Comma Hospitality, the team behind Houston sushi spots Neo, Kira and Oru, is trading omakase calm for charcoal smoke with Toga, a yakitori-focused izakaya at the Shops at Arrive River Oaks. The compact, 62-seat restaurant will center on charcoal-grilled chicken broken into a dozen distinct cuts, backed up by small plates, noodles, curries and casual sandwiches. The crew is aiming for a lively, communal room with a bar program calibrated to play off all that grill smoke.
Kitchen and style
Chefs Luis Mercado, Ben Jumonville and Paolo Justo are steering the project, shifting from the tight choreography of sushi counters to a more raucous, grill-driven format. As reported by the Houston Chronicle, the team is sourcing yellow-skinned heirloom chickens from California and breaking them down into at least 12 cuts for skewers over charcoal, from skin and liver to tail. The Chronicle also notes that the room will seat about 62 guests and that a highball machine will anchor the cocktail program, a clear sign that Toga is leaning into classic izakaya drinking culture.
Menu and drinks
Comma Hospitality describes Toga as a casual izakaya that cooks over binchotan charcoal and leans on careful butchery and seasonality. According to Comma Hospitality, the menu is built for sharing, with the space shifting from a relaxed daytime café into a more energetic izakaya at night. The group’s site lists the concept as "Coming Soon Spring 2026" and highlights a focused drink selection designed to play well with the skewers rather than overwhelm them.
Opening and location
Toga plans to open to the public on April 21 at the Shops at Arrive River Oaks, at 2800 Kirby Drive, Suite B-130. Transwestern's leasing release lists TOGA among the new tenants at the center, confirming the restaurant's place in the development. Prices are expected to land between $5 and $30, and the layout will include a 16-seat bar, per the Houston Chronicle.
Why it matters
Toga marks a notable pivot for Comma Hospitality as the group steps beyond tightly staged sushi experiences into a louder, drink-forward format built around sharing plates and charcoal smoke. DiningOut flagged the project earlier this year as Houston’s first yakitori-driven izakaya from the Neo/Kira team, underscoring how quickly the group has expanded its local footprint. For Houston diners, Toga brings a charcoal-heavy, convivial counterpoint to the city’s steadily evolving Japanese dining scene.
