CUT_Baby Chicken.jpg

CUT_Banana Cream Pie.jpg

CUT_Bone In Kagoshima Craft Wagyu_3.jpg

CUT_Bone In Kagoshima craft wagyu.jpg

CUT_Bone Marrow Flan.jpg

CUT_Bone-in Kagoshima Craft Wagyu_2.jpg

CUT_Bone-in Kagoshima Craft Wagyu_4.jpg

CUT_Dover Sole.jpg

CUT_Early CUTs.jpg

CUT_Hokkaido Scallop Carpaccio.jpg

CUT_Kaya Baked Alaska.jpg

CUT_Maple Glazed Pork Belly.jpg

CUT_USDA Prime, Illinois Corn Fed, Aged 21 Days Bone In Ribeye Steak.jpg

CUT_Valrhona Chocolate Souffle.jpg

CUT presents Tokachi herb beef for the first time.jpg

Executive Chef Greg presents Tokachi herb beef at CUT.jpg

Prime cuts of Tokachi herb beef.jpg

Tokachi herb beef at CUT.jpg