Gaijin is a cool, hip-vibe, casual, and modern Chicago West Loop restaurant showcasing familiar but yet re-invented flavors of okonomiyaki, yakisoba, korokke, and kakigori. The word "Gaijin" means a foreigner in Japanese and it is often used to call expats living in Japan. Chef Paul Virant marries his Midwestern New American flare to the Japanese street food staples by drawing his time living in Japan with his family immersing in the food culture to his interest and specialty in pickles.
We love authentic food but we also love how chefs from different cultural background can elevate flavors of other cultures through techniques and their own style of cooking. This restaurant concept and execution is truly exceptional, converting a person like me who doesn't normally like okonomiyaki or yakisoba to a lover. Gus has always been a lover of these dishes but no matter where I tried them on different occasions even in Japan or when I make them at home following someone else's recipe, it never hits the spot like Gaijin. As a bonus, Chef Paul Virant publishes his Osaka-style okonomiyaki recipe for you to try at home. Check this recipe out!
Two home cooks creating and tasting dishes from our lovely city of Chicago. Follow our world wide adventure as we discover ingredients, dishes, recipes, and the foodie way of life.
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