“The award-winning sushi you already know and love's all there, then there's meat-stuffs like a pork shoulder robata, and the same acclaimed izakaya-style apps, like tuna tataki and a dish of assorted Japanese pickles, which actually occur quite frequently over there...”

- Thrillest -

 

“The menu's dozen or so variations feature soba, udon and ramen, all hand-pulled by a Los Angeles noodle-maker. The broths, slowly nurtured over 12 hours, are richly intense and filled with a finely calibrated variety of flavors and textures.”

- Star Tribune -

 

"Masu is the first restaurant in the area to offer sustainably sourced sushi, so instead of the typical bluefin tuna or yellowtail, the kitchen offers several fish less seen on sushi menus but well worth discovering, including sardines, arctic char, and striped bass prepared like freshwater eel, dubbed "faux-nagi."”

- City Pages -

 

“We started with bacon wrapped quail eggs. These were to die for. Perfectly sized bites of savory bacon around a quail egg. The best way to start our meal and didn’t fill us up too much."

- Explore Minnesota -

​

 

“Eater: Masu is considered one of the best spots for sushi, but don't stop there. The menu also includes izakaya (Japanese bar snacks), all sorts of noodles (soba, udon, ramen), and sake flights.”

- Foursquare -

​

 

“The Nasu, a Japanese eggplant glazed with sweet miso, is an absolute must. It’ll make you reassess everything you thought you knew about grilled veggies.”

- Curiocity / WCCO -