We welcome you to Coral. An 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. It was at BondST where he connected with Chef Masaharu Morimoto, and went on to work at his flagship restaurant, Morimoto New York, where he worked his way up to Executive Chef after years of extensive training. Chef Cook helped open Morimoto Taghazout Bay at the Fairmont Taghazout Bay in Morocco, and most recently, Ito Tribeca. At Coral, Chef Cook brings a thoughtful approach to the sourcing of ingredients and a respect to the craft of sushi, and also oversees Point Seven’s bento retail concept.

We look forward to having you join us.
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