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)  10

gyoza – pan fried chicken and negi dumplings, chili oil  10

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

gomaae – grilled seasonal vegetables, miso sesame sauce  (gf, v)  10

calamari – garlic, serrano, shottsuru, cucumber topped with shaved onion and cilantro  14

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

fried rice* – kimchi, over easy farm egg, togarashi  (gf)  14 add pork belly 4

miso ramen* – soft egg, shiitake, negi, black garlic oil  14  add pork belly  4

crispy mackerel – grilled saba, daikon, ponzu  13

buri kama – braised yellowtail collar, daikon, ponzu   13

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 – japanese style spicy pickled cabbage  (gf)  5

tsukemono – assorted japanese pickles  (gf, v)  8

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