Masu Sushi

plates

seaweed + cucumber salad – with yuzu vinaigrette (v) 11
add dungeness 8

kale salad shaved carrot, nori, avocado and kale with
sesame-miso dressing (v,gf) 12

farmers greens mustard, mizuna, cabbage, frisee,
nukazuke root veg, radish and turnip tops with a
shishito-honey vinaigrette (gf) 15

steamed OTA tofu sesame, soy, green onion, chili,
garlic and shiso (v) 12

agedashi nasu – lightly fried eggplant in dashi broth
with bonito 12

chawanmushi – dungeness, uni, ikura, green onion in a steamed
savory egg custard 18

tempura – seasonal vegetables 12 add shrimp 2 each

shishitos – blistered with den miso and smoked sea salt  8

gyoza – pan fried seasoned chicken dumpling 13

calamari – garlic, serrano, cilantro, cucumber, red pepper
and onion 15

yakiniku pork – grilled miso marinated pork cheek with tai,
ebi and shinjo katsu scotch egg  19

crispy kurodai – kombu cured kurodai with crispy battera
and field greens  23

grilled kama – hamachi or sake collar with daikon, ginger
and ponzu 20

uni pasta – house made pasta, fennel, ikura, cordobes
cheese and yuzu-chili crumbs  25

additions

edamame  (gf, v)  4

spiced edamame (gf) – 7

miso soup – with green onion, tofu, and wakame  (gf)  4

kimchi – spicy pickled cabbage  (gf)  6

tsukemono – assorted japanese pickles  (v)  10

gf – gluten free

v – vegan

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness