Masu Sushi

Rich, slightly dry saké brewed in traditional style

Very special ginjo from a female brewmaster and brewery owner (very rare) . hints of fennel followed by cantaloup and a touch of spice

Crafted since 1540 it is one of the oldest and smallest saké breweries in japan. earthy aroma with fruity notes of melon and peach, it is named after the famous battle featuring seven samurai

Yamahai style saké with soft fruit and a clean finish

Owned and crafted by one of japan's few woman saké brewery owners. miho used to sell "hot wheels" in tokyo, left the big city to own and brew rich saké in japan's rural area of ishikawa. aged for 3 years prior to bottling which offers earthy, amazingly rich flavor. chef's love yuho and how it works wth food

Very rare unpasteurized saké with a lively, elegant floral and fruity flavor. extremely pleasurable saké experience

Where the sea hits the sand this junmai balances fruit and earth

"ama" means sweet and "kara" means dry. "pin" refers to the perfect tone of a string instrument. amakarapin is the perfect balance of sweet and dry flavor floating across the palate

Pasteurized only once, this junmai ginjo is rich and lively with deep notes of honeydew and pineapple, offset by earthy flavors. crafted in ibaraki, japan - a saké lovers' saké

Divine droplets is hand-crafted in japan's most northern island, hokkaido. each year this special saké is carefully "drip pressed" in an ice igloo outside the brewery to ensure the pristine, clean air. the flavor is slightly spicy with herbal notes, smooth and delicate

Zesty and versatile with broad, silky smooth flavor. this hand-crafted daiginjo is polished to 35% of its original size, removing 65% of the outer part of each grain before brewing. delicate and amazing, leaving a memorable experience

Brewed with the rare watari bune saké rice. this saké is one of the most prized and rare junmai daiginjos in the world. watari bune is the father rice to yamada nishiki rice. deep, luscious and layered with fruit flavors characterized by honeydew and peaches

Unlike other nigori this has a dryer flavor with a slight nutty and light friuty taste. it is a ginjo nigori offering an elegant experience

Makers mark with muddled english cucumber, shaken with fresh squeezed lemon-lime juice served on the rocks with a top of ginger ale

Bulleit rye, dry vermouth, st germain and cardamom bitters shaken and served with an orange twist

Cazadores reposado, ipongi hanya, lime juice, a dash of peychaud's simple syrup with a smoked salt rim

Dickel rye, lemon juice, lavender bitters and fresh ginger on the rocks

12 yr suntory single malt whiskey, guiseppe b. carpano sweet vermouth and lillet blanc served with an amarone cherry

Carrot, wakame, avocado and sesame-miso dressing

Garlic, serrano, shottsuru, cilantro salad

Grated daikon, ponzu

Porkbelly, over easy farm egg, kimchi, cabbage, onion

Soft egg, negi, shiitake, chili oil, ramen noodles

Shrimp tempura, avocado, and crab topped with spicy tuna and sweet chili sauce

Hamachi, green onions, mint, cilantro and serrano pepper wrapped in mamenori served with special dipping sauce topped with peanuts (spicy)

Salmon, unagi, crab, avocado and cream cheese rolled and fried then topped with masago, green onion, fantasy and eel sauce

Whitefish, crab, scallops, shrimp and avocado baked with our volcano cream sauce, eel sauce and smoked bonito

Salmon, albacore with shiso tatemaki style

Yellowtail

Chinook

Sea urchin

Mackarel

Pickled mackerel

Sea eel

Salmon roe

Octopus

Cooked shrimp

Sweet egg omelet

9pc chefs choice

Yellowtail

King salmon

Pickled mackerel

Sea eel

Flying fish roe

Creamy scallop

Surf clam

Oregon coast dungeness

Sweet shrimp

Quail egg

12pc chefs choice

Masago, green onion, lemon tamari vinaigrette

Chef's choice sashimi and vegetables on a bowl of rice

Shrimp tempura, avocado, and crab topped with spicy tuna and sweet chili sauce

Hamachi, green onions, mint, cilantro and serrano pepper wrapped in mamenori served with special dipping sauce topped with peanuts

Salmon, unagi, crab, avocado and cream cheese rolled and fried then topped with masago, green onion, fantasy and eel sauce

Tempura shishito pepper, spicy tuna and avocado inside topped with seared albacore, green onions, habanero masago and a garlic/ginger ponzu sauce

Whitefish, crab, scallops, shrimp and avocado baked with our volcano cream sauce, eel sauce and smoked bonito

Tempura fried

Tempura albacore, avocado and cucumber

Smoked salmon with cream cheese

Yellowtail with green onions

Marinated OTA tofu tempura, asparagus and red pepper topped with avocado, micro greens and shiitake glaze

Cucumber, kawaire, avocado and gobo

Cucumber

Fried tofu