The chef incorporates western cooking techniques such as sous-viding and nitrogen freezing to execute perfection on the various ingredients. Expect fine ingredients such as Iberico Pork and Oysters. Also expect to explore a bit more exotic ingredients like Pig Brain. ​

The restaurant sits right in the same block as the Temple of Literature in Hanoi, Vietnam. We didn't have a hard time finding the restaurant and we walked to the place from the Old Quarter. If you are not familiar with the area, take a taxi or Grab and they should be able to drop you off right in front of the restaurant. The front exterior has an exclusive feel with a gold name plate with a dark blue color wall.

The restaurant is located in the high-end food centric area call Chicago West Loop or Fulton Market on Lake St. Along with other tech company buildings and modern food halls, Gaijin fits fairly well with the target population that frequently roam around this neighborhood. The restaurant is right next to the Green Line Morgan Station so you can hop on the L and park elsewhere. Or you can find free parking further down west on Randolph St. where vacant commercial retail buildings gives you free parking space.

The menu has a short list of different styles of okonomiyaki, yakisoba, appetizers, and desserts. You'll pretty much have to decide what protein do you feel like as the base ingredients are standardized for okonomiyaki and yakisoba. The novelty is the various toppings and extra add-ons such as rice or sunny side egg which takes the texture and flavor to the next level. For current menu, check out this.

Gus and I really love Japanese pickles in general and was happy to see home pickles on the menu to explore. Chef Virant happens to be specialized in pickles so we got to try his spin on various Japanese pickles with unique blend of brine. Just when we couldn't get enough of his pickles, he sends out a dish of variety of other pickles for us to try. Thanks Chef!

A fully equipped bar with creative cocktail menu pairs well to refresh the rich and savory entrees. We saw some great choices of Japanese whisky and gin on the shelf as well. You can expect to find use of various Japanese made liquor and unique flavors in their extensive list of highballs or go for the traditional Japanese beverages like sake. The photo below is a gin base cocktail, Gaijin 75.

The restaurant has 4 kinds of seating option: outdoor covered patio, high-top bar tables, counter top open kitchen chef's table, and sit-down table with a okonomiyaki flattop grill. The dining room is narrow and you can see, hear, smell, and experience a true open kitchen. The decor is contemporary with white marble touches and woody elements to contrast as well as neon signs for pop of color.

The portions are decent and the price range for well executed dishes that we tried were justified and reasonable. We loved how some locally sourced ingredients are mentioned on the menu, promoting farm to table even though this restaurant is an international cuisine concept.

The Veggie Korokke was crispy on the outside and creamy on the inside with a touch of curry flavor. The accompanied sauce had an American touch with tomato base with added seasoning and the daikon pickles were excellent that Gus and I were fighting for the last piece. We also ordered the Konbu Marinated Vegetables and it was crunchy, fresh, and refreshing. Almost makes you want to order a bowl of hot rice to enjoy the pickles properly.

Here is a close up of the pickle. Fresh and delightful!

The Shrimp Osaka Style Okonomiyaki was definitely a standout. We add-on the Crispy Rice which layers in a crispy and sticky texture to the pancake. The batter was thoroughly cooked and the tempura shrimp on top with the mayo, corn, and crunchy balls were a delicious accompaniment to the veggie base. We did noted that they use Otafuku Okonomi Sauce and it tasted just fine. I've tasted my fair share of okonomiyaki and many places or recipes tend to result in a dense pancake with a less than savory flavor and tries to rely on the okonomiyaki sauce and mayo to hide the poor execution or the bad batter. I think this version was lighter than expected and had great texture contrast which was perfect in my opinion.

The Pork Yakisoba had a mild sauce and seasoning which is perfect to enjoy the chewy texture of the noodle. The pork belly was also tender and flavorful and the vegetables were cooked well and gave a nice smooth mouthfeel with the noodles. Yakisoba was one of the dish that I'm not a fan of in general and would hesitate to order after experiencing ones in Japan that wasn't suited to my palate. However, Gaijin's version had the best noodle and sauce combination and I would gladly order again.

Various pickles on the house. A unique brine elevated the daikon just a tad bit more than the other pickles but we loved all 3 kinds.

For the desserts, we dined twice to try the ice cream and another to try the kakigori shaved ice. The ice cream featured summery flavors and we tried Pineapple Buttermilk Sherbet and Pandan Coconut (of course we got to try this as the owner of PandanMarket.com, haha!).

As if everything else wasn't already a highlight, throw in kakigori and you're like well every dish here is an all-star kind of place. We're hit with great flavors, creative dishes, and attention to detail over and over again. Kakigori is no exception and the shaved ice has the most refine ice texture that you cannot recreate at home unless you get the same commercial level shaved ice machine. The condiments are interesting but the star is really the flavors in the ice itself. The photo below is Sesame Yuzu.

Service was attentive and the fact that we sat at the counter allowed us to interact with the Chefs. Before Chef Virant took over the okonomiyaki station, his sous chef was expertly educating us on the different styles and interacting with us. That really help us decide what we wanted to order and also visually appreciate how the food was made.

Chef Virant took over the okonomiyaki station as the restaurant got busy and pulled his team together for speedy execution of the dishes. Some of his staff were clearly still being trained and we watched him provide verbal guidance to his staff in a professional and calm manner. This was definitely a great behavior to observe from a chef because everyone deserves to be treated with dignity! What we love is watching him show discipline in managing and executing his operation like instructing his staff to keep the station clean and noting the techniques to ensure quality in each okonomiyaki being made.

​We enjoyed watching him being hands on cooking the okonomiyaki and he also gave us a dish of the pickles on the house to try. Overall, this was a great Chef's Table experience and definitely adds to the value of the service and ambiance.

The best rating a restaurant can receive is when you ask the question if the customer wants to come back again. For us, yes and yes! Not only is this place priced well for the quality and value but also just plainly delicious.

There are many reasons why travelers like to visit Southeast Asia. Whether it be the unique culture or the beautiful beaches, no traveler leaves without being impressed of the variety of ingredients and distinct flavors that the region has to offer in the diverse culinary traditions.

Southeast Asia is a collective of countries surrounding the Malay Peninsula with extensive coastal areas which transpired a culture of seafood derived food and snacks. The plentiful and diverse ecology of the surrounding sea as well as the resourcefulness of the people brings forth dishes and snacks with distinct seafood flavors that the rest of the world come to enjoy today. 
​
Here are 5 seafood inspired snacks from Southeast Asia you have to try. 

Absolutely delicious and premium shrimp snack made from high quality Thai shrimp heads and packed with umami flavors from the tomalley. This version's seasoning is inspired by the iconic and national dish of Thailand, Pad Thai. The crunchy texture with light tempura coating is a compliment to the seasoning and the unique shrimp part used to prepared the snack. Because it is minimally processed, you can taste the natural flavor of the shrimp heads and also enjoy the nutritional benefits boasted of shrimps in general like high in calcium. Shop here → ​

One of the most well-loved Thai street food, grilled Thai River Prawns with spicy-tangy dipping sauce is an iconic staple for a Thai seafood feast. Now packaged 2 in 1, both distinct flavors can be enjoyed together with maximum pleasure. Try eating the chips while playing some beachy wave sound and you'll be brought to the hot sultry night at the beach in Thailand. Shop here → ​

The most interesting strips of jerky, a must try for the adventurous folks! The sticky and thin squid sheet is enhanced by the "Namprik" or Thai Chili Paste flavor making this a savory experience on its own category. The chewiness is almost like a thin sheet of meat jerky and the maze like pattern gives this a modern and fun twist. Pull it apart for a small bite or roll it up like sushi for a large bite, this is a fun snack to enjoy. Shop here → ​

Everyone's favorite shrimp chips now comes in baked, not fried! The puffed chip is seasoned with yuzu citrus and black pepper combo. The airy crunch is light and allows a good ratio of seasoning to wheat puffs. The yuzu distinct citrus note is enjoyable as a compliment to the savory profile of the shrimp and a peppery seasoning dusted on the chips contrasts the mild tartness. Shop here → ​

Don't you know seaweeds are good for you?! The "OG" crispy seaweed snack with light seasoning is perfect for any snacking occasion. Great as a guilt-free snack or to accompany your homemade onigiri rice balls. Shop here → ​

With Fried Chicken being all the rages in the more recent year, we see many more style of fried chicken popping out into the market such as Nashville hot chicken, Korean sweet-spicy chicken, or the Buffalo chicken wings. While many may have heard of these famous hot chickens, few may have heard of the Thai Style Hot Fried Chicken. 

That is right. There is such thing as Thai Hot Fried Chicken. A unique blend of spice and sauce commonly used in Thai cooking give this recipe a unique flavor that convey the essence of Thai cooking. Why not spice up your next fried chicken with this exotic yet decadent recipe!

Prep Time: 15 min
Marinade Time: 30 min
Cook Time: 20 min
Course: Main
Serving Size: 2

Charcuterie board is one of the most simple fancy dish you'll ever have to put together since most of the cooking is already done. It's a go-to snack at parties and a boogie appetizer at high-end restaurants. The focus is primarily on the ingredients and the serving utensils, while composition is key to elevating the spread to an almost art-like canvas. Many have tasted a number of variations of this popular platter and probably put together the ingredients a couple of times.  For those who are new to the charcuterie world, perhaps this is the time to create your very first board.  This article will walk you through on how to create a simple but chic charcuterie board that will surely impress you and your guests!

Charcuterie boards are normally served in a platter made from various materials ranging from wooden boards to slate boards. For a chic look, select boards with high contrasting colors against the ingredients like white marble boards or black slate boards. This will give dimension to the ingredients while creating a clean sharp contrast for that chic look. Some boards may have accents like copper handles or two tone surface which can be an interesting touch if paired with same theme cutting utensils.
​Recommendations for boards:

• White Marble Board with Teak Wood Accent
• Black Slate Board with Stainless Steel Handle Accent Set​

To properly enjoy charcuterie you'll need utensils that are suited for the poking and cutting action. Keep it simple and stick to color schemes that are either matching your board accents and doesn't detract the attention away from your edible offers. For meat slices, you will need any kind of forks. We like to go for mini forks since they are cute and compact but if you do get a cheese knife set you can also leverage the pointed knife for this purpose. Speaking of the cheese knife set, it's a good idea to grab those as they normally include all kinds of knives that can accommodate cheeses from hard to soft and rid you of the hassle of sourcing specific knives. They will also have matching designs which will provide consistency for your chic board.
​Recommendations for utensils:

• Stainless Steel 6 Pieces Cheese Knife Set
• Stainless Steel with Teak Wood Handles 6 Pieces Cheese Knife Set

This is where you can get creative and it really depends on what you like. Variety is the key so that you can switch up the color palette on the board. For a starter, I like to include at least 2 variety of cold cuts to fill up the space. For thinly slice meats that is easier to shape like prosciutto or jambon iberico, swirl it around to shape it like a rose for an interesting look. Otherwise, neatly line up the cure meats for an organized and chic aesthetic. 
Recommendations for cold cuts combo:

• Bresaola & Prosciutto
• Peppered Genoa Salami & Rosemary Ham
• Bonus addition - Pork Pate or Duck Pate ​

There are several ways to approach cheese when it comes to charcuterie board. Select a couple with varying texture and flavor profile. It can get overwhelming with the countless variety out there, but if you don't have any particular favorites yet then I recommend trying out some popular ones like the French creamy brie, the Italian burrata, or domestic cheddar. For the hard cheese, you can slice in large chunks for statement pieces on the board or dice into small cubes and sprinkle them around your cured meats. If you have a black board, the white tone of the cheese will contrast well so you can sparingly decorate any empty spaces and accentuate with your artistic touch. For soft cheese or cheese that will ooze out once you cut it, keep it whole for the presentation and I recommend that you serve it on another layer of plate to maintain the board presentation even when you or your guests dig into the cheese. Choose a serving plate that is different in texture or color than your board for an elevated contrasting touch.
Recommendations for cheese combo:

• Burrata & Brie
• Domestic Cheddar & Spreadable Cheese

Go nuts when it comes to nuts in a Chic Charcuterie board! Why stick to just a single kind of nuts or just nuts when you have so many to choose from in the edible seeds category with varying colors and shapes. Marcona almonds are a classic on a charcuterie board but you can switch it up with colorful ones like pistachio, brazilian nuts, macadamia, pumpkin seeds, and sunflower seeds. A variety of colors will contrast well with the board, the cheese, and the meats. Position your cheese and meats first then start filling in the empty gaps with the nuts and seeds.
Recommendations for nuts & seeds:

• Marcona Almonds
• Pistachio Nuts
• Brazilian Nuts
• Macadamia Nuts
• Pumpkin Seeds
• Sunflower Seeds

Rounding out the core components of a Chic Charcuterie board, uplift the overall flavors with a touch of sweet or tart jams, or other strong flavor condiments. Choose jams with deep rich taste as it helps tame the saltiness of the cure meats. Fig base jams have mellow sweet notes but still impactful flavor that works well with prosciutto or any pork derived cured meats. Honey and balsamic glaze are also great as condiments to mix and match with your cheeses while creating an interesting selection for you and your guest. Present your jams and condiments in small containers and spread them out on your board.

For the crackers, this is where simple is best. Keep it plain with flat bread crackers that doesn't have too much seasoning and allow your meats and cheese to shine. As most components within the board will have irregular shape or is circular, square shape or rectangular shape crackers presented in a neat row will complimentary the overall composition of your board.

Recommendations for jams & crackers:

• Fig preserves
• Honey
• Balsamic glaze
• Multi-grain Flatbread Cracker

Seasonal herbs and vegetables are a fun way to polish your Chic Charcuterie board. Take the baby shoots or leaves of your favorite herbs and accentuate where a pop of green is not present. Baby tomatoes with the vines on provides a interesting clustered abstract look while sugar snap peas split in half brightens up the board with the fresh green pods. Use either small or thin vegetables to not overwhelm the composition of the board. 
Recommendations for garnish:

• Basil
• Tomato on a vine
• Grape Tomatoes
• Sugar snap peas

After all of these steps, you will be a painter of your own charcuterie canvas ready to impress your guest with your very own Chic Charctuerie board. Would love to see how yours turn out and please feel free to share a photo with us!