Gaijin Izakaya two year celebration

Gaijin Izakaya Celebrates Two Years with a Special Guest Chef Series To celebrate its second anniversary, restaurateur Alexander Sakhnovsky’s Gaijin Izakaya is launching a series of one-night-only events in collaboration with CÎROC Vodka. Throughout September, chefs Tomer Tal, Gadi Bor, Yoni Danon, and Ido Kablon will take over the restaurant’s kitchen, joining Chef Gil-Ad Dabush to create special menus for the occasion. Each evening will bring together one or more of the guest chefs with Dabush to create a collaborative specials menu, combining the cuisine, techniques, and signature style of Gaijin with each chef’s own culinary language. Every evening will offer a different collaboration, featuring one-of-a-kind dishes created especially for the occasion. The special menus will be available alongside Gaijin’s regular menu, allowing guests to mix and match signature dishes from the restaurant with the exclusive creations of each evening. September 7 | Tomer Tal Chef Tomer Tal of Bo’u will take over Gaijin’s kitchen for a special evening featuring a dedicated specials menu. Dishes will include King Crab Pasta – angel hair pasta, dashi beurre blanc, King Crab leg, and Wagyu fat. September 15 | Gadi Bor & Yoni Danon Chefs Gadi and Yoni will join Gaijin for an evening combining the styles and techniques of all three chefs in dishes created especially for the restaurant’s second anniversary celebrations. Highlights will include charcoal-grilled milk-fed veal liver with green Marmande tomatoes, white soy, wild fennel, olive oil, and wasabi. September 23 | Ido Kablon (“Hakatán”) The series will conclude with Chef Ido Kablon, “Hakatán,” who will create a collaborative specials menu for the final evening. Dishes will include banana-leaf-wrapped fish fillet grilled over an open flame, served with kombu-wrapped caviar and béarnaise sauce. Each evening will also feature a special cocktail menu based on French CÎROC Vodka, alongside Japanese Kirin beer. Cocktails will include the Oolong Martini – CÎROC Vodka, oolong tea, RinQuinQuin, peach liqueur, sake, and peach cordial; Parsley Passionfruit Sour – CÎROC Vodka, parsley and passionfruit syrup, Forcalquier vermouth, and lemon; and Watermelon Cosmo – CÎROC Vodka, watermelon juice, grapefruit liqueur, maraschino liqueur, and lime juice.