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