Menu

Classic Rolls
ALASKAN
fresh snow crab, salmon, avocado and crunch

This is a variant of the California roll with raw salmon in the inside. Our version adds a bit of snow crab and avocado for a bit of creaminess, balanced with crumbs for a crunchy counterpoint.

BOSTON
tuna and avocado

Boston roll is the name given by many East Coast sushi restaurants to a maki roll that the chefs believe exemplifies Boston-style seafood. It is an inside-out roll, with spicy sauce often added as an option. Try it for a northeastern feel.

CALIFORNIA
fresh snow crab, cucumber and avocado

The California roll is the most famous of the Western sushi rolls. Invented in the ’60s in southern California, this particular roll was made with rice on the outside to prevent having to chew through nori while eating.

CALIFORNIA W/MASAGO
cucumber, crab meat, avocado, smelt roe

A slight variation on the popular California roll, the addition of masago (capelin roe) adds a wonderful texture to every bite. Best eaten with chopsticks unless you’re under the age of eight.

CHICAGO
fresh tuna, salmon and avocado

A homestate favorite, the Chicago roll gives the best a Western cosmopolitan city has to offer. It features two great sushi fish ingredients and the avocado, a staple of American sushi.

NEGI HAMACHI
chopped scallion with yellowtail tuna

This popular dish serves hamachi (yellowtail) with a member of the aromatics group. While other types of onions can be used, chopped scallions give a more muted aroma in the mouth, letting the hamachi take center stage while it takes on a role as a supporting cast member.

PHILADELPHIA
smoked salmon, cream cheese and avocado

A Philadelphia roll is a Maki-zushi type of sushi generally made with smoked/fresh salmon, cream cheese, and cucumber. It can also include other ingredients, such as avocado, onion and sesame seed. The Philadelphia roll is more commonly known as the Oregon Roll in the Pacific Northwest.

SALMON AVO
Fantastic combination of salmon and avocado

Salmon and avocado, in a simple combination that gives both equal footing in the taste buds. Our chefs prepare this dish so that the three ingredients unify into a single delicious taste.

SALMON SKIN
baked salmon skin and cucumber

Salmon skin, seasoned and then cooked to a savory crisp, makes this roll a special treat. The thin slices help in balancing the right ratios of rice to vegetable and salmon skin.

SHRIMP TEMPURA
shrimp tempura, cucumber and avocado

While the enduring vision of sushi involves raw seafood, tempura is more than welcome in the sushi world. Like many rolls with crunchy ingredients, avocado serves to lighten the bite and add some levity to the fried tempura.

SPICY SALMON
chopped house marinated salmon

Marinated and flavored with spices, this sushi is widely loved throughout the United States. We recommend that you experiment eating this sushi with and without soy sauce seasoning.

SPICY TAKO
chopped house marinated octopus, cucumber and avocado

Octopus (tako) is spiced and marinated to give a pleasant, warm chewiness to this dish. The avocado counters the spice. Experiment with this dish by trying it with and without a soy sauce complement.

SPICY TUNA
chopped house marinated tuna

Like its salmon counterpart, the tuna is marinated and flavored with our house recipe of spices. Try this with and without soy sauce to get the most appreciation of the spiced tuna.

TEKKA
tuna, super white tuna or salmon (inside out add $1)

A basic, simple roll which incorporates tuna or salmon inside of a bed or rice, rolled inside a sheet of nori. The story goes that this roll was created as a quick snack for gamblers who didn’t want to leave the table.

VIENNA
fresh shrimp, cream cheese and tuna

Light and almost decadent, this dish feels rich on the tongue but is very easy to overeat. This wonderful dish combines shellfish, cheese, and tuna in an easy to eat package.

UNA-Q
fresh water eel and cucumber

Unagi and cucumber combine in this rice-outside roll for a savory taste. An elegantly simple roll.

SPIDER
soft shell crab, cucumber, and avocado

“Spider roll is a type of Uramaki sushi which includes breaded or battered deep-fried soft shell crab and other ingredients…rolled inside nori and sushi rice. It is often rolled as futomaki.” Our recipe likes to use the crunchiness of the crab and cucumber to give a satisfying mouthfeel, especially when mixed with the taste of soy and wasabi.

NEGI SUPER WHITE TUNA
super white tuna & scallion

Chopped scallions give the tuna a slight aroma. We suggest that you adjust the amount of  soy sauce you use with these to help bring out the flavor. Many will find that using as little as possible will give a buttered onion taste.

 


 

Desserts
EXOTIC BOMBA
I am an Exotic Bomba. A tasty dessert made of raspberry sorbet covered in thin white chocolate.  For good measure, I lay atop a chilled plate tastefully decorated.  I am a subtly sweet and refreshing fruit dessert.
TARTUFO CLASSICO
An Italian ice-cream dessert. The word “Tartufo” means “Truffle” in Italian. It is composed of two flavors of ice cream covered in a shell made of chocolate. It is also known as “Bomba”. These ice cream “truffles” or “tartufi” have recently regained popularity.

CHOCOLATE SOUFFLE
Just the mention of chocolate soufflé can conjure up feelings of decadence and luxury. A light, airy mixture of dark chocolate cake with a chocolate cream center. This dark chocolate soufflé can be the perfect finale to a romantic dinner.
CHOCOLATE PYRAMID
If you’re a chocolate fan at all, this elegant dessert does not disappoint. Dark chocolate cake with caramel cream on the inside makes this a definite crowd-pleaser.  Serve this gooey chocolate cake with a dessert fruit wine.
CHOCOLATE MOUSSE
Chocoholics Beware. One spoonful of this Chocolate Mousse and you will be hooked forever. It is what you could call a grown up chocolate pudding. A simple yet elegant dessert. It’s chocolate flavor is rich and it’s texture is silky smooth, airy, almost foamy. And foamy is an apt description as “mousse” is French for ‘froth’ or ‘foam’.
MOCHI
ice cream covered with rice cake

Green Tea
Chocolate
Mango
Strawberry
Red Bean

A Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. There are two layers: a soft, dough-like outer mochi shell, and inner ice cream core. Mochi ice cream is now an internationally recognized food.

ICE CREAM

Green Tea 5
Vanilla 5
Tempura Ice Cream 7

* Green Tea ice cream pictured

 


 

Extras
TERIYAKI SAUCE
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.
SPICY MAYO
A creamy side made with Makisu’s special spice blend.
TEMPURA SAUCE
A sauce made from ginger, this is a perfect complement to tempura.

 


 

Kitchen Entree – Served With Miso Soup And Salad
CHICKEN TERIYAKI
grilled chicken breast with Makisu’s own teriyaki sauce

Our own blend of teriyaki sauce lends a definite kick to our fresh chicken.  Slow grilled to seal in moistness, flavor and your thumbs-up vote.

SALMON TERIYAKI
atlantic king salmon grilled to perfection with sautèed vegetables and drizzled with sweet soy.

Our own blend of teriyaki sauce lends a definite kick to our freshly smoked salmon. Slowly prepared to seal in moistness, flavor and your thumbs-up vote of satisfaction.


BIG EYE TUNA
fresh big eye tuna seared to perfection with sautèed vegetables and topped with seven spiced olive oil

Our big eye tuna is caught in the deepest and coldest waters to ensure quality and freshness. The vegetable medley compliments the tuna making every bite the taste of perfection. 

GARLIC SHRIMP
grilled U-10 shrimp in spicy garlic sauce with sautèed vegetables

Grilled to perfection with our signature spicy garlic sauce. Full of hearty flavors, we pay attention to every detail making sure that presentation and flavor are prepared to perfection.

NEW YORK STRIP LOIN STEAK
sake-soy steak grilled and served with sautèed vegetables, drizzled with a teriyaki glaze; certified angus beef

With our passion for quality and impeccable attention to detail, we  ensure that your steak is hand cut, prepared and cooked precisely to  your liking. This cut of prime beef is sure to make your mouth water.

BRAISED PRIME SHORT RIB
sweet ginger~garlic~soy braised short ribs, pear puree

With a delicate flavor combination of ginger, garlic, and soy, our ribs are exactingly slow-grilled to achieve the perfect texture and moistness. Simply put, delicious!

FILET MIGNON
sake-soy filet mignon grilled & served with sautèed vegetables, drizzled with teriyaki glaze; certified angus beef

We’ve elevated the steak dinner to an art, and we believe you’ll savor your meal as much as we enjoy serving them. Our filet is locally raised and hand cut in-house. We then grill to your specifications for a robust steak that is sure to please with no other adornment necessary. You will be hard pressed to find a more tender, flavorful steak than this.

YAKI NIKKU RIB EYE
ginger-sweet soy rib eye, thinly sliced & grilled; served with sautèed bok choy

This hearty, juicy, Makisu favorite has massive flavor as big as you can imagine, sizzled, sautèed, and grilled to your liking.

CHILEAN SEA BASS
baked sea bass with sautèed veggies and bok choy; served with creamy white miso

We shop the world for the finest seafood offerings that can be delivered daily to our kitchen door.  In every possible instance, the fish we serve you was caught or harvested and shipped directly to us, no middle man, nor holding cooler in a warehouse.

SCALLOP & CRAB CAKE
sautèed U-10 scallops, baked crab cake and topped with wasabi, sweet garlic soy; served with sautèed veggies

We shop the world for the finest in seafood offerings. This allows us to receive, handle and process your seafood selection ourselves, and to ensure its proper care and quality. A perfect example is our popular scallop and crab cake. This dish is sure to leave you content and telling your friends of our unsurpassed quality.

 


 

Makisu Specialty Rolls
CRUNCH
shrimp tempura, cucumber, avocado, crunch, and eel sauce

Need something crunchy in your sushi? This dish delivers with a pleasing crunchy texture balanced by the creaminess of avocados and shrimp. Eel sauce completes the whole ensemble with sweet, savory finish.

CALIFORNIA SUNSET
fresh salmon over snow crab, avocado and cucumber

This fantastic dish puts together all-American ingredients: Alaskan snow crab, American avocados and North American salmon. It tastes of fun and excitement.

CATERPILLAR
avocado over snowcrab and cucumber; topped with assorted tobiko and drizzled with creamy sauce

This popular, delicious roll features our Alaskan snow crab and fresh avocado on the outside. This literally melts in your mouth, with cucumber to add a tiny bit of crunch.

DRAGON
shrimp tempura, cucumber, avocado and spicy mayo topped with fresh water eel and sweet soy

This is the classic dragon roll: crunchy, creamy, spicy, and savory. The eel and sweet soy make your taste buds jump for joy at this simple expression of sushi delight.

BLACK DRAGON
eel over spicy scallop and topped with black tobiko

In this variation of the awesome Dragon Roll, spiced scallops are paired with black flying fish roe (tobiko) for a different kind of crunchy texture. The scallops give a slightly different chewiness and are very flavorful.

RED DRAGON
tuna over soft shell crab, avocado and cucumber

The red dragon uses the crunch of a soft shell crab to make this a real delight. The asparagus blends into the background exquisitely. We recommend that you try this dish with minimal soy sauce additions to get the most out of it.

WHITE DRAGON
super white tuna over shrimp tempura

The super white tuna makes this the purest-tasting of the Dragons. Recommended for lovers of the taste of sushi who want a little bit of crunch and creaminess. Overall, this dish is very satisfying to all sushi lovers.

FIRE CRACKER
lightly battered spicy tuna, cream cheese, avocado, aspragus, shiitake mushroom, and tobiko, wrapped in a soybean sheet and drizzled with creamy wasabi and sweet soy

This roll is like a little explosion in your mouth. The spicy tuna gives a little spicy crunch, while the cream cheese and veggies cool it down. It kind of reminds me of how the weather is in Southern California. Just as it’s supposed to be cooling down, WAM a heat wave hits you! A little excitement to spice you up.

GODZILLA
shrimp tempura, cream cheese, unagi and avocado drizzled with sweet soy and creamy mayo

Like a 60s movie rampage, this roll is satisfying and just plain fun. With a full, rich taste, this simple roll is extremely satisfying because all the ingredients work wonderfully well together.

GREEN TURTLE
shrimp over eel, avocado & tempura crunch; presented like a turtle

A beautifully presented, fun roll. Don’t let that fool you; this is one of our most delicious and well-loved plates. This is the dish our customers enjoy chewing slowly.

KAMIKAZE
tuna over spicy tuna

This adventurous item mixes the familiar with the fun and fiery, with tasty tuna over spicy tuna, highlighted by spicy mayo and rice, and topped with a slice of hot pepper

KING KONG
shrimp tempura, spicy tuna, snow crab and avocado deep fried and topped with spicy mayo, sweet soy and crunchy potato shreds

Just like the Godzilla, this King of Monsters can satisfy even the most demanding of appetites. Our addition of potato shreds, deep fried avocado and tempura make this plate hard to resist.

MERCY
tempura crunch over jalapeno & spicy tuna

With an intriguing mix of spices, this roll really delivers a kick to the mouth. The spiced mayonnaise is tasty and really gives something different from your average spicy roll.

MINI GODZILLA
spicy salmon over spicy octopus

If you’ve had this elsewhere, you haven’t really had it! Our mini-godzilla is fuller, thicker and zestier than anybody’s!

RAINBOW
five kinds of fish over california roll

A sushi lover’s paradise. Experience five different versions of the California roll in this dish. Choose this if you’d like to get all the tastes a California roll can offer.

SNOW WHITE
super white tuna over snow crab drizzled with tobiko

Our daintily presented Snow White has a very elegant taste and texture. The white tuna and snowcrab have perfectly matched velvets that are pleasingly interrupted by flying fish roe. This is a great roll to enjoy with a significant other.

TATAKI TUNA
seared tuna over spicy salmon

The caramalized tuna served with spiced salmon make a deceptive sushi combination. Tataki, or pounded, tuna is seared to enhance its flavor, while the salmon brings it’s own notes. This plate is simple, sweet, and delicious.

TOOTSIE ROLL
black tobiko over lightly battered spicy tuna and cream cheese

A crunchy, lovely roll, the Tootsie is covered in tasty black flying fish roe. Cream cheese, crunchiness, and spiced tuna make this roll one of our best.

TOTORO KANI
Alaskan King Crab, cucumber, avocado and spicy mayo topped with spicy tuna and served with creamy mayo and radish sprouts

Our special totoro kani is beloved by crab fans who want a creamy texture and slightly warm taste. Every bite is velvety and full of flavor.

CALIFORNIA CRUNCH
snow crab & avocado, lightly fried. Topped with spicy mayo and sweet soy

An unusual looking sushi plate, this dish tastes of spicy, savory snow crabs. The delightfully light crust complements the flavor of the toppings. Best eaten with chopsticks, but take care with placing morsels in soy sauce.

 


 

Nigiri(1Pc)
FLUKE
Hirame, also known as summer flounder or Fluke. It is thinly sliced, with a deliciously firm texture.
BIG EYE TUNA
 Also known as “Maguro”, a valuable tuna prized for its sashimi-quality texture. Caught in deeper, colder waters, big eye tuna typically has a higher fat content than yellowfin tuna.
SUPER WHITE TUNA
Also known as “Escolar”, this delicious white filet has a dense and oily texture, is often a favorite of those in the sushi industry!
RED SNAPPER
A symbol of good luck in Japan for its color, Red Snapper (tai) has a firm texture and sweet, nutty flavor. Has been dubbed “the king of fishes”
SQUID
More chewing achieves more flavors! Commonly found in the Atlantic Ocean, squid gives an overall sweet flavor with a creamy texture that coats your mouth.
MACKEREL
Saba (Mackerel) has been a staple and a favorite fish in Japan since immemorial times.
OCTOPUS
Tako, or Octopus is sliced very thinly. We take the time to make this challenging item just right.
SWEET SHRIMP
Sweet Shrimp is a direct translation of amaebi, “ama” meaning sweet. It’s praised for its clear and sweet aftertaste.
FLYING FISH ROE – GREEN
This dish is also know as “Tobiko” and uses eggs that are smaller than ikura (salmon roe). The green color is a result of the dish being prepared with wasabi for a spicy kick!
SALMON ROE
Also known as “ikura”, this dish is a succulent orange. Each roe is prepared individually to remain swollen, lighten in color, and form an enjoyable texture on the palate.
SALMON
Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.
SCALLOP
Scallops are highly prized as a food source and are light, meaty and creamy in taste.
SWEET EGG
Tamago, or Sweet Egg, is a type of Japanese omelette.

This dish is prepared by rolling together several layers of sweetened egg into a bed white rice by nori.

BBQ FRESHWATER EEL
Sweet Unagi is high in protein, Vitamin A and Calcium, with an unforgettable buttery taste.
SURF CLAM
Hokkigai, has a crispy texture and is a specialty in Hokkaido. It is pinkish white at the lower body and dark red at the tip.
ALBACORE TUNA
This Shiro Maguro, or White Tuna, a specialty, is beautifully white and melts in your mouth.
SMOKED SALMON
Fully cured salmon that has mild to strong flavor along with a rich and semi-soft texture, this classic favorite is delicately smoked for flavor.  A great source of omega-3 fatty acids.
SEA URCHIN

One of the top 3 delicacies in Japan. Also known as Uni, it has a light, sweet, slightly briny flavor and is very creamy and rich. 
SMELT ROE
Also known as Capelin roe or Masago, it is slightly smaller than flying fish roe but still attains its luscious flavor.
SEA EEL
Sea Eel is one of the oldest Edo style sushi ingredients. It is simmered slowly then cooled before preparation, then served with its own tsume sauce, which is a reduction of its own broth.
SEARED TUNA
An artfully cut piece of tuna having a simple yet robust taste, seared to perfection.
FATTY TUNA
Distinctly marbled and light in color. Our generous cuts of Fatty Tuna are rich with omega-3 oils and will melt in your mouth.
YELLOW TAIL
Although the yellowtail is rich, the oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh.
KING CRAB
The most prized specie of crab in the world! One of the most in demand delicacies, it is relatively mild and sweet with a succulent taste.
TIGER SHRIMP
Originating in Southeast Asia, this shrimp encompasses a very mild flavor with lean and firm meat. Can be comparable to the taste of lobster.
FLYING FISH ROE – BLACK
This dish is also know as “Tobiko” and uses eggs that are smaller than ikura (salmon roe). This dish is prepared with squid’s ink giving it a black appearance, and results in a hint of salt and vinegar.
FLYING FISH ROE – RED

This dish is also know as “Tobiko” and uses eggs that are smaller than ikura (salmon roe). This chili paste tobiko has a mild smoky, salty taste complimented by a crunchy texture.

 


 

Noodles
YAKISOBA (THICK)
thick buck noodles and sauteed vegetables with choice of meat (chicken, shrimp, beef)

Vegetable 10
Chicken 12
Shrimp 14
Beef 13

Similar to Chinese chow mein noodles, these are thick buckwheat noodles with a heavier texture. Being thicker, they become well coated with our special spice recipe. Chicken, vegetable, beef and shrimp additions complete this delicious, hearty meal.

NABEYAKI UDON
Japanese dashi broth with vegetables, chicken and shrimp tempura

This delicious soup dish is a pot of wheat noodles boiled in a special Japanese broth. The addition of chicken and shrimp make this dish very flavorful and varied. Some palates will want to add chili powder to the mix. Best eaten with chopsticks and a soup spoon.

TEMPURA UDON
Japanese dashi broth with shrimp and vegetable tempura on the side

This is a classic dish for those who prefer their udon without the boiled in taste of other ingredients. A common way to try this meal is to drop the tempura items into the hot broth, let it soak in to taste, and enjoy. Some palates will enjoy adding chili powder to the mix.

YAKISOBA (THIN)
thin noodles and sauteed vegetables with choice of meat (chicken, shrimp, beef)

Vegetable 10
Chicken 12
Shrimp 14
Beef 13

These thinner noodles make it easier for every bite to incorporate our special selection of chicken, vegetable, beef and shrimp additions. Perfect for guests who want a well balanced meal.

 


 

Sashimi Set
MAGURO SASHIMI (TUNA) – 7PCS
Tuna sashimi, a valuable tuna prized for its quality texture. Caught in deeper, colder waters, Maguro sashimi tuna typically has a higher fat content than yellowfin tuna.
MAGURO SASHIMI (TUNA) – 15PCS
Tuna sashimi, a valuable tuna prized for its quality texture. Caught in deeper, colder waters, Maguro sashimi tuna typically has a higher fat content than yellowfin tuna.
HAMACHI SASHIMI (YELLOW TAIL) – 7PCS
Although the yellow tail is rich, its oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh
HAMACHI SASHIMI (YELLOW TAIL) – 15PCS

Although the yellow tail is rich, its oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh
SAKE SASHIMI (SALMON) – 7PCS
Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.
SAKE SASHIMI (SALMON) – 15PCS
Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.
HIRAMAE SASHIMI (FLUKE) – 7PCS
Hirame, also known as summer flounder or Fluke. It is thinly sliced, with a deliciously firm texture.
SASHIMI COMBINATION – 7PCS

can’t decide? let our chefs choose 7 of the most tasteful sashimi pieces at Makisu!
SASHIMI COMBINATION – 15PCS
can’t decide? let our chefs choose 15 of the most tasteful sashimi pieces at Makisu!
HIRAMAE SASHIMI (FLUKE) – 15PCS

Hirame, also known as summer flounder or Fluke. It is thinly sliced, with a deliciously firm texture.
TORO SASHIMI (FATTY TUNA) – 7PCS
Distinctly marbled and light in color. Our generous cuts of Toro Sashimi are rich with omega-3 oils and will melt in your mouth.
TORO SASHIMI (FATTY TUNA) – 15PCS
Distinctly marbled and light in color. Our generous cuts of Toro Sashimi are rich with omega-3 oils and will melt in your mouth.

 


 

Sashimi(1Pc)
BIG EYE TUNA
Also known as “Maguro”, a valuable tuna prized for its sashimi-quality texture. Caught in deeper, colder waters, big eye tuna typically has a higher fat content than yellowfin tuna.
SUPER WHITE TUNA
Also known as “Escolar”, this delicious white filet has a dense and oily texture, is often a favorite of those in the sushi industry!
SMOKED SALMON
Fully cured salmon that has mild to strong flavor along with a rich and semi-soft texture, this classic favorite is delicately smoked for flavor.  A great source of omega-3 fatty acids.
RED SNAPPER
A symbol of good luck in Japan for its color, Red Snapper (tai) has a firm texture and sweet, nutty flavor. Has been dubbed “the king of fishes”
SQUID
More chewing achieves more flavors! Commonly found in the Atlantic Ocean, squid gives an overall sweet flavor with a creamy texture that coats your mouth.
SEA URCHIN
One of the top 3 delicacies in Japan. Also known as Uni, it has a light, sweet, slightly briny flavor and is very creamy and rich.
SMELT ROE
Also known as Capelin roe or Masago, it is slightly smaller than flying fish roe but still attains its luscious flavor.
SWEET SHRIMP
Sweet Shrimp is a direct translation of amaebi, “ama” meaning sweet. It’s praised for its clear and sweet aftertaste.
SEA EEL
Sea Eel is one of the oldest Edo style sushi ingredients. It is simmered slowly then cooled before preparation, then served with its own tsume sauce, which is a reduction of its own broth.
SEARED TUNA
An artfully cut piece of tuna having a simple yet robust taste, seared to perfection.
SALMON
Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.
FATTY TUNA
Distinctly marbled and light in color. Our generous cuts of Fatty Tuna are rich with omega-3 oils and will melt in your mouth.
SCALLOP
Scallops are highly prized as a food source and are light, meaty and creamy in taste.
BBQ FRESHWATER EEL
Sweet Unagi is high in protein, Vitamin A and Calcium, with an unforgettable buttery taste.
SALMON ROE
ADD Quail Egg = 0.50
Salmon Roe, also know as Ikura, is succulent, orange and is pop-in-your-mouth wonderful.
SWEET EGG
Tamago, or Sweet Egg, is a type of Japanese omelette.

It’s made by rolling together several layers of sweetened egg until it can be picked up to be eaten.

MACKEREL
Saba (Mackerel) has been a staple and a favorite fish in Japan since immemorial times.
ALBACORE TUNA
This Shiro Maguro, or White Tuna, a specialty, is beautifully white and melts in your mouth.
YELLOW TAIL
Although the yellowtail is rich, the oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh.
FLUKE
Hirame, also known as summer flounder or Fluke. It is thinly sliced, with a deliciously firm texture.
OCTOPUS
Tako, or Octopus is sliced very thinly. We take the time to make this challenging item just right.
SURF CLAM
Hokkigai, has a crispy texture and is a specialty in Hokkaido. It is pinkish white at the lower body and dark red at the tip.
FLYING FISH ROE – RED
This dish is also known as “Tobiko” and uses eggs that are smaller than ikura (salmon roe).  This chili paste tobiko has a mild smoky, salty taste complimented by a crunchy texture.
FLYING FISH ROE – GREEN
This dish is also known as “Tobiko” and uses eggs that are smaller than ikura (salmon roe). The green color is a result of the dish being prepared with wasabi for a spicy kick!
FLYING FISH ROE – BLACK
This dish is also known as “Tobiko” and uses eggs that are smaller than ikura (salmon roe).  This dish is prepared with squid’s ink giving it a black appearance, and results in a hint of salt and vinegar.
KING CRAB
The most prized specie of crab in the world! One of the most in demand delicacies, it is relatively mild and sweet with a succulent taste.
TIGER SHRIMP
Originating in Southeast Asia, this shrimp encompasses a very mild flavor with lean and firm meat. Can be comparable to the taste of lobster.

 


 

Small Plates From Kitchen
ASPARAGUS BEEF ROLL TEST
grilled asparagus wrapped with sliced beef

These little morsels are sure to delight. Succulent asparagus stalks are hidden inside thin wraps of grilled beef.

EDAMAME
steamed soybean pods with sea salt

Edamame is a preparation of immature soybeans in the pod commonly found in countries near the Pacific. The pods are boiled in water together with condiments such as salt, and served whole. Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but it has also found popularity elsewhere as a healthy food item.

GYOZA
pan fried or steamed beef dumplings served with a spicy soy dipping sauce

This dish is said to date back over four millennia in China. However, the first mention in literature dates back to the Song Dynasty (960-1280 AD) in ancient China, which reports these as being exceptionally good for the human soul.

AGEDASHI TOFU
lightly battered, deep fried tofu in ginger soy broth

Cubed tofu is dusted with starch and then deep fried until “GBD” (short for “Golden Brown and Delicious”) then served over a hot broth. This is an old and well-known dish–it was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally “One hundred Tofu”), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).

AGE-RU CALAMARI
deep fried calamari, sauteed asparagus and shiitake mushroom with chili dipping sauce

Our calamari–otherwise known as deep fried squid–has a tasty, tempura-like batter that gets better with the shiitake and chilis. We recommend that you try eating the calamari with the vegetables for a complex flavor.

SOFT SHELL CRAB
lightly crusted soft shell crab served with a tangy vinaigrette

This delicacy is a prepared in a unique manner. The tangy vinaigrette gives the dish a taste that is usually not associated with traditional crab ensembles. If you like to change it up, try this delightful dish!

BEEF TATAKI
thinly sliced seared NY strip served sashimi style with garlic ponzu

A classic favorite cut beef grilled to your liking with a Japanese style appearance and dressing. The ponzu and mixed greens combine to give this dish a wonderful flavor. Aimed to please!

FILET MIGNON SPRINGROLL
grilled filet mignon, asparagus, tomato, onion and fresh greens wrapped with rice and soybean sheet. Served with tangerine-miso sauce.

A bouquet of fresh vegetables and tender slices of fine filet mignon add chewiness to a commonly loved recipe. Enjoy with our sweet and savory miso sauce.

MAKISU CRAB CAKE
a large snow crab cake drizzled with wasabi mayo and balsamic glaze

The crab cake is a widely known dish throughout many regions and cultures around the world. Our Japanese style crab cake kicks up the spice a notch with our in-house recipe of delicious wasabi mayo.

BATA YAKI
two sauteed U 10 scallops with garlic olive oil

Resembling the Bata Yaki, or “Butter Fried”, the scallops are sautéed to perfection. Paired with hot white rice, the melted butter flavor is one of the most delicious pairings you can eat.

SHRIMP BUTTER YAKI
three sauteed U 15 black tiger shrimp with garlic olive oil

The tiger shrimp is towering with taste. The garlic and olive oil mix to give a succulent flavor. A perfect dish for those who enjoy a few bites of perfection.

GINGER CHICKEN ROLL
ginger, bell peppers & asparagus wrapped with chicken.  delicately fried & sauteed in ginger-teriyaki sauce

The complementary tastes of ginger and teriyaki sauce gives this dish a sweet, savory feel and finish. Asparagus and deep frying add a bit of crunchiness to the ensemble.

SHUMAI
traditional Chinese-style steamed shrimp dumplings served with spicy dipping sauce

Shumai is typically made with shrimp and other savory ingredients. It’s heated until the contents are tender and just barely yielding to the bite.

FILET MIGNON TATAKI
sliced filet mignon drizzled with wasabi mayo & citrus soy

Tataki (meaning “pounded” or “hit into pieces”), also called tosa-mi, is a manner of preparing fish or meat by searing it very briefly over a hot flame or pan, briefly marinated in vinegar and sliced thinly. The name comes from the addition of ginger, which is ground or pounded into a paste.

TEMPURA
delicately battered & deep-fried vegetables with choice of chicken, shrimp or calamari, served with soy ginger dipping sauce

Vegetable 6
Chicken & Vegetable 7
Shrimp & Vegetable 8
Calamari & Vegetable 8

Made with a blend of high quality flours as well as a special ingredient direct from Japan, we guarantee our tempura batter will deliver a lacier and crispier texture compared to your more familiar batter.

KUSHI YAKI
fire grilled skewers with teriyaki glaze

Vegatable 5
Chicken 6
Scallop 9
U-10 Shrimp 9

Tender chunks of vegetables, chicken, scallops or shrimp, skewered and grilled over heat.  This universal recipe gets a Japanese treatment with the addition of a sweet and savory teriyaki glaze.  Best enjoyed as quickly as possible once it gets to your table.

 


 

Small Plates From Sushi Bar
MAKISU SPRING ROLL
spicy tuna, shrimp, cucumber, avocado, pickled radish and mixed greens; rolled in rice paper, served with creamy white sauce

This Makisu favorite combines exquisite presentation with robust flavor in its most simple form.  The zesty ginger sauce adds a nice flair in rounding out this dish you are sure to love.

AHI-POKI
marinated diced tuna with masago and chili oil; mixed with spicy seaweed salad

This delectable spread is sure to impress your palate.  Using only the finest fresh-catch tuna, this dish is complemented by a zippy kick of spice drizzled throughout the crunchy, fresh salad.

TUNA TATAKI – BIGEYE TUNA OR SUPER WHITE TUNA
tuna seared and served with diced pineapples, mixed greens & citrus ponzu

As a big fan-favorite, this dish is so good, you’ll probably want to order a second one to go!  Seared to perfection with a complement of greens so fresh you’ll think they are grown right outside, with a delicate tart/citrus twist.

MAKISU TARTAR
tortilla chips layered with spicy tuna and spicy salmon

A simple and unique creation with an appealing presentation. No tricks up our sleeve, just a perfect plate that is sure to deliver the wonderful flavors you’d expect.

SPICY TUNA RICE CRISPY
spicy tuna tartar on buttered crispy rice garnished with thinly sliced jalapenos, topped with creamy white sauce

Combine the thought of a crowd favorite dessert with the savory flavors of our signature spicy tuna, with toppings that aim to please. Hand crafted for appealing presentation!

EEL GARDEN ROLL
fresh water eel, asparagus, avocado, and mixed green rolled in cucumber served with creamy ginger dressing and unagi sauce

Not only is this one of our most visually appealing menu items, it is one of our most exciting! The perfect combination of unagi and ginger compliment the seafood with precision.

M-80
deep fried spicy tuna, snow crab, cream cheese and salmon wrapped in seaweed; served with spicy mayo and eel sauce

This extravagant mixture of seafood hits you with an explosion of flavor. Exciting to the last bite. It is the best of each world!

SHOOTERS
shot with quail egg, sake, ponzu, and a hint of Tabasco; topped with smelt roe and green onion.  available with oyster or sea urchin.

Feeling ambitious? Try one of our hand crafted shooters mixed with the perfect proportions of all the right stuff. The ingredients combined create a one of a kind flavor with a spicy kick that is sure to please.

TUNA SAMPLER
chefs special presentation of big eye, super white and seared albacore tuna

This abundant selection of prime tuna is sure to impress.  Big Eye, Super White, and buttery Albacore, Oh My!  This dish is nothing short of a tuna lover’s dream come true.

SHRIMP MARTINI
black tiger prawn and assorted fish in a martini glass with sweet mirin vinaigrette seaweed salad

Get exotic with this one of a kind presentation. We assure that it won’t be confused with your average shrimp cocktail. Our recipe is home grown, and aimed to please. The right combination of everything!

MAKISU CEVICHE – BIG EYE TUNA
a classic ceviche, meaning tuna marinated in a special combination of seasonings, with seven spices and garlic olive oil, and served with greens. Big Eye is prized as food and big game.

Our house seasonings are hand selected and mixed in perfect ratio to create this savory dish!


MAMENORI
yellowtail & scallion, wrapped with cucumber and soybean sheet topped with wasabi-mayo

The keyword is our wasabi-mayo! Our house blend recipe compliments the combination of this seafood medley with the extra kick of spice.

MAKISU CEVICHE – SALMON
another classic ceviche, salmon flavored with a family of spices and garlic olive oil, and bedded with greens

This classic favorite filet is hand selected and crafted to please. A combination of house blend spices and vegetables match perfectly with the Salmon to create a wonderful flavor.

MAKISU CEVICHE – SUPER WHITE TUNA
seasoned with 7 spiced garlic olive oil and served with greens

The Solid White Tuna is slightly more dense than our typical tuna dish. Our house blend of spices create a succulent dish that is wonderful to the last bite.


SPRING BLOSSOM ROLL
eel, salmon, super white tuna, asparagus & mint leaf, wrapped with soybean sheet, topped with eel sauce and creamy ginger

The ingredients speak for themselves in this exciting medley. Treat your taste buds to several different flavors combined to perfection.

HALF SHELL OYSTER
4 pcs of fresh oyster served with ponzu sauce and pico de gallo

Nothing complements a traditional plate better than our house pico de gallo. Adding the perfect amount of sweet and spice to an already excellent delicacy.

DRAGON FIRE
soft shell crab, asparagus & eel wrapped with sliced tuna topped with red tobiko and splashed with chili oil in a Bacardi 151 fire

Great Balls of Fire!  What better way to serve these succulent selections than in flames?  Savory seafood meets flavor engulfed in fire.  This is far more than just food, this is a truly unique must-see experience!

SUNOMONO
choice of king crab, octopus, shrimp, or combination rolled with cucumber sheet served with mirin vinaigrette

King Crab 9
Octopus 7
Shrimp 7
Combination 10

PONZU
sliced fluke or red snapper served with citrus ponzu

Fluke 12
Red Snapper 12

This dish is complimented nicely with the slightly tart, slightly tangy ponzu to create an elegant combination of flavors.

 


 

Soup & Salad
MISO SOUP
dashi broth thickened with miso and served with seaweed, scallion and silken tofu

This is a traditional Japanese soup consisting of a stock made from kelp, then mixed in with a softened salty soy seasoning called miso. Guests can enjoy it as a side to any other dish.

HOUSE GREENS
spring green mix with house creamy ginger dressing

A light salad made from locally found ingredients with a ginger flavored vinegar dressing. Perfect as an appetizer or on the side. Best enjoyed with our Makisu miso soup.

GOMAE – SPINACH OR ASPARAGUS
boiled spinach or grilled asparagus with sesame miso paste

This specially prepared dish is an enduring Japanese classic. Best served with the Makisu miso soup, or as a side to any other plate.

WAKAME
marinated seaweed on top of mixed greens and topped with a hint of vinaigrette

Seaweed gives an unusual crunch and texture to this salad. Eating this makes you feel like you’re right next to the ocean.

MAKISU SPICY TUNA SALAD
marinated spicy tuna with avocado, seaweed salad and olive oil dressing

Our spiced tuna takes center stage here. The dressing and greens gracefully complement the tuna.

CUCUMBER & MINT SALAD
thinly sliced cucumber and Japanese mint leaves over mixed greens served with creamy ginger dressing

A special import from Japan, this mint is a refreshing aftertaste in this dish.

GRILLED CHICKEN SALAD
sliced grilled chicken, spring green mix and tomato; served with creamy white miso

Grilled chicken and fresh vegetables make this an easy choice for health conscious guests. The white miso is excellent in this dish for both poultry and vegetable.

MAKISU FRIED RICE
Makisu’s own short grain rice cooked in dashi-soy broth and stir-fried with vegetables.

Vegetable 4
Chicken 5
Beef 6
Shrimp 7

Prepared in a special seasoning of authentic Japanese dashi, this plate makes you want to come back for more. Enhance the natural flavor of the short grain rice with one of our four ingredients.

 


 

Sushi Entr?E – Served With Miso Soup And Salad
MAKI MONO
california, spicy tuna and fresh water eel roll
SUSHI COMBO
5 pcs. of nigiri sushi, shrimp tempura roll and spicy salmon roll
SUSHI DELUXE
9 pcs. of nigiri sushi and caterpillar roll
MAKISU SUPREME
7 pcs nigiri, 12 pcs sashimi, rainbow roll & dragon roll
CHIRASHI
assortment of the freshest fish filets on a bed of sushi rice
DON MONO – TEKKA
bigeye tuna sashimi on bed of sushi rice
DON MONO – SAKE
fresh salmon sashimi on bed of sushi rice
DON MONO – HAMACHI
yellowtail sashimi on bed of sushi rice
DON MONO – UNA-DON
fresh water eel over steamed rice
JEWELRY BOWL
assorted fresh cut sashimi over rice, served with mixed greens tossed with red miso

 


 

Vegetarian Rolls
AVOCADO
Healthy and tasty avocado roll
ASPARAGUS
Tasty roll with tender asparagus ends
AAC
Excellent combination choice of avocado, asparagus, cucumber
SHIITAKE MUSHROOM
substitute with organic rice – 1

Considered the “best mushroom on the planet,” cultivated since the second century A.D. by Japanese royalty

OSHINKO
Delicious seasoned pickled white radish
TEMPURA
Lovingly sliced, battered and (healthfully) fried sweet potatoes
MIXED VEGETABLE ROLL
A wonderful combination of cucumber, avocado, asparagus, oshinko, shiitake mushroom, yamagobo, kuyri zuke and mixed greens rolled in a full nori sheet.
KAPPA
Delicious roll with the refreshing flavors of cucumber

 


 

Wrap (Temaki) – Cone Shape Hand Rolled Sushi
SPICY TUNA
Spicy tuna and masago

Sometimes affectionately called a “firecracker,” this favorite roll features spicy tuna combined with masago (fish eggs)

SPICY SCALLOP
Scallop with masago, scallion and kaiware

Hand-rolled with spicy scallop (an ornamental and free-swimming delicacy), masago (fish eggs), scallion (onions), and kaiware (radish sprouts).

NEGI TORO
Fatty tuna and scallions

The extra fatty and delicious belly of the tuna, chopped and mixed with naga negi (long onion), a uniquely Japanese item with a beautiful sweet flavor

NEGI HAMACHI
Yellowtail with scallions

This popular dish serves hamachi (yellowtail) with a member of the aromatics group. While other types of onions can be used, chopped scallions give a more muted aroma in the mouth, letting the hamachi take center stage while it takes on a role as a supporting cast member.

CREAMY SCALLOP
Scallops with masago and white sauce

A favorite in the Pacific northwest, we love it here too! This hand-rolled special includes scallop, masago and creamy white sauce

SPICY SALMON
Spicy salmon with onions

Sweet, tangy, spicy mayo atop chopped, silky salmon and scallions, this hand-rolled treat is popular from Japan to India

KANI
Crab with cucumber and avocado

True kani crab meat (accept no substitutes!), highlighted with fresh cucumber and the smooth texture and creaminess of bright avocado

SALMON SKIN
Salmon skin rolled with cucumber

Our chef lovingly grills carefully trimmed salmon skin to a salty, smoky crispness that is absolutely delicious, then garnishes with fresh cucumber

SHIITAKE MUSHROOM
Shiitake mushroom roll

Native to Japan, Korea and China, shiitake mushrooms have been cultivated since the second century A.D. Here they are simmered and rolled with soft  asparagus and fresh cucumber

MAKISU’S TEMAKI
Hand-rolled with sweet shrimp, tamago, super white tuna, masago, scallion, creamy white sauce and a hint of chili oil.

A dish of our own design, we deviously combine cream, shellfish, and tuna together. If that weren’t enough, a tiny bit of extra spice opens up the taste buds a little to let all the flavors run in.

The Makisu Concept

Makisu Sushi Lounge and Grill strives to provide our patrons with the highest quality sushi and highest levels of service. Please let us know what we can do to serve you better.

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