Gaijin by Chef Paul Virant is Chicago’s first okonomiyaki restaurant, offering both Hiroshima and Osaka styles of the savory Japanese pancake. A self-described gaijin, or “outsider” in Japanese, Virant playfully embraces this perspective and honors traditional preparations and techniques, as well as his well-known passion for pickling and preserving. Designed to deliver a lively and interactive culinary experience, the 60-seat space is anchored by a custom 12-foot griddle and chef’s counter and offers individual Hiroshima teppan griddles for table service.The dessert menu features kakigori, a shaved ice dessert, along with mochi donuts and other Japanese-inspired treats. The bar program showcases highballs and a focused selection of beer – including a Moody Tongue-Gaijin collaboration house lager, sake, Japanese whisky, and wine.We can’t wait to see you at Gaijin!
The first Thai rotary hot pot restaurant in Chicago would introduce a unique and interactive dining experience similar to Japanese conveyor belt sushi, but with hot pot dining. In this concept, diners sit around a rotating conveyor belt that carries various ingredients like vegetables, meats, seafood, and noodles. Diners can pick the ingredients of their choice and cook them in individual hot pots right at the table.Rotary hot pot dining encourages a social and customizable meal experience where each person selects their broth and ingredients to create personalized dishes. It’s an evolving trend in Asian dining, particularly popular in Japan and some parts of Thailand.
