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Wakame, konbu, tosaka and yuzu vinaigrette.
Carrot, wakame, avocado and sesame-miso dressing.
Cabbage, cucumber, seaweed, sesame and dipping sauce.
Wagyu beef, togarashi, ponzu, cucumber and wakame.
Garlic, serrano, shottsuru, cilantro salad.
Served with seasonal vegetables.
Grated daikon and ponzu.
Braised in sweet soy and daikon.
Pork belly, over easy farm egg, kimchi, cabbage and onion.
Shiitake, leek, pickled onion and shoyu butter.
Soft egg, negi, shiitake, chili oil and ramen noodles.
With seikyo vinegar and pickled ginger blossom.
Eel, cucumber and avocado.
An assortment of fish and avocado on top of a California roll.
Tempura albacore, avocado and cucumber.
Tuna. Nori, rice and tuna.
Imitation crab, nori, avocado and cucumber.
Smoked salmon with cream cheese.
Soft-shell crab, cucumber, and sprouts.
Baked salmon skin and cucumber topped with eel sauce.
Shrimp tempura, avocado, tempura flakes and eel sauce.
Baked eel, cucumber and avocado.
Yellowtail with green onions.
Big eye tuna.
Oregon coast albacore.
King salmon or belly.
Fresh water eel. Raw.
Sea eel. Raw.
House-cured salmon roe.
Flying fish roe.
Oregon coast dungeness.
Sweet egg omelet.
Big eye tuna. Wasabi included with all sashimi plates.
Yellowtail. Wasabi included with all sashimi plates.
Oregon coast albacore. Wasabi included with all sashimi plates.
King salmon. Wasabi included with all sashimi plates.
Wasabi included with all sashimi plates.
Sockeye salmon. Wasabi included with all sashimi plates.
Chef's choice nigiri.
Chef's choice of five types sockeye, ocean trout, king back, belly and smoked.
Masago, green onion and lemon tamari vinaigrette.
With oregon sea salt, ginger and house vinaigrette.
Chef's choice sashimi and vegetables on a bowl of rice.
Tuna, crab, rice and avocado tempura fried and finished with hana sauce and eel sauce.
Shrimp tempura, avocado, and crab topped with spicy tuna and sweet chili sauce.
Softshell crab, cucumber, tuna and avocado with spicy mayo, serrano dipping sauce, green onion and togarashi.
Hamachi, green onions, mint, cilantro and serrano pepper wrapped in mamenori served with special dipping sauce topped with peanuts. Spicy.
Shrimp tempura, dungeness and avocado topped with whitefish and salmon finished with ponzu, green onion, toasted white sesame seeds and smoked bonito flakes.
Salmon, unagi, crab, avocado and cream cheese rolled and fried then topped with masago, green onion, fantasy and eel sauce.
Spicy crab, spicy tuna and kaiware with seared albacore, cilantro and red fresno chiles on top served with hana and sweet chili sauce.
Tempura shishito pepper, spicy tuna and avocado inside topped with seared albacore, green onions, habanero masago and a garlic and ginger ponzu sauce.
Salmon, albacore, avocado, shiso cucumber, masago, green onion and ginger inside, served tatemaki style.
Whitefish, crab, scallops, shrimp and avocado baked with our volcano cream sauce, eel sauce and smoked bonito.
8 piece vegetables roll, 2 piece avocado nigiri and 2 piece inari. Vegetarian.
Marinated ota tofu tempura, asparagus and red pepper topped with avocado, micro greens and shiitake glaze. Vegetarian.
Pickled plum with Japanese mint. Vegetarian.
Cucumber, kaiware, avocado and gobo. Vegetarian.
Seasoned gourd. Vegetarian.
Fermented soybean. Vegetarian.
Fried tofu. Vegetarian.
Menu for Masu Sushi provided by Allmenus.com
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