Goldtuna Magazine & Video

Best Jamsil Lunch: 12-Course Tuna Set at Gold Tuna for 35,000 KRW

2026.02.25

The perception that fine Japanese cuisine must be prohibitively expensive is a common one. At Goldtuna, we seek to gently challenge this notion with our Lunch C

Tuna Day March 7: Why Gold Tuna Reservations are Surging

2026.02.23

A Preview of Goldtuna for Our Guests March 7, Tuna Day: A premier spring culinary occasion officially designated by the Ministry of Oceans and Fisheries. Except

Did You Know March 7th is Tuna Day?

2026.02.21

March 7th. For most, it is a day that passes quietly. A single number on a calendar, often overlooked. But for those of us who dedicate our lives to tuna, this

Gold Tuna Omakase: 15 Courses of Precision Temperature and Texture

2026.02.21

The Aesthetic of Tuna Omakase: A 15-Course Architecture of Temperature and Density ​ From the first touch to the final lingering note, the Goldtuna 15-course jo

The Science of 0.5°C: How Gold Tuna Turns Frozen Fish into Art

2026.02.17

From ice to art: The journey of full thawing and the science of 0.5℃ ​ It is difficult to imagine that tuna, now the pinnacle of a refined meal, was once used a

Jamsil Fine Dining: Gold Tuna’s Essential Booking Checklist

2026.02.16

When the holiday season arrives, the heart naturally turns toward finding a space worthy of honoring one's parents or hosting an essential gathering. To ensure

Gangnam Tuna Omakase: 3 Key Differences Between 80k and 130k Won

2026.02.16

Once seated, there is a single question that inevitably arises from our guests. “ “Between 80,000 and 130,000... is there a significant difference?” ” To be can