#FOOD: TAKJA INTRODUCE NEW HANSANG EXPERIENCE FOR SPRING/SUMMER

Takja on College West is Toronto’s destination for modern Korean dining. This summer season, chefs Jeff Kang and Edward Bang return with an updated Hansang and a Mushroom Stone Pot Rice prepared in the Anseong Jumul Gamasot, a Korean cast iron pot representing over 100 years of craftsmanship, widely used by Michelin-starred restaurants in New York. Takja is currently the only restaurant in Canada cooking with it.

“There’s no reason Canadian diners should have to go to New York or Seoul for this level of
Korean food. That’s what we’re building at Takja.”
Jeff Kang, chef and co-owner, Takja BBQ

The space blends natural wood, jade green accents, and traditional Korean design details, from
mother-of-pearl cabinetry to moon jar-inspired ceramics. Each of the ten booths features a
brass-covered built-in grill with a ventilation system engineered specifically for the space, one of
the strongest in the city. Takja’s staff handle all the grilling, so guests can focus on the food and
the company.

New This Season: The Seafood Platter
An upgraded, Korean-inspired seafood selection and seafood platter is now part of the Hansang
and includes:
● Oysters with perilla mignonette
● Scallops with pine nut and black sesame sauce
● Seabass with gyeoja (mustard) and Valentine radish
● Bluefin Tuna with dashima soy (kelp-infused soy sauce) and pickled cucumber
● Shrimp with chojang (tangy, spicy dipping sauce) and puffed rice

In Korean homes, Hansang means a full table of food, prepared when a special guest arrives. At
Takja, it is the fullest expression of what chefs Jeff Kang and Edward Bang do best.

The Hansang opens with the Seafood Platter and a Seafood Pancake with Caviar before moving
into the BBQ course:
● Iberico Pluma from Leon, Spain
● Hanger Steak from Creekstone Farm in Kansas, US
● A5 Wagyu from Hyogo, Japan
● Galbi from Guelph, Ontario

Served alongside scallion salad, ssam vegetables, and banchan: white kimchi, mustard kimchi,
ssam mu, and spicy pickled jalapeño. The meal closes with a Mushroom Stone Pot Rice
prepared in the Anseong Jumul Gamasot, featuring morel, maitake, shiitake, shimeji, and
portobello

“Every dish we put on the table tells a story about where we come from, what we’ve learned, and
what we believe great Korean food can be. When a guest sits down at Takja, we want them to
feel like they’ve been invited into our home.”
Edward Bang, chef and co-owner, Takja BBQ

ON THE GLASS
The Spicy Omija Margarita, tequila and mezcal with Omija berry and a Gochugaru rim, returns
for the spring and summer, alongside a wine list spanning biodynamic to classic selections.
New to the menu this season is the Baek Kimchi Martini (White Kimchi Martini), Takja’s take on
a Vesper Martini made with their famous white kimchi. Takja also pours a house-brewed
makgeolli made exclusively for the restaurant, and a selection of traditional Korean spirits
imported by the team, unavailable anywhere else in Toronto.

UPCOMING EVENTS
Takja will offer full dinner service on Mother’s Day, with special drinks for moms. Reservations
are encouraged.

This June 3, Takja will partner with Pearl Morissette Winery for a bar collaboration, bringing
together two names defined by precision and a shared commitment to what’s in the glass and on
the table. This summer, Takja will also join Langdon Hall for its 2026 BBQ Series. More details
to follow.