Seasonal Seafood Mastery: How Chef Cook Reads the Ocean’s Calendar

Great sushi begins long before it reaches the plate—it starts with a deep understanding of the ocean’s rhythms.

At Coral Omakase, Chef Robby Cook has honed this philosophy by blending time-honored Japanese techniques with creative, modern culinary innovations. 

Thanks to his mastery of seasonal seafood, every omakase he prepares is a direct reflection of the cycles of nature. The result: a dining experience that’s as unbelievably fresh as it is unforgettable.

Chef Robby Cook’s Culinary Journey and Expertise

Chef Cook’s culinary journey is a testament to his dedication and skill. 

He’s a graduate of the Institute of Culinary Education and the California Sushi Academy, and refined his craft at acclaimed NYC restaurants like Sumile, Koi, and BondST. 

At BondST, Chef Cook connected with legendary Chef Masaharu Morimoto, a mentorship that led to his appointment as Executive Chef at Morimoto New York.

Reading the Ocean’s Calendar

For Chef Cook, the idea of seasonal seafood is a guiding principle. Each fish is harvested sustainably at the peak of its flavor, so each dish served at Coral Omakase represents the absolute best of the season.

Chef Cook follows the cycles of the ocean closely and sources fish directly from Toyosu Market in Tokyo. He maintains strong, long-lasting relationships with purveyors to consistently receive the freshest, highest-quality seafood. 

This meticulous attention to timing and provenance means that Coral Omakase is able to showcase the bounty of the ocean at its very finest.

Ichigo Ichie at Coral Omakase

Tradition meets innovation in every dish served at Coral Omakase. Chef Cook honors the tradition of omakase while introducing contemporary twists, basing his daily selections on the availability of seasonal ingredients to inspire his daily selections.

This seasonal approach is also a perfect fit for the Japanese philosophy of Ichigo Ichie, which means “One lifetime, one meeting.” Each moment of the omakase is crafted to be unique. Diners are encouraged to savor the flavors and textures of this irreplicable experience.

Reserving a Table at Coral Omakase

Dinner at Coral Omakase runs Monday through Friday, with seatings at 6 p.m. and 7:30 p.m. Guests hoping to secure a same-day reservation are encouraged to call Point Seven directly at (929) 877-1718.

For a more exclusive experience, Coral also offers private dining for parties of up to 12. Featuring modern, elegant design and soft, ambient lighting, the space is a comfortable and sophisticated atmosphere for all kinds of gatherings. Click here to reserve a private dining experience. Prefer to eat your omakase at home? Bento by .7 brings Chef Cook’s seasonal expertise to you with the same meticulous care he applies at Coral. From hand-rolled maki to perfectly fresh sashimi, every takeaway box reflects our exacting standards in selecting and preparing ingredients.