Media
Goldtuna Magazine & Video
Omakase Special for 12, photographed just before serving.
2025.04.02
Gold Tuna Restaurant CEO Choi Yeon Interview: Cook & Chef
2025.04.02https://naver.me/F6lsWM3g A Conversation / Goldtuna Founder Choi Yeon: Offering Dignity, Flavor, and Cherished Memories The rhythmic art of the pour and the sin
Mr. Tuna’s Life Lessons: Why Gratitude Lasts Longer Than Love
2025.04.02The weight of a quiet gesture At some point, I found my hands coming together in a quiet, habitual fold. There was no grand catalyst. This humble gesture simply
Lovely couples from Hong Kong loved visiting us during their Korea trip.
2025.04.01
Gold Tuna Gangnam: Premium Omakase for Elegant Business Dining
2025.03.31While business is often measured in figures, true success is often determined by the intangibles that lie beyond the numbers. Consider the warmth of an initial
6 Reasons Why Gold Tuna is the Perfect Spot for Team Dinners
2025.03.29Guests understand, even without a word being spoken. They know that simply being a popular restaurant is no longer enough. In an era overflowing with overpriced
Why foreigners fly to Goldtuna for tuna and Somaek Imo's somaek.
2025.03.28
Today's masterpiece is titled "In the Mood for Love."
2025.03.28
Beyond Sales: 5 Essential Questions for Restaurant Owners
2025.03.28There is a quiet trepidation in the moment the shutters rise and the lights flicker on. It stems from the weight of the expectations held by the guests who will
The moment tuna becomes art. Title: Happy Person.
2025.03.27
See our tuna! At Goldtuna, it transforms into a masterpiece.
2025.03.26
Food Becomes Culture: A Spring Day with a Food Coordinator
2025.03.26An elegant table, and conversations that bloom into culture Today, special guests graced our Sinsa branch with their presence. We shared a lunch with Lee Su-yeo
The Gold Tuna Story: Branding with Heart by the Tuna Uncle
2025.03.24At our restaurant, I ask my team to refrain from hollow greetings like "Welcome." A phrase spoken to everyone eventually reaches no one. Instead, I encourage "l
