Toshokan — Japanese for "library" — is a 14-course omakase sushi counter built for only six diners at a time, tucked inside a popular Eastside Austin venue. The speakeasy format is deliberate: find the door, take one of six seats, and let the counter carry the night.
Chef Saine Wong grew up in Los Angeles and trained at Le Cordon Bleu Miami before cooking across Japanese, Italian, French, Belgian, and American kitchens. In 2018 he stepped away from cooking for 18 months to travel through 26 countries studying food, culture, and ingredients — experience he now folds into the omakase here.
The six-seat counter has built a reputation as an intimate hidden gem, with demand consistently outpacing availability. Michelin selected Toshokan for its guide in both 2024 and 2025.
Chef Saine Wong grew up in Los Angeles and trained at Le Cordon Bleu Miami before cooking across Japanese, Italian, French, Belgian, and American kitchens. In 2018 he stepped away from cooking for 18 months to travel through 26 countries studying food, culture, and ingredients — experience he now folds into the omakase here.
The six-seat counter has built a reputation as an intimate hidden gem, with demand consistently outpacing availability. Michelin selected Toshokan for its guide in both 2024 and 2025.