Four Seasons Resort Palm Beach Elevates the Festive Season with Michelin-Accoladed Moody Tongue Omakase Residency

Indulge in an extraordinary culinary journey as Four Seasons Resort Palm Beach welcomes Moody Tongue for a special omakase residency during the festive season. This unique culinary experience offers guests an unparalleled opportunity to indulge in the finest Japanese cuisine paired with the specialty beers from the only Michelin-starred brewery in the world, whose new restaurant – Moody Tongue Sushi – was recently also added to the Michelin Guide of New York in 2023.

The Omakase experience will feature a specially crafted 15-course tasting menu by Executive Sushi Chef Hiromi Iwakiri, complemented by beer pairings from Founder and Brewmaster Jared Rouben. Each course will be thoughtfully curated. The menu will feature pairings such as a Hokkaido Scallop Gunkan with Ossetra caviar, edamame and homemade bonito mayo paired with a Pressed Asian Pear Saison, and an A5 Miyazaki Wagyu Hand Roll with wasabi horseradish cream and wagyu beef fat breadcrumbs paired with a Juiced Lychee IPA.

The Living Room lounge at Four Seasons Resort Palm Beach will be transformed into an intimate dining space with a dedicated omakase chef's counter allowing guests to observe the intricacies of each course. The artwork adorning the space was created by East Coast based watercolour artist Lydia Marie Elizabeth, whose work focuses on a sense of place through interiors and architecture.

The Moody Tongue Sushi residency at Four Seasons Resort Palm Beach will be available from December 19, 2023 to January 6, 2024 and from March 7 to 22, 2024, offering select seating from 5:30 to 8:30 pm. Price per person is USD 145, additional 65 for brew pairing. For reservations, visit Resy, and for more information contact +1 561 582 2800.

About Moody Tongue Brewing Company

Founded in 2014 in Chicago by cousins Jared Rouben (President and Brewmaster) and Jeremy Cohn (CEO), Chicago’s Moody Tongue Brewing Company is built on the philosophy of culinary brewing, appealing to those with a discerning palate - or as Rouben describes, a “moody tongue.” In 2016, Moody Tongue Brewing Company expanded to open The Tasting Room within a 125-year-old abandoned glass warehouse in Chicago’s Pilsen neighbourhood. The stylish space quickly garnered critical acclaim and three years later, Moody Tongue’s Tasting Room earned the 2019 Jean Banchet award for “Best Bar." Later in 2019, Moody Tongue began moving operations to an entirely new 28,600 square foot space in the city’s South Loop neighbourhood. The large-scale expansion, located at 2515 S. Wabash, immediately grew the brewery’s current production capacity and now houses two world class dining concepts — a casual, à la carte tasting room, The Bar at Moody Tongue, as well as upscale, intimate restaurant, The Dining Room at Moody Tongue. And, in 2023, Moody Tongue opened its first location in New York City – Moody Tongue Sushi – showcasing beer pairings with specialty nigiri created by experienced Chef Hiromi Iwakiri. In 2021, 2022 and 2023, Moody Tongue became the first wholesale brewery / restaurant in the world to receive an accolade from the Michelin Guide, earning two stars.

About Executive Chef Hiromi Iwakiri

Originally from Kagoshima, Japan, Chef Hiromi Iwakiri moved to New York City in 1997 to pursue a career in the culinary arts. Iwakiri has now worked in Japanese restaurants for 25 years, originally training at Kodama Sushi (Chef Ken) and Lan (Chef Akiyama) and later working in the kitchens of highly regarded restaurants such as the one Michelin starred Hirohisa. Iwakiri has extensive 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, Jared Wentworth 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, and speaks regularly around the country about beer and food pairing.