Takja BBQ House

Takja BBQ House, located in the heart of Little Italy, is a sophisticated departure from the city’s typical DIY Korean barbecue spots. Founded by chefs Edward Bang and Jeff Kang—the duo behind the acclaimed Oroshi Fish Co.—this restaurant brings a refined, chef-driven approach to the table. The space is warm and minimalist, featuring white-oak finishes and striking teal banquettes that create an intimate, upscale atmosphere. What truly sets Takja apart is the service; you won't be wielding any tongs here. Dedicated staff expertly grill your farm-raised, house-aged meats tableside, ensuring every cut of Ontario beef or premium Wagyu reaches the perfect temperature without a hint of overcooking. It is a place designed for celebration, where the focus is entirely on the quality of the ingredients and the communal joy of a shared meal.

For a first-timer, the Hansang tasting menu is the only way to experience the full breadth of what they do. It is an abundant, multi-course feast that includes a stunning seafood tower, a variety of house-fermented banchan, and a selection of their best dry-aged meats. If you prefer to order à la carte, do not skip the seafood pancake topped with uni or the signature sweet potato bingsoo for dessert. Reservations are essential, as this spot is popular and fills up quickly. Expect a higher price point than your average BBQ joint, but the quality justifies the cost. It is an ideal destination for a special night out, especially if you appreciate a deep focus on fermentation, premium proteins, and impeccable, stress-free service.