Brandon and Drew sit down with chef Saine Wong, the mind behind one of Austin’s most unique dining experiences, an intimate six-seat sushi counter where every detail matters, Toshokan.

Saine shares how years of grinding in professional kitchens eventually led him to build a restaurant entirely around his own philosophy of food, conversation, and experience. What started as an idea to create something personal quickly turned into one of Austin’s hardest reservations to get, with seats selling out instantly and guests waiting months just for a chance to sit at the counter.

They talk about the pressure that comes with running a restaurant at that level: the constant expectations, the fear that one bad review could impact everything, and the responsibility of keeping a team employed while maintaining standards night after night.

The conversation dives into the reality of the restaurant industry, the obsession with details most diners never notice, how fish travels from Japanese markets to American kitchens in under a day, and why the best restaurants are about connection.

It’s a conversation about craft, pressure, and building something meaningful one experience at a time.

Stay connected with Saine Wong here and book your reservation!

Personal Instagram: https://www.instagram.com/sainew/

Restaurant Instagram: https://www.instagram.com/toshokanatx/

Reservations: https://www.toshokanatx.com/