Takja BBQ House

What is Takja BBQ House? Anchoring 962 College Street in Little Italy, Takja BBQ House reimagines the classic Korean table through an exacting fine-dining lens. Founded by chefs Edward Bang and Jeff Kang alongside Jason Ching—the team behind Oroshi Fish Co.—the sleek 42-seat dining room features polished wood booths, built-in tabletop grills, and a striking illuminated dry-aging locker. Unlike standard DIY grill joints, Takja’s dedicated servers manage every cut tableside over live flame, leaving guests entirely free to converse and dine.

Takja BBQ House Menu & What to Order The defining way to eat here is the multi-course Hansang feast, which flows seamlessly from raw seafood starters and uni-topped seafood pancakes to mushroom stone-pot rice and house bingsu. The core barbecue course centres on premium proteins dry-aged in house, spanning 45-day Tajima wagyu, Kansas hanger steak, and Ibérico pork pluma, all flanked by seasonal pickles and scratch-fermented ssamjang. Pair the rich beef with low-intervention natural wines or Korean-influenced cocktails like the Spicy Omija and the smoky Chosun Fashioned. Note that the meat- and seafood-heavy set menu cannot comfortably accommodate vegan or vegetarian diners, and meats are not certified halal.

Know Before You Go Tables drop 21 days in advance on OpenTable and book quickly for peak weekend dinner slots, though single diners and small parties can occasionally score later walk-in seats or early cancellations. The restaurant is located right along the 506 Carlton streetcar line, with paid Green P street parking scattered along College Street. Takja operates seven days a week for dinner service from 5:00 p.m. to 10:00 p.m., with final seatings wrapping by 9:30 p.m.