Lately, a quiet weight has settled in my thoughts.
Even as I prepare the fish and present the finest cuts to our guests, one question remains at the back of my mind.
"A decade or two from now, will I still be able to offer tuna of this quality?"
Reports of dwindling catches and a fragile marine ecosystem are no longer distant news. We feel the change within these walls. Large, prime specimens are becoming rarer to source, and prices continue to rise as the sea's bounty grows more elusive.
This is the heart of my dilemma.
How do we continue to serve excellence while honoring the ocean that provides it?
I write this to navigate the delicate balance between a chef’s craft and the responsibility of conservation.
To ensure a future for both the industry and the species:
Restaurateurs: We must lead the way by handling each fish with profound respect and care.
Guests: Those who love fine tuna should also consider the impact of sustainable consumption.
Fisheries: Success should be measured by the ocean's longevity, not just the day's catch.
The Industry: Our survival depends on a shared commitment to the blue horizon.
One might ask why this matters so much.
This is more than a matter of ethical consumption.
If current paths continue, the tuna—and by extension, the tuna restaurant—may simply cease to exist.
Sustainability is no longer an option; it is the fundamental condition for our survival.
If we do not act today, we lose the privilege of choice tomorrow.
How do we put this into practice?
Raising Awareness: By sharing the reality of our oceans with our guests, we foster a collective mindfulness.
Culinarily Innovation: We are developing menus that celebrate diverse and sustainable seafood options.
Unified Effort: The sea is protected only when we all move in the same direction.
We cannot transform the world in a single day, but every small, intentional step brings us closer to a lasting change.
Sustainability is our shared future.
It is not a trend, but a necessity for the world we inhabit.
The restaurant, the tuna, and the ocean must thrive together to endure.
Starting today, we commit to small but meaningful actions.
Protecting the sea is the only way to preserve this kitchen and the tables where our guests find joy.
Goldtuna is dedicated to walking this path with integrity.
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Hours of Operation | |
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Lunch |
11:30 – 15:00 (Last order 13:30) |
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Dinner |
16:00 – 23:00 / Last order 22:00 |
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Course Menu |
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1. Tuna Porridge → 2. Tuna Salad → 3. Fish Ball → 4. Sizzling Grilled Mushrooms → 5. Main Tuna Sashimi → 6. Two-piece Sushi Selection → 7. Complimentary Tuna → 8. Monkfish Liver → 9. Grilled Toothfish → 10. Beef Galbi-patty → 11. Chicken Karaage → 12. Creamy Shrimp Tempura → 13. Udon → 14. Hand-rolled Maki → 15. Ice Cream Dessert |
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Reservations & Directions | |
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Bangi Branch |
Reservations: 010-5468-0484 Directions: 4 min from Songpanaru Station Exit 2, 10 min from Jamsil Station Exit 8 Parking: Valet service available at Nolboo Sulfur Duck building (2 buildings before arrival). |
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Sinsa Branch |
Reservations: 010-5478-0484 Directions: 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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#MarineEnvironment #TunaCuisine #SaveTheTuna #Sashimi #TunaSpecialist #Goldtuna #Sustainability #EnvironmentalCare