From Nyama Choma to Sushi: The new craze that is making Nakuru restaurants change their menus

Over the past two years, Nakuru’s food scene has undergone a quiet transformation, evolving from a town dominated by nyama choma to exquisite flavours. From the bustling city centre to the rapidly expanding suburbs, new restaurants are opening with innovative ideas and exciting new flavours that go far beyond the city’s traditional cuisine.

These restaurants are redefining how Nakuru eats. They are introducing residents to an ever-growing variety of cuisines, including Swahili platters, Asian-inspired dishes, continental fusion menus, and even sushi. This evolution points to a clear shift: Nakuru diners are craving diversity, creativity and experiences that go beyond the ordinary.

According to food influencer and Nakuru Street Food Festival director Ben Karimi, this new wave is driven by a growing desire for uniqueness. Now more than ever, residents are drawn to eateries that offer something different, whether through innovative menus, striking food presentation or dining spaces designed for comfort and Instagram appeal.

“People in Nakuru want unique things. If you open a place that’s different, something people haven’t seen before, it attracts attention, especially if the food you serve or the aesthetics are niche,” Karimi says.

He notes that platters, themed dishes, speciality treats such as loaded fries and artisanal ice creams are becoming more popular than standard meals. Restaurants such as Fire and Flavor have capitalised on this trend by reimagining simple foods with modern presentation and packaging.

“It’s no longer just about eating. People want something they can post, something that feels like an experience,” he says.

According to Karimi, one of the biggest catalysts of this transformation has been the rise of food influencers and content creators. Their videos, reviews and photo features have amplified Nakuru’s culinary creativity, turning new restaurants into must-visit spots for locals and tourists alike.

“Two or three years ago, not many people were creating this kind of content. Now, influencers have turned the spotlight on Nakuru’s evolving food culture, showcasing new restaurants and cuisines to thousands of people online,” he says.

Swahili dishes such as biryani and pilau have become staples across the city, and cuisines like Chinese, Japanese and Nigerian are becoming increasingly popular.

“People are eager to try new things, sushi, Chinese food, and even West African dishes. I get people messaging me asking where they can find cuisines from other countries. That curiosity wasn’t there before,” he says.

Karimi believes that, beyond individual restaurants, food festivals have played a significant role in shaping Nakuru’s identity. Events such as the Nakuru Food Festival and the Nakuru Street Food Festival provide an opportunity for chefs and vendors to experiment and introduce new flavours to the public.

“At festivals, people get to discover tastes they’d never try otherwise,” he notes.

With continued support for these events, he believes that Nakuru could soon establish itself as a regional hub for food tourism, a city where people come not just to dine, but to explore cultures through flavour.