Coral Omakase at Point Seven

We welcome you to Coral. An immersive culinary 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. 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 Omakase, nestled in the heart of Grand Central, 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.