The Michelin-recommended flagship location of CUT by Wolfgang Puck is offering an intimate, one-night-only dry-aged omakase-inspired dining experience on July 24, 2026 at 6:00 pm. 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. Designed as an immersive, curated journey through exceptional ingredients and craftsmanship, the interactive, multi-course dinner 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.