The story
Gaijin Izakaya is an homage to the Japanese izakaya, planted firmly in Zürich’s lively Kreis 4. This is not a quiet, hushed dining room. It is a neighborhood place where the energy is high, the drinks flow freely, and the food is built for sharing.
The kitchen, led by executive chef and co-owner Dan, pushes modern ideas while staying rooted in Japanese technique. A traditional charcoal grill from Japan is the heart of the operation, fuelled by bamboo to give meats and vegetables a distinctive, smoky flavour. The result is contemporary Asian cuisine that pulls influences from across the continent and beyond, all served without pretension.
The team’s passion for unpretentious, delicious food and genuinely friendly service has earned them a spot in the Michelin guide as a Bib Gourmand restaurant, a recognition awarded for good quality, good value cooking. This commitment to value is evident in the menu, which balances bold, familiar flavours with more adventurous offerings.
The menu is designed for grazing and sharing, from the cold section with its Miso Shoyu Roasted Eggplants to the “Fire” section featuring items like BBQ Cabbage with Yuzu Kosho and Grilled LUMA Beef prepared Korean BBQ-style. The omakase, or “chef’s choice,” is a journey through the kitchen's best work, offering a memorable dining experience that lets the team show off their creativity. Whether you order from the bar or dive into the full dinner menu, the focus is always on bold flavours and an awesome time.
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good quality, good value cooking
Kitchen chef Dan Shu and his crew have long found their winning formula: Japanese ingredients and cooking techniques without simply replicating Japanese classics. The result: a quirky, experimental culinary style that consistently surprises. Success proves them right: the restaurant near Stauffacher is fully booked seven days a week – at lunch and dinner, despite double seating! To start the Omakase menu, we received a heartwarming kingfish soup with puffed rice that quickly turned soggy. And a somewhat unconvincing plate of fatty pumpkin tempura and fridge-cold radish. This was followed by thinly sliced wagyu – flambéed tableside, yet still partially cold – hiding a mini rösti and tofu aioli underneath. Fortunately, things took a sharp turn for the better next: first thanks to a masterfully grilled kingfish cheek with ginger pickled in raspberry. And then with the evening's highlight: grilled black tiger prawns with a brilliant chili-butter-lemon sauce. Also wonderful were the last two courses before dessert: Peking duck à la «Gaijin» – buttery tender and superbly seasoned, with house-made hoisin sauce and cucumber salad. Then gyoza with an aromatic beef filling in a fine tonkotsu broth, topped with a piece of grilled rib eye and some shiso. The perfect side dish: roasted miso eggplant with crispy garlic and sesame on Japanese rice. Orange-yuzu cake with smoked olive oil and vanilla ice cream provided a fitting finale to the versatile menu, though this time we missed a bit of attention to detail from the kitchen. PS: The best «Gaijin» classics, such as the excellent veal cutlets served in «takoyaki» style, are also available à la carte.
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