Kaikaya by the Sea is a high-energy Shibuya institution that feels more like a coastal surf shack than a typical Tokyo restaurant. The owner, an avid surfer, uses his personal connections with local fishermen to source fresh seafood that is delivered directly to the shop every morning. The menu is famously creative, blending Japanese techniques with global influences—think fresh fish carpaccio with balsamic and basil, or creamy crab gratin served in the shell. Their undisputed signature is the tuna collar spare ribs, a meaty and succulent cut that is charred and glazed to mimic the texture of traditional pork ribs. It’s a loud, communal space where the walls are covered in photos of visiting global diners and surfboards, making it a favorite for both locals and travelers seeking a less formal, more experimental seafood meal.