At chef-owner Billy Ngo’s contemporary Japanese hot spot, the space—designed by Whitney Johnson (Shady Lady, Hook & Ladder, Willow))—is as dramatic and glamorous as the plating (the sashimi mix bowl is a sculptural masterpiece). The nigiri here is not to be drenched in soy or wasabi but savored individually, while small plates and entrées are inventive, like the tea-smoked and grilled duck skewers with plum wine katsu sauce and a sprinkle of sansho salt. Kru also gets creative with its cocktails like the gin-and-vermouth-based Open Sesame infused with cucumber-yuzu shrub, lemon and sesame.