Phone | +1 (916) 551-1559 |
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Address | 3135 Folsom Blvd, Sacramento, CA 95816, US |
Web Site | www.krurestaurant.com |
Work Hours
Monday | 4:00 PM - 10:00 PM | |
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Tuesday | 4:00 PM - 10:00 PM | |
Wednesday | 4:00 PM - 10:00 PM | |
Thursday | 4:00 PM - 10:00 PM | |
Friday | 4:00 PM - 10:00 PM | |
Saturday | 5:00 PM - 10:00 PM | Closed now |
Sunday | 5:00 PM - 10:00 PM |
Location
About the Business
Business Name
Kru Contemporary Japanese Cuisine
Specialties
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-Omotanashi. 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.
Amenities
Takes Reservations, Offers Delivery, Offers Takeout, Vegan Options, Limited Vegetarian Options, Accepts Credit Cards, Accepts Android Pay, Accepts Apple Pay, Accepts Cryptocurrency, Outdoor Seating, Trendy, Classy, Upscale, Moderate Noise, Casual Dress, Offers Catering, Good for Groups, Good for Dinner, Street Parking, Private Lot Parking, Waiter Service, Free Wi-Fi, Full Bar, Wheelchair Accessible, TV, Gender-neutral restrooms, Open to All, Heated Outdoor Seating, Not Good For Kids, No Happy Hour, Dogs Not Allowed, No Covered Outdoor Seating, No Private Dining, Bike Parking, Plastic-free packaging, Provides reusable tableware
Business Owner
Billy N. (Business Owner)
Chef Billy Ngo is the Founder, Chef and Partner of Kru Contemporary Japanese Cuisine (Kru), Fish Face Poke Bar and Healthy Hounds Kitchen in Sacramento, CA. Throughout his career, Billy has become known for his use of the best ingredients and flavor, and his commitment to increasing sustainability in his menu.
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