Toronto now boasts a sophisticated Korean BBQ restaurant that elevates the dining experience beyond the casual, cook-your-own-meat joints where you leave smelling like a fried monstrosity. Chef Jeff Kang and Chef Edward Bang, who also run the acclaimed Oroshi Fish Company, along with Jason Ching, have opened Takja BBQ at 962 College Street in Toronto’s west end, adjacent to their sushi spot.
Takja is a game-changer in the Toronto dining scene. The restaurant features an attractive interior with light oak finishes and turquoise/teal blue leatherette banquettes. Each table has a brass-covered grill, but unlike typical Korean BBQ spots, your server cooks for you, explaining each dish as they go. Excellent ventilation ensures that you leave without any lingering food aromas.
The chefs use top-tier ingredients, including farm-raised, in-house dry-aged beef, Nova Scotia scallops, BC spot prawns, PEI prime sirloin, and A5 Wagyu. Seasonal vegetables such as oyster mushrooms, white Ontario asparagus, and a new hybrid of cauliflower and broccolini add to the fresh offerings. Alongside proteins, there’s a feast of side dishes and toppings, and decadent appetizers like a seafood tower and an excellent seafood pancake, which can be upgraded with uni or caviar for an additional fee. They also make buckwheat noodles in-house.
Takja’s experience is reminiscent of Cote, the Michelin-starred Korean BBQ in New York and Miami. The tables, while tight for 6 guests, are perfect for 2 or 4. The tasting menu, priced at $125, offers a comprehensive sampling of their offerings, but you can also order a la carte
from their extensive menu. The attentive staff ensures a seamless dining experience with frequent plate changes.
One minor gripe is the use of paper napkins, which feel out of place in an upscale setting. However, bibs are provided to protect you from any splatter. The small bar served natural wines if that is your thing, as well as some unusual cocktails and non-alcoholic beverages.
Takja means table, and they welcome you to their table for some interactive fun, distinctive dining, and a delicious evening. Open from 5pm-10pm Wednesday to Sunday. Recommended.
Happy dining,
Shanea
07/14/2024
