Upcoming Events
Chef collaboration series, tastings, live music, and more
Gaijin is thrilled to welcome Chef Donald Young in on Wednesday, October 28th, for our Chef Collaboration series! Chef Young, founder of Duck Sel and one of the youngest chefs in America to earn a Michelin star, will be in house from 6 - 8 p.m. to showcase his unique take on osaka-style okonomiyaki. This is a one-night-only opportunity you won't want to miss!
Gaijin is thrilled to welcome Chef Andy Lim of Perilla Korean Fare, Perilla Korean Steakhouse, and Sir Chicken, in on Wednesday, November 18th, for the next installment our Chef Collaboration series! Chef Lim will be in house from 6 - 8 p.m. to showcase his unique take on osaka-style okonomiyaki.
Menu $70 per person / optional drink pairings $40
Join Gaijin in celebrating local autumn harvests with a five-course plant-based tasting menu from chef Marcus Rasmussen!
Enjoy Japanese-inspired dishes showcasing the many exceptional plant-based ingredients of the region, sourced from local farmers and foragers.
Specially curated beverage pairings will be available to add to your experience.
This is a one-night-only celebration of summer you won't want to miss!
MENU
first
fall tsukemono: grape daikon / red kuri squash pickle / sesame pickled turnip
second
roasted brussels sprout / miso sweet potato / yuzu glaze / crunch topping
third
fall vegetable soup / mochi / soft tofu
fourth
tempura pumpkin and maitake osaka-style okonomiyaki / burnt maple chili okonomiyaki sauce / kewpie
fifth
caramel apple kakigori: green apple syrup / caramel / peanut brittle / fresh apple
This tasting menu is a set five course menu. Our kitchen appreciates advance notice of dietary restrictions and allergies. Please email us at info@gaijinchicago.com.
Please note that our full a la carte menu will be available for the evening. Although all tasting menu dishes are vegetarian and can be prepared vegan upon request, we cannot guarantee no cross contamination with animal products.
The evening will feature a special five-course tasting menu from Chefs Paul Virant and Marcus Rasmussen with optional Beam Suntory whisky pairings. Enjoy a menu inspired by traditional Japanese dishes and seasonal Midwestern ingredients, designed to tell the story of where we’ve been and where we’re headed and elevated by the craft and elegance of Japanese whisky traditions.
$75 per person menu / $65 per person optional beverage pairings (prior to tax and gratuity) to be charged at the conclusion of the meal.
MENU
first
sweet potato korokke / honey miso mayo / pea shoots
- toki highball -
second
marinated beets / pickled myoga / asian pear / kosho whipped tofu
- hakushu 12 yr -
third
nitsuke-style sole / sunchokes / scallion / rice
- hibiki japanese harmony -
fourth
braised wagyu beef cheek osaka-style okonomiyaki
- yamazaki 12 yr -
fifth
persimmon kakigori: hojicha ice cream / maple kinako ame / cinnamon snow cap
- yamazaki 18 yr -
The evening will feature a special five-course tasting menu from Chefs Paul Virant and Marcus Rasmussen with optional sake pairings from select limited-release sakes. Enjoy a menu inspired by traditional Japanese dishes and seasonal Midwestern ingredients, designed to tell the story of where we’ve been and where we’re headed, paired with a selection of newly-imported and exclusive sakes.
$75 per person menu / $55 per person optional beverage pairings (prior to tax and gratuity) to be charged at the conclusion of the meal.
MENU
first
sweet potato korokke / honey miso mayo / pea shoots
second
marinated beets / pickled myoga / asian pear / kosho whipped tofu
third
nitsuke-style sole / sunchokes / scallion / rice
fourth
braised wagyu beef cheek osaka-style okonomiyaki
fifth
persimmon kakigori: hojicha ice cream / maple kinako ame / cinnamon snow cap
Menu $70 per person / optional drink pairings $40
Join Gaijin in celebrating local autumn harvests with a five-course plant-based tasting menu from chef Marcus Rasmussen!
Enjoy Japanese-inspired dishes showcasing the many exceptional plant-based ingredients of the region, sourced from local farmers and foragers.
Specially curated beverage pairings will be available to add to your experience.
This is a one-night-only celebration of summer you won't want to miss!
MENU
first
fall tsukemono: grape daikon / red kuri squash pickle / sesame pickled turnip
second
roasted brussels sprout / miso sweet potato / yuzu glaze / crunch topping
third
fall vegetable soup / mochi / soft tofu
fourth
tempura pumpkin and maitake osaka-style okonomiyaki / burnt maple chili okonomiyaki sauce / kewpie
fifth
caramel apple kakigori: green apple syrup / caramel / peanut brittle / fresh apple
This tasting menu is a set five course menu. Our kitchen appreciates advance notice of dietary restrictions and allergies. Please email us at info@gaijinchicago.com.
Please note that our full a la carte menu will be available for the evening. Although all tasting menu dishes are vegetarian and can be prepared vegan upon request, we cannot guarantee no cross contamination with animal products.
The evening will feature a special five-course tasting menu from Chefs Paul Virant and Marcus Rasmussen with optional Beam Suntory whisky pairings. Enjoy a menu inspired by traditional Japanese dishes and seasonal Midwestern ingredients, designed to tell the story of where we’ve been and where we’re headed and elevated by the craft and elegance of Japanese whisky traditions.
$75 per person menu / $65 per person optional beverage pairings (prior to tax and gratuity) to be charged at the conclusion of the meal.
MENU
first
sweet potato korokke / honey miso mayo / pea shoots
- toki highball -
second
marinated beets / pickled myoga / asian pear / kosho whipped tofu
- hakushu 12 yr -
third
nitsuke-style sole / sunchokes / scallion / rice
- hibiki japanese harmony -
fourth
braised wagyu beef cheek osaka-style okonomiyaki
- yamazaki 12 yr -
fifth
persimmon kakigori: hojicha ice cream / maple kinako ame / cinnamon snow cap
- yamazaki 18 yr -
The evening will feature a special five-course tasting menu from Chefs Paul Virant and Marcus Rasmussen with optional sake pairings from select limited-release sakes. Enjoy a menu inspired by traditional Japanese dishes and seasonal Midwestern ingredients, designed to tell the story of where we’ve been and where we’re headed, paired with a selection of newly-imported and exclusive sakes.
$75 per person menu / $55 per person optional beverage pairings (prior to tax and gratuity) to be charged at the conclusion of the meal.
MENU
first
sweet potato korokke / honey miso mayo / pea shoots
second
marinated beets / pickled myoga / asian pear / kosho whipped tofu
third
nitsuke-style sole / sunchokes / scallion / rice
fourth
braised wagyu beef cheek osaka-style okonomiyaki
fifth
persimmon kakigori: hojicha ice cream / maple kinako ame / cinnamon snow cap
