A journey through the deep freeze of -50°C,
unveiling the patient art of thawing, trimming, and aging.
[A craftsman’s honest look at the path from ocean to table.
Opening eleven years of wisdom—from -50°C preservation and saltwater thawing to the precision of a 4mm cut.]
The morning ritual of an omakase kitchen
The day began early at our Sinsa branch.
With the manager away, I found myself preparing the space alone, surrounded by the quiet hum of the kitchen.
"Do our guests ever wonder how their tuna is truly prepared?"
While these motions are second nature to me after eleven years, I realized they represent a rare, behind-the-scenes world for those who sit across the counter.
Premium Bluefin Tuna Belly
Preservation and awakening: From -50°C to the plate
The delicate transition through saltwater thawing
The moment our Bluefin tuna is caught, it is flash-frozen at -50°C. This immediate suspension of time is the first step in ensuring the profound freshness our guests deserve.
Southern Bluefin Tuna Belly
[The Thawing Process]
Awakening the deep-frozen tuna through saltwater immersion
Achieving equilibrium through precise temperature and timing
Customizing the approach for the unique character of each cut
[The Art of Thawing - Unedited footage]
Refining the Bluefin belly: Secrets of the finest cut
The visual richness of the belly meat is undeniable.
While many know it simply as the most indulgent part of the fish, the true mastery lies in how we categorize and trim these fatty layers to reach peak texture.
The marbling of Bluefin belly
Defining the Tuna Belly:
Origin: The nutrient-rich lower layers of the fish
Palate: A velvet-like softness that melts upon contact
Visuals: Natural, intricate marbling born from the deep sea
[Visual Record: Trimming the Bluefin Belly]
The knife’s edge: Slicing with quiet dedication
A heart poured into every cut
I chose to share this footage without edits because the time spent preparing the fish is time spent thinking of our guests.
Every motion of the blade is an act of care.
Questions that guide each slice:
"Does this thickness honor the texture of this specific piece?"
"In what sequence should these flavors be introduced?"
"What will bring the most joy to the guests joining us today?"
Exquisite Kama-toro (Collar Belly)
The 4mm philosophy: A standard of balance
Alongside our No. 9 grading system, we take immense pride in our signature 4mm cut.
Why do we insist on exactly 4mm?
It is the precise threshold where texture meets the full release of flavor.
A gold standard discovered through twelve years of observation.
The ideal balance for a seamless experience on the palate.
Precisely sliced Bluefin belly
Guest Reflections: The echo of our sincerity
Proof found in the voices of our guests
Each day, I read the reviews shared by those who have visited us. These words are the compass that confirms we are walking the right path.
A 4.94 rating and a 90% return rate.
Beyond the statistics lie the meaningful connections we’ve built with every person who has walked through our doors.
Curated side dishes to complement the experience
Creating moments that linger long after the meal
We do not merely serve food;
we offer a heartfelt experience.
This is the soul of our craft.
The promises of our kitchen:
Selection of only the highest-tier tuna (No. 9 system)
Unerring precision in trimming and cutting
Unspoken warmth and sincerity for every guest
A complete Bluefin presentation
A philosophy of legacy: "Every day becomes history"
Each morning, as I open the doors, I renew my commitment.
I vow to gift someone a memory they will cherish.
I vow to imbue every slice of tuna with silent dedication.
I do my absolute best, holding the quiet hope of seeing your face once more.
Artisanal sushi and seasonal delicacies
Menu Guide
Lunch: Lunch B Course (35,000), Lunch A Course (45,000), Lunch Special (60,000)
Dinner: VIP Special (80,000), Royal Special (100,000), Omakase Special (130,000)
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①Tuna Porridge → ②Tuna Salad → ③Fish Ball → ④Sizzling Mushrooms → ⑤Signature Tuna Sashimi → ⑥Selection of Two Sushi → ⑦Chef's Special Tuna → ⑧Ankimo (Monkfish Liver) → ⑨Grilled Toothfish → ⑩Grilled Beef Patties → ⑪Chicken Karaage → ⑫Creamy Shrimp Tempura → ⑬Udon → ⑭Hand-rolled Maki → ⑮Dessert Ice Cream |
The comprehensive 15-course omakase journey
Reservations and Contact
Goldtuna Bangi Branch: 109-11 Bangi-dong, Songpa-gu, Seoul
Reservations: 0507-1420-7747
Directions: 4 min from Songpanaru Station, 10 min from Jamsil Station
Valet: Integrated management at the Nolboo Sulfur Duck booth
Goldtuna Sinsa Branch: 532-2 Sinsa-dong, Gangnam-gu, Seoul
Reservations: 0507-1394-0484
Directions: 10 min from Sinsa Station or Apgujeong Station
Valet: Please call upon arrival for parking assistance.
Looking forward to our continued conversation.
Choi Yeon, the craftsman of Goldtuna.