About Kru

Kru's Billy Ngo spoke with Visit Sacramento to share the story behind launching Kru, his favorite spots to grab a drink in town and all things Farm to Fork.

According to Owner Billy Ngo, "We do sushi but we also work closely with local farms and incorporate a lot of cool things from them. A lot of times, farmers will just bring stuff up to us and then we have to come up with a new dish based on those ingredients. So besides great sushi and fish, we also do really cool small plates and dishes, and that's what makes us different."

Chef Billy's Recommended Order

"If we're talking about freshness, you've got to order our Sturgeon Nigiri, which is fish over white rice. We get the sturgeon and caviar from Passmore Ranch, which is just over in Sloughhouse. They raise all of their sturgeon and produce their caviar locally.

Sturgeon is right in our delta in the American River. Sacramento is one of the world's largest producers of caviar. So in our Sturgeon Trio Nigiri, we take sturgeon from Passmore Ranch, we lightly cure it, sear it, and then we take the sturgeon skin and make a chicharrón out of it; just like the pork rind, but with sturgeon skin. Then we add in the caviar and serve it over sushi rice. It's the perfect bite with all three parts of the fish: the skin, the egg, and the sturgeon."