Go Beyond the Obvious {Around the World in 14 Plates}

A Transportive Omakase Concept

Words by Abby L. Johnson | Photos by Baptiste Despois

After dabbling in French-Asian fusion, Japanese, Italian, Belgian, and American cuisine, L.A.-based chef Saine Wong never expected he would return to Japanese cuisine, let alone open his own omakase restaurant in Austin, Texas.

“I always thought I would open a French bistro. But Covid got me into sushi again because…omakases were able to operate,” he explained, noting that omakases usually operate at a very small capacity. The Japanese term literally translates to “I’ll leave it up to you,” and the experience is usually an intimate, curated experience where guests can connect with the chef over a prix fixe menu.

Despite their smaller size, omakases in L.A. were eventually subject to Covid restrictions as well, and that’s when Saine made the move to Austin and helped start Sushi | Bar. After a three-month stint with them, he decided to open his own joint with business partner C.K. Chin. The idea for Toshokan was born in May 2021 and quickly came to fruition in February 2022.

The heartbeat of the experience lies in Chef Saine’s voracious appetite for travel. In 2018, he quit his job in Hollywood to travel the world solo for 18 months. He moved to Hong Kong and explored much of Asia, Europe, and even made his way to Peru. “I was studying food, learning ingredients, and learning recipes throughout that [time]. That’s what I kind of built the concept about: the world travels and things that I’ve experienced and learned. And I incorporate that into the menu.” For instance, one of the 14 dishes on the menu is a Hokkaido scallop featuring a special salsa verde that Saine picked up in Peru.

Sunday through Wednesday night, Toshokan opens their space (temporarily located inside the Pershing) for their private dinners. They host two seatings per night, with six people per sitting. Due to the nature of these small gatherings, the hope is that patrons bond while indulging in great food and drink, but more so to get to know one another as well as Saine. “We want a lot of stories to be told, and we want people to learn. We want to be educational. And we just want people to have a good time while they’re having dinner,” explains Saine.

Saine, grateful he made the move from L.A. to East Austin, explains, “I think the people here are amazing. I think the culinary scene is amazing. I think all the chefs around here are some of the nicest chefs I’ve ever met. Everyone is super supportive.” He notes, “Even when I moved here, sushi chefs around were very supportive, even though one might look at [me] as a new competitor.” This is the kind and hospitable spirit that Austin is known for and what guests can expect to encounter through every intimate setting at Toshokan.

Contact:
2415 E 5th St.
toshokanatx.com
@toshokanatx