About

  • kru [ kroo ] N — A contemporary Japanese cuisine restaurant and bar in Sacramento, CA.
  • cru [ kroo, krY ] Adj. — (French) Uncooked.
  • crew [ kroo ] N — (English) A group of people bonded together by trust and a common style or goal.

Kru seeks to interpret the guest’s intent, palate, mood and occasion through our technique and passion. Plates and glass our vehicles, we honor our ingredients through contemporary Japanese cuisine, Barmanship and Omakase. Kru delivers our product by way of single-hearted, two-way engagement and hospitality-Omotenashi. The customer is part of our crew who is of one goal — to share in a culinary experience that pushes the envelope of imagination and possibility.

CHEF PROFILE

Billy Ngo

Chef Billy Ngo is the Founder, Chef, and Partner of Kru Contemporary Japanese Cuisine, Fish Face Poke Bar, Healthy Hounds Kitchen, and Kodaiko Ramen and Bar in Sacramento, CA. Throughout his career, Billy has become known for his use of the best ingredients and flavors.

Billy was born in a refugee camp in Hong Kong and moved to Sacramento when he was 8 months old. His culinary career began at Fuji’s in Sacramento. A graduate of the California Culinary Academy in San Francisco, he worked at some of the most prominent sushi restaurants in Sacramento before opening Kru in 2005.

In 2024, he was nominated as a finalist for the James Beard Award, in the category of Best Chef in California. His exceptional culinary skills have been showcased on popular television programs such as Glutton for Punishment, Man Fire Food, Cutthroat Kitchen, and Chopped. He has also been a featured chef at events like Pebble Beach Food & Wine and Los Angeles Food & Wine.

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