Chef-owner Billy Ngo’s contemporary Japanese hot spot moved in 2016 from midtown to East Sacramento, where the vibe and the food are, if anything, even hotter. The new digs—designed by MTA Hospitality’s Whitney Johnson (Shady Lady, Hook & Ladder and others)—are more dramatic and glamorous, as is 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 are inventive, like the velvety pork belly and uni, a dish whose richness is embellished with sansho soy gastrique, peppercorns and crunchy sturgeon chicharrones. Kru also gets creative with its cocktails like the citrus-flavored Miso Tipsy with silver tequila, miso, sea salt foam and togarashi.