Saru Sushi Bar

The story

Saru Sushi Bar: Billy Kong’s Edo-Mae Sushi in San Francisco’s Noe Valley

Billy Kong’s Path to Sushi

Born in Hong Kong, the son of a master cabinet maker, Billy Kong spent time on Guam before settling in the Bay Area. He worked in a bakery, then food delivery, before finding his calling in Japanese cuisine. Seven years at various sushi bars led him to San Mateo’s Sushi Sam, where he was the only non-Japanese chef. The intensity there felt like “starting from the beginning,” he says, and taught him to be more ambitious.

A backpacking trip across Japan deepened his commitment. In 2012, he opened Saru Sushi Bar in Noe Valley. The restaurant quickly gained respect from Japanese expats and locals for its high quality. Kong’s dedication to craft echoes his father’s cabinet making—precision and respect for the material.

Classic Edo-Mae Philosophy

Kong’s approach is rooted in the classic Edo-Mae style. “Perfecting the rice and only using blended soy,” he says. His philosophy: “Knowing what you can change while still being true to the essence of Japanese cooking.” That rigor caught the attention of Japanese officials, who urged him to apply for a program bringing foreigners to study cuisine in Japan. As the only West Coast chef accepted, he spent nine months there, including six months under Chef Takagi at the Michelin two-star Zeniya in Kanazawa.

A Michelin-Recommended Destination

Today, Kong runs Saru Sushi Bar alongside Ken and Saru Handroll Bar. The restaurant features counter dining and a notable sake list, reflecting its focus on intimate, high-quality Japanese dining. Saru Sushi Bar has earned a Michelin Recommended distinction, a nod to the meticulous craftsmanship that defines every piece of sushi served.