The fifteen-course sequence at Goldtuna is a curated masterpiece.
Why does the journey begin with a humble bowl of tuna porridge and conclude with the cooling touch of ice cream? From the first course to the final note, we have carefully designed a sequence that orchestrates temperature, density, and texture to guide the palate.
The full table setting of the Goldtuna course
The Essence of a Curated Course
A flow, not just a sequence
Guests often ask if a fifteen-course omakase is simply a matter of quantity.
"Does fifteen courses just mean a lot of food?"
The answer is found in the rhythm.
The true nature of an omakase lies in its flow.
Every dish is a deliberate part of a three-stage structure: gently opening the appetite, building profound depth, and leaving a soft, lingering warmth. This is not merely an assortment of dishes; it is a narrative of why each flavor must follow the next.
Goldtuna, where the fish blooms like a flower
The Beginning: Awakening through Temperature
Our journey begins with tuna porridge.
One might wonder why a meal centered on tuna starts with porridge. Without this single bowl, the rhythm of the entire meal would be lost. Its role is not to fill the stomach, but to comfortably prepare the body.
The warmth awakens the digestion.
The soft texture primes the palate.
It allows the system to gracefully accept the cold, rich textures of the tuna to come.
A single spoonful of porridge removes the burden on the stomach, setting a calm stage for the feast.
Tuna porridge and miso soup
The Early Stage: Gently Stirring the Senses
After the porridge, the experience truly unfolds. The early portion of the meal moves from fish balls to grilled mushrooms and then to sashimi, awakening the senses with varied temperatures and densities.
Tuna salad and grilled mushrooms
The Fish Ball
A warm, resilient texture that offers a gentle bite.
Acts as a thermal bridge between the soft porridge and the fresh sashimi.
Grilled Mushrooms
A savory and smooth quality.
Gently introduces healthy oils to the palate in preparation for the main course.
Sushi and grilled toothfish
The Heart: Revealing the True Nature of Tuna
The soul of the fifteen courses resides in the center. Through the transition from sashimi to sushi and then to grilled selections, guests experience every layer of the tuna—its temperature, its rich oils, and the delicate grain of the flesh.
Bluefin tuna selections
The Sashimi
Precisely sliced at a 4mm thickness to showcase the decadent cross-section.
The moment where the oil density and the natural texture are most vivid.
The Sushi
A contrast between the warm rice and the cool tuna.
The point where the layers of texture reach their richest complexity.
The Grilled Selection
Warmth on the exterior, keeping the heart of the fish cool.
As the fats begin to melt, the deep aroma of the tuna is fully realized.
This sequence allows guests to truly understand the character of the fish. It is the part of the meal where time slows down, and focus deepens.
The signature tuna platter at Goldtuna
Side Offerings: The Rhythm of Generosity
Our side dishes are not mere accompaniments. Each is a refined component that modulates the rhythm of the meal and expands the breadth of the experience.
Anglerfish Liver: A dense, velvety richness.
Fried Tuna: A crisp, textural departure.
Cream Shrimp: A soft, sweet respite.
Handmade Beef Patty: A warm and comforting variation.
When side offerings are well-crafted, the course feels complete. If they stir the heart enough for a second serving, we provide them with our compliments—an expression of unspoken warmth.
Guide to the Royal Special course
The Conclusion: Lingering Notes of Udon and Sweets
The final act is one of serenity. Instead of an overwhelming finale, we choose a path of softness and clarity to settle the meal.
Udon and Hand Roll
A clean, warm broth to tidy the palate.
Gently washes away the rich oils of the tuna.
Ice Cream
A cool, silky sweetness to relax the senses.
Releases the tension of the day and concludes the evening with a gentle touch.
The closing ritual: Udon, hand roll, and ice cream
A King’s Banquet: A Deliberately Designed Masterpiece
Goldtuna’s fifteen-course 'King’s Banquet' is far more than a list of dishes. It is a structure meticulously designed to balance temperature, texture, density, and rhythm.
Opening the body with comfort.
Experiencing the essence of the tuna at the center.
Ending with a profound, lingering clarity.
Premium tuna belly selections
Ultimately, the Goldtuna course is a journey of the senses rather than just a satiating meal. It is found in the fleeting moment where cool tuna meets warm rice, and where crisp fried textures contrast with the velvety richness of anglerfish liver.
When this careful design comes together, it is no longer just dinner—it is a masterpiece. We invite you to experience the dignified flow of a King's Banquet for yourself.
Menu Information
Lunch: Lunch B Course (3.5만), Lunch A Course (4.5만), Lunch Special (6만)
Dinner: VIP Special (8만), Royal Special (10만), Omakase Special (13만)
The hospitality of the Goldtuna manager
Tuna Omakase Course Sequence
1. Tuna Porridge → 2. Tuna Salad → 3. Fish Ball → 4. Grilled Mushrooms → 5. Tuna Sashimi → 6. Sushi → 7. Second Tuna Selection → 8. Anglerfish Liver → 9. Grilled Toothfish → 10. Beef Patty → 11. Chicken Karaage → 12. Cream Shrimp → 13. Udon → 14. Hand Roll → 15. Ice Cream
A message of gratitude from a guest
Bangi Branch Reservations and Valet
Reservations: 010-5468-0484
Directions: 4 minutes from Songpanaru Station Exit 2, 10 minutes from Jamsil Station Exit 8
Parking: Managed at the [Nolboo Sulfur Duck Jamsil] valet booth before arrival.
Sinsa Branch Reservations and Valet
Reservations: 010-5478-0484
Directions: 10 minutes from Sinsa Station Exit 5, 10 minutes from Apgujeong Station Exit 5
Parking: Please call upon arrival; our valet staff will assist you shortly.
Thank you for sharing this narrative with us.
We look forward to meeting you at our table.
With quiet dedication, Representative Choi Yeon.