Dinner
SIDES
miso soup (gf) 5
light dashi broth with white miso
gohan (vg, gf) 4
premium short grain rice from hokkaido, steamed or seasoned with rice vinegar
tsukemono (vg) 10
assortment of seasonal house-pickled vegetables (gf by request)
kimchi (gf) 6
spicy fermented napa cabbage
SMALL PLATES
seaweed salad (vg, gf) 11
a variety of 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
edamame (vg, gf) 5
steamed soy beans and sea salt
add masu’s chili crisp (vg, gf) 3
shishito peppers (vg, gf, *) 8
blistered with smoked salt, lemon and a sweet and tangy miso dipping sauce
OTA tofu steamed (vg, gf) or fried (vg, gf, *) 12
locally made OTA tofu with fermented fresno chili, soy, sesame-garlic crispy crunchies and fresh herbs
karaage 12
crispy fried chicken thighs with a yuzu-chili mayo dipping sauce
house-smoked salmon shokupan 12
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
MEDIUM PLATES
black cod misozuke (gf) 22
local cod marinated in miso and lightly charred with buttery den miso sauce and herbs
hamachi kama 20
grilled yellowtail collar and fresh herbs with togarashi and daikon ponzu, gf by request
udon 25
thick, chewy udon noodles in a soy-dashi broth, topped with masu’s scotch egg, garlic chives and puffy tofu
calamari 15
crispy squid tossed with bell pepper, onion, cucumber and cilantro in a garlic serrano dressing
yakiniku pork 20
award-winning pork cheeks, slow-cooked in red wine miso with cherries and black garlic, served with masu’s scotch egg—a soft-boiled quail egg wrapped in fish and shrimp cake and crispy fresh panko
gyoza 13
pan-fried, crispy-skirted chicken and vegetable dumplings with masu’s chili crisp
tempura (v, *) 12
seasonal fresh vegetables fried in a light, flaky batter
add shrimp 2 each
SUSHI CHEF’S PLATES
chef’s choice nigiri or sashimi 47
our special 9-piece nigiri or 6 kinds of sashimi
king salmon den miso 31
wasabi salsa, yuzu, evoo, pepper threads
chef style bincho 34
seared albacore tuna with dry miso, white truffle, green onion, yuzu and crispy garlic
hamachi pepper 29
yellowtail, serrano peppers, yuzu kosho, cilantro and ponzu
chirashi don 47
chef’s choice sashimi, seasonal vegetables and house-made assorted pickles on sushi rice (generous size)
bara chirashi 34
small cuts of chef’s choice sashimi and tamagoyaki with pickled daikon, shiso, ikura and cucumber on sushi rice (petite size)
tekka don 36
bluefin akami, chu toro, oo toro, uzura, ikeura and shiso leaves on sushi rice
SASHIMI + NIGIRI
choice of sashimi (3pc) or nigiri (2PC)
akami lean bluefin tuna 14
chu toro medium fatty tuna 18
ootoro fatty tuna belly 22
bincho oregon coast albacore 10
hamachi yellowtail tuna 12
shima aji striped jack 18
kanpachi amberjack 12
madai japanese sea bream 11
kinmedai golden eye snapper 18
sake king salmon 10
sake toro king salmon belly 12
smoked salmon smoked in-house 12
saba house-cured mackerel 10
unagi freshwater eel, unagi sauce 9
anago sea eel, unagi sauce 9
tako poached octopus 9
ebi poached shrimp 8
ama ebi sweet shrimp 12
ika squid 9
hotate scallops from hokkaido 12
creamy scallop with 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 4
wasabi grated 4
SPECIALTY MAKI
makanai (gf) 18
medium fatty bluefin tuna, shiso, pickled daikon, yuzu kosho and avocado
rip city 20
spicy tuna, shishito tempura, habanero masago, green onion and avocado topped with hamachi and finished with garlic-ginger ponzu
lotus 20
tuna, crab salad and avocado, tempura fried and finished with togarashi, spicy mayo and eel sauce
pearl 18
shrimp tempura, crab salad and avocado topped with spicy tuna, sweet chili sauce and sesame seeds
lioness (gf, *) 20
salmon, avocado, blistered shishito and kaiware topped with salmon, yuzu gel, sesame seeds and lemon-tamari
transformer (gf, *) 20
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 20
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 22
shrimp tempura, dungeness crab, and avocado topped with snapper and salmon, finished with ponzu, green onion and crispy kombu
death by sushi 19
salmon, unagi, crab salad, avocado, and cream cheese, tempura-fried with masago, green onion, spicy mayo and eel sauce
japanista (gf) 19
spicy tuna, spicy crab salad, cucumber and kaiware topped with seared albacore, sweet chili sauce, spicy mayo, cilantro and peppers
kenzo (gf) 17
king salmon and albacore with shiso, avocado, cucumber, masago, green onion and ginger
st helens volcano 21
snapper, crab salad, scallop, shrimp, avocado and cucumber, baked with aioli and finished with eel sauce, smoked bonito and togarashi
caterpillar 20
broiled unagi and cucumber topped with avocado, unagi sauce and sesame seeds
rainbow roll (gf) 26
oregon dungeness crab, cucumber and avocado topped with an assortment of sliced fish
MAKI + HOSO MAKI
nori-wrapped rolls
salmon skin (gf) 12
spider (gf, *) 17
soft shell crab, avocado, cucumber, masago, kaiware
shrimp tempura 14
avocado, cucumber, masago, kaiware
tekka (gf) 10
tuna
sake (gf) 9
salmon
negi toro (gf) 13
fatty tuna, scallion
negi hama (gf) 9
yellowtail, scallion
URA MAKI
rice-wrapped rolls
unagi cucumber 12
unagi avocado 12
tuna avocado (gf) 12
salmon avocado (gf) 12
california (gf) 10
spicy tuna (gf) 12
spicy salmon (gf) 10
spicy hamachi (gf) 12
philly (gf) 11
house-smoked salmon, cucumber, cream cheese
VEGAN AND VEGETARIAN SUSHI
assorted vegetarian sushi (vg, gf) 18
veggie roll, avocado nigiri, and inari
green machine maki (vg, gf, *) 16
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
(*) contains items that are cooked in a shared fryer and may contain allergens and non-vegan items