OPENED: April 2024
CHEFS: Edward Bang and Jeff Kang
SEATS: 42
CUISINE: Takja celebrates Korean tradition through hansang — an abundant table of dry-aged meats, banchan and house ferments meant to be shared, explored and enjoyed your own way.

In Korean tradition, hansang is how we welcome guests like family — by filling the table with abundance. At Takja, that might mean dry-aged meats, seafood, house-fermented ssamjang and kimchi, and a wide variety of banchan, sometimes stacked in layers just to fit it all. We want this food to be shared, and the experience to stay with you long after you’ve left the table. Chef Jeff Kang