Masu Sushi

plates

seaweed + cucumber – wakame, kombu, and tosaka in yuzu vinaigrette  (v)  11  add dungeness 8

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 with yuzu-chili mayo  12

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

tempura – seasonal vegetables, dipping broth  12     add shrimp  2 each

tempura udon – shiitake, ohitashi kale, negi, aburi tofu, shrimp tempura  21

crispy mackerel – grilled saba, daikon, ponzu 14

hamachi kama – grilled and served with ponzu, daikon and ginger  20

black cod – sous vide in red miso, over herbed pea puree and yuzu  (gf)  26

additions

edamame  (gf, v)  4

spiced edamame (gf) – 7

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

kimchi – spicy pickled cabbage  (gf)  5

kinpira gobo (v) – 7

tsukemono – assorted japanese pickles  (v)  10

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