Onyx

Onyx Restaurant Review:

Japanese art and backlit wall panels of semi-precious stones decorate the dining room of Onyx in the Four Seasons Hotel Westlake Village. Diners can also sit out on the terrace, snag a spot at the sushi bar or belly up to the bar to admire the double-sided, 2,000-gallon saltwater aquarium. Returning patrons will be pleased to be greeted by chef Masasuke "Masa" Shimakawa. Start off with a lychee martini while browsing the selection of sushi, sashimi and specialty rolls. Savor bites of ahi tuna poke tartare on crispy rice or hamachi in a yuzu ponzu sauce topped with rings of Serrano pepper. The seaweed salad is notable for featuring five varieties of the edible algae. A soft-shell crab roll or yellowtail collar may make appearances as specials. Thin slices of Snake River Farm striploin, intended to be seared on the accompanying hot stone, are accompanied by house soy bbq and soy-sesame sauces for dipping. Gluten-free selections, such as miso-marinated black cod, are specially marked on the menu. Desserts include a Nikka whisky chocolate cake with Thai basil sorbet. Make selections from the brief wine list or opt for an Asian beer or flight of Japanese sakés.