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Mar 6, 2008 01:45 PM

Cut Steakhouse - Perceptor's Report

been meaning to check out the ultra-hip steakhouse inside the Beverly Wilshire hotel... all i know from reading about this place is 1. expensive 2. they serve imported wagyu from Japan and 3. one of Puck's restaurant and executive chef is Lee Hefter from Spagos...
Finally made it out to Cut, and we scored a "walk-in" table. We had fantastic service, and the steaks were extremely amazing. We did try the 100% Japan imported Wagyu and yes it does cost more than some monthy car payment. It is exactly what you would expect, fatty, delicious, flavorful steak... it is so fatty that you dont need to bring lip balm to dinner because your lips will be glossy for the entire night after... in conclusion, we had a great night out and our bellies were happy...

Enjoy my photo coverage:

- Perceptor

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  1. great photos! i am def going to cut after lent (i gave up red meat). lol.

    1 Reply
    1. re: wilafur

      Cut is definitely a fantastic choice for the post-lent meal....

      1. Nice report & great descriptions. Alas, as pretty and wickedly delicious as everything looks it'll be a whiles till I save (or earn) enough to justify eating there.


        1. You are a God among food photographers. The quality of your pictures never ceases to amaze me.

          1 Reply
          1. re: Morton the Mousse

            Fantastic photo report. The Japanese Wagyu looks absolutely ghostly it's so well-marbled. I can almost imagine the mouth feel just based on your pictures.

            R. Jason Coulston

          2. so would you say the real deal kobe is worth it? i noticed in your pic that the stuff you had in Japan was 2 - 3 times richer which makes me think its still not the "real deal"

            2 Replies
            1. re: blackbookali


              the wagyu i had in Cut is still couple notches below real Kobe i had in Osaka japan.... and the Kobe in Osaka was actually cheaper compare to what Cut charged for the 100% Japan Wagyu... you are correct the real deal Kobe i had in Osaka was even richer than the Cut wagyu... but i guess Cut Wagyu is as close as we get to the real deal without the 11 hour flight to japan :-)

              1. re: Perceptor

                I've noticed the meat in Japan is higher quality and cheaper than US too. Will be back in Tokyo/Yokohama in 2 weeks and will hopefully indulge :)