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


  • 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


  • 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, where Chef de Cuisine Masa Shimakawa holds sway. Born, raised and schooled in the port city noted for “perhaps the world’s greatest seafood!” by, “Chef Masa” has created Asian-style beauty with the pick of the Pacific since opening the restaurant in 2006.

The freshest ingredients, healthy preparation and enticing Asian flavors make ONYX a natural fit for the health-conscious focus of the Westlake Village hotel.

About Chef Ken Tominaga – Hana

While growing up in Japan, Ken Tominaga’s parents fully immersed him in the city’s vibrant dining scene. He started his apprenticeship at an early age and quickly fell in love with the culinary world. Throughout high school, he worked his way up in restaurants.

Tominaga graduated from the Akasaka Cooking School, and in 1990 opened Hana Japanese Restaurant.  He developed a devoted, cult following among fellow chefs and the local restaurant industry. Media accolades followed, and the San Francisco Chronicle called it “one of the best restaurants in all of Sonoma County.”

Content Provided By Jacqueline Kerns of Four Seasons Hotel, Westlake Village