Olahan Lele Kabayaki adalah salah satu cara memasak ikan lele ala masakan Jepang. Ikan lele Setelah dibelah dan dibuang isi perut dan tulang, ikan ditusuk dengan tusukan bambu, dan
Kabayaki berasal dari kata kaba atau gama, nama Jepang untuk tanaman air yang disebut stok (Typha latifolia), dan yaki . Bunga betina Typha latifolia berbentuk gilig berwarna cokelat keemasan mirip unagi yang ditusuk sepanjang tubuh dan dibakar.
Jenis ikan yang biasa dibuat kabayaki, misalnya sidat jepang (nama Jepang: unagi), Conger myriaster (anago), sauri pasifik (sanma), dan sarden (iwashi). Meskipun demikian, ikan yang paling umum dibuat kabayaki adalah sidat jepang dan Conger myriaster. Bila hanya disebut kabayaki, maka kemungkinan besar yang dimaksudkan adalah unagi kabayaki.
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