OUR STORY
In Korea, gathering around a table for barbeque with friends and family is a memory that resonates deeply. We wanted to bring that nostalgia and feeling of togetherness to our table at Takja.
For many on our team, the word evokes memories of gathering around Korean BBQ with family and friends. The restaurant was created to capture that same feeling of warmth and togetherness while presenting Korean cuisine through a modern lens.
Led by chefs Jeff Kang and Edward Bang, Takja brings together premium ingredients from Korea and beyond, traditional techniques, fermentation, dry-aging, and tableside grilling in a setting designed to encourage conversation.
HANSANG
TRANSLATES TO
“A FULL TABLE OF FOOD”
In Korean homes, when we invite a special guest, we prepare “Hansang.” Sometimes, the table gets so full that you need to stack some plates in between other plates. At Takja, we fill the table with seafood, vegetables, meats, rice, soup and noodles as we invite our special guests to our home. It starts with a seafood tower and seafood pancake. We then fill the table with banchan for the BBQ course.
The BBQ course is the star of the show, consisting of usually four to five cuts of meat including A5 Wagyu. As we grill at the table, a traditional stew and rice will be served as accompaniment for the meat. A cold noodle finishes off the BBQ course, before guests are offered a dessert of Korean shaved ice, Bingsu.
Our Hansang offering provides guests with an experience we hope they will savour and remember long after they leave.
What People Are Saying
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Takja celebrates Korean tradition through hansang — an abundant table of dry-aged meats, banchan and house ferments meant to be shared, explored and enjoyed your own way.
— Canada’s 100 Best: Best New Restaurants 2025 No. 5
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This spot might have ruined Korean BBQ forever. Dry-aged meat, inventive cocktails and exceptional hospitality set Takja BBQ House on College Street apart from your average Korean BBQ experience.
— Foodism
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Takja brings friends and family together to celebrate over a table full of food. With a menu featuring an international selection of dry-aged cuts, colourful banchan, punchy house ferments, and sweet, icy bingsoo, every meal is one to be shared.
— BlogTO
THE SPACE
Designed around natural wood, jade green accents, and traditional Korean design elements, Takja offers an intimate dining room where every table is centered around the grill.
Custom ventilation systems, mother-of-pearl details, moon jar-inspired ceramics, and a dedicated dry-aging display reflect the same attention to detail found throughout the menu.
