Signature Nile Perch Bento
Thick-cut Nile perch with sweet-soy glaze, flame-finished and served with ugali, spring onion, sesame, and pickles.
Japanese-inspired lake fish
Kabayaki
Kenyan tilapia and Nile perch, brushed with sweet-soy glaze and served with ugali.
Kabayaki frames Kenyan lake fish with a cleaner Japanese graphic language: ink lines, wave forms, paper texture and disciplined spacing. It is not eel or unagi; the fish species is always named clearly.
The idea
Lake fish with a Japanese grill spirit.
Kabayaki takes the shine of kabayaki-style glaze and gives it a graphic Japanese stage while keeping the fish Kenyan.
Nile perch carries the signature plate: generous, meaty and suited to a composed bento-inspired service. Tilapia gives the concept its everyday plate: mild, accessible and made for lunch with ugali.
Water linesInk marksGrill heat
Fish, ugali, finish.
Simple formats make the brand easy to understand: glazed fish with ugali, crisp sides, pickles, sesame, and a warm finish from the grill.
Preview menu
Three ways into Kabayaki.
Opening dishes, launch locations and full allergen information will be shared before ordering opens.
Sweet-Soy Tilapia Ugali Plate
Tender tilapia, caramelised sweet-soy glaze, ugali, crisp slaw, and sesame. Mild, satisfying, and made for lunch.
Kabayaki Family Feast
Glazed fish portions with family-size ugali, vegetables, pickles, and extra sauce. Choose tilapia or upgrade to Nile perch.
Clear promise
Kabayaki-style, clearly named.
Kabayaki uses kabayaki-style as a preparation cue: cooked fish brushed with a sweet soy glaze and finished over heat. The menu names tilapia and Nile perch directly, so guests know exactly what they are ordering.
Opening note
Kabayaki is being shaped as a sister enterprise beside KukuYaki. Launch details, full ingredient guidance and opening availability will be shared as Kabayaki gets closer to service.