Using skill and enthusiasm, Kru aims to interpret the guest’s intention, palate, mood, and occasion. They honor their ingredients through modern Japanese cuisine, barmanship, and omakase, which they serve on plates and glasses. Kru provides its products through unwavering, reciprocal interaction and hospitality (Omotanashi). They believe that the consumer is a team member whose common objective is to partake in a gastronomic experience that pushes the boundaries of possibility and creativity.

Chef Billy Ngo is the founder, head chef, and partner at Kru Contemporary Japanese Cuisine. Billy has developed a reputation for using the best flavors and ingredients throughout his career and for his dedication to expanding sustainability in his menu. Billy has made multiple television appearances on well-known cooking programs like Glutton for Punishment, Man Fire Food, Cutthroat Kitchen, and Chopped. He has been a featured chef at Pebble Beach Food & Wine and Los Angeles Food & Wine.

On the menu, Kru serves Suntory All-Free for sober drinkers and the Zen Garden, a N/A drink made with Seedlip Garden, cucumber, yuzu, lemon, and tonic. Patrons can also have Passion Fruit Vanilla Lemonade and Squirt Grapefruit Soda from the bar. House cocktails and whisky flights are available for purchase in bottles.