Dinner
SIDES
miso soup (gf) 5
light dashi broth with white miso
gohan (vg, gf) 5
premium short grain rice from hokkaido, steamed or seasoned with rice vinegar
tsukemono (vg) 11
assortment of seasonal house-pickled vegetables
(gf and/or vg by request)
kimchi* (gf) 6
spicy fermented napa cabbage
edamame (vg, gf) 5
steamed soy beans and sea salt
add masu’s chili crisp (vg, gf) 4
SMALL PLATES
seaweed salad (vg, gf) 12
crisp japanese seaweeds with yuzu vinaigrette
add fresh local dungeness crab 10
kale salad (vg, gf) 13
kale, carrots, nori and avocado in sesame-miso dressing with sesame-garlic crispy crunchies
sunomono 13
cucumber, tosaka, salmon, tako, tobiko, shiso sesame, amazu. add local dungeness crab* 8
shishito peppers (vg, gf, *) 10
blistered with smoked salt, lemon and a sweet and tangy miso dipping sauce
OTA tofu steamed (vg, gf), fried (vg, gf, *), or chilled (vg, gf) 12
locally made OTA tofu with fermented fresno chili, soy, sesame-garlic crispy crunchies and fresh herbs
karaage 14
crispy fried chicken thighs with a yuzu-chili mayo dipping sauce served with herbs and housemade pickles
masu scotch egg* 10
fish and shrimp cake wrapped around a soft boiled quail egg, crusted with fresh panko, served with karashi and cabbage salad
house-smoked salmon shokupan 10
smoked salmon rillette, créme fraîche, and chives on toasted japanese milk bread
add gold osetra caviar 15
chawanmushi* 18
steamed savory egg custard with dungeness, uni, and ikura
local mushroom salad (gf, vg) 16
king trumpet, oyster, maitake mushroom with yuzu-truffle vinaigrette, miso crunch and amazu tomatoes
MEDIUM PLATES
black cod misozuke (gf) 22
local cod marinated in miso and lightly charred with buttery den miso sauce and herbs
beef short rib yakiniku* 26
accordion cut creekstone farms prime short rib, black garlic balsamic reduction and root vegetables
kamo somen* 24
pan-seared crispy jurgielewicz duck breast served with somen noodles and a duck fat mentsuyu for dipping
calamari* 15
crispy squid tossed with bell pepper, onion, cucumber and cilantro in a garlic serrano dressing
gyoza 13
pan-fried, crispy-skirted chicken and vegetable dumplings with masu’s chili crisp
tempura (v, *) 14
seasonal fresh vegetables fried in a light, flaky batter
add shrimp 2 each
kani cream croquette* 16
local dungeness crab, panko crusted with fig tonkatsu sauce and arugula in yuzu vinaigrette
SUSHI CHEF’S SMALL PLATES
king salmon flight* 30
smoked salmon rillette on shokupan toast, salmon belly nigiri, king salmon sashimi with mustard miso and charred tomato, and ikura with fresh wasabi
bluefin tuna flight* 32
tuna tataki marinated in sashimi shoyu, crispy rice topped with spicy tuna, negi toro with osetra caviar and chu toro with yuzu kosho
chef style bincho (gf)* 29
seared albacore tuna with dry miso, white truffle, green onion, yuzu and crispy garlic
hamachi pepper* 32
wild caught yellowtail sashimi, serrano pepper, grapefruit kosho, cilantro and ponzu
spicy tuna crispy rice* 30
crispy pressed sushi rice with spicy tuna with habanero masago and nikiri shoyu
SASHIMI + NIGIRI
choice of sashimi (3pc) or nigiri (2PC)
nigiri is served traditionally with wasabi and dressed to compliment each selection, gluten-free by request
akami lean bluefin tuna* 14
chu toro medium fatty tuna* 18
oo toro fatty tuna belly* 22
bincho oregon coast albacore* 12
hamachi wild japanese yellowtail tuna* 14
shima aji striped jack* 14
kanpachi amberjack* 12
madai japanese sea bream* 13
kinmedai golden eye snapper* 18
sake king salmon* 12
sake toro king salmon belly* 13
smoked salmon smoked in-house* 12
saba house-cured mackerel* 14
unagi freshwater eel, unagi sauce 10
(2 pieces)
anago sea eel, unagi sauce 10
(2 pieces)
tako poached octopus 10
ebi poached shrimp 10
ama ebi sweet shrimp* (2 pcs) 12
hotate scallops from hokkaido* 12
ika squid* 9
creamy scallop w/ masago mayo* 10
uni sea urchin* mp
kani oregon dungeness crab* 14
tobiko flying fish roe* 10
masago smelt roe* 10
habanero masago spicy smelt roe* 10
ikura house-cured salmon roe* 12
tamago sweet egg omelet 8
uzura quail egg* 5
pigment & plume farms
wasabi grated 4
SPECIALTY MAKI
makanai (gf)* 20
medium fatty bluefin tuna, shiso, pickled daikon, yuzu kosho and avocado
rip city* 22
spicy tuna, shishito tempura, habanero masago, green onion and avocado topped with wild japanese hamachi, ponzu, garlic and ginger oroshi
pearl* 18
shrimp tempura, oregon dungeness crab salad and avocado topped with spicy tuna, sweet chili sauce and sesame seeds
lioness (gf)* 22
salmon, avocado, blistered shishito and kaiware topped with salmon, yuzu gel, sesame seeds and lemon-tamari
transformer (gf)* 22
soft shell crab, tuna, cucumber and avocado topped with pepper threads, spicy mayo and green onion, served with a serrano dip
i dream of creamy* 21
creamy scallop, habanero masago and cucumber topped with king salmon, lime zest, and a brush of nikiri shoyu
holladay* 18
mamenori-wrapped hamachi, serrano tempura, cucumber, green onion, mint, cilantro and shiso, served with a peanut dipping sauce
nemo* 23
shrimp tempura, oregon dungeness crab, and avocado topped with snapper and salmon, finished with ponzu, green onion and crispy kombu
death by sushi* 24
salmon, unagi, oregon dungeness crab salad, avocado, and cream cheese, tempura-fried with masago, green onion, spicy mayo and eel sauce
japanista (gf)* 22
spicy tuna with habanero masago, spicy oregon dungeness crab salad, cucumber and kaiware topped with seared albacore, sweet chili sauce, spicy mayo, cilantro and peppers
kenzo (gf)* 18
king salmon and albacore with shiso, avocado, cucumber, masago, green onion and ginger
godzilla* 24
hamachi, negi, serrano, scallop, avocado, panko fried and rolled with nori and sushi rice, served with unagi sauce and tsukemono remoulade
caterpillar 20
broiled unagi and cucumber topped with avocado, unagi sauce and sesame seeds
rainbow roll (gf)* 26
oregon dungeness crab salad, cucumber and avocado topped with an assortment of sliced fish and sesame seeds
SUSHI CHEF’S MEDIUM PLATES
chef’s choice nigiri or sashimi * 48
our special 9-piece nigiri or 6 kinds of sashimi
chirashi don* 47
chef’s choice sashimi, seasonal vegetables and house-made assorted pickles on sushi rice (generous size)
chiisai chirashi* 37
bara-chirashi style with chef’s choice fish, tamago, ikura, shiso and cucumber scattered on sushi rice
tekkadon* 38
bluefin akami, chu toro, ootoro, uzura, ikeura and shiso leaves on sushi rice
MAKI + HOSO MAKI
nori-wrapped rolls
salmon skin (gf)* 12
spider (gf)* 18
soft shell crab, avocado, cucumber, masago, kaiware
shrimp tempura* 14
avocado, cucumber, masago, kaiware
tekka (gf)* 10
tuna
sake (gf)* 10
salmon
negi toro (gf)* 13
fatty tuna, scallion
negi hama (gf)* 10
yellowtail, scallion
URA MAKI
rice-wrapped rolls
unagi cucumber 12
unagi avocado 12
tuna avocado (gf)* 12
salmon avocado (gf)* 12
california (gf)* 12
oregon dungeness crab, mayo, cucumber and avocado
spicy tuna (gf)* 12
spicy salmon (gf)* 12
spicy hamachi (gf)* 13
philly (gf)* 13
house-smoked salmon, cucumber, cream cheese
VEGAN AND VEGETARIAN SUSHI
assorted vegan sushi (vg, gf) 20
veggie maki, avocado nigiri and inari
green machine maki (vg, gf, *) 18
fried tofu, asparagus, and red pepper with avocado, microgreens and soy glaze
veggie panko (v) 10
sweet potato, avocado, asparagus, kanpyo, cucumber, kaiware and mayo
oshinko shiso maki (vg, gf) 8
pickled daikon and shiso
mushroom maki (vg, gf) 8
shiitakes cooked in tamari, mirin and sake
ume shiso (vg, gf) 8
pickled plum and shiso
veggie maki (vg, gf) 10
asparagus, kanpyo, cucumber, avo, gobo and kaiware
avocado maki (vg, gf) 7
avocado nigiri (vg, gf) 5
kanpyo maki (vg, gf) 8
seasoned gourd
kappa maki (vg, gf) 7
cucumber
natto maki (vg, gf) 8
fermented soybean and green onion
inari (vg, gf) 5
fried marinated tofu
(v) vegetarian
(vg) vegan
(gf) gluten free
* consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
fried items are cooked in a shared fryer with non-vegan/vegetarian items and may contain allergens