Food Becomes Culture: A Spring Day with a Food Coordinator

Today, special guests graced our Sinsa branch with their presence.

We shared a lunch with Lee Su-yeon, a food coordinator and specialist in food culture, alongside Cho Yong-su and writer Ahn Jeong-mi.

They say the best establishments are defined not by the menu, but by the people who gather there. It was a sincere honor to host such inspiring individuals.

The process of food becoming art, and that art unfolding into a shared story, is forever captivating.

When personal narratives transcend individual memory to become a culture that resonates with everyone, that work belongs to the writer—and sharing that world with the public becomes the role of the media.

While I tend to my own small world as a dedicated tuna craftsman, simply sharing a table with these visionaries felt like a profound resonance.

Capturing moments for our digital community.

This meeting actually began a few days ago at a gathering called "Wine Sketch." Fate placed me right next to Lee Su-yeon.

She operates a space in Pangyo called "The Moim Salon," where she lectures on and implements culinary culture and conceptual design.

I realized she was already living out the very vision I hold for the next chapter of my life—a salon-style sanctuary where food, coffee, books, and coaching harmonize.

Finding this connection felt like a moment of destined grace. To then have writer Ahn Jeong-mi and media CEO Cho Yong-su join us at the same table was a rare and fortunate alignment of brilliant minds.

As they were my guests, the best I could offer was a plate of tuna prepared with quiet dedication.

The title of today’s culinary work was "Delighted to be Together."

Upon a carefully arranged platter, we layered our experiences and perspectives, and the meal naturally transformed into a flowing narrative.

The moment a meal becomes an art piece.

Lee Su-yeon’s refined way of speaking and her deep insights silently demonstrated how food can transcend being a mere meal to become a cultural foundation.

The conversation regarding "how food expands into culture" remains particularly vivid in my mind.

Beyond the flavor, sharing the time, space, and the heart embedded within it—that is the path where a meal becomes art and eventually, culture.

Tuna blooming like a rose—a work of visual poetry.

The media CEO also shared compelling insights.

I deeply agreed with his sentiment that in this era, the most vital role is not just reporting facts, but connecting people to people, brands to customers, and stories to society.

Our lunch was not just nourishment; it was a joyous interval that bridged the self and the world.

The exterior of Goldtuna Sinsa and our window view overlooking the street.

During our conversation, an interview naturally unfolded about Goldtuna and our digital channel.

It was a precious opportunity for self-reflection. The words, laughter, and traces of our presence today will remain as a significant page in my history—"A beautiful day spent between tuna, culture, and people."

The complete spread—a testament to our dedication.

After the meal, I gave them a small tour of my kitchen.

Though it is a modest and intimate workspace, they were generous in their praise for its order and cleanliness.

Kind words truly have a way of lifting one's spirit and renewing a sense of purpose.

The reason we work with such devotion.

Food is not merely a means to satisfy hunger or a simple intake of calories. Within it lies boundless care, gratitude, and the connections we forge.

Today’s gathering felt as though all those fragments were resting gently on a single plate.

Southern Bluefin Tuna, prized for its deep texture.

Food design, cultural content, storytelling, branding, and tuna. These might seem like different paths, but they all converge into a single flow.

Food is content, food is culture, and food is a human story.

And that story only gains life when it reaches someone else's heart.

Tuna sushi and Ankimo—highlights from our Royal Special course.

That was the essence of our meeting today.

In that exchange, I rediscovered myself as a chef, a planner, and a storyteller.

I feel a firm resolve today—to continue living well, so that tomorrow I may create another meal worthy of remaining in someone’s memory.

Constant learning keeps the heart open and flexible.

I hope you felt that food is more than just nourishment—it is a bridge that connects our lives.

May your days also bloom into a story at a warm table shared with others.

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Goldtuna is located in Bangi and Sinsa. (Bangi location below)

Goldtuna is located in Bangi and Sinsa. (Sinsa location below)

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