Hello. I am Choi Yeon, the owner of Goldtuna and the creator behind the 'Uncle Tuna' channel.
Today, I wish to share the story of our 'Master of Somaek'—a presence that has reached 200 million views—and how Goldtuna has come to be loved by guests from around the world without a single formal marketing campaign.
1. An Eight-Year Journey: The Master of Somaek
Our manager has been the heart of Goldtuna for eight dedicated years.
Long-time guests often ask for her by her nickname before they even take their seats.
“Is the Master of Somaek here today?”
Moving through the busy dining room with tireless grace,
her touch—pouring a perfect glass before a guest even asks—
becomes a moment of healing and a cherished memory for many.
It all began with a single video capturing her sincere warmth.
That candid glimpse into her work was the starting point.
Soon, these moments transformed Goldtuna into a destination known nationwide and sought after by travelers across the globe.
2. Winning with Sincerity Over Marketing
Goldtuna does not employ marketing agencies or advertising budgets.
Instead, we choose to speak directly with our guests, with quiet dedication and quiet care.
When guests share their experiences on YouTube, we visit to leave personal notes of gratitude. We personally respond to dozens of reviews every single day.
This is our only form of marketing.
A philosophy of human connection, leaving behind an honest trail of hospitality.
3. Staying Honest in a Market of Artifice
The dining industry today is often far from transparent.
With enough spending or the right "professionals," it is possible to become a top-tier destination in just a week.
However, we have never chosen that path.
Instead, we focus on creating genuine scenes that linger in the hearts of our guests.
One shared moment leads to another,
and one person's sincerity resonates with the heart of another.
This is how Goldtuna continues to prove its value.
4. Sincerity Transcends Borders: Our Global Guests
Lately, our dining room is filled with guests arriving with suitcases.
We have welcomed artists from Hong Kong and travelers from Japan and Singapore,
as well as those from Myanmar, Nepal, and Kazakhstan who have found their way to us.
They all share a similar sentiment:
“We came to see the Master of Somaek.”
In those words, there is no barrier of language or culture.
Sincerity is a language that requires no translation.
5. Staying Constant, In the Same Place
Our manager is here today, just as she has always been.
She serves the food, pours the drinks, and says with a bright smile:
“I just enjoy talking with the guests.”
Two hundred million views?
To her, it is simply a small fragment of her daily life,
but to us, it is a lesson and a compass.
We believe the best way to care for a person
is to leave them with a single, unforgettable scene.
6. The Philosophy of Goldtuna
We value people over advertisements.
We create meaningful scenes rather than just products.
We strive to be a restaurant where memories outlast the moment.
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Goldtuna Hours of Operation | ||
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Lunch |
11:30 Open ~ 15:00 Close (Last order 13:30) | |
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Dinner |
16:00 ~ 23:00 / Last order 22:00 | |
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Course Menu Information |
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1. Tuna Porridge → 2. Tuna Salad → 3. Fish Ball → 4. Grilled Mushrooms → 5. Main Tuna Sashimi → 6. Two-piece Sushi Set → 7. Complimentary Tuna → 8. Monkfish Liver (Ankimo) → 9. Grilled Mero → 10. Beef Tteok-galbi → 11. Chicken Karaage → 12. Cream Shrimp Tempura → 13. Udon → 14. Maki → 15. Ice Cream Dessert |
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Reservations, Directions, and Parking | |
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Goldtuna Bangi |
Reservations: 010-5468-0484 Directions: 4 min from Songpanaru Stn Exit 2, 10 min from Jamsil Stn Exit 8 Parking: Valet parking booth available at the entrance. |
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Goldtuna Sinsa |
Reservations: 010-5478-0484 Directions: 10 min from Sinsa Stn Exit 5, 10 min from Apgujeong Stn Exit 5 Parking: Please call upon arrival. A valet attendant will assist you shortly. |
Effective Dates
From 2025.05.06.(Tue) 00:10 AM
Until 2027.12.31.(Fri) 01:10 AM
May 6