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Masu SushiMasu Sushi

plates

seaweed + cucumber salad – with yuzu vinaigrette (v) 11
add dungeness 8

kale salad shaved carrot, nori, avocado and kale with
sesame-miso dressing (v,gf) 12

mushroom salad torn mushrooms in white truffle-yuzu
vinaigrette with miso, green onion and crispy garlic (v) 13

steamed OTA tofu sesame, soy, green onion, chili,
garlic and shiso (v) 12

agedashi nasu – lightly fried eggplant in dashi broth
with bonito 12

chawanmushi – dungeness, uni, ikura, green onion in a steamed
savory egg custard 18

tempura – seasonal vegetables 12 add shrimp 2 each

karaage – fried chicken with a yuzu-chili mayo 12

gyoza – pan fried seasoned chicken dumpling 13

calamari – garlic, serrano, cilantro, cucumber, red pepper
and onion 15

buri daikon – buri braised in soy, sake, ginger, daikon and carrot
with kinome, cilantro and wasabi-sprouts 25

crispy mackerel – grilled served with daikon oroshi
and ponzu 16

grilled kama – hamachi or sake collar with daikon, ginger
and ponzu 20

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

additions

edamame  (gf, v)  4

spiced edamame (gf) – 7

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

kimchi – spicy pickled cabbage  (gf)  6

tsukemono – assorted japanese pickles  (v)  10

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