Fukuro by Kru

Contemporary Japanese Cuisine

Discover the art of Japanese cuisine at Fukuro by Kru, a concept in partnership with acclaimed Chef Billy Ngo of Kru Contemporary Japanese Cuisine. Kru is derived from the French word, cru (uncooked) and the English word “crew” (a group of people bonded together by trust and a common style or goal). The sustainable-driven, high quality menu offers sushi and rolls, prepared to perfection and precision. Selections of Nigiri and Robatayaki pair perfectly with Sake and Japanese Beer.

Hours

Sunday: 4PM - 10PM
Monday: CLOSED
Tuesday: CLOSED
Wednseday: 4PM - 10PM
Thursday: 4PM - 10PM
Friday: 4PM - 10PM
Saturday: 4PM - 10PM

Sushi, Rolls, and More!

Menu

ROLLS

SPICY TUNA*

HAMACHI-SCALLION*

CALIFORNIA W/TOBIKO*

TORO-SCALLION

SPECIAL ROLLS

SPICY B*
SHRIMP TEMPURA, SPICY TUNA, CUCUMBERS, TOPPED WITH AVOCADO, SEARED TUNA, ARARE, MICRO GREENS, SPICY CREAM, CHILI SAUCE, EEL SAUCE

CATERPILLAR
SHRIMP TEMPURA, CUCUMBERS, TOPPED WITH GRILLED FRESH WATER EEL, AVOCADO

SPICY LIZ*
SPICY TUNA, CUCUMBERS, TOPPED WITH LOMI SALMON, ONION, CHILI OIL, SOY SAUCE, CHIVES

SHIRO MAGURO | ALBACORE*

HAMACHI | YELLOWTAIL*

EBI | SHRIMP

SAKE | SALMON*

CHUTORO | MEDIUM FATTY TUNA*

NIGIRI MIX*
7 PIECES, CHEF'S CHOICE

SASHIMI MIX*
9 PIECES, CHEF'S CHOICE, SERVED WITH PRESERVED WASABI ROOT

CHIRASHI*
9 PIECE SASHIMI OVER SUSHI RICE

SMALL PLATES & SIDES

HAMACHI CARPACCIO*
JALAPENOS, PONZU, CHILI OIL

WAKAME SALAD*
TOBIKO, SESAME

ROBATA KUSHIYAKI

EBI
HEAD ON SHRIMP, GARLIC BUTTER, PONZU

NEW YORK STRIP
SANSHO SALT

PORK BELLY
SUMISO, MUSTARD SAUCE

CHICKEN & SCALLION
SUMISO, MUSTARD SAUCE

*menu items that are cooked to order may be served raw or undercooked. consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.