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An exciting new destination for elevated dining is now open in Houston. Chef Richard Sandoval introduces his award-winning global Pan-Latin Steakhouse, Toro Toro, at Four Seasons Hotel Houston. Playing off the double-meaning of “toro” – bull in Spanish and the prized tuna in Japanese, Toro Toro offers guests a twist on the contemporary steakhouse experience with Pan-Latin influences and Asian dishes. Rooted in the celebration of the vibrant flavours and convivial dining culture of Central and South America, the menu features rodízio-style churrasco steaks, exotic game and seafood in concert with creative, small, shareable plates of empanadas, specialty tacos, sushi and ceviche crafted from the open "suviche” bar.


Daily 7:00 am – 11:00 am
Daily 11:00 am – 3:00 pm
Sunday – Thursday 5:30 pm – 10:00 pm Friday & Saturday 5:30 pm – 11:00 pm

Signature Dishes & Drinks

  • A chef holding a skewer with chicken, pork, and other meat on it.

    Brazilian-Style Picanha Steak, Rib Eye, Chicken Cusco, Lamb Chops

  • A bowl of cold salad on ice on a wood table.

    Hamachi, Leche de Tigre, Sweet Potato, Red Onion, Canchas

  • A pink and orange cocktail with an orange wheel floating on top of the glass.

    Jalapeño-Infused Altos Plata Tequila, Passion Fruit Purée, Hibiscus-Rosemary Foam

  • Three tacos with a lime wedge on a white plate.

    Chili-Arbol Peanut Sauce, Yuzu-Avocado, Crispy Potato

  • Chips and dip in brown bowls.

    Aioli, House-Made Pickled Jalapeño, Lemon Juice, Plantain Chips

  • A salad with egg and bacon.

    Crispy Bacon, Cherry Tomato, 6-Minute Egg, Poblano Blue Cheese Dressing

  • Skewered meat on a dark plate and yellow sauce.

    Peruvian Ají Adobo, Chimichurri, Charred Corn Salad

  • A large steak on a black tray.
    52 OZ PRIME TOMAHAWK for two

  • A sushi roll on a grey plate.

    Spicy Tuna, Crab, Avocado, Cucumber

  • Wagyu beef on a light grey plate.

    Fresno Chili Citrus Sauce, Charred Black Habanero, Pickled Pepper

  • Fish in a red sauce on a white plate.

    Achiote Marinade, Dashi-Braised Bok Choy, Ponzu Broth, Bacon Morita Chili Jam

  • A dark cocktail in a smoke box.

    TX Bourbon, Drambuie, Cochi Americano

  • A slice of cake on a purple sauce on a light grey plate.

    Caramelized Almonds, Hibiscus Mezcal Sauce, Vanilla Crumble

  • A yellow cocktail in a small glass.

    Del Maguey Vida Mezcal, Ancho Reyes, Agave Nectar, Fresh Lime Juice, Pineapple Juice

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  • November 29, 7:00 pm

    Tequila Dinner

    Toro Toro’s Executive Chef Rafael Villalpando and Casa Dragones present a four-course Tequila Dinner with cocktail pairings, including a pour of their exclusive Joven tequila and live music. Priced at USD 125 per person, this intimate culinary experience requires reservations.
    Reserve Now
  • ‘Suviche’ Making Class

    Join the Toro Toro chef for a sushi and ceviche making class, where guests will learn (and taste) the expert art of making these seafood favourites.

This is an exciting opportunity to bring a refined and interactive dining experience to Houston! Chef Sandoval’s global reputation and continued success with many of our sister Four Seasons properties are the perfect addition to our city’s vibrant dining scene.

Tom Segesta General Manager

Meet The Team

Richard Sandoval

Consultant Chef
Richard Sandoval Hospitality is a leading restaurant group founded by Mexican-born chef and restaurateur Richard Sandoval. Known for offering guests an unparalleled culinary experience, this internationally recognized contemporary Latin restaurant group successfully owns and operates over 60 restaurant concepts worldwide. Chef Sandoval’s “made from scratch” approach and passion for introducing Latin cuisine to the world inspires him to combine authentic Latin ingredients with international flavors using inventive techniques to create one-of-a-kind concepts that include modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.
  • The interior of a dimly lit restaurant with a large bar area in the center.

Located on the third floor of the Hotel, Toro Toro has been created with warmth and expertly outfitted by award-winning New York City design firm Meyer Davis. Upon arrival, the main focal point is the expansive central stone bar featuring floating, blackened steel shelving with backlit onyx light boxes and a custom made bar light by Kugler Ning that curves along with the shape of the bar. The surrounding dining space opens up entirely and is set with distressed, dark oak flooring, and marble clad fireplaces with custom, fluted, and hand finished plaster columns. Expect earthy green and rust accents, textured neutrals, custom wood tables and distressed blue and saddle leather accents that signify Texas style. The restaurant also features an elegant 2,700 square foot private event space. Specially curated for the space are an eclectic mix of custom lighting created from blackened metal and custom burnished brass designs, which highlight art installations from global Latina female artists throughout. Riveted black metal and glass vitrines filled with cacti set off the dining rooms and bar with upholstered leather seating and custom designed banquettes while keeping the openness and energy of the space.

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