plates

seaweed + cucumber – wakame, kombu, and
tosaka in yuzu vinaigrette 9 add dungeness 6

kale salad – shaved carrot, nori, avocado with
sesame miso dressing 9

gyoza – pan fried chicken and negi dumplings,
black garlic oil 9

karaage – lightly battered fried chicken in house
seasoning, lemon, maldon 10

gomaae – grilled seasonal vegetables, miso
sesame sauce 9

calamari – garlic, serrano, shottsuru, cucumber
topped with shaved onion and cilantro 13

tempura – seasonal vegetables, dipping broth 9
add shrimp 2 each

fried rice* – kimchi, pork belly, over easy farm egg,
togarashi 16

miso ramen* – soft egg, shiitake, negi 12
add pork belly 4

wagyu tataki* – lightly seared snake river farms
beef, sea salt and togarashi, cucumber seaweed cabbage salad 18

crispy mackerel – grilled saba, daikon, ponzu 13

buri kama – braised yellowtail collar, sake soy
reduction, daikon 16

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

wagyu steak* – 6oz. grilled coulotte, shiitake
mushroom, leek and negi salad, pickled red
onion 28

additions

miso soup 3 kimchee 5 kinpira gobo 7 agedashi tofu 8

tsukemono 8 miso eggplant 7 shishitos 8

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

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Masu Sushi