"The first restaurant to bring Japanese savory cabbage pancakes to Chicago now offers a brunch version of Osaka-style okonomiyaki made with potato, bacon, egg and bonito flakes served on the griddles built into the tables. Gaijin was also an early pioneer of mochi doughnuts and diners can also start their weekend with a crisp outside, chewy inside treat with pandan-coconut or matcha-citrus glaze. Add on a yuzu mimosa or a bloody mary garnished with chef Paul Virant’s excellent kimchi. Make a reservation through OpenTable." - Sam Nelson
Gaijin/Nathan Olsen
