The Art of Ichigo Ichie: Why Each Coral Omakase Experience is Truly Once in a Lifetime

In Japanese, ichigo ichie translates to “one time, one meeting.” This proverb, which can be traced back to the highly influential 16th-century tea master Sen Rikyū, is also sometimes translated as “for this time only” or “once in a lifetime.”

Regardless of which specific translation you use, ichigo ichie emphasizes the importance of mindfulness.

It’s a reminder to cherish every gathering and experience you’re a part of, as they can never be perfectly replicated.

Ichigo Ichie in Coral’s Omakase Experience

At Coral, the dining tradition of omakase perfectly embodies ichigo ichie. Rather than having diners choose from a menu, Executive Chef Robby Cook takes the lead, selecting each of the meal’s seventeen courses based on the quality and freshness of the ingredients available that day.

This means that each dish we serve is an ephemeral expression of its ingredients, the season, and the chef’s artistry—which all converge to create a unique experience that can only exist in that particular moment, on that particular day.

Coral Omakase: Japanese Tradition Meets Contemporary Flair

Each dish served as part of our omakase is an expression of immense culinary creativity and meticulous skill. Chef Cook combines classical Japanese methods with modern culinary innovations to produce surprising flavor combinations that awaken the senses.

Years of Experience and Culinary Mastery

Chef Robby Cook’s path to mastering Japanese cuisine began with rigorous training at the California Sushi Academy and New York City’s Institute of Culinary Education. He honed his skills in some of NYC’s most respected Japanese kitchens: Sumile, Koi, BondST, and finally Morimoto, where he rose to Executive Chef.

Today, Chef Cook channels this expertise at Coral, where he elevates each ingredient to its fullest potential.

Seafood Sourced at Its Peak

Over the course of his illustrious career, Chef Cook has cultivated strong connections to trusted seafood purveyors. He is now an expert on the seasonal offerings at Japan’s fish markets.

Coral Omakase draws on these strong relationships to source the majority of its fish directly from Tokyo’s renowned Toyosu Market. This means that every piece of fish we serve is as fresh and high-quality as possible, ready to shine as part of our omakase.

How to Reserve a Table at Coral

Dinner at Coral Omakase is available Monday through Friday, with evening seatings at 6 p.m. and 7:30 p.m. For same-day reservations, guests should call Point Seven directly at (929) 877-1718.

Coral also offers private dining for up to 12 guests. Pairing sleek contemporary design with warm lighting, our space offers an inviting yet understated setting for more intimate and festive occasions, from business gatherings to celebrations of personal milestones. You can book a private dining experience by clicking here.