Masu Sushi
plates
seaweed + cucumber – wakame, kombu, and tosaka in yuzu vinaigrette (v) 9 add dungeness
kale salad – shaved carrot, nori, avocado with sesame miso dressing (v) 9
gyoza – pan fried chicken and negi dumplings, chili oil 9
karaage – lightly battered fried chicken in house seasoning, lemon, maldon 10
gomaae – grilled seasonal vegetables, miso sesame sauce (gf, v) 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 (gf) 16
miso ramen* – soft egg, shiitake, negi, black garlic oil 12 add pork belly 4
crispy mackerel – grilled saba, 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 8
miso eggplant – fried crispy, tossed in sweet miso sauce, topped with green onions (v) 7
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