Coral, a new intimate 10-seat sushi counter from veteran sushi chef Robby Cook, opens in the MetLife Building [200 Park Avenue, entrance on Vanderbilt at 44th Street]. Chef Cook brings years of experience working in some of New York City’s premier Japanese restaurants, including BondSt and Ito Tribeca, and was personally recruited by 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. At Coral, Chef Cook showcases classic Japanese techniques with globally inspired touches and flavors, leveraging his deep relationships within the Toyosu Fish Market in Tokyo to source the highest quality fish. Desserts come from both 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).
Chef Cook offers a omakase experience that features 21 courses. His menu starts 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.
Pastry chef Sam Mason (formerly of wd~50 and current owner of Oddfellows Ice Cream) is collaborating with Chef Cook to create desserts like Roasted Plum Soup Hojicha Tea Ice Cream, Green Apple Bonito Sorbet, Matcha Pavlova with candied persimmon and roasted barley, and Fresh Wasabi Yuzu Ice Cream with sudachi foam. The meal closes with an exclusive selection of housemade chocolates made by chocolatier Romina Peixoto, who is the Executive Pastry Chef at The Press Club Grill and previously worked at Eleven Madison Park and as Executive Pastry Chef of Le Cirque, with flavors like Red Miso Caramel Bon Bons, Yuzu Mandarin Bon Bons, Mochi Vanilla Bon Bons, and Ume Plum & Ginger Bon Bobs.
Guests dining at Coral may 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 team is also available to help craft a bespoke beverage experience depending on guests’ preferences. The complete wine, sake, cocktail and beer list from Point Seven is also available.
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. A glowing bronze back bar and recessed pendant lighting in a reflective ceiling are complemented by padded walls swathed in a soft fabric finish.
