1. Restaurant Overview
- Name: Goldtuna (Sinsa Branch) - Tuna Specialty Restaurant
- Address: 532-2 Sinsa-dong, Gangnam-gu (010-5478-0484) - Representative: Choi Yong
- Opening Date: July 30, 2021 (Launched during the height of the pandemic)
The serene atmosphere of Goldtuna
2. The Journey of Sincere Hospitality
- The dining experience begins with a comforting tuna porridge and fresh salad, followed by delicate fish balls and earthy mushroom dishes. The main course features premium sashimi and hand-pressed sushi, accompanied by seasonal and special chef's creations. The meal continues with savory eel, grilled toothfish, and light tempura, concluding with rolls, warm udon, and a refreshing ice cream.
Tuna porridge and fresh tuna salad
Savory fish balls and seasonal mushroom dish
Sushi (lean tuna and swordfish) and avocado rolls
The centerpieces: Main tuna sashimi selections across our Special, VIP, Royal, and Omakase courses
Additional tuna sashimi provided as part of our heartfelt service
Rich monkfish liver and glazed eel
Crispy fried chicken and the chef's daily special
Grilled toothfish and golden tempura
Hand-rolled seaweed rolls and cooling ice cream
3. The Standard of Goldtuna
1) Recognized Excellence: A guest rating of 4.94/5, placing us in the top 0.5% of dining establishments.
A 4.94 rating from 296 guests / Heartfelt letters of appreciation from those we have served
2) Uncompromising Quality: Directly sourced bluefin tuna, selecting only the finest specimens weighing over 300kg.
A single loin quarter weighing 80kg from a 400kg tuna / Precision cutting following meticulous selection
4. The Essence of Our Craft
- Mastery of the complete thawing process
- Generous, thick-cut precision
- Thorough moisture removal for concentrated flavor
- Serving on patented cypress (hinoki) trays
The exclusive cypress trays designed for Goldtuna
5. A Story of Passion
- Choi Yong (010-3329-8254)
- Formerly a corporate educator and success coach.
- A lifelong enthusiast who left a 23-year career in lecturing to follow his devotion to tuna.
A true "tuna artisan" who turned his passion into a sanctuary for others.
From the humble beginnings of personally handing out flyers / To his former life as a corporate lecturer
6. The People of Goldtuna
- Head Chef: A master with 25 years of experience in tuna and Japanese cuisine.
Goal: To make every guest fall deeply in love with tuna.
- Kitchen Manager: Delivering refined and meticulous side dishes.
Goal: To create flavors so compelling that guests naturally ask for more.
- Service Manager: A professional in the art of heartfelt hospitality.
Goal: To exceed expectations and create moments of genuine wonder.
7. Our Vision for the Future
- To become a destination where reservations are filled a month in advance.
- To build a space so beloved that long queues become a familiar sight.
- To remain a place where guests return time and again with their most precious companions.