Why tuna, of all things?
People often ask me this question.
I pause for a moment and smile before offering my answer.
"Quite simply... because it is my favorite food."
It sounds remarkably simple, doesn't it?
Yet, perhaps a meaningful life begins with the courage to trust that very simplicity until the very end.
The signature cube-cut is a hallmark of the Goldtuna experience.
Tuna as a stage for life
My previous chapters were written in ministry and corporate human resources, training executives and employees.
The lecture hall was my stage, where I shared knowledge and sought the monumental task of inspiring change in others.
I pursued it as my life's work, even when the weight of it felt immense.
However, as the world shifted toward online platforms and corporate education landscapes evolved, I realized the ground beneath me was changing.
When quality tuna meets our kitchen, it becomes a work of art.
In that moment of transition, a realization took hold.
"I must find a different stage."
That new stage was culinary arts—a dream I had nurtured long ago, filled with memories of genuine happiness.
Among all possibilities, I chose tuna, my absolute favorite.
To this day, it is the one food that can awaken my appetite and my spirit at any moment.
May the ocean continue to provide such beautiful bounty for a long time.
Tuna was my study of humanity
A restaurant, a ministry, and a training center all share a common thread.
They are all about "benefiting people."
While ministry nourishes the soul and education shapes the mind, a restaurant serves to satisfy the physical body.
We prepare our 15-course omakase with quiet dedication.
Ultimately, these are all human-centered endeavors. The philosophy I live by is singular and clear:
"Leave a beautiful memory through exceptional food."
"Become a person who sells happiness."
And so, I became your neighborhood Tuna Uncle.
We add a touch of gold leaf—purely for the visual delight.
A small restaurant, but a grand human story
Eleven years ago, I took over a second-floor location that had already seen two previous tuna restaurants close their doors.
That space, which others hesitated to enter, became the foundation of my life.
Since then, we have grown by 8% to 15% annually, welcoming over 45,000 guests. It feels as though I've been blessed by fortune.
Among those guests are loyal fans who voluntarily promote our restaurant as if they were part of our team.
Thanks to them, the name "Goldtuna" has flourished and endured.
Through this journey, I have learned a vital lesson.
Great food comes from a sincere heart, not just skill; and a successful business is built on people, not just technique.
A good restaurant attracts good people, and those good people are what make it last.
Our recently launched tuna tempura and the udon that marks the finale.
Ten years later, preparing for Act Four
I am still here, serving tuna. Yet, I dream of what lies beyond.
Fish cake tempura and grilled mero—truly exquisite.
I envision a small, fragrant space where I can sit alongside my guests and converse.
A salon of sorts, where fine food, good books, and shared empathy create a tapestry of life.
Mero is a rare delicacy. On the right, our refreshing dessert.
That will be the fourth act of my life.
And right now, I am standing on the stepping stones toward that future.
Two pieces of sushi per guest and our mushroom teppanyaki.
Life is believing in what you love, until the end
None of us can purely dictate the outcome of our lives.
I simply put forth my best effort.
Even if that effort does not yield the desired result, I choose not to be disappointed or give up, but to try again.
Perhaps finding joy in that very process is what life is truly about.
My aim is simply to be the finest tuna destination in the neighborhood.
Believing in what I love,
Cherishing people,
And weaving happy stories within this small restaurant.
These are not gifts given to me by others, but choices I make through constant effort.
This is the life of Choi Yeon, the Tuna Uncle.
This is the Goldtuna style. You'll find us right at the entrance.
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Goldtuna Hours | |
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Lunch |
11:30 Open ~ 15:00 Close (Last order 13:30) |
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Dinner |
16:00 ~ 23:00 / Dinner Last Order 22:00 |
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Course Menu |
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1. Tuna Porridge → 2. Tuna Salad → 3. Fish Ball → 4. Mushroom Teppanyaki → 5. Main Tuna Sashimi → 6. Two-piece Sushi Set → 7. Chef's Service Tuna → 8. Monkfish Liver (Ankimo) → 9. Grilled Mero → 10. Beef Tteokgalbi → 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 |
Phone: 010-5468-0484 Location: 4 min from Songpanaru Station Exit 2, 10 min from Jamsil Station Exit 8 Parking: Valet parking available at the Nolboo Duck building (two buildings before the restaurant). |
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Goldtuna Sinsa |
Phone: 010-5478-0484 Location: 10 min from Sinsa Station Exit 5, 10 min from Apgujeong Station Exit 5 Parking: Please call upon arrival. A valet attendant will assist you shortly. |
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