUS UNDER THE TRACKS
benchmark bourbon / aperol / lemon / fruitlab hibiscus
16
17
1919
akashi white oak whisky / kamoizumi red maple 2-year aged sake / temps fugit gran classico / okinawa / bitters
17
17
HOKKAIDO NEGRONI
nikka cokkey gin / sweet bermutto / campari / pomegranate
17
SAKE
5 oz / 10 oz / bottle
LUCKY DOG JUICE BOX / futsushu / plantain, dry grape, melon / 180 ml
15
FUKUCHO FORGOTTEN FORTUNE / junmai / lemon, apricot, salinity / 720 ml
22 / 42 / 100
TAKATENJIN SOUL OF THE SENSEI / junmai daiginjo / dried apple, peach, rose water / 720 ml
22 / 42 / 108
NISHIDE SHUZO MOROMI / junmai / banana, apricot, green herb / 720 ml
25 / 48 / 120
KINPU ODAYAKA / junmai ginjyo / lemon zest, pear skin, mineral / 720 ml
22 / 42 / 108
KOSHI NO KANBAI BLUE RIVER / junmai ginjo / nougat, vanilla, steamed rice / 1.8 L
16 / 30 / 198
KANBARA BRIDE OF THE FOX / junmai ginjo / honeydew, mango, white pepper / 720 ml
16 / 30 / 108
18 (can)
SUMMERFALL BREEZY SPARKLING
junmai / anjou pear, ripe citrus, tart raspberry / 8 oz
18 (can)
SHIBATA PINK CLOUDY / junmai ginjo nigori / cherry blossom, mandarin, spun sugar / 200 ml
24
DAIMON ROAD TO OSAKA / junmai nigori / white flower, sweet rice, blood orange / 720 ml
16 / 30 / 64
HAKUTSURU / plum sake / bright cherry, dried fruit, honey / 750 ml
14 / 26 / 60
ICHINOKURA / taru junmai / cedar, smoke, dried apple / 1.8 L
22 / 42 / 172
30
YESTERDAY SAKE FLIGHT
rustic sakes handcrafted in traditional styles
30
BEER / DRAFT
8
GAIJIN LAGER
collaboration with chicago’s moody tongue brewing co
8
MOODY TONGUE LYCHEE IPA
8
BEER + SELTZER / BOTTLES AND CANS
KIRIN LIGHT
7
FAR YEAST TOKYO WHITE
10
KURI KURO DARK CHESTNUT ALE
12
8
-196 VODKA SELTZER
choice of peach or lemon
8
WINE
glass / bottle. dine-in only, please.
13
/
48
CREMANT D'ALSACE
NV gustave lorentz / alsace, fr
13
/
48
14
/
52
SAUVIGNON BLANC
2023 dancing crow / ukiah, ca
14
/
52
22
/
88
CHARDONNAY BLEND
2022 massican "annia" / napa, ca
22
/
88
14
/
52
ROSE
2023 semeli estate "mountain sun" agiorgitiko / peloponnese, gr
14
/
52
16
/
60
SUMOLL/GARNATXA
2022 can sumoi / penedes, es
16
/
60
TEA
featuring a selection from rare tea cellar
5
RTC SENCHA
high grade japanese green tea with a beautiful emerald leaf. perfectly balanced green tea with sweet vegetal notes
5
5
GEORGIA PEACH NECTAR ROOIBOS
(caffeine free) a blend of the finest south african organic rooibos, peach puree, and peach pieces, all cured together for six weeks until the flavors become one
5
5
EMPEROR'S GENMAICHA
blend of the finest mountain-grown japanese sencha, blended with rare roasted and popped rice
5
5
EMPEROR'S GOLDEN HOUJICHA
roasted savory small-batch green tea from kyoto
5
5
MAGNOLIA BLOSSOM OOLONG
high mountain oolong delicately scented 11 times with fresh magnolia blossoms
5
5
SAKURA KYOTO CHERRY BLOSSOM
organic japanese green tea blended with cherry blossom, cherry and wild rose
5
COFFEE
4
SPARROW “GAIJIN BLEND”
regular or decaf
4
NON-ALCOHOLIC
11
HARU (SPRING)
lyres london dry / cherry blossom / lemon / soda
11
11
NATSU (SUMMER)
matcha / lemon / strawberry / soda
11
11
AKI (FALL)
lyres white cane / hojicha / persimmon / honey
11
11
FUYU (WINTER)
amazake / yuzu / coconut / sesame
11
8
GO BREWING SUSPENDED IN A SUNBEAM N/A PILSNER
>.5% abv
8
6
RAMUNE
ask your server for our current selections
6
4
SODA
sprite, diet coke and coke
4
Tuesday - Thursday / 5 pm - 6 pm
BEVERAGES
7
ROTATING COCKTAIL SPECIALS
in partnership with a series of our favorite spirits producers and beverage professionals
7
5
GAIJIN TOKI HIGHBALL
suntory toki whisky / soda / lemon oil
5
5
GAIJIN LAGER
collaboration with chicago’s moody tongue brewing co.; refreshing light lager with a crisp finish
5
6
-196ºC VODKA SELTZER
lemon or peach
6
7
TSUKINOWA MOON RING
tokubetsu junmai / 5 oz carafe
7
10
SISTER CITIES HANDSHAKE
kirin light + shot of malort
10
SHARED PLATES
5
VEGGIE KOROKKE
mushrooms / rice / curry / tomatoes / daikon pickle / tonkatsu sauce
5
6
VEGGIE TEMPURA
sriracha mayo / aonori
6
5
TWICE-COOKED GARLIC
shoyu / rayu / senbei crackers
5
5
BOK CHOY
sesame / garlic / shoyu / fried shallots
5
3
KOMBU MARINATED VEGETABLES
celery / fermented green beans / radish / sesame
3
2
KIM-CHI
house-made
2
*Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Our menu items and prices are subject to change without notice. Please inform your server of any food allergies or dietary restrictions.
- A 3% service charge will be added to all dine-in checks to support paid sick leave for our employees -
- 20% automatic gratuity will be added to parties of seven or more -