After years of refining his craft in various roles—from working in a bakery to a formative stint at Sushi Sam—Billy Kong opened Saru Sushi in Noe Valley. The restaurant quickly earned respect among locals and Japanese ex-pats for its authenticity and dedication to quality.

In 2016, Billy partnered with Kua Chuang to launch Ijji, now known as Ken. This venture redefined the omakase dining experience, blending traditional techniques with a modern approach that set new standards in the culinary world.

Continuing his innovative streak, Billy opened Kinjo in 2017. Celebrated for its classic approach to sushi, Kinjo quickly garnered international acclaim, earning a Michelin star for three consecutive years.

Recognized for his dedication, Billy was invited to study in Japan. Over a 9-month period—including a 6-month mentorship under Chef Takagi at the Michelin 2-star Kaga Ryori restaurant Zeniya in Kanazawa—he immersed himself in Japanese culinary traditions.

Today, Billy Kong continues to drive culinary innovation by running Saru Sushi, Ken, and the modern Saru Handroll Bar. His approach honors the classic Edo Mae style while introducing fresh, innovative techniques to create unforgettable dining experiences.