A small counter in Paje — fresh Zanzibar fish, a quiet room, a chef who cares too much. Named after Kamila. Built by Michael. Loved into being by Abdul, Mathias, and the team who run it every night.
KAMI started as a quiet experiment — one chef, one room, fresh fish off the dhow that morning. It was named after Kamila, who runs the house and keeps the rhythm of the place.
The menu is small on purpose. Caramelised-mango rolls, rainbow rolls, tuna tataki, the occasional chirashi bowl when the catch is right. Local fish where possible, imported rice, sauces made in-house. Vegan and gluten-free versions of anything.
It turns out that when you put this much care into a small thing, people notice. Guests who came for one dinner come back for six. They write about us on Airbnb. They bring their friends. We're quietly the best-reviewed sushi on the island — something we set out to do, and managed, and still don't quite believe.
Every roll, every cut, every plate that leaves the counter. Abdul has the knives and the patience. Says he thinks about sushi more than most people think about anything.
The reason the room runs. Keeps the bookings straight, the deliveries on time, the guests looked after. If you message us, it's probably Mathias who replies.
The best sushi I have ever had. You can taste how much care goes into every bite — in Zanzibar, of all places.
A table for two at the counter, a platter for six at the villa, or a delivery to your sunbed at the right beach bar — say what you want and we'll make it work.