Toronto - Takja
A new Korean BBQ spot by our friends from Oroshi Fish Co.
Our server explained that “Takja” translates to “table”, and Korean BBQ is typically enjoyed on small tables with grills atop, outdoors.
The logo (and of course the name) for the new restaurant is a nod to this tradition and each server wears a little pin with it on their shirts (pictured below).
Typically, Korean BBQ is DIY, you grab a piece of lettuce, cook your meat, and then place it onto the lettuce with kimchi and/or banchan and/or sauce. At Takja, your meat and veggies are cooked for you, but the assembly is up to you. It does feel like a dining team effort and the food education was welcomed.
What We Ordered: We went for the tasting menu ($125 PP) which is a good deal considering the amount of food you get. With the gluten free modifications we had beef tartar instead of the pancake, a custom stew with tofu, and rice instead of the noodles. It was generous and in the end we liked what we got more than what we eyed at the table beside us. Not surprisingly, the fish was just as impressive as the meat and the scallops are not to be skipped. Desert was a miss, but only because we lean to dark chocolate over shaved ice and sweet potato.
Takja has one of the most impressive wine lists I have seen - everything was organic and they even had some ‘funky’ wines; though I cannot remember what my favourite was and I have emailed the sommelier to get the name…
Recommend For: This is a great spot for a group of four. There was a lot of food for two people so make sure at least one of you is quite hungry.
Reservations: Yes, via OpenTable.
Complet’s Current
Memorable Meal?: A [bite of someone’s] chocolate croissant at Neo Coffee. They bake everything in house and the quality is incredible.
Where am I Eating Next?: A martini at Modus after work this week.
What My Friends Are Talking About: Some friends were raving about a recent family meal at FK. The oysters (pictured above) look interesting enough to add it to my list.
Added to My International Must-See List: Rijks at Rikjsmuseum in Amsterdam. After reading an interview with director Taco Dibbits I remembered just how great the Dutch do farm-to-table and I am now craving pickled herring…