2026 New Year's Message from Gold Tuna CEO
I was browsing through an old laptop recently and stumbled upon a file written when we first opened our doors.
I remembered standing before the Songpa District Office with flyers in hand.
I recalled walking the track at Seokchon Lake, carrying balloons that bore our name.
What strikes me now is how much of that eleven-year-old vision has quietly come to life.
"What is it that I want to achieve?"
"With what heart will I continue this work?"
Reading those notes again, I realized there were almost no mentions of revenue targets or expansion plans.
Instead, the pages were filled with thoughts on family, health, records, travel, and our kitchen. It was a wish for work and life to exist in a single, harmonious rhythm.
→ More: Reflections from December 18, 2018
Lately, I organize these evolving thoughts into a central focus. It all begins with a single question at the heart:
"What will I leave behind through food?"
From that center, everything branches out—operations, people, attitude, the space...
And ultimately, myself.
Years in this trade have taught me a vital lesson.
There are things far more important than chasing trends.
Exceptional ingredients are not a choice but a rule, and technical skill is the bare minimum.
Beyond that, we provide an experience rooted in genuine emotion.
So I strive to remain the same as I was then.
To prepare food with honesty, to treat people with devoted care, and to never treat a single day with indifference.
Whether the kitchen grows or the world shifts, I believe these principles must remain unmoving.
I have no grand, sweeping ambitions for 2026.
My only certainty is this: I will not stray even a single step from the promise I made when I first opened these doors.
Hospitality is more than just providing a meal.
It is entering the rhythm of someone else's time and becoming a part of their day.
For that reason, I want to approach every guest with a sense of careful gravity and sincerity.
In the new year, Goldtuna will remain a place that honors people through the art of food.
'A house that serves people through the art of food.'
The Tuna Man
Thank you for your constant support.
We look forward to welcoming you in 2026.
December 31, 2025 – Written at the Sinsa branch
With quiet dedication, Choi Yeon, CEO of Goldtuna