Less than three months since debuting Oru in the Heights, Comma Hospitality is expanding its Houston footprint once again. The team behind Neo, Kira and Oru will debut its fourth concept, Toga, this March at the Shops at Arrive River Oaks—introducing what it calls Houston’s first yakitori-driven izakaya.
Designed as a casual, yet design-forward destination, Toga will center on traditional yakitori cooked over binchotan charcoal, alongside Japanese small plates built for sharing. The concept leans into Japanese minimalism and the philosophy of wabi-sabi, embracing simplicity and the beauty of imperfection in both its culinary approach and interiors. A central bar will anchor the space, where guests can explore a curated selection of sake, Japanese beers, and cocktails crafted to complement the smoky, skewer-focused offerings.
The menu reads like a study in smoke, acid and texture. The meal might begin simply, with miso soup enriched by dashi, tofu and chicken, or a bright sunomono of seasonal vegetables dressed in sweet vinegar. Small plates lean into contrast: cauliflower glossed in miso goma and sharp yuzu kosho; potatoes layered with togarashi aioli, Chinese mustard powder and preserved mustard seed; embered vegetables slicked with garlic oil and sesame.
Raw offerings bring precision and punch, from tuna carpaccio with avocado-wasabi mousse to madai crudo bathed in leche de tigre, while pickled Gulf shrimp and hand-formed onigiri nod to both locality and tradition.
The yakitori program is the heart of the operation, with chef’s selections of chicken cuts and seasonal kushiyaki skewers kissed by binchotan charcoal, plus Gulf shrimp with Tiger Cry seasoning and pork tsukune glazed in negi dare. Heartier dishes carry the same layered sensibility: oyakodon topped with a silky onsen egg; mushroom don with confit and grilled oyster mushrooms and tofu-mushroom bisque; and a Comté-stuffed menchi katsu curry.
Even comfort fare gets a twist—udon carbonara folds miso broth and rendered bacon into a Japanese-Italian hybrid. Handhelds like the katsu sando with pork cutlet, and a burger with house-ground beef, tomato fondue, and dashi aioli, arrive on pillowy milk bread. And desserts like beef fat “Chinese” donuts with brown butter emulsion, matcha Basque cheesecake, and coconut tres leches, close the loop with indulgence.
Toga is slated to open in mid-March, underscoring Comma Hospitality’s rapid momentum in Houston’s dining scene as the group continues rolling out high-profile concepts at an impressive pace.
