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Gaijin expands summer specials meaning more kakigori offerings, Tock experiences and Tonkatsu Tuesdays. 

  • Kakigori Changes – Gaijin has expanded the offerings of its Japanese shaved ice creations. 

    • New flavors on the menu for dining including Cantaloupe Lime Kakigori, (coconut lime ice cream / cantaloupe syrup / fresh cantaloupe / snowcap) made with a new dairy-free coconut lime ice cream (also available by the scoop) and the featured kakigori of the month, Shirokuma (pineapple buttermilk sherbet / coconut syrup / red beans / seasonal fruit / sugar cookies / chocolate coffee beans / snowcap) *Shirokuma means polar bear 
    • They’ve also launched a “grab and go” way to order through the walk-up window.
      •  How to order through the window:
        • Choose one syrup (PINEAPPLE/ CANTALOUPE/ RASPBERRY/ BLUEBERRY-LEMON/ COCONUT/ YUZU), add snowcap (sweetened condensed milk).
        • $8.00

    • Free samples on Kakigori Day (Saturday, 7.25) from 12pm-2pm. 

  • Gaijin on Tock – In addition to the a la carte menu, there will be three curated Gaijin Experiences available for two people. 

      • “Midwest is Best” ($40, highlights proteins from Midwest farms)
      • “Vegetarian Delight” ($40, includes tofu and vegetables)
      • “Seafood Extravaganza” ($45, focuses on various seafood offerings).
    • Mochi Donuts by the Half Dozen - Will be available to order on Tock by the half-dozen ($25). Customers pick and choose flavors such as matcha-citrus, strawberry, pandan-coconut, chocolate or kinako.
    • Gaijin To Go for pickup and delivery is available on Tock
  • Tonkatsu Tuesdays – (Started Tuesday, 7.21), Gaijin will be offering Tonkatsu Dinner specials every Tuesday.  
    • Includes: tonkatsu (breaded and deep-fried pork cutlet) with cabbage and sweet onion slaw, togarashi-dipped lemon wedges, and tonkatsu sauce, steamed rice with furikake and soup (spicy miso, seasonal vegetables, tofu, nori)
    • $30/person, limited quantities, dine-in only, reservations via Resy

UPDATE AUGUST 25, 2020: 

Chef Paul Virant now offers four themed experiences (serves two, $40-$45), each with a focus on proteins from Midwest farms, seafood, or vegetables, and now market produce. The Market Experience ($45) includes:

  • 1 order Marinated Japanese Eggplant (eggplant from nichols farm and orchard; with scallions / dashi / ponzu / shoyu / bonito)

  • 1 order Carrots (carrots from werp farms; with sesame / mirin / scallions)
  • 1 Fried Green Tomato Okonomiyaki (tomatoes from mighty vine; osaka-style okonomiyaki, with traditional toppings)

  • 2 pieces of Japanese Roll Cake (fluffy vanilla cake / opalys whipped white chocolate ganache / mick klug farm peaches and raspberries


Pairing curated by beverage director and general manager Julius White:

  • Growler of Gaijin Lager To Go ($15)

  • KAGUA Blanc Bottle ($14)
  • KAGUA Rouge ($14)

  • Vigneau-Chevreau Vouvray Petillant Demi Sec ($40)

Order on Tock, or order a la carte items with dine-in and order to-go options.

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