Coral Omakase
Contact Info:
Address: 200 Park Ave (Vanderbilt at 44th St)
City: New York, NY
Zip: 10166
map: View the Map
Website: https://www.coralomakase.com/
Hours: Two seatings, 5:30pm and 8:30pm
Food Info:
Chef:
Robby Cook
Cuisine:
Sushi
Reservations:
Click for reservations
Payment:
Accepts Credit Cards
Details:
Coral, a new intimate 10-seat sushi counter from veteran sushi chef Robby Cook is now open in the iconic MetLife Building [200 Park Avenue, entrance on Vanderbilt at 44th Street]. Designed by Studio Valerius, the intimate, jewel box space features a 10-seat omakase bar with a green stone countertop and plush Tom Dixon lounge chairs.
Chef Cook is bringing years of experience working in some of New York City’s premier Japanese restaurants, including BondSt and Ito Tribeca, and was personally recruited by renowned master sushi chef Masaharu Morimoto to work at his eponymous NYC restaurant when it first opened, where he spent 15 years total, 12 of those as the head sushi chef. Now, Cook is leveraging his deep relationships within the famed Toyosu Fish Market in Tokyo to deliver some of the highest quality fish in the city.
At Coral, look for a robust omakase experience that features 21 courses. The menu begins with Otsumami (snacks) like Shiro Ebi (white sweet shrimp) with uni, truffle and shio konbu; a selection of seasonal sashimi like Sujiara (red spotted grouper) & Tsubugai (Japanese conch) garnished with house soy, sea grapes, fresh wasabi and sudachi; Sujiko marinated with sake and yuzu, served with nori for mini handrolls; Live Norway King Crab with brown butter, mitsuba, and rice pickled cucumbers; and Katsuo Tataki with charred scallion ponzu, myoga and nori.
Sushi rotates regularly and includes baby amberjack, horse mackerel, spotted shad, chu-toro and o-toro, an uni hand roll, and more. The meal closes with Medai (Japanese butterfish) steamed with sake, kombu, and matsutake dashi ankake for a savory finish.
Desserts come from both famed pastry chef Sam Mason (formerly of wd~50 and current owner of Oddfellows Ice Cream), as well as chocolatier Romina Peixoto (Executive Pastry Chef at The Press Club Grill, and formerly of Eleven Madison Park and Le Cirque).
Guests can also opt for one of four beverage pairings: Champagne and Wine Pairing, Sake Pairing, Coral Pairing (including champagne and still wines, sake, cocktails and beer), and an Alcohol-Free Pairing (including a rare selection of Teas by Rishi, non-alcoholic wines, cocktails and elixirs). The complete wine, sake, cocktail and beer list from Point Seven is also available.
Two seatings are being offered for dinner Tuesday through Friday at 5:30pm and 8:30pm. The 21-course omakase is priced at $350 per person.
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