This post is sponsored by
Kru Contemporary Japanese Cuisine
Featured: Inside Sacramento – East Sac
Raw and refined, traditional and innovative, an inspired fusion of Asian, European and American ingredients and cooking techniques—such is the daily routine at Kru Contemporary Japanese Cuisine. Owner and chef Buu “Billy” Ngo (shown in hat) is the creative guide behind Kru’s visually stunning and delicious dishes. He’s a foodie celebrity, with appearances on culinary TV shows such as “Glutton for Punishment,” “Man Fire Food” and “Cutthroat Kitchen.” The chef was born in Hong Kong and moved to Sacramento as a baby. Kru started small, but today the Sacramento restaurant is celebrated as the city’s chicest sushi provider, with plates that please eye and palate. The menu features traditional classics, including wakame (seaweed) salad, house-made pork gyoza, shrimp and vegetable tempura, chicken teriyaki, and pork belly and sea urchin uni served with teriyaki, arare and chili oil powder. Kru—the name is derived from the French word cru, or raw—also specializes in classics such as hamachi carpaccio, nigiri, sashimi and an array of sushi and hand rolls almost too beautiful to eat.