Gold Tuna: Where Tuna Becomes a Work of Art

 Hello, everyone—this is Choi Yeon, owner of Gold Tuna.

From our flagship in Bangi-dong to our cozy spot on Garosu-gil, we’ve spent the past eleven years turning tuna into something more than a meal. Now, beyond Naver, I’d love to share those stories here on Google Blogger—stories as deep as tuna itself and as carefully curated as an omakase course.


Why We Treat Tuna Like Art

Tuna is magnificent on its own, but we were never content with “good enough.”
So we decided to present it like a work of art:

  • The Three Tuna Principles

    • Perfect thawing for true flavor

    • Generous cuts that showcase texture

    • Meticulous moisture control for a clean finish

And then we built a 15-course experience that flows like a performance from opening curtain to final encore.

Guests often tell us, “It felt like watching an entire show”—and maybe that’s why our Naver ratings hover above 4.9, placing us in the top 1 percent of tuna restaurants.

Two Locations, Two Personalities

Bangi Main Sinsa Garosu-gil
Vibe Bright, spacious—behind Seokchon Lake Dimmer, intimate—quiet end of Garosu-gil
Tables 16 (ideal for family events, business dinners) 9 (perfect for dates and small gatherings)
Highlight Viral “Somaek Imo” performance—200 million views on Instagram Trendy, refined ambiance

The 15-Course Journey

  1. Tuna Porridge – rice, tuna, seaweed; warms the palate

  2. Tuna Salad – crisp cabbage, peanuts, fresh tuna

  3. Fish Balls – crunchy outside, juicy inside

  4. Grilled Mushrooms – king oyster with premium butter

  5. Sashimi Platter – seasonal cuts of bluefin, bigeye, more

  6. Nigiri Sushi – perfect rice temperature, balanced soy, wasabi kick

  7. Chef’s Gift – a small surprise, never a refill

  8. Monkfish Liver – “foie gras of the sea,” rich and umami-packed

  9. Tuna Karaage – golden batter, succulent tuna

  10. Beef Patty – yes, we raise cattle too—soft and savory

  11. Black Cod – crispy skin, medium-rare center

  12. Creamy Shrimp – plump tiger shrimp, tangy-nutty sauce

  13. Maki Roll – pearls of roe that pop with each bite

  14. Udon – deep broth, springy noodles

  15. Ice Cream – cool, clean finale


What You’ll Read Here

Rather than pure promotion, expect small, human stories:

  • Behind-the-scenes in the kitchen

  • Moments with guests who become friends

  • Tales of our staff, including the legendary Somaek Imo

  • My own daily reflections—little lessons served alongside the tuna

Because tuna, in the end, is food for people, and people deserve art.

Our Promise

Gold Tuna exists to sell happiness, not just meals. We aim to leave you with a memory that lingers like the taste of perfectly aged toro.

I’ll keep greeting you here with delicious, warm, tuna-shaped stories. See you in the next post.

Thank you.
—Sincerely, “Tuna Ajussi”

Hashtags

#GoldTuna #TunaOmakase #SeoulDining #BangiDong #Garosugil #SashimiExperience #KoreanFoodie

위치: 대한민국 서울특별시 강남구 신사동 532-2 2층

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