Masu Sushi

plates

seaweed + cucumber – wakame, kombu, and tosaka in yuzu vinaigrette  (v)  11  add dungeness 7

kale salad – shaved carrot, nori, avocado with sesame miso dressing  (v)  12

gyoza – pan fried chicken and negi dumplings, chili oil  13

karaage – lightly battered fried chicken in house seasoning, lemon, maldon  11

calamari – garlic, serrano, shottsuru, cucumber topped with shaved onion and cilantro  15

tempura – seasonal vegetables, dipping broth  10     add shrimp  2 each

miso ramen* – soft egg, shiitake, kale, negi, black garlic oil  14

add pork belly 7     add shrimp  2 each

crispy mackerel – grilled saba, daikon, ponzu  13

hamachi kama – grilled and served with ponzu, daikonand ginger   18

black cod – alder wood smoked in house, seikyo vinegar and miso, pickled ginger blossom  (gf)  22

additions

edamame  (gf, v)  3

miso soup – with green onion, tofu, and wakame  (gf)  3

kimchi – spicy pickled cabbage  (gf)  5

tsukemono – assorted japanese pickles  (gf, v)  10

agedashi tofu – with sweet dashi broth, green onion, katsuobushi  9

miso eggplant – fried crispy, tossed in sweet miso sauce, topped with green onions  (v)  9

shishitos – fried peppers with sweet savory sauce, katsuobushi, sesame seeds  8

gf – gluten free

v – vegan

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