DINNER MENU

  • BOTAN EBI

    8

    Kauai Shrimp Vertical Farm-Raised, HI, USA

  • HOTATE

    9

    Atlantic Sea Scallop* Trawl Caught, East Coast USA

  • HOKKIGAI

    6

    Arctic Surf Clam Wild Caught, USA/CAN

  • MADAI

    8

    Japanese Seabream* Open-Water Pen, Japan

  • KAMPACHI

    Amberjack* Open-Water Pen, Kona, HI, USA

  • BARRAMUNDI

    8

    Aquaculture* Desert Springs AZ, USA

  • HIRAMASA

    8

    Yellowtail Kingfish* Farm-Raised, Japan

  • BINCHO

    8

    Smoked Albacore Tuna* Wild Caught, East Coast USA

  • SAKE

    8

    Salmon* Aquaculture, Norway

  • MASU

    9

    Ocean Trout* Open-Water Pen, Tasmania

  • AKAMI

    9

    HON-MAGURO - Lean Red Tuna*

  • CHU-TORO

    12

    HON-MAGURO - Medium Fatty Tuna*

  • OTORO

    16

    HON-MAGURO - Super Fatty Tuna*

  • TAKO

    8

    Spanish Octopus Wild-Caught, Spain

  • UNAGI

    12

    House-Grilled Freshwater Eel Farm-Raised, Maine, USA

  • TAKO

    8

    Spanish Octopus Wild-Caught, Spain

  • UNAGI

    12

    House-Grilled Freshwater Eel Farm-Raised, Maine, USA

  • TAMAGO

    8

    Japanese Sweet Omelette Free-Range Organic Eggs

  • UNI

    MKT

    Santa Barbara Sea Urchin*

  • IKURA

    6

    Salmon Roe

  • TAKO TOGARASHI

    8

    Chili Spice Marinated Octopus

  • NEGI TORO

    18

    Fatty Tuna, Quail Egg, Black River Caviar*

  • OTORO TRUFFLE

    20

    Fatty Bluefin Tuna, Truffled Miso*

  • INARI

    11

    Shiitake, Tofu

  • NATTO

    12

    Fermented Soybeans

  • MISO SOUP

    5

    White and Red Miso, Tofu, Scallions, Wakame

  • SEASONAL SOUP

    8

    Fish Broth or Stew Inspired by Seasonality and Local Ingredients

  • EDAMAME

    8

    Choose Salty or Spicy Steamed Soybeans

  • AGE-DASHI DOFU

    14

    Lightly Fried Tofu in a Dashi-Soy Broth

  • TEMPURA MUSHROOMS

    15

    Maitake, Blue Oyster, Shiitake, Tentsuyu Sauce

  • TSUKEMONO

    12

    Sweet, Salty and Savory Japanese-Style Pickles

  • TAI KOBUJIME

    22

    Konbu-Cured Japanese Sea Bream, Hijiki Seaweed, Amazu Gelee*

  • HIRAMASA+CITRUS

    24

    Sliced Yellowtail, Mizuna, Kumquat, Mirin-Poached Pear, Toasted Almonds*

  • TAKO SUNOMONO

    18

    Slow-Poached Spanish Octopus, Wakame, Cucumber, Tosazu

  • WAGYU+SCALLOPS

    26

    Candied Kombu, Chestnut Mushrooms, Ikura, Rice Crackers

  • GINDARA

    26

    Roasted Sablefish, Tempura Pumpkin, Truffled Miso

  • EBI TATAKI

    10

    Seared Kauai Shrimp with Ikura and Citrus

  • HOTATE ABURI

    12

    Seared Scallop with Uni and Black River Caviar

  • SAKE TORO ABURI

    10

    Seared Salmon Belly Katsuo Mayo

  • MAGURO ZUKE

    14

    Soy-Marinated Tuna* with shaved Bonito

  • TORO TATAKI

    14

    Seared Toro with Bacon Jam

  • KANPYO

    6

    Sweet Soy Simmered Calabash Gourd

  • KAPPA

    6

    Cucumber

  • YAMAGOBO

    6

    Pickled Burdock Root

  • OSHINKO

    6

    Pickled Daikon Radish

  • TEKKA

    12

    Tuna*

  • SAKE

    9

    Faroe Islands Salmon*

  • NEGI HAMA

    9

    Yellowtail, Scallions*

  • NEGI TORO

    14

    Fatty Tuna, Scallions*

  • UNAGI

    16

    American Freshwater Eel, Pickled Daikon Radish

  • UNI

    MKT

    Sea Urchin*

  • SPICY TUNA

    12

    Tuna, Masago, Scallions, Cucumbers, Tempura Crunch*

  • TEMPURA SHRIMP

    14

    Gulf Shrimp, Daikon, Avocado, Inari, Katsuo Mayo

  • KINOKO

    15

    Tempura Blue Oyster, Maitake and Shiitake Mushrooms

  • MASU

    18

    Akami, Ocean Trout, Yamagobo, Cucumber, Toro & Scallion Topping*

  • NOMI

    14

    Soy-Marinated Salmon, Cucumber, Avocado, Lean Tuna*

  • KANNA

    22

    Yuzu-Marinated Lobster, Tempura Avocado, Kaiware Citrus Salad

  • OHAYO

    18

    Wild Canadian Snowcrab, Avocado, Cucumber, Masago

  • DOZUKI

    12

    Marinated Yuba, Japanese Sweet Potato, Avocado, Burdock, Kiaware

  • LOBSTER

    28

    Tempura Apple, Uni, Ikura, Candied Apple Caramel

  • SALMON

    18

    Crispy Skin, Avocado, Ikura, Smoked Chili Ginger Sauce*

  • RED, WHITE AND WAGYU

    32

    Wagyu-Wrapped Bluefin and Smoked Albacore, with Caviar and Truffled Miso Sauce*

  • GOMA NASU

    14

    Roasted Eggplant with Sesame Tofu Sauce

  • MASUKASE

    150

    A series of mystery boxes exploring different techniques, using seasonal and sustainable ingredients.*

  • NIGIRI OMAKASE

    125

    Chef’s Selection of Sushi, using fresh Wasabi, house-made pickled ginger and Kobachi. Use fingers and eat as-is (10 pc).*

  • SASHIMI OMAKASE

    125

    An assortment of raw cuts of fish and shellfish gathered from sustainable practices (24 pc). Fresh Wasabi from Halfmoon Bay, CA.*

  • MOCHI

    12

    Seasonal House-Made

  • MILK BREAD PUDDING

    16

    With Truffled Anglaise, Tamago Seasoning, Pistachio Crumble

  • ICE CREAM SANDWICH

    11

    Green Tea Cookie, Black Sesame Ice Cream

  • TAIYAKI

    Crispy Waffle Cake Outside, Spiced Apple Inside, Japanese Whisky Ice Cream

  • CHOCOLATE CUSTARD & CAKE

    15

    Mandarin Ginger Compote, Crisp Green Tea Phyllo

MASU HOURS

Monday

4:30 – 9:00

Wednesday

4:30 – 9:00

Thursday

4:30 – 9:00

Friday

4:30 – 10:00

Saturday

4:30 – 10:00

LOCATION

MASU Restaurant

5720 Independence Drive
Brecksville, OH 44141
dine@masu.restaurant
(440) 646-1180

Valor Acres

Located on a 90-acre site in Brecksville, Ohio, Valor Acres is reimagining a long-dormant property into a dynamic district blending modern living, workplace innovation, and recreational amenities.