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Alexander Sakhnovskiy

@sahnovich

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Japanese culture speaks through details.

The way an object is placed. The pause before a dish is served. The attention given to materials, seasons and space. Everything has its own rhythm and purpose.
During our trip, we learned to look closer. This way of thinking stays with us for beyond the kitchen. taken in Gaijin Izakaya by @sahnovich

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a month ago

On September 23rd, we are bringing our second-anniversary guest chef series to a spectacular close with the third and final event of the month.

To mark this special occasion, Chef Ido Kablan, is taking over the Gaijin kitchen alongside our own Chef Gilаd Dabush.

Together, they have designed a one-night-only menu that seamlessly fuses Kablan’s culinary language with the signature style of Gaijin. Prepare yourself for extraordinary creations, such as a fire-grilled fish fillet wrapped in banana leaf, served with caviar wrapped in kombu and a rich béarnaise sauce.

This is the last opportunity to experience this month-long celebration. Seats for the finale are limited and filling up fast.

Reservations can be secured today for what promises to be a memorable dining experience.
Please visit the booking link to reserve a table.

Gaijin | 29 Lilienblum St., Tel Aviv taken in Gaijin Izakaya by @sahnovich

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a month ago

We came to Japan hungry for knowledge.

Every meal became a study of flavour: the temperature of the rice, the texture of the fish, the balance of acidity, the way a simple broth can hold years of technique.

We tasted, watched, asked questions and collected ideas. Some of them will soon find their way to the Gajin kitchen. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a month ago

Gaijin is turning 2!

To celebrate our second anniversary, we are continuing our exclusive series of one-night-only culinary collaborations, and our next event is one you won’t want to miss!

Mark your calendars for September 15th because our second anniversary dinner is about to elevate your Izakaya experience to a whole new level.

For this special night, Chefs Gadi Bor & Yoni Danon are taking over the Gaijin kitchen! Together with our own Chef Gil-Ad Dabush, they are fusing their unique culinary styles and techniques into a one-off specials menu created exclusively for this celebration.

No celebration is complete without the perfect drinks. We’ve teamed up with CÎROC Vodka and Kirin Beer to bring you a specially curated anniversary cocktail menu. Get ready to sip on creative mixes like the Oolong Martini, Parsley Passionfruit Sour, and Watermelon Cosmo.

Seats are highly limited for this exclusive takeover!

📍 Gaijin | 29 Lilienblum St., Tel Aviv by @sahnovich

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a month ago

Shima Aji Suika. Watermelon juice & leather, Pickled watermelon. Wasabi.

Smoked Cuttlefish & Calamari. Onigiri. Mango. Coriander. Chili. Tiradito.

Tempura Okra. Chopped fish. Kosho aioli. Tentsuyu.

Goose Heart & Fennel Yakitori. Fennel glaze. Furikake. Fennel sunomono.

Lamb Sweetbreads. Tobanjan butter White onion. Betel leaf.

King Crab Pasta. Angel hair pasta. King crab. Dashi beurre blanc. Wagyu fat.

Plum Salad. Charred red plum. Umeboshi. Za’atar. Plum kosho vinaigrette. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a month ago

Fish is a language of its own in Japan.
Species, season, fat content, texture and cut determine how it should be prepared and served. Working with fish begins long before it reaches the knife.
During our trip, we studied this approach closely — tasting, observing and learning how precision can reveal the character of a single ingredient. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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2 months ago

From Japan to Gaijin: Hamachi Kama, the Hamachi collar, known for its rich taste. Here it’s simply grilled and served alongside pickles and spicy ponzu. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a year ago

Behind every nigiri stands a lifetime of training. Precision, touch, and intuition turn simplicity into perfection — proof that sometimes the smallest gestures carry the greatest weight. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a year ago

A true artist knows how to honor the fish.
Every cut is deliberate, every piece tells a story. Our chef’s deep respect for the product turns this magnificent tuna into a culinary masterpiece. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a year ago

Rice isn’t just food. In Japanese culture, it’s life itself — rooted in Shinto philosophy, reminding us to stay connected to nature and ourselves.
That’s why at Gaijin we give rice the respect it deserves: washing it until clear, seasoning with care, cutting not stirring, preserving every grain’s delicate texture.
It’s simple, essential, and beautiful — just like the heart of Japanese cuisine. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a year ago

Welcome to the sweet spot between East and Middle East. A Japanese restaurant built for Tel Aviv nights: fresh fish, bold flavors, house-made everything, and that perfect glass of chilled sake or Pet-Nat.
The room is buzzing. The kitchen’s alive. The vibe? Effortlessly cool. Whether it’s a date night, a late night, or your new go-to dinner ritual — this is where flavor meets rhythm. taken in Gaijin izakaya - גייג'ין איזקיה by @sahnovich

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a year ago

From the deep blue to your plate.  Chef Gilad Dabush honors the essence of Japanese cuisine with the finest bluefin tuna – grilled to perfection over open flames, paired with nitsuke sauce and horseradish salad. A true taste of the ocean. by @sahnovich

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2 years ago