Media
Goldtuna Magazine & Video
Sincerity starts unseen; our tuna ages over 4 hours before serving.
2025.09.10This tuna has a deep side wound, likely from a bite by a toothed fish.
2025.09.10We answer the phone saying, "We strive to be a praised Goldtuna."
2025.09.09The owner's day starts with Naver Place, then Garak Market, then work.
2025.09.09Goldtuna is where tuna becomes art; I question myself with every piece.
2025.09.08
Gold Tuna Magazine Feature: The Story of CEO Choi Yeon
2025.09.07[This article is an editorial feature exploring the brand Goldtuna and its founder, Yeon Choi. It captures the story, the interview, and the underlying culinary

#1 tuna spot, 4.94 stars! Owner teaches how to eat tuna sashimi.
2025.09.06Goldtuna is a people's restaurant, perhaps more than just a food spot.
2025.09.06Goldtuna's "Tuna Uncle" here; the menu is ultimately most important.
2025.09.05Goldtuna has Bangi and Sinsa branches; Sinsa opened during COVID.
2025.09.05Unexpected situations, like an increase in guests, sometimes occur.
2025.09.04I'm Somaek Imo, Goldtuna's manager, celebrating 8 years with us.
2025.09.04
Gold Tuna Bangyi-dong: Premium Tuna Lunch Course at a Great Value
2025.09.04A refined lunch in Bangi-dong: the Goldtuna lunch course. We present a way to enjoy premium tuna as an accessible midday meal without compromising on quality. D
