CUT by Wolfgang Puck Introduces Exclusive One-Night-Only Omakase-Inspired Dining Experience

The Michelin-recommended flagship location of CUT by Wolfgang Puck, located inside the legendary Beverly Wilshire, Beverly Hills, =.8emA Four Seasons Hotel, is offering an intimate, one-night-only dry-aged omakase-inspired dining experience on July 24, 2026.

This exclusive, limited-seating dinner will showcase the finest meats and fish from around the world, expertly dry-aged and thoughtfully prepared by CUT’s Executive Chef Drew Rosenberg and Chef Liwei Liao, founder and owner of The Joint Seafood, known as the world’s largest dry-aged fish hub.

Known for delivering a contemporary twist on the classic steak restaurant, this experience is an expression of how Chef Drew and the CUT team continue to pioneer and find ways to innovate with other local businesses, highlighting the diverse and creative Los Angeles culinary scene.

“This is such an exciting collaboration as we’ll celebrate the storytelling, rarity and creativity behind the dry-aging of beef and seafood” says Rosenberg. “And who better to work with than Chef Liwei, whose work is redefining the art of dry-aged fish!”

“Dry-aging is a unique process that removes moisture and breaks down the proteins and fats naturally, resulting in a more concentrated, complex flavour and enhanced texture,” says Liao. “AKA melt in your mouth!”

Designed as an immersive, curated journey through exceptional ingredients and craftsmanship, the interactive, multi-course dinner is priced at USD 450 per person. It will also include tableside presentations throughout the night such as a bluefin tuna cutting, live king crab, dry-aged Ora King Salmon, and Australia Wagyu.

Seating is limited for this 6:00 pm dinner. Book this experience on OpenTable today.