MÄS

Such a fun food experience! I have never experienced something like this! The food will expand your taste horizons. Everything was great.

Amazing food, fantastic pairing, more than worth the price. Loved the interaction we got with the chefs by sitting at the chef's counter (highly recommend). We made a special trip to go here and I will gladly travel here again for this experience. Clearly on the shortlist for a Michelin star, if they ever come to Oregon.

I love the humbleness, yet layers of complexity within each dish, starting right away with the tea of seaweeds. Particular favorites were the “snacks” and Uku. Seafood and foraged foods forward offerings. I’m blown away what chef Dorcak and his team can do with such a small kitchen. Two induction tops, small convection oven, a sous vide bath, & small outdoor grill. No range, no griddle, no full size oven. Minimal. They are either very talented, or straight magical. The sommelier’s (Joseph) energy and passion was apparent and his crash course on sake was a highlight. This was a meal to be savored and remembered and is right up there for my favorite ever. Worth the trip.

Chef Josh and his team know how to make your experience unforgettable. The attention to detail in every dish, and the way they guide you through the courses makes you feel as though you’re going on this culinary journey with them from start to finish.

Josh is an amazing chef, visionary and an embracer of all things local and fresh. So impressed with the dining experience tonight as well as the wine pairing selections. We've eaten at Thomas Keller’s French Laundry and this is a far better experience from the food offerings to intimacy!

Drop everything and get to Ashland ASAP to dine at MÄS. I am a food inspired traveler, and have spent the past 10 years of my life exploring every corner of the USA and the world for the best dining experiences. I have dined at many 1, 2, and 3 Michelin starred (and many unstarred) restaurants on 5 continents (Australia isn't covered by a Michelin guide), and without a doubt MÄS is one of my all time favorite meals. Washington and Oregon state also are not covered by a Michelin guide, so one begins to wonder, are Michelin stars even relevant? Because MÄS would definitely have some stars if it were possible. Every dish was a perfect bomb of umami (excluding dessert) that left nothing to be desired. Josh has put so much thought and creativity into amplifying and blending all of the multi faceted and intricate flavors and textures (I've never had crunchy seaweed in a soup before!) The Hokkaido scallop made me teary eyed, and it is almost impossible for me to be impressed. Something about the intimacy of a small group at a chef's counter definitely stirs my soul, and I am going to continue to seek out experiences like this. Oh, and, Josh has better taste in wine than anyone I've ever met. I'm already dreaming of the day I get to come back.

My and I wife had her birthday at MAS with our friends. We all absolutely loved every part of it.

If you can imagine the pure, uninhibited joy you felt as a child the very first time you tasted something like potato chips or ice cream...at Mas, I had the opportunity to re-experience that utter delight as an adult. I am a self-trained chef and I love food to the depths of my soul. Yet I experienced depths of flavor the likes of which I could not have conceived before tonight. Quite simply, if you can afford to eat here...do! If you can't afford it, save up the money to make it an especial treat. Either way, you will not regret the experience!

Visited this place while in Ashland Oregon and found this gem! Just be aware that the entrance is at the back of the street. The front entrance is their sister company Nama. We had a fantastic dinner with Chef Josh and his team! The ambience was perfect, making us feel like we were part of the kitchen. It was truly a memorable experience. We savored each dish and flavor, and learned more about the restaurant's story as we dined. We did the chef tasting course and ordered a few glasses of wine (you need to since you are in Oregon wine country ). We definitely loved the trio with a awesome twist on the waffle. The morel locally source mixed with the lamb was so delicious!

This restaurant is punching far, far above the weight of anything you'd expect in southern Oregon. This restaurant serves food that is rightfully recognized by the James Beard Foundation and The New York Times, and would fit in any major city. The food is finely crafted from mostly local ingredients, with careful thought into how flavors play together in harmony. The menu changes and adjusts frequently based on what's available, thus to get too into the details of individual items might not be helpful for what *your* menu will be. I will say the menu borrows a lot of influences from Japan, interwoven with local vegetables and meats. The idea of creating a "Cascadian Cuisine" isn't a marketing gimmick, something distinct is being created here. An enjoyment of seafood feels like a must, though the flavors aren't particularly fishy. Among the interesting ingredients on my visit were firefly squid from Japan that were part of a trout, asparagus, and sake leese; foie gras "fudge" in a savory stroopwafel; and hickory brown sugar in a petit four that accompanied the optional post-dinner whiskey pour. I'm not doing the creative work justice, but -- again -- your menu will almost certainly be different. Setting aside the food, the entire experience at MÄS strikes a nice balance of intimate, professional, and accessible. It's unpretentious without being overly friendly. You feel like you're in the hands of experts, led by Chef Josh Dorcak and sommelier Joseph Shaughnessy, who know that this is also a hospitality industry. They've created a space that's welcoming to folks who might be having their first experience with haute cuisine, without short-changing the experience. I wasn't surprised to learn that the small-scale restaurants of Japan inspired this compact, tightly run operation. I'm glad I sat at the Chefs Counter and feel close to the team as they prepared our food, explained everything, and chatted about life. I would recommend this restaurant to those curious about trying chef-driven, haute cuisine but worried about the intimidation factor. This is a welcoming experience. For those who are a bit more seasoned and/or jaded? You will be happy your travels brought you to Ashland.

So I want to start out by addressing those one star reviews out there that are like "why does this cost so much? You don't even get that much food!" Meals like this are not just about filling your stomach. They are about the experience. They are art. People don't pay hundreds, thousands, or even hundred thousands of dollars for beautiful paintings because of the cost of the materials, or even the cost of the time of the artists, but because its artwork. Someone should think of a meal like this the same way - it's art. And at that, it's performance art - a good reason to sit at the chef's counter - which we fortunately decided to do. Getting to watch our chefs put together each plate, as well as seeing the care that had clearly gone into the preparation before hand, was entertaining and really added to the experience. Also getting to chat and shoot the shit with the chefs very much added to the whole evening. I'm not going to go into every dish we were served (as there were many), but I will say that each one was thoughtfully put together, presented beautifully, and was innovative. The little things matter, such as the fact that they had clearly thought about what cutlery and dishes would best present each course, and also thought to instruct us on if fingers were appropriate. I loved how seafood heavy it was - I love seafood. I was inspired to eat sea urchin more often. I was reminded how truly good lobster can be. I knew I was into truffles going in, but did they do some fun stuff with truffles! (Apparently they are currently in season). I also really enjoyed the wine pairings. How well did they go with the food? I don't really know... but they were very interesting in themselves and well explained by Josh. I particularly liked the champagne. As mentioned earlier , talking with the chefs was great, but want to add that they were also really kind and caring humans. I hope Josh can continue to be successful in this business because I know it is hard to turn a profit in this niche industry. Also loved the relaxed pace. Didn't feel rushed, but also never felt like I was waiting very long. And you know, by the end of the meal, I was pretty full too!

MÄS Simply sublime... Chef Josh and his capable team delivered a symphony of succulent Japanese-inspired dishes elevated and enhanced -- indeed, was it possible ?--by Sommelier Joseph's elegant and thoughtful wine and saké selections. From the cocktails at NAMA, to the perfectly petite cutlery and artisanal serve ware, and finally (sadly, does it have to end?) to the last taste of dessert in the private Library Room, the welcoming personal touch of the master was apparent in presentation, description, and each well-planned bite, all curated to delight in crescendo'd layers of complexity that showcased the talent and passion of this James Beard Foundation SemiFinalist doing what he loves: carefully crafting dishes to create an absolutely unforgettable meal that lingers on the tongue and in the heart.

It's unbelievable to find a Michelin star quality restaurant in Ashland. We were lucky enough to secure a table for four for lunch today, and we can't wait to try their dinner. Each dish we had was exquisite, meticulously created, plated, and presented. The techniques showcased a gastronomic flair with Japanese influences. Chef Josh personally attended our table, adding a personal touch to the ambiance. The lunch menu consisted of four courses: a simple tomato dish, a mackerel dish, a lamb dish, and a dessert. The wines were beautifully paired with each course, and the pours were generous. If we ever visit Ashland again, we will definitely try their dinner.

Amazing meal. A Japanese-inspired though not authentically Japanese cuisine based on fresh seasonal selections. Everything was incredibly tasty, delicate but with depth, and artistically plated. Although not big drinkers, we highly recommend the wine pairings, as all were very unique with an emphasis on the diversity of sakes. The service too was excellent, although sitting at the chefs table the owner and chef was also our server, sommelier, and culinary guide providing background on each tasting dish. The only con is that one certainty will pay a hefty sum for the best fine dining in the Rouge Valley, but this is on par with other restaurants of equal caliber in other regions. Once we've saved up, we will be back to taste in a different season.

Amazing if you're a foodie you gonna love this simply sublime. Food art. An unexpected surprise in Ashland

Very wonderful dinner, michelin star experience. Josh is an amazing host. We had no idea what to expect, each course was an adventure.

If you are a foodie, this is a MUST try. The ENTIRE dining experience is exquisite: from the engaging service, the simple kitchen ambience (I sat at the chef's table) to the perfection of food presentation, and amazing mix of flavors and ingredients. EVERY bite made the next bite more intriguing.

I suspect MÄS is going to be polarizing. If you don't think of yourself as a foodie, willing to pay for premium prices to get a Michelin star level experience, then just skip it. Or, if you're looking to fill a ravenous appetite with hearty meats and starches, then you can also move on. There are plenty of great places in Ashland for you. If you want a memorable, unique-for-Southern-Oregon, curated bite-by-bite, culinary experience, where each entree is meticulously crafted with tweezers and eye droppers, then you ought to give MÄS a spin. Really, the more you geek out about subtle flavor characteristics and textures, the more you will enjoy MÄS. Josh is an extraordinary talent, but is really down to earth and happy to talk with you about each and every ingredient and preparation technique. You may only be able to choose the Omakase option, where you get ~10-12 courses chosen by the chef and designed to flow in sequence. Bear in mind these courses are very small, and meant to be enjoyed slowly, saving each bite and nuance. Meat and Potatoes it is not. The chef can make some accommodations for certain diet restrictions, but I would recommend clarifying that in advance. The experience is not for everybody. Look - touring the Louvre in Paris isn't for everybody either. But if you appreciate a high-end gastronomique adventure, or have an open palate and open mind, you'll be quite delighted, I assure you.

The tasting menu dinner my wife and I had last night was the most unusual meal in my life. That was the answer I gave to the owner/chef Josh after he asked my impression that had him questioning whether it was good or not. The meal blew conceptions of what amazing food can be out the window. The ingredients used in the dishes are so different as to be mind-bending. The 14 course tasting menu probably had over 200 ingredients! Everything from coffee oil infused strawberries to fresh coriander seeds turned into capers to Japanese fermentation methods I cannot pronounce. I felt sort of stunned at the end and speechless because it was like seeing a movie or reading a book with layers of meaning. Your brain cannot wrap itself around what is being presented. Since we had a 1.25 hour drive to get home we opted for the optional non-alcoholic drink pairing that was right there for the ride. Melon juice, green tea sour, fennel infused juice, kombucha, and more I cannot remember that also contained myriad components. The menu changes all the time based on ingredient availability and what they have going at different stages of fermentation. If you like sushi and Japanese food you will likely love this food. While nothing was actually raw because it had been marinated or aged or had some other process performed on it, some of the items tasted raw. While my wife was initially reticent about eating here due to some ingredients listed on the menu and in reviews, she loved everything and nothing was given to me. Bring an adventurous attitude and open mind.

The food and wine pairing is orgasmic. The presentation is beautiful, wine pairing was done with perfection. This is an experience that was extremely amazing. Now I need a cigarette and a shower.

Is it expensive? Yes. Is it worth it? YES! This chef is a genius and what he is doing reflects the future of fine dining. Go for a special occasion - you'll be reliving the deliciousness for weeks to come.

My friend, Nat, and I visited this restaurant in July of 2020 in the middle of the Covid pandemic. Hoping it was the middle so the end will be soon. With nothing to do in Covid I am writing my review now in January 2021 because this was my last sit down restaurant experience. However, because of Covid, we didn't have to fight the crowds to get in. We drove into town at 3:00 p.m. and secured reservation for that evening. Otherwise I'm sure this restaurant would have been bag logged for months and I might have had to kiss a waiter to get a seat like some other popular restaurants in the bay area. We were celebrating Nat's conquest of Mt. Rainer. I can't really remember all the ingredients anymore but I do recall the essence of a great time. The wines and sparkling beverages came from all over the world. The pairing were tantalizing and unexpected. We marveled at the presentation, each a sculptured work of art. If I know one thing, life is short and the only thing worth paying for are experiences. So yes, nice restaurants are somewhat pricey but what if this was your last meal? It would be worth it!

Best food hands down. The chef is a genius. Get the bar service for the best experience

Coming from LA, I was shockingly surprised at the level of umami each dish this little establishment put in front of me. A true hidden gem! Thank you chef Luke & John. I'll be back for sure.

Oof. Big fail. My husband ended up puking all night after eating here. The entire meal consisted of soft, and foamy seafood. Lol. And the mixing of champagne was ridiculous bc none of it paired well with what was going on...also, they finished the meal off with whistle pig as if we were going to be impressed or something. Haha. No. But thanks for trying guys. None of it made sense.

Josh and team are artists! Food is beautiful and so good. He uses high quality local ingredients. Can't wait to see Josh's career continues to grow. Also check out the oyster bar next door.

We ate dinner there and had some wine as well. Terrific experience. Fabulous food and service. Expensive but worth it!

As a resident of NYC and having been to every Michelin 3 Star restaurant in NYC, MAS can hang. I'm not going through every dish as the Chef changes them so it makes no difference. Every dish we got was memorable. The execution and explanation was exceptional. Downside, alcohol service. I like to drink, but don't want the pairings, but not clear if there are other options. I want a drink menu. Overall, exceptional. I have told all my Oregon and California friends that it is a destination restaurant. I will go back...as often as I am in the area.

The food was very good with fresh ingredients interestingly combined. We sat at the counter with chef Josh describing each serving and drink pairing. It was definitely a cool experience but very expensive. My wife and I decided to add non-alcoholic pairings with the meal and it came to $187 dollars. Be prepared to spend some money for this experience.

This was a really great experience. I love watching my food be prepared so we were lucky my husband made reservations very far in advance and we were seated facing the action. It was wonderful chatting with the chefs and enjoying their creative dishes. Reservations are a must, seriously they need to know you are coming in advance.

An exceptionally thoughtful and creative restaurant where the experience itself feels like art. Although their kitchen is small, the food is the star of the show here -- complex, refined, adventuresome, and local. The service was quietly attentive. There are only a few tables here, which really allows them to focus on every detail. This place is worthy of its significant price tag.

Josh is an amazing chef, visionary and an embracer of all things local and fresh. So impressed with the dining experience tonight as well as the wine pairing selections. We've eaten at Thomas Keller and this is a far better experience from the food to intimacy!

Josh and Luke are incredibly inventive and knowledgeable about their ingredients and sake/wine pairings. Every ingredient is carefully thought out and prepared, and just so delicious! They are clearly very passionate about what they do and it creates such a fun and intimate dining experience. I have paid for some expensive dinners and this is one of the absolute best! I would drive down from Portland just to eat here again.

This place is incredibly creative!! It reminds a bit like Benu in SF... I love the intimate relationship with the chef Josh and customers. I've never expected or experienced the luxury to dine and have a friendly conversation with the chef and his assistant George. 5 stars all the way!! So grateful to dine here often so that can experience their creativity dishes with local ingredients. Concersation while dining makes it more intimate like you are being care for in a personal way while taken in their beautiful and yummy dishes. You will not regret your dining experience and the dishes are so yummy that you wish your dining partner was disappeared so you can eat his portion too love this place and highly recommend it!!! I will not stop coming here and I hope Josh will continue to challenge himself with more creative dishes!!!

Josh Dorcak and Luke VanCampen have created a highly unique and magical experience with Mas. Perfect in Covid Season (alas, any season) we were in the intimate space off a back alley in Ashland by ourselves as Josh and Luke created and cleaned everything in front of us, describing how they'd picked this artichoke from the garden that morning or foraged for mushrooms in the forest. A culinary adventure like none other, paired with wines from around the world, make Mas a Michellin-feel with the transparency of a friend cooking in your kitchen. From pop up to their current space, you don't want to miss this ride!

This was a wonderful experience. My wife and I made reservations on a Saturday night. I just wrote a long description and realized I shouldn't spoil your own impressions of this unique journey/adventure. Can't recommend it enough.

Amazing experience. Inspired menu progression to keep the mouth guessing. Don't be afraid- it's all fresh and accessible. Even the push is still comfortably within reach. If you opt for the 10 course chef counter seating you will be able to ask questions and get intricate details in the creation process. Very thankful for the food journey and happy to support local, creative and sustainable food escapades. The "tartlet" could win an award on its own. Thank God there are two in the pairing. And aged duck...Need I say more?

The three course take-home meal that the geniuses at Mäs have created for the COVID lock-down is mind-blowingly good. I wasn't sure how the delicacy & freshness of their Cascadian food would survive the journey home but they've really thought about this & the meal was beyond delicious. Almost as much fun as eating at their chef's counter. We'll be back for more very soon.

Small group experience meal. It was just us in front of the chefs, Josh, Luke and a new member of their team. Another couple came in 2 hours later. So a 1:1 experience. My husband got the sake pairing and I had the wine pairing. These were wines and sake that we don't see much so it was great to try. They complemented the meals well. We had the 10 course meal. Outstanding meal of unique dishes, locally sourced and sometimes wild ingredients presented in a novel way by the chef himself. A great way to interact with the creater of your meal and understand it more in depth. Thanks for the San Fran recommendation we already booked it. Sorry that people have had a bad time here and felt it was expensive. It's an experience and you get to try new flavors. It may not be your thing, but the cost is on the webpage when you put your credit card in.

Josh and Luke thank you for an amazing experience Watching you prepare our meal was a joy but eating it was even better. From your presentation to your pairing of sake, made this experience a memory I'll never forget. Thank you for helping me celebrate my 50th. We will be back soon.

MAS is unequal and incomparable. Fresh food were thoughtfully prepared from the appetizer to the main and dessert. All plates were served by the chef. By his description, we get to know where the food came from and how he prepared those amazing plates. Four of us sat in the library. Our friends eat vegan food. Their plates are gorgeous as ours. We look forward to the next visit!

Stunning chef duo Josh & Luke have created truly lasting impressions. We enjoyed a very well balanced combination of exceptionally crafted & surprising Japanese-inspired dishes, Oregon wines, sakes and whiskey. The location is warm and intimate, and the team is fabulously enthusiastic. Definitely the highlight of our trip to Ashland!

At Mäs you can expect mind blowing flavors that keep coming dish after dish and experience where art and food perfectly come together to delight the senses. Everything is fabulous. Josh and Luke are brilliantly talented and you just can't meet two nicer guys. No snobbery here! What you will find is a beautiful and intimate space and two passionate and driven chefs that deliver a culinary experience to remember. Every time. Our beautiful valley is so lucky to have a restaurant of this caliber tucked away amongst us.

Disappointed. Way overpriced for the food and experience. The pre-paid reservation process suggested to me that I had pre-paid for wine, as well. When that turned out not to be true, the wine list had no prices and ended up being on average $12-18 per glass. There was an automatic 20% service charge added. The entire evening for two people at the Chef's Counter was $476! Definitely would not recommend or go back.

We arrived 10 minutes before closing time. We were greeted so warm and welcoming. We tasted 8 "a la carte" dishes and the wine pairing. Every single dish taken to a perfection label of execution. Creative, fun, well executed, delicious food. Service out of this world. The Ashland "French Laundry" in progress. Congratulations Chefs and staff.

Absolute best restaurant in Ashland. Josh is brilliant, passionate and friendly. Pony up for the Chef's table and sake pairing.

We had the MOST amazing dinner at MÄS in May when they first opened. I cannot say enough about this fabulous restaurant. It's truly not just a dinner it's an immersive experience. Watching Josh and Luke while getting a fabulous explanation of the ingredients, preparation and cooking process made for a most enjoyable evening. The food was fabulous. The sakes were wonderful. Just an amazing experience. And Well worth the price. It was so good we are going back when we visit Ashland again in a few weeks.

We decided to try out MAS. We purchased the 6-course dinner with wine/sake pairings. Our impression is that MAS is striving for a Michelin-star experience; it is certainly charging Michelin-star prices. On the whole, it is not succeeding. Half of our dishes were delicious and inspired; the other half were not. The sake pairings were wonderful, but the wines seem to have been chosen more because they are local than because they worked well with the individual dishes. For the price of one meal at MAS, you can have 2-3 excellent meals elsewhere in Ashland. I would return if the prices were cut in half.

Such a great culinary experience. I sat at the bar for the 10 course option which allowed me to interact with the chefs and watch them prepare each course. Small portions, but I certainly didn't leave hungry. Each dish was packed with flavor and locally foraged ingredients. It certainly isn't inexpensive, but the food quality and thoughtful use of fresh ingredients is on par with what you will find in major cities like New York, San Fran and Seattle. The menu changes daily, so check it out and give this place a try, it will not disappoint.

This tasting menu was spectacular! We were blown away by the creativity and diversity of this complex tasting. I would highly recommend this location to anyone who wants an experience above the norm.

What a fabulous meal! We have come to Ashland for years for the OSF and have always loved the selection of restaurants available, but Mäs takes it to a whole new level. Each dish was exquisite, and the sake and wine pairings were excellent. Hearing from the chefs about each course just added to the experience. Certainly expensive, but worth every penny.

So. So. Good. We had an incredible meal and experience in this surprising and inventive restaurant. Do not miss this place.

This is a gastronomic delight in an intimate space- only two chefs and each course is a visual and taste treat. We had the chef's table - 10 courses with the wine pairing. They also have two sake tastings. All of the ingredients are sourced locally and most are smoked, fermented, infused or otherwise prepared by the chefs in house. The food is heavily influenced by Japanese flavors but are clearly creations by Josh. The flavors are exquisite and having tried almost all the other fine dining restaurants in Ashland, this is by FAR the best, and most interesting. Sit at the Chef table (think sushi bar) and talk with the chef about koji, his inspirations, local sourcing, and local wines. We loved the "coastal Dashi" first course (like miso soup, only far more depth of flavor and complexity). This set the stage for 9 more courses of flavor bombs that left us wondering how these creations made sense. The menu changes weekly (or maybe daily) but some of our favorite courses were "tomato, dashi, and nori" "egg yolk, potato puree, and botanicals" and "smoked pork jowl, fermented cabbage, and corn koji". The names do not do justice to the amazing interplay of flavors, textures, and subtle myriad of minor ingredients. We started at 5:30 and finished in plenty of time to make our 8 pm play. My wife (who rarely finishes main courses, let alone a 10 course tasting menu), finished every course and at the end of the meal, we were perfectly sated, but not overly full. The meal was an outstanding experience. MAS ranks as one of the best restaurants and most interesting dining experiences we have ever enjoyed. Very highly recommended. Wine Pairing: We enjoyed 8 wines with the meal, almost all from local vineyards that were perfectly paired with the diverse courses. Many of the wines I would have never even tried if Josh had not presented them, but they added to the experience and the conversation and were surprisingly good.

My party had a great meal at MÄS. Each dish was beautiful and thoughtfully crafted. Many if not most of the ingredients were locally sourced. The wine list was a affordable and well put together. I only had a few pairings but they were on point with the vision of the dishes. I would highly recommend the sake pairing (although I did not opt for that), But my favorite part of the experience was the lack of pretension of Chefs Josh and Luke who were charming, easy to be around and passionate at the same time. It was such a nice and welcoming experience to sit at their kitchen table. Thanks guys! Truly a great dinning experience.