Gaijin

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Gaijin Chicago Review – Okonomiyaki & Kakigori in West Loop by Chef Paul Virant

Gaijin by Paul Virant: Okonomiyaki and Kakigori in Chicago’s West Loop

Chef Paul Virant calls himself a gaijin—an “outsider” in Japanese—and he wears the label with pride. At his West Loop restaurant, that outsider perspective fuels a deep respect for Japanese culinary traditions, resulting in a menu that feels both authentic and personal.

Gaijin is Chicago’s first okonomiyaki restaurant, dedicated to the savory Japanese pancake in both its Osaka and Hiroshima styles. Osaka-style mixes ingredients like cabbage, pork belly, and shrimp into the batter before griddling, while Hiroshima-style layers them with yakisoba noodles. The 60-seat space revolves around a custom 12-foot griddle and chef’s counter, where individual teppan griddles at the table make the meal interactive and lively.

Beyond okonomiyaki, the menu explores Japanese comfort food with dishes like yakisoba, chicken karaage, and wagyu bavette. Virant’s well-known passion for pickling and preserving shines through in sides like the tsukemono trio and house-made kim-chi. The dessert program features kakigori—Japanese shaved ice—in flavors such as matcha, yuzu, and strawberry, alongside mochi donuts and house-made ice cream.

The bar keeps things focused with highballs, a house collaboration lager from Moody Tongue, sake, Japanese whisky, and wine. A Tuesday through Thursday happy hour makes the experience even more approachable.

Gaijin’s thoughtful, unpretentious take on Japanese cuisine has earned it a Michelin Recommended distinction, a fitting nod for a place that turns the outsider’s view into something genuinely welcoming.