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We welcome you to Coral. An experience lead by Robby Cook, a graduate of the Institute of Culinary Education and the California Sushi Academy.  Robby has worked at some of New York City’s premier Japanese restaurants including Sumile, Koi and BondST.  It was at BondST where he connected with Chef Masaharu Morimoto, and went on to work at his flagship restaurant, Morimoto New York.  After years of extensive training he assumed the position of Executive Chef at Morimoto.  Chef Cook has also assisted in the opening of Morimoto Taghazout Bay at the Fairmont Taghazout Bay in Morocco, and most recently, Ito Tribeca.  At Coral, Chef Cook brings a thoughtful approach to the sourcing of ingredients and a respect to the craft of sushi, and also oversees the Bento by Seven retail concept.

The Experience

“Ichigo Ichie” is a concept in Japanese that can be translated to “one lifetime, one meeting.”

It is a call to appreciate this moment in life, as each moment is distinctly unique and never to be repeated. Nestled in the heart of Midtown, steps away from Grand Central, Coral by Point Seven offers a sanctuary to escape the bustle of the city while experiencing an expertly curated culinary experience. 


During his time at Morimoto, Chef Robby Cook established a direct relationship with local purveyors and a deep understanding of seasonal seafood offerings in Japanese fish markets. At Coral, Chef Cook primarily sources his fish from Toyosu Market in Tokyo, where he has continued his direct relationships to source the highest quality products.

A Note To Our Guests

Coral accepts reservations for dinner Monday-Friday. 

We offer one seating at 6pm. 


Our omakase menu is $275 per person - 17 courses 

Curated beverage pairings from $75.

Not including tax and gratuity.

Please be advised that all dietary restrictions must be communicated during the reservation process. Raw fish and allium will be present in all omakase menus and while we make every effort to accommodate our guests' needs please note that certain ingredients may not be able to be either omitted or substituted. We offer a world class wine and sake list but understand that some guests may want to bring their own bottles. The corkage fee is $50, and is accepted for bottles not currently available on our list. A maximum of two bottles are permitted per reservation.     

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