Media
Goldtuna Magazine & Video
This is Goldtuna CEO Choi Yeon, introducing our 3-person Omakase Special Main Sashimi.
2025.08.16
Exploring Global Dining Cultures Through Food Comparisons
2025.08.15[At Goldtuna, we explore the cultural philosophy hidden within global culinary staples, comparing traditional local flavors with representative dishes from arou
Sashimi knives come to mind with Japanese food; a chef's most precious tool.
2025.08.14
Why we're giving away 200,000 won worth of tuna sashimi for a subscriber event.
2025.08.14
Discover why not all tuna belly is created equal.
2025.08.13
The most delicious part of tuna sashimi is revealed for the first time.
2025.08.11
Gold Tuna Sinsa-dong: 15-Course Premium Tuna & Culinary Philosophy
2025.08.11[Goldtuna Sinsa, a premium tuna course destination. Discover a fifteen-course tuna journey and the hidden philosophy within our menu. A recommendation for dates
What is the most expensive part of tuna sashimi?
2025.08.10
Why people come for tuna and somaek at Goldtuna, a Blue Ribbon spot.
2025.08.09
The secret to turning a failed tuna restaurant into a huge success.
2025.08.08
Our cooking embodies sincerity, gratitude, and service, from a mother's heart.
2025.08.07
Meet Somac Imo, Goldtuna Bangi-dong manager, famous for her Korean cocktail.
2025.08.07
2025 Seoul Tuna Omakase Price Comparison: Why Gold Tuna is Best Value
2025.08.07In 2025, the landscape of Seoul’s tuna omakase has evolved. By comparing current prices and course structures, we explore why Goldtuna remains the preferred cho
Gold Tuna: 7 Details That Keep Customers Coming Back
2025.08.06[Reflecting on eleven years of operating a specialized tuna atelier, I have often asked: "Why does a guest choose to return?" I found the answer in seven distin