Owner Rafa Alberdi held out as long as he could just serving lunch, but the clamor of customers for dinner at Kaiku finally won out. Diners never really know what’s on the menu until they arrive, as Alberdi and his chef are always looking for unusual items at the fish market. There will be some kind of shrimp, some form of finfish, cockles, oysters, sea anemones, smoked rice dishes, and grilled zaburinyes—seared scallops with ginger and lime. A few plates are standards, like the sautéed mushrooms with shrimp and egg, and the seared tuna with green apple and mango.
- Frommer's Staff