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.
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
Wagyu Short Rib Miso Ni miso braised short rib, red wine reduction
Crispy Ankou with Kinoko An tempura battered monkfish, simmered mushrooms
Zuke Maguro & Onsen Tamago Donburi with Half Moon Bay Wasabi marinated bigeye tuna, soft boiled egg, sushi rice
Roasted Pear with Mascarpone and Shiso mirin balsamic reduction