Coral Omakase at Point Seven

Welcome to Coral, where Chef Robby Cook—an Institute of Culinary Education and California Sushi Academy graduate with a distinguished background at NYC’s Sumile, Koi, and BondST, as well as experience as Executive Chef at Morimoto—curates a one-of-a-kind omakase experience. At Coral, the finest locally sourced Japanese ingredients meet a deep reverence for sushi craftsmanship, blending sleek modernity with timeless artistry. Enhance your visit with our exclusive wine or whiskey tastings for an unforgettable evening.

Ring in 2025 with an exclusive New Year’s Eve Omakase celebration start 6pm and celebrate the spirit of Ichigo Ichie—treasuring every moment as we welcome the new year in true Coral fashion. Chef Robby Cook presents 17 masterfully crafted courses, featuring highlights like Zuwai Gani Snow Crab with Kanzuri Uni, Buri Shabu Shabu Winter Yellowtail Hot Pot, Koji Cured Wagyu with Maitake and Truffle, and Matsukawa Karei Fried Flounder with Caviar Tartar Sauce. The experience concludes with sweet creations by Romina Peixoto, such as Chestnut Panna Cotta and Caramel-Miso Apple Financier. Wine pairings, featuring rare selections expertly chosen by Wine Director Luke Boland, are available as an optional add-on to enhance each dish.

Ring in 2025 with an exclusive New Year’s Eve Omakase celebration start 9pm and celebrate the spirit of Ichigo Ichie—treasuring every moment as we welcome the new year in true Coral fashion. Chef Robby Cook presents 17 masterfully crafted courses, featuring highlights like Zuwai Gani Snow Crab with Kanzuri Uni, Buri Shabu Shabu Winter Yellowtail Hot Pot, Koji Cured Wagyu with Maitake and Truffle, and Matsukawa Karei Fried Flounder with Caviar Tartar Sauce. The experience concludes with sweet creations by Romina Peixoto, such as Chestnut Panna Cotta and Caramel-Miso Apple Financier. Wine pairings, featuring rare selections expertly chosen by Wine Director Luke Boland, are available as an optional add-on to enhance each dish.