Things To Do

In honor of National Seafood Month, Chef Masa Shimakawa of ONYX, the Japanese sushi bar located inside Four Seasons Hotel Westlake Village, California, teamed up with Bay Area-based Ken Tominaga for a 3-night chef collaboration dinner. Chef Ken Tominaga, owner of Hana Japanese Restaurant in Sonoma County, California is a renowned authority on Japanese cuisine. A Tokyo native, his dishes feature the highest quality, freshest fish and the finest local produce. The 3-day collaboration took place Thursday, October 3 – Saturday, October 5, 2019, as the chefs created a three course omakase. The menu consisted of the following: Hassun – Appetisers Happy Spoon  – kumamoto oyster, ikura, uni, ponzu crème fraiche Kobujime hirame temarisushi  – kelp-infused fluke, sushi rice Shira ae spinach carrot  – tofu dressing King crab sunomono – cucumber and 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 and 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 About Chef Masa Shimakawa – ONYX Hakodate, Japan may be an ocean from Los Angeles, but it’s just a dinner seating away at ONYX at Four Seasons Hotel Westlake Village, California,…