Chef-owner Masa Shimakawa actually cooks and supervises at this wonderful, lively but intimate Japanese restaurant in the Four Seasons Hotel in Westlake Village. Onyx takes perceptions of a Japanese restaurant to a new and higher level. The most expensive item on the menu is the Chef's signature whole red snapper ($45), which could easily feed three hungry adults. A double-cooked type item, we suspect itís lightly roasted then flash-fried, entirely de-boned, served with head and tail attached, with roasted macadamia nuts and wilted baby bok choy. The dish includes a great rice/sesame oil sauce underneath the fish. The pieces of fish fall off the skin and every bite is moist and excellent.
A great starter is the inexpensive "Goma-Ae", green beans with white and black sesame sauce, which tastes like a thai peanut sauce. Only $6 and enough for two.
We tasted the Alaskan black cod, which was dense and rich, and only $15 for the plate. As you gaze around the place, youíll admire the fabulous Japanese-themed wall hangings and paintings. There is a 2,000 gallon saltwater aquarium that is both calming and mouth-watering to see as you wait for your next course to arrive.