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Kru Restaurant Review: With influences from American, European and Japanese cuisines, chef Billy Ngo’s menu successfully melds East and West. Fresh, seasonal ingredients inform the cooking, which is enjoyed in a space that’s decidedly upscale. Traditional favorites are offered, such as sashimi, nigiri and ramen, as well as more inventive dishes. Small plates include duck confit wings with a miso glaze, tuna tartare with quail egg, and beef marrow with wasabi mustard. Larger plates include pork belly with slow-poached egg, while specialty rolls feature shrimp tempura, green apple and fried leeks, and lobster tempura, crayfish salad and teriyaki.