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Gaijin Marks Seven Years With Whisky and Wagyu
Gaijin marks its seventh anniversary tonight with five courses from chefs Paul Virant and Marcus Rasmussen, moving from sweet-potato korokke and nitsuke-style sole to braised wagyu-cheek okonomiyaki and persimmon kakigori. The regular à la carte menu is also available.
Gaijin Seventh Anniversary Dinner
Where: Gaijin, 950 W. Lake St.
When: Wednesday, November 4, 5–9 p.m.
Cost: $75; optional Beam Suntory whisky pairing $65, before tax and gratuity
Event and reservations: Gaijin’s anniversary dinner
