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) 12
gyoza – pan fried chicken and negi dumplings, chili oil 12
karaage – lightly battered fried chicken in house seasoning, lemon, maldon 11
calamari – garlic, serrano, shottsuru, cucumber topped with shaved onion and cilantro 15
tempura – seasonal vegetables, dipping broth 10 add shrimp 2 each
miso ramen* – soft egg, shiitake, negi, black garlic oil 14 add pork belly 4
crispy mackerel – grilled saba, daikon, ponzu 13
hamachi kama – grilled and served with ponzu, daikonand ginger 18
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 – spicy pickled cabbage (gf) 5
tsukemono – assorted japanese pickles (gf, v) 10
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