KRU CONTEMPORARY JAPANESE CUISINE
Scratch-made Soba Gnocchi with uni cream sauce, pork belly, Hokkaido uni and delicata squash. Chef Brian shows us the process from start to finish.
Ebi (shrimp) can often come frozen at sushi restaurants. But Kru takes the extra steps to prepare it fresh for nigiri. It's a labor of love, but well worth it when it comes to quality and taste.
Tamago, the traditional Japanese folded omelette, is always made in house at Kru Contemporary Japanese Cuisine. Slightly sweet, fluffy and layered. Chef Ernie shows their approach to this nigiri classic.
@krusacramento
MOST RECENT POSTS ON INSTAGRAM
View fullsize
![]()
View fullsize
![]()
View fullsize
![]()
