The Best Omakase NYC Experience: Inside an Unforgettable Night at Coral Omakase

Omakase is a Japanese word that translates directly to “I’ll leave it up to you.” In this style of dining, the chef selects each course based on the best ingredients available that day, while the guests let freshness and culinary mastery lead the way.

At Coral, we reimagine this Japanese tradition with precision (essential for the highest-quality sushi) and modern elegance. Carefully crafted by Executive Chef Robby Cook, our 17-course omakase highlights top quality seafood and showcases his years of experience at New York’s top Japanese kitchens.

Here’s what you can expect from a night at Coral, one of NYC’s most memorable omakase experiences.

Unparalleled Culinary Expertise

Chef Robby Cook began his culinary journey at the California Sushi Academy and NYC’s Institute of Culinary Education. He then went on to work in several of the city’s top Japanese kitchens, including Sumile, Koi, BondST, and finally the world-famous Morimoto, where he earned the title of Executive Chef. Chef Cook now brings his gift for bringing out the best in the world’s best seafood to Coral.

The Best Seafood on Earth

During his time at Morimoto, Chef Cook developed relationships with local seafood purveyors and gained in-depth knowledge of seasonal seafood from Japanese fish markets. Relying on these connections, he now has the majority of his fish flown in directly from Tokyo’s world-famous Toyosu Market to ensure the best possible quality.

Blending Traditional Techniques with Modern Flair

At Coral, every dish we serve is a study in creativity and reverence for our culinary heritage. Chef Cook draws on time-honored Japanese techniques while also embracing contemporary culinary methods and unexpected flavor pairings. The result is a 17-course omakase that manages to be both daring and grounded in tradition, with each course unfolding like a chapter of a thrilling, unforgettable story.

From the fresh, delicate acidity of Copper River sockeye salmon with tomato gelée to the umami richness of koji miso soup with lobster and aosa nori, every bite in the otsumami (small bites) sequence is chosen to awaken the palate.

The sushi progression then highlights pristine seasonal fish, from kinme dai (golden bigeye snapper) and kisu (silver whiting) to buttery o toro (fatty tuna) and koji-cured wagyu beef. Each piece is carefully shaped by the chef’s exacting hand and served at the precise moment it’s meant to be tasted.

Alongside this array of creative bites, our curated beverage pairings further elevate the experience. We offer rare sakes, aged whiskies, and select wines to complement the arc of the menu. Corkage service is also available, so guests can bring their own favorite bottle, if preferred.

Reserving a Table at Coral

Coral accepts dinner reservations from Monday through Friday, with two seatings each evening: one at 6 p.m and one at 7:30 p.m. To make a same-day reservation, please call Point Seven at (929) 877-1718.

For a more personal experience, Coral also offers private dining for gatherings of up to 12 guests. The space combines clean, modern design with soft ambient lighting to create a warm yet minimalist atmosphere that’s ideal for hosting a business dinner or celebrating a special milestone. Click here to book a private dining experience.