Gaijin

"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

"When sushi is too expensive, get a very different taste of Japanese fare at Gaijin. Paul Virant’s Fulton Market restaurant specializes in okonomiyaki, savory cabbage pancakes packed with meat or layered with noodles and served sizzling on a griddle at the table. Be sure to add on some marinated vegetables and kimchi — Virant is passionate about fermentation — and finish with the chewy on the outside, fluffy on the inside mochi doughnuts. Make a reservation through OpenTable." - Samantha Nelson

"A hot spot to check out in the neighborhood is Gaijin, Chicago’s first okonomiyaki restaurant led by 2007 F&W Best New Chef Paul Virant and offering Hiroshima and Osaka styles of the savory Japanese pancakes as well as kakigori." - Tori Allen

"This is one of the only spots in the city that specializes in okonomiyaki—savory Japanese pancakes topped with things like shrimp, chicken, and beef. Gaijin has a few different varieties to choose from (for example, “Hiroshima-style” where the batter is layered with yakisoba), and we like them all. Be prepared, though—this small place gets very crowded. So definitely plan on making a reservation." - sam faye, adrian kane, veda kilaru, nick allen

"This is one of the only spots in the city that specializes in okonomiyaki, and they top the savory Japanese pancakes with things like shrimp, chicken, and beef. Gaijin has a few different varieties to choose from (for example “Hiroshima-style” where the batter is layered with yakisoba), and we like them all. Be prepared, though—this small place gets very crowded. " - adrian kane