New Year, New Palate: Starting Fresh with Coral’s Winter Omakase

Coral Omakase at Point Seven offers the perfect opportunity to reset the palate with a winter omakase rooted in seasonality and skill. As both you and the city settle into the colder days of January, enjoy a series of thoughtfully prepared, highly intentional courses crafted by Chef Robby Cook.

The new year is an ideal time for reflection, and our winter omakase invites you to do just that, slowing down and soaking in the moment.

A Seasonal Reset With Winter Omakase in New York City

The focus of Chef Cook’s winter omakase is restraint and clarity. The nature of seasonal cuisine means there are fewer elements like produce, so the meal can focus entirely on highlighting the delicate flavors and textures of pristine seafood.

Chef Cook has developed strong connections with trusted seafood purveyors over the course of his career, sourcing the majority of Coral Omakase’s fish straight from the world-famous Toyosu Market in Tokyo. In addition to being the largest market of its kind, Toyosu is also the highest-quality seafood market on Earth.

When you dine at Coral, you benefit from this freshness and quality. Our winter omakase highlights fish at its seasonal peak, prepared with care to showcase its richness and balanced flavor. This highly grounding experience provides a much-needed respite from the rapid pace of Midtown, just steps from Grand Central.

What Makes a Winter Omakase Experience Unique

A truly seasonal winter omakase embraces limited produce availability and focuses on featuring the best fish the season has to offer.

Colder waters mean that rich, fatty fish are especially tasty. For instance, yellowtail (buri) is an iconic winter fish because it becomes even more fatty and flavorful after migrating to colder waters. Likewise, in the winter, fluke (hirame) becomes especially crisp and its fin muscle (engawa) especially flavorful. Lovers of scallops (hotate) will appreciate the fact that both their sweetness and their briny flavor intensify in colder waters.

In essence, a winter omakase emphasizes depth over abundance. Rather than a wide range of ingredients, you’ll find a narrower selection, with each component enhanced through thoughtful contrasts and compositions that evolve as the meal progresses.

Reserving a Table at Coral Omakase

Coral Omakase welcomes diners Monday through Friday, with seatings at 6 p.m. and 7:30 p.m.

To make a same-day reservation, please call Point Seven at (929) 877-1718.