Reviews
100% worth the drive from Portland. 9 courses, 6 were among the best I've ever had. Better than any 1-star place I've been to and all but one 2**. I posted a full review on r/finedining (I think the only one for Mas so should be easy to find), but in short: tied for my #1 restaurant in the PNW with Nodoguro, absolutely tremendous flavors. Highly recommend the n/a and sake pairings, both were exactly what drink pairings should be, really amplifying the flavors in the food.
josh and his right hand man made the best dinner i’ve ever had. i’ve been gluten free for over 4 years and decided to push the boundary just to have this food i have heard such great things about. it was worth it. i will be back! 🙌🏽
This place was Dank! Food was excellent. Place is very small so plan in advance but that made it a very relaxing experience that you don't get in large restaurants, quiet and inviting atmosphere. Loved the food, the wine selections and the direct interactions with the chefs.
Best dining experience in Southern Oregon. Period. This will set you back a bit when you include wine (Sake) pairings, but we'll worth the indulgence. We will come again!
Chef Dorchek first popped up on my radar in 2014/15 if I remember correctly. His food was different then and it’s different now. It challenges your mind, your tastebuds and your senses. We dined at his first pop up event, watched his first Culinary Competition in Ashland and then dined at his newly opened restaurant Mas as well as Nama. Over the years his food has been a delight to sample and tonight it was no different. Josh was away but we were treated to the same lavish tasting menu with his Chefs as if he were there himself. As each course was plated in front of us we were given detailed information on each dishes unusual ingredients as well as the journey each had in its place on that plate. Each ingredient enhancing the flavors of the dish. This is not the place to visit if you cannot adapt yourself to the menu without compromising the taste profile. However having said that - the Chef will adapt to your requirements (preferably with prior knowledge) to give you the best dining experience that he can - but as I said the “original ingredients tell the story”. Our evening was spent in the great company of likeminded hospitality folk - Chef Andy, Chef Jeffrey and Sommelier Joe Shaugnessey. Because we chose to sit at the counter we shared an intimate couple of hours with them talking about food, hospitality and of course Wine and Sake. These are the two pairing choices that are offered with your meal. Both very complimentary to the seafood, meat and dessert choices. Joe’s wine and sake knowledge make for great conversation. If you are “into” food like me then you will understand why this was one of the best “birthday” ideas that my husband has had.