Lunch

LUNCH SIDES

miso soup (gf) 5

light dashi broth with white miso

gohan (vg, gf) 4

premium short grain rice from hokkaido, steamed or seasoned with rice vinegar, served with umeboshi (pickled plum)

tsukemono (vg) 10

assortment of seasonal house-pickled vegetables
(gf and/or vg by request)

kimchi (gf) 6

spicy fermented napa cabbage

LUNCH SMALL PLATES

seaweed salad (vg, gf) 12

a variety of crisp japanese seaweeds with yuzu vinaigrette
add fresh local dungeness crab 10

kale salad (vg, gf) 13

kale, carrots, nori and avocado in sesame-miso dressing

shishito peppers (vg, gf, *) 9

blistered with smoked salt, served with a sweet and tangy miso dipping sauce and a lemon wedge

OTA tofu steamed (vg, gf), fried (vg, gf, *), or chilled (vg, gf) 12

locally made OTA tofu with fermented fresno chili, soy, sesame-garlic crispy crunchies and fresh herbs

karaage 13

crispy fried chicken thighs with a yuzu-chili mayo dipping sauce served with herbs and housemade pickles

masu scotch egg 6

fish and shrimp cake wrapped around a soft boiled quail egg, crusted with fresh panko, served with karashi and cabbage salad

edamame (vg, gf) 5

steamed soy beans and sea salt
add masu’s chili crisp (vg, gf) 4

house-smoked salmon shokupan 10

smoked salmon rillette, créme fraîche, yuzu gel and chives on toasted japanese milk bread
add gold osetra caviar 15

LUNCH MEDIUM PLATES

oregon dungeness crab curry 17

japanese style curry rice with lump dungeness crab, kabocha, bell pepper and onion in a crab stock and served with tsukemono

udon 25

thick and chewy udon noodles in a soy-dashi broth, topped with puffed tofu, scotch egg, and garlic chives

tempura (vg, *) 10

seasonal fresh vegetables in a light, flakey batter
add tempura shrimp, 2 each

gyoza 13

chicken, vegetable and mushroom dumplings with a crispy skirt, served with masu’s chili crisp

calamari 15

crispy squid tossed with bell pepper, onion, cucumber, and cilantro in a garlic-serrano dressing

LUNCH BENTOS

halibut katsu sandwich bento 20

fresh halibut crusted with panko and bubu arare, kyabetsu slaw, and tartar sauce on our house-made shokupan bun. served with waffle furikake-ranch fries and tsukemono

karaage bento 18

japanese marinated fried chicken, tsukemono, miso soup, rice with umeboshi, and your choice of kale or seaweed salad

OTA tofu bento (*) 16

choice of fried, steamed, or cold tofu with our fermented fresno dressing, tsukemono, miso soup (contains bonito stock), rice with umeboshi, and your choice of kale or seaweed salad

sushi bento 26

3 pieces of nigiri and 4 pieces of sashimi with your choice maki (ura, hoso, vegetarian), tsukemono, miso soup, and your choice of kale or seaweed salad

SUSHI CHEF’S PLATES

chef’s choice sashimi 29

10 pieces served with miso soup

chef’s choice nigiri 29

7 pieces served with miso soup

king salmon flight 29

smoked salmon rillette on shokupan toast, salmon belly nigiri, king salmon sashimi with mustard miso and charred tomato, and ikura with fresh wasabi

chef style bincho (gf) 28

seared albacore tuna with dry miso, white truffle oil, green onion, yuzu and crispy garlic

hamachi pepper 30

wild caught yellowtail, serrano pepper, grapefruit kosho, cilantro and ponzu

chirashi don 47

chef’s choice sashimi, seasonal vegetables and house-made assorted pickles on sushi rice (generous size) served with miso soup

chiisai chirashi 34

bara-chirashi style with chef’s choice fish, tamago, ikura, shiso and cucumber scattered on sushi rice served with miso soup

tekkadon 38

bluefin akami, chu toro, ootoro, uzura, ikura and shiso leaves on sushi rice served with miso soup

SASHIMI + NIGIRI
choice of sashimi (3pc) or nigiri (2PC)

akami lean bluefin tuna 14

chu toro medium fatty tuna 18

ootoro fatty tuna belly 22

bincho oregon coast albacore 10 

hamachi wild japanese yellowtail tuna 13

shima aji striped jack 14

kanpachi amberjack 12

madai japanese sea bream 11

kinmedai golden eye snapper 18

sake king salmon 10

sake toro king salmon belly 12

smoked salmon smoked in-house 12

saba house-cured mackerel 10

unagi freshwater eel, unagi sauce 10

anago sea eel, unagi sauce 9

tako poached octopus 9

ebi poached shrimp 8

ama ebi sweet shrimp 12

hotate scallops from hokkaido 12

ika squid 9 

creamy scallop with masago mayo 10

uni sea urchin mp

kani oregon dungeness crab 14

tobiko flying fish roe 10

masago smelt roe 10

habanero masago spicy smelt roe 10

ikura house-cured salmon roe 12

tamago sweet egg omelet 8

uzura quail egg 4

wasabi grated 4

SPECIALTY MAKI

makanai (gf) 19 

medium fatty bluefin tuna, shiso, pickled daikon, yuzu kosho and avocado

rip city 22

spicy tuna, shishito tempura, habanero masago, green onion and avocado topped with hamachi and finished with garlic-ginger ponzu

lotus 20

tuna, crab salad and avocado, tempura fried and finished with togarashi, spicy mayo and eel sauce

pearl 18

shrimp tempura, crab salad and avocado topped with spicy tuna, sweet chili sauce and sesame seeds

lioness (gf, *) 21

salmon, avocado, blistered shishito and kaiware topped with salmon, yuzu gel, sesame seeds and lemon-tamari

transformer (gf, *) 20

soft shell crab, tuna, cucumber and avocado topped with pepper threads, spicy mayo and green onion, served with a serrano dip

i dream of creamy 20

creamy scallop, habanero masago and cucumber topped with king salmon, lime zest, and a brush of nikiri shoyu

holladay 18 

mamenori-wrapped hamachi, serrano tempura, cucumber, green onion, mint, cilantro and shiso, served with a peanut dipping sauce

nemo 22

shrimp tempura, dungeness crab, and avocado topped with snapper and salmon, finished with ponzu, green onion and crispy kombu

death by sushi 20

salmon, unagi, crab salad, avocado, and cream cheese, tempura-fried with masago, green onion, spicy mayo and eel sauce

japanista (gf) 19

spicy tuna, spicy crab salad, cucumber and kaiware topped with seared albacore, sweet chili sauce, spicy mayo, cilantro and peppers

kenzo (gf) 18

king salmon and albacore with shiso, avocado, cucumber, masago, green onion and ginger

st helens volcano 22

snapper, crab salad, scallop, shrimp, avocado and cucumber, baked with aioli and finished with eel sauce, smoked bonito and togarashi 

caterpillar 20

broiled unagi and cucumber topped with avocado, unagi sauce and sesame seeds

rainbow roll (gf) 26

oregon dungeness crab, cucumber and avocado topped with an assortment of sliced fish

MAKI + HOSO MAKI
nori-wrapped rolls

salmon skin (gf) 12 

spider (gf, *) 17

soft shell crab, avocado, cucumber, masago, kaiware

shrimp tempura 14 

avocado, cucumber, masago, kaiware

tekka (gf) 10

tuna

sake (gf) 9

salmon

negi toro (gf) 13

fatty tuna, scallion 

negi hama (gf) 9

yellowtail, scallion

URA MAKI
rice-wrapped rolls

unagi cucumber 12

unagi avocado 12

tuna avocado (gf) 12

salmon avocado (gf) 12

california (gf) 10

spicy tuna (gf) 12

spicy salmon (gf) 10

spicy hamachi (gf) 12

philly (gf) 11

house-smoked salmon, cucumber, cream cheese

VEGAN AND VEGETARIAN SUSHI

assorted vegan sushi (vg, gf) 20

veggie maki, avocado nigiri and inari

green machine maki (vg, gf, *) 18

fried tofu, asparagus, and red pepper with avocado, microgreens and sweet soy glaze

veggie panko (v) 10

sweet potato, avocado, asparagus, kanpyo, cucumber, kaiware and mayo 

oshinko shiso maki (vg, gf) 8

pickled daikon and shiso

mushroom maki (vg, gf) 8

shiitakes cooked in tamari, mirin and sake

ume shiso (vg, gf) 8

pickled plum and shiso

veggie maki (vg, gf) 10

asparagus, kanpyo, cucumber, avo, gobo and kaiware 

avocado maki (vg, gf) 7

avocado nigiri (vg, gf) 5 

kanpyo maki (vg, gf) 8

seasoned gourd

kappa maki (vg, gf) 7

cucumber

natto maki (vg, gf) 8

fermented soybean and green onion

inari (vg, gf) 5

fried marinated tofu

(v) vegetarian | (vg) vegan | (gf) gluten free

(*) contains items that are cooked in a shared fryer and may contain allergens
and non-vegan items