Takja BBQ House

Name: Takja BBQ House
Address: 962 College Street, Toronto, ON, M6H1A5, CA
Telephone: +16476387368

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Takja BBQ House

Toronto's Premium KBBQ.

04/01/2026

We opened our doors to our guests 2 years ago and it’s hard to believe how far we’ve come. What once started as bare bones and big ideas in the dirt has grown into what Takja is today.

We’re incredibly grateful to our family and friends for their support, and to all of our guests who continue to walk through our doors and dine with us. You’ve made this journey so meaningful.

And a huge shoutout to our team, those who have been with us since day one, those who joined along the way, and even those who were part of our story in the past. Every one of you helped shape Takja into what it is today. Thank you.

To celebrate our 2nd anniversary, we’re bringing back a fan favourite, Corn Bingsoo for ONE WEEK ONLY!

*Available April 7th–12th.

Come celebrate with us and enjoy a bowl (or two 😉).
See you soon!

03/20/2026

Our Special Lunch Pop-Up Series #2 🔥This Easter weekend: Spicy Chicken BBQ

Chef Sung, originally from Korea’s east coast, brings bold regional flavors to the grill.
Featuring: – Spicy Chicken BBQ (a first at Takja, very exciting!)
– Potato pancake – Acorn jelly muchim – Makguksu with perilla seed oil

Lunch Hansang: $65 per person Includes table-grilled spicy chicken BBQ, Ssam and a selection of banchan.

Limited seats. Reservations now open!

03/11/2026

Galbi 갈비, marinated short ribs with layers of sweet and savoury. A true staple.

02/20/2026

Bibim guksu, one of the best side dishes to have with Korean BBQ. A must have.

We make ours with dried po***ck and pickled cucumber. It’s refreshing, with bright acidity and a pleasant spicy kick that cuts through the richness of the meat. Perfect alongside the BBQ or to finish the meal at the end.

My favourite combo? A piece of galbi on top of a bite of bibim noodles. So good I honestly can’t explain it any better than that. 🔥🍜

02/10/2026

Why 45-day dry-aged beef?

It’s the sweet spot. You get deeper, richer flavor than shorter aging, without the overpowering funk of going longer.

Bold, tender, and still very approachable.

02/03/2026

손맛 (son-mat) is the word every Korean mom uses when you ask for a recipe.

No teaspoons. No tablespoons. Just hands, instinct, and years of cooking. Korean moms don’t measure flavour, they feel it. That’s 손맛!

I still haven’t cracked my mom’s banchan recipe, no matter how many times I watch or ask. Hopefully I’m getting closer with every batch.

📷:

01/28/2026

Our Hansang BBQ features four chef-selected cuts: 21-day dry-aged coppa, 45-day dry-aged Tajima Wagyu striploin, A5 Miyazaki Wagyu ribeye, and marinated short ribs.

Each cut brings its own character and flavour. Come try the difference!

📷:

01/23/2026

Valentine’s Day at Takja 💘

Reservations go live at midnight tonight!

For Valentine’s Day only, we’re offering a special Wagyu Hansang featuring four different cuts of Wagyu, curated to enjoy together.

The Wagyu Hansang is $165 per person and will be available alongside our regular Hansang, so you can celebrate your way.

Seatings are limited! Book early and celebrate with us🥂🍾

01/21/2026

White Kimchi.

The most traditional style of kimchi, and the hardest to get it right. �
No spice to hide behind. Clean, light, and comforting. Goes well with every cut and good on its own.

This is how we make our white kimchi, by Chef Edward.

01/05/2026

📣 Join us a special lunch on January 24th for a taste of nostalgia.

We’re opening our doors for a special lunch service inspired by the local Korean diners we love and miss.

The kind of place popular with taxi drivers and office workers, off the freeway, run by an auntie or a grandma. No menu. No explanations. Just one dish, made the same way every day. One you don’t forget.

We’re bringing that spirit to life with a one-time lunch hansang for $65 per person: sizzling pork bulbaek (돼지불백) on the grill, a warm bowl of rice with namul, hot kimchi stew, crispy kimchi pancake, japchae and classic banchan and ssam.

A simple, filling lunch for a cold winter’s day.

01/01/2026

That’s a wrap on 2025, what a year it’s been.

Huge thank you to our amazing team for your passion and dedication, and to everyone who joined us at the table to grill with us. We’re so thankful for your support.

Happy New Year! Here’s to another great year together. 🥂✨
We’ll be back tomorrow, Jan 2.

12/20/2025

A couple of new additions to our cocktail list.

Spruce-Tips Margarita: green, herbaceous, and complex, with a subtle pine note that feels distinctly winter. 🌲

Omija Sour: creamy and balanced, with the Omija berry’s signature five-flavour profile shining through.

Feels like winter. Try both today🍸

12/11/2025

The classic, everyone’s favourite — Galbi. Marinated short rib that stays juicy and tender. We grill it at the end, and it pairs really well with our wild green rice 🍚

Address

962 College Street
Toronto, ON
M6H1A5

Telephone

+16476387368

Website

http://takja.ca/

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