Point Seven

Adjacent to Grand Central Station on Vanderbilt Avenue & 44th Street, Point Seven Restaurant is a culinary ode to the planet, emphasizing its dominant composition - 70% elegantly oceanic. Our mission is an artful endeavor, crafting seafood dishes where the ocean binds our menu. Each plate is a symphony of flavors by high-quality ingredients & modern culinary techniques. Home to the Coral Omakase Experience, led by Robby Cook, a graduate of the Institute of Culinary Education and the California Sushi Academy. Robby has worked at premier NYC Japanese restaurants including Sumile, Koi, & BondST. Point Seven Restaurant invites you to savor sophistication on Park Avenue, celebrating Earth's aquatic majesty in a symphony of flavor and finesse.