Four Seasons Hotel Los Angeles at Beverly Hills Welcomes Michelin-Selected Moody Tongue Sushi for Summer Pop Up Experience

Four Seasons Hotel Los Angeles at Beverly Hills announces its summer pop-up culinary experience with New York City’s Michelin-selected Moody Tongue Sushi, set to debut for the first time in Los Angeles from June 13 through September 14, 2025.

Discreetly nestled within The Lounge, Moody Tongue Sushi brings the culinary vision of its distinguished counterpart, Moody Tongue Brewing Company—the world's only Michelin-starred brewery—to Los Angeles. Founded in Chicago by Brewmaster Jared Rouben, Moody Tongue has earned global recognition for crafting beers with the same precision as a fine dish, emphasizing flavour, balance, seasonality, and thoughtful pairings that elevate the dining experience. With acclaimed restaurant outposts in Chicago, New York City, and West Palm Beach, Moody Tongue now sets its sights on Los Angeles, reimagining the iconic space as a sultry, Tokyo-meets-LA hideaway. Guests can expect an intimate, transportive atmosphere—whether stopping in for a refined martini and delicate sushi roll at dusk or surrendering to a full sensory journey that lingers late into the night.

Overseen by Executive Sushi Chef Hiromi Iwakiri, the residency will feature a bespoke hand roll cart with table-side service, as well as an evolving menu of signature sushi and seasonal bites designed to pair perfectly with Moody Tongue’s celebrated beers. Highlights include:

• Ora King Salmon Nigiri with Black Truffle and Mushroom Duxelle – A classic Moody Tongue Sushi feature, where umami-rich mushrooms meet buttery salmon.
• Madai Nigiri with Orange Zest and Sea Salt – Nigiri showcasing oranges sourced from Southern California’s local markets and paired with the brewery’s Orange Blossom Belgian Blonde.
• Scallop Hand Roll with Snap Pea and Corn – A bright seasonal hand roll that emphasizes texture and freshness.
• “New York New York” Hamachi Hand Roll with Dill, Pickled Cucumbers and Mustard – A vibrant nod to cross-coastal influence.
• Tuna Tartare Maki Roll with Crispy Lotus and Chive – Indulgent roll paired perfectly with the brewery’s Juiced Lychee IPA.

Signature Moody Tongue beers for the summer season include:

• Pressed Asian Pear Saison – A delicate, Champagne-like saison aged in Sangiovese wine barrels with hand-harvested Asian pears. Perfect with caviar and cured seafood.
• Toasted Rice Lager – A light-bodied Japanese-style lage,r, which pairs exceptionally with delicate pieces of nigiri.
• Juiced Lychee IPA – A medium-bodied, balanced IPA featuring notes of lychee.
• Seasonal Rotations – Guests can also expect seasonal beers like a Yuzu Lager, Sudachi Lager and Allstar Peach Wild Ale.

“On the heels of our successful winter speakeasy pop-up, we’re honoured to usher in the summer season and welcome Moody Tongue Sushi to The Lounge for a truly unique residency that blends the art of brewing with the sophistication of sushi,” says Frankie Netherwood, Director of Food and Beverage at Four Seasons Hotel Los Angeles at Beverly Hills. “Their culinary approach to beer is a perfect match for our commitment to innovation and elevated dining. This collaboration brings an exciting new dimension to our food and beverage program, offering guests an intimate, immersive experience unlike anything else in the city.”

"At Moody Tongue, we believe that beer deserves a seat at the fine dining table," says Jared Rouben, Brewmaster and Founder of Moody Tongue. "We’re thrilled to bring the Moody Tongue Sushi experience to the heart of Los Angeles in partnership with Four Seasons. This residency is a celebration of precision, balance, and the harmony between exceptional sushi and thoughtfully brewed beer. Just as great sushi honours simplicity and craftsmanship, our beers are brewed with the same intentionality—each one designed to elevate and complement the flavours on the plate.”

“We are excited to spend time in Los Angeles and build a sushi menu featuring local inspiration and ingredients,” says Chef Hiromi Iwakiri.

This exclusive pop-up experience will run nightly at The Lounge at Four Seasons Hotel Los Angeles at Beverly Hills. Reservations are encouraged. For more information or to make a reservation, click here or call 310 273 2222.

About Moody Tongue Brewing Company

Moody Tongue Brewing Company is a culinary brewery located in Chicago’s South Loop, founded in 2014 by cousins Jared Rouben and Jeremy Cohn. Guided by the philosophy of culinary brewing, the brewery creates carefully balanced beers with layered flavours and aromatics, designed for guests with a discerning palate. President and Brewmaster Jared Rouben brings a chef’s mindset to brewing, shaped by his training at the Culinary Institute of America and the Siebel Institute of Technology, as well as experience in Michelin-starred kitchens. The brewery’s flagship location at 2515 S. Wabash features two distinct dining experiences: The Bar at Moody Tongue, a casual à la carte tasting room, and The Dining Room at Moody Tongue, a Michelin-starred fine dining restaurant, both led by Executive Chef James Bingham. In 2023 and 2024, the brand expanded to New York City with Moody Tongue Sushi and Moody Tongue Pizza, introducing beer pairings to sushi and Tokyo-Neapolitan cuisine. Moody Tongue remains the only wholesale brewery and restaurant in the world to receive a Michelin star, retaining the honour through 2024. For more information, call 312 600 5111 or find them on social media @moodytongue.

About Executive Chef Hiromi Iwakiri

Originally from Kagoshima, Japan, Chef Hiromi Iwakiri first moved to the United States in 1997 to pursue a career in the culinary arts. Originally working under some New York City’s most prestigious chefs at restaurants such as Kodama Sushi, Lan, and one Michelin-starred Hirohisa, Iwakiri now has more than 25 years of experience in Japanese cuisine, with particular training in sushi, kaiseki, yakiniku, izakaya, and ramen.

About Brewmaster Jared Rouben

Using a chef’s mindset to highlight flavours and aromatics in balanced beers, President and Brewmaster Jared Rouben launched the culinary brewing company Moody Tongue in Chicago in the summer of 2014. A graduate of Washington University in St. Louis and the prestigious Culinary Institute of America in New York, Rouben has worked in critically acclaimed restaurants across the country including the Michelin-starred Martini House in Napa Valley, California and Thomas Keller’s three Michelin-starred Per Se in New York City. After completing the Siebel Diploma Course from the world-renowned beer science institute in Chicago, Rouben served as Brewmaster at Chicago-based Goose Island Beer Company’s Brewpubs. Here, he developed the brewery’s Farmers’ Market Series and Chef Collaboration Series with celebrity chefs such as Rick Bayless, Stephanie Izard and Paul Kahan, ultimately building the foundation for the “culinary brewing” philosophy showcased at Moody Tongue. Rouben now leads the creative development of Moody Tongue’s portfolio of beers, speaks regularly around the country about beer and food pairing, and has previously held roles as the Examiner for the Master Cicerone program and faculty at the Siebel Institute.