Gaijin adds Shou Sugi Ban for Authentic Vibes

Chef Paul Virant is returning to Chicago with the opening of Gaijin—and bringing savory Japanese pancakes with him. Guests at Gaijin will get traditional okonomiyaki batter with the option of a few American ingredients. Where in Japan okonomiyaki mostly uses seafood and pork as protein, Virant will offer chicken and beef as well. The menu will also include other small plates such as yakisoba, a stir-fried noodle dish; a few types of korokke, aka, Japanese croquettes; a miso-based soup with a minestrone influence; a short rib dish; grilled baby bok choy; a grilled steelhead dish with koji; and pickles made with local ingredients.

He also imported a shaved ice machine from Osaka that pastry chef Angelyne Canicosa will use to make kakigori, a super finely shaved ice dessert with sweetened syrup and sometimes condensed milk.

Traditional okonomiyaki restaurants give customers the opportunity to watch the cooks in action, and Gaijin will be no different. Virant imported a custom-made 12-foot teppan okonomiyaki griddle that guests can sit around at a 14-seat bar, and there will be smaller griddle units built into the tables.  “You’ll be able to watch it all unfold.”

“This is a dish families make at home, so we have the communal dining type of thing happening. It’s not a high-end place.”

Paul Virant, Chef

Studio Inc. designed the interiors, which utilizes the Japanese concept of efficiency in space and storage. The space also reflects Japanese design with a shou sugi ban (Japanese technique of charring wood) counter, deep-hued leathers, stained concrete, exposed brick, antique brass, and repurposed ceramic tile. It’s meant to feel inviting and relaxed.

Gaijin is located at 950 W. Lake St in Chicago.