1. Restaurant Overview
- Name: Goldtuna (Sinsa Branch) - Category: Tuna Specialty Restaurant
- Address: 532-2 Sinsa-dong, Gangnam-gu - CEO: Choi Yeon
- Opening Date: July 30, 2021. - Phone: 010-5478-0484
The facade / Scenes of day and night
Omakase counter / Private rooms
Window seating overlooking the paths of Garosu-gil
2. The Dining Sequence
- Tuna porridge, salad, fish balls, iron-plate mushroom dish, main tuna sashimi, avocado rolls, sushi, seasonal selection, special dish, freshwater eel, grilled sea bass, tempura, maki, udon, house-made ice cream.
Tuna porridge and miso soup / Tuna salad
Fish balls / Mushroom dish
Sushi (Akami and Meka) / Avocado roll
Main Tuna Selections (Special, VIP, Royal, Omakase)
Tuna served with our heartfelt compliments
Monkfish liver / Grilled freshwater eel
Chicken karaage / Chef's special Omakase selection
Grilled sea bass (VIP and above) / Crispy tempura
Hand-rolled maki / House-made ice cream
3. The Essence of Excellence
A guest satisfaction rating of 4.94, representing the top 0.5%
Consistently high guest evaluations / Handwritten notes of gratitude from our visitors
Direct sourcing and the selection of only the finest specimens over 300kg
A 1/4 belly portion weighing 80kg / A moment at the processing center
4. The Philosophy of the Cut
- Patiently thawed to unlock full flavor
- Generous, thick slices for a rich texture
- Meticulous moisture removal
- Patented cypress (hinoki) trays for natural preservation
Exclusive serving trays unique to Goldtuna
5. The Owner's Story
- Choi Yeon: 010-3329-8254
- Former Corporate Coach and Professional Lecturer
- A true enthusiast who left a 23-year lecturing career
to follow the art of the perfect tuna.
From the earliest days of delivery to the years spent as a coach
6. The Team
- Executive Chef: A master of 25 years in the art of the blade.
Goal: Nurturing a true passion for tuna in every guest.
- The Kitchen: Focused on purity, precision, and the hand's touch.
Goal: To hear the words "One more, please."
- The Manager: A specialist in the art of heartfelt hospitality.
Goal: To move beyond satisfaction and deeply touch the soul of our guests.
7. A Tour of the Space
Operating hours / Waiting area / Glimpses of our private rooms
Valet parking / The Goldtuna style / Our original intentions
Where the eye lingers
Details within the space
The path to the private rooms / Entrance view
Comfortable counter seating / Thoughtful lighting
A collection of guest notes / The daily reservation status
The welcoming foyer / Indirect lighting designed to soothe
House-made pickles, a first in the industry / The standard table setting