There are moments when a place seems to pull at your heart.
A sudden, inexplicable connection to a space you have never known.
For me, that day arrived in March 2015.
I was working at a human resources development center at the time. On my way to work, I happened upon a small shop.
It was a tuna restaurant that had already failed twice, standing on the brink of demolition.
Perhaps it was my simple love for food and the art of tuna that drew me in.
That was the quiet beginning of Goldtuna.
Handing out flyers in the early days of 2015
1. A Place Built on Human Connection
I knew very little back then.
Everything was a series of trials and errors, from sourcing ingredients to building a team.
But through those challenges, I learned a vital truth.
Success is determined not merely by technical skill, but by the people and the spirit of the system they create.
The photograph below was taken in 2018 at a vineyard in the countryside.
It is a place I have always cherished visiting.
It fills me with gratitude to know that three of the people in this picture are still working with me today.
Looking through this old album brings back such vivid, warm memories.
2018 Staff retreat—three of these faces remain with us today.
We moved together like a single, unified force.
Every day was an experiment. We would discuss a single menu change until the early hours.
Let us fall in love with our guests.
Let us refine and evolve until we have built something entirely new.
That philosophy was the catalyst for Goldtuna.
Before we were known as a destination for anniversaries and romantic evenings,
it was the quiet dedication of those three individuals that laid the foundation.
The original shop at the time of takeover
2. Attitude Over System, Heart Over Menu
Back then, I established a single guiding principle.
'Let us clearly define the meaning of exceptional tuna.'
We simplified our standard of quality.
Grade No. 9, prime cuts, Southern Bluefin belly, and the finest Bigeye.
We standardized our offerings around these four essential cuts.
The pinnacle of quality: Tuna Grade No. 9
Furthermore, we custom-designed hinoki cypress trays to serve our tuna.
These trays, which allow a faint, clean scent to enhance the dining experience, have become a hallmark of our identity.
The marbled Southern Bluefin belly
We chose simplicity over complexity. We reduced our five-stage course to three focused tiers.
What began as a casual lunch spot has transformed into a dedicated omakase destination.
It was then that people began to recognize us.
Goldtuna became known as a place of true distinction in the city's culinary landscape.
Ensuring quality through rigorous inspection
3. Our People Are Our Strength
Even the most perfect system is secondary to the quality of the people within it.
From our head chef of eight years to our joyful service staff who greet every guest with a smile—they are the soul of this place.
The modern view of Goldtuna today
Goldtuna Bangi prides itself on the longevity of its team.
We empower our staff with authority and share in our collective success.
A restaurant's true competitive edge lies in its people.
This belief has guided us from the very beginning.
It is rewarding to hear our guests say,
“There is a genuine warmth in this place.” Those words are all the validation we need.
Our monthly staff study and dining tour
4. Moments of Joy and Sincere Connection
One day, a guest shared a video of our staff's signature hospitality.
That video reached 200 million views almost overnight.
The name Goldtuna began to echo across the digital landscape.
Yet, the true achievement was not the number of views.
It was the simple, sincere desire to bring joy to our guests.
That heart-to-heart connection is what moved people and built the trust we enjoy today.
Capturing the lively spirit of our service
We have since expanded our story to Sinsa-dong.
Goldtuna Sinsa offers a space of quiet elegance.
It is designed to feel as comfortable as a cafe, yet maintain the dignity of fine dining.
From year-end gatherings to important business meetings,
people now say, “This is the place for a truly meaningful occasion.”
The art of the full table presentation
5. A Legacy Defined by More Than Numbers
Since 2015, we have seen our revenue triple.
We have maintained a steady annual growth of 8 to 15%.
To date, more than 50,000 groups have walked through our doors.
Goldtuna is now recognized for its "Grade No. 9" standards and its signature 15-course omakase.
However, we are prouder of the quiet dedication behind those numbers.
The devotion, the gratitude, and the heartfelt hospitality remain our true north.
Where culinary skill meets artistic expression
6. Returning to the Heart of the Matter
I often reflect on those early days.
Standing before the Songpa District Office with flyers in hand,
inviting neighbors to taste the quality of our tuna.
Jogging around Seokchon Lake with balloons on my hat—it was a promise to myself.
A promise to do whatever it took to build something special.
Twelve years have passed.
The space has changed, but the intention remains untouched.
We want Goldtuna to be more than just a restaurant.
We want it to be a place where beautiful memories are made, a sanctuary for quiet conversations,
and a space that guests long to return to.
The art of fine dining at Goldtuna
Reflections
The twelve-year journey of Goldtuna is not a story of figures and spreadsheets.
It is a narrative woven from the lives of the people who have lived it.
The laughter of our staff, the stories of our guests, and the passage of time itself.
The next ten years will follow the same path.
We will remain a destination for the art of tuna,
bridging Bangi and Sinsa through heartfelt omakase,
and always, a place where people find happiness.
A meal may end, but the memory endures.
That is the true reason I do what I do.
→ Read More: The journey of Goldtuna, told by its founder
→ Learn More: The definition of Tuna Grade No. 9
→ Explore: Premium dining where sincerity becomes the finest ingredient