Onyx Will Be “Off the Hook” with Chef Collaboration Dinner at Four Seasons Hotel Westlake Village in Honour of National Seafood Month

Published on : Friday, September 20, 2019

In honour of National Seafood Month, Chef Masa Shimikawa of ONYX, the Japanese sushi bar located inside Four Seasons Hotel Westlake Village, California, 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.


“We are thrilled to have the talented Chef Ken join us in Westlake Village for National Seafood Month,” explains Masa Shimikawa. “Chef Ken and his team are committed to the same culinary philosophies we support inside ONYX – responsible sourcing and a commitment to quality.  I look forward to showcasing our collaboration to an LA audience who might not be familiar with his remarkable talent.”


Set to take place Thursday, October 3 – Saturday, October 5, 2019, the chefs will create and serve a three course omakase. This three night only event has limited seatings available from 5:30 to 9:00 pm.   Price per person is USD 80 plus taxes and gratuities. An additional sake pairing is available for ISD 40 per person plus taxes and gratuities. Reservations can be made by calling 818 575 3000.


Hassun – Appetisers

Second Course


Third Course




Source:- Four Seasons Hotels & Resorts

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