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.
Please fill out our form below to submit your inquiry.
Coral accepts reservations for dinner only Monday-Friday.
We offer two seatings, 5:30pm and 8:30pm.
Our 21- course omakase menu is priced at $325 per person.
Our curated beverage pairings range from $75-$125.
Both tax and gratuity are excluded.
Our corkage fee is $50.
Corkage is accepted for bottles not currently available on our wine list. A maximum of two bottles are permitted per reservation.
Please be advised that all dietary restrictions must be communicated during the reservations process. Raw fish and allium will be present in all omakase menus. While we will make every effort to accommodate our guests needs. Please note that not all ingredients may be able to be either omitted or substituted.
To request a reservation, please complete the inquiry form.