Chef Collaboration Omakase Dinner

Chef Collaboration Omakase Dinner


In honor of national seafood month, Chef Masa Shimikawa of ONYX, the Japanese sushi bar located inside Four Seasons Hotel Westlake Village, teams up with bay-area based Ken Tominaga for a three night chef collaboration dinner.

Revered Chef Ken Tominaga, owner of Hana Japanese Restaurant in Sonoma County, California has established himself as one of the country’s leading authorities on Japanese cuisine. Tominaga, a Tokyo native, creates an evolving menu based on the core principles of using only the highest quality, freshest fish and incorporating the best local produce.

Set to take place Thursday, October 3rd – Saturday, October 5th, the chefs will create and serve a three course omakase. This three night only event has limited seatings available from 5:30pm – 9:00pm. Price per person is $80 plus taxes and gratuities. An additional sake pairing is available for $40 per person plus taxes and gratuities. Reservations can be made by dialing (818) 575-3000.


THE MENU

HASSUN- APPETIZERS

Happy Spoon kusshi oyster, ikura, uni, ponzu crème fraiche

Kobujime Hirame Temarisushi kelp-infused fluke, sushi rice

Shira Ae Spinach Carrot tofu dressing

King Crab Sunomono cucumber & seaweed salad

SECOND COURSE

Wagyu Short Rib Miso Ni miso braised short rib, red wine reduction

OR

Crispy Ankou with Kinoko An tempura battered monkfish, simmered mushrooms

THIRD COURSE

Zuke Maguro & Onsen Tamago Donburi with Half Moon Bay Wasabi marinated bigeye tuna, soft boiled egg, sushi rice

DESSERT

Roasted Pear with Mascarpone and Shiso mirin balsamic reduction