「とある異国のとある港町、ナゾのジャパニーズが営む、魚がやたらうまいナゾの店」を渋谷の町はずれにワープさせたら…それが当店です。毎日を忙しく過す 皆様の心が和む、開放的な空間でありたいと思い、サブネームを「BY THE SEA」とさせて頂きました。 Here you are!

In their words, imagine a place in the country, a port town. In this town, there is a restaurant owned by a mysterious Japanese man who cooks marvelous seafood dishes, and this were to be transferred to the edge of Shibuya, that’s where our restaurant is!

We put the sub name ” By The Sea” along with KAIKAYA because we wish to offer a comfortable open atmosphere to those who lead a busy life and look for relaxation. Here you are!!

Kaikaya is a great seafood izakaya in the Shibuya neighbourhood that specialises in cooking Japanese fusion cuisine. They take traditional Japanese seafood dishes and then give them a contemporary European twist.

The signboard outside with that quirky text from above.

The menu is also placed outside, written up very nicely too.

The interior of Kaikaya, it is a pretty small and cosy place, only seating 35 people.

The counter is right in front of the open kitchen so we can watch the young chefs do their thing. I was sitting right in front of the guy who handled the sashimi slicing.

The complimentary appetizer is tamago-yaki with grated daikon.

Sengyo no carparccio. This dish is one of their specialities and almost everyone orders it. It’s basically hamachi carpaccio with pesto, fried garlic bits, olive oil, balsamic vinegar and sweet basil. The concoction of the above sauces literally floods your mouth with so many tastes, even the salad tastes good!

Ebi no Ebiniyoru Ebi-sousu. Another popular dish. These are large fried prawns covered in a rich and creamy prawn sauce served on a ricepaper cracker.

The sauce is supposed to be made from the stuff in the heads of the prawns which certainly accounts for the strong unami taste. There is so much sauce that you have to break off pieces of the “plate” to clean up

Harumakippoi Kani Salad. This is crabmeat springroll salad. I didn’t really like this dish too much as there was too much raw onions inside which masked the taste of the crab meat.

Maguro no kama no supearibu. This is a house special dish that the manager, Ippei-san,  likes to recommend, their tuna cheek “spare ribs”.

It is supposed to imitate the pork spare ribs but it is actually the collar and cheek of a tuna. There is a huge chunk of tasty and succulent tuna meat and it is complemented by the sauce which might be red-wine based.

Ryoushi-fu Tekone-zushi. A rice dish to fill up the stomach, this is fisherman-style do-it-yourself sushi rolls. They provide a tub of sushi rice with toro and mekajiki mixed inside and toasted nori sheets to roll them up yourself. Very nice and it’s something I brought to make myself too.

“Tokusei” gerato. Actually I wanted the ume gelato but they were out so I settled for this which is like the gelato of the day. This one was strawberry ice-cream with coconut milk sauce. You are supposed to mix up with the ice-cream with the coconut milk and it turns into a creamy gelato.

There was also another complimentary dessert in the form of a matcha cheesecake. I didn’t actually take a photo of it but this person did so I’m using his photo. It had a good solid texture and the matcha taste was strong.

開花屋 (Kaikaya)
23-7 Maruyama-cho, Shibuya-ku