Four Seasons Resort Palm Beach Welcomes Back Moody Tongue Sushi

Indulge in an extraordinary culinary journey as Four Seasons Resort Palm Beach welcomes back Moody Tongue Sushi for an exclusive residency. This unique culinary experience offers guests an unparalleled opportunity to indulge in the finest Japanese cuisine paired with the innovative flavours of Moody Tongue beers.

The omakase experience features a meticulously crafted 15-course tasting menu by Executive Sushi Chef Hiromi Iwakiri, complemented by beer pairings from acclaimed Brewmaster Jared Rouben. Each course will be thoughtfully curated with pairings such as the Hokkaido Scallop with edamame and Ossetra caviar, perfectly harmonized with a Pressed Asian Pear Saison, and the A5 Miyazaki Wagyu Handroll with wasabi horseradish cream and beef fat breadcrumbs, paired to perfection with a Cherry Oud Bruin.

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 March 7 to 28, 2024, offering select seating from 5:30 to 8:30 pm. Price per person is USD 165, additional USD 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 and again in 2022, Moody Tongue became the first wholesale brewery / restaurant in the world to receive an accolade from the Michelin Guide, earning two stars. For more information, visit www.moodytongue.com, call 312 600 5111 or find them on social media @moodytongue.

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, 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.