Seoul Tuna Course: Incredible Variety with Tteokgalbi & Cream Shrimp
When choosing a premium tuna course in Seoul, it’s difficult to judge the quality of the meal based solely on the cuts of tuna and the price. You must also consider the defrosting process, the precision of the slicing, the variety of the accompanying dishes, and the unique experiences guests can enjoy during their meal.
At Goldtuna, our focus is on the strict standards of tuna preparation and the diversity of our signature 15-course meal. Engaging content, such as our famous Somaek (soju and beer cocktail) performances and photo-worthy plating, serves as the first point of contact to introduce our culinary philosophy to guests before they even step through our doors.
Goldtuna’s 15-course omakase is not
just about increasing the quantity of tuna,
but about harmonizing diverse ingredients
and cooking methods into one cohesive dining experience.
A guest from China visiting our Goldtuna Sinsa branch.
Three Pillars That Define the Taste of Premium Tuna
Even when using the same high-quality fish, the texture and appearance change dramatically depending on the defrosting and slicing methods. Goldtuna adheres to three strict standards: full defrosting, thick slicing, and complete moisture removal.
Full Defrosting is the key to unlocking the rich umami of the tuna. If any ice crystals remain, the cold temperature and hard texture can overshadow the delicate flavor.
Thick Slicing creates a superior mouthfeel. Unlike thin shavings, our generous cuts allow you to truly experience the unique fiber and fat distribution of each specific tuna part, such as Otoro (fatty belly) or Akami (lean red meat).
Finally, we remove all surface moisture. Excess water from the defrosting process can blur the tuna's vibrant color and soften its structure.
A snapshot of our Special Full Course Omakase.
The Core of the 15-Course Experience: Culinary Diversity
Eating only tuna sashimi can eventually lead to a sensory plateau in terms of temperature and texture. High-fat cuts, in particular, can be quite rich, and the amount a person can enjoy varies.
Goldtuna’s 15-course omakase includes not only tuna sashimi and sushi but also grilled toothfish (Mero), tempura, tteok-galbi (Korean short rib patties), cream shrimp, monkfish liver (Ankimo), udon, and dessert. We balance raw and cooked, cold and warm dishes within a single meal.
This is not just "filling the table." It is a deliberate composition designed so that tuna enthusiasts and those who can only eat a small amount of raw fish can dine happily together at the same table.
A look at the diverse side dishes included in the course.
Quality Food is the Standard, Content is the Connection
A restaurant’s videos or photos can never replace the actual taste of the food. However, they play a crucial role in making the restaurant’s name memorable to those who haven't visited yet.
At Goldtuna, our specialized tuna trays, thick-cut sashimi, and the theatrical "Somaek" mixing are often captured in photos and videos by our guests. As this content spreads, we are seeing more international travelers knowing about Goldtuna even before they arrive in Korea.
The most important thing is that the experience matches the expectation. While a video might bring a guest to our door, it is the quality of the tuna and the course meal that determines their final satisfaction.
The celebrity signature wall at Goldtuna Sinsa branch.
A Special Visit from China to our Sinsa Branch
Recently, a couple from China visited Goldtuna Sinsa while traveling through Korea. They mentioned they already knew about us from social media back home and specifically ordered Somaek to pair with their meal.
As they tasted the tuna, they exclaimed, "I didn't know it could taste this good!" They also appreciated the variety, noting that very fatty cuts can be difficult to eat in large quantities on their own. They left with smiles, a thumbs up, and a enthusiastic Korean "Daebak!" (Awesome!).
Our guests enjoying the window seat overlooking Garosu-gil.
A Word from the "Tuna Uncle" (Our Chef)
I am deeply grateful to the guests who remembered Goldtuna from China and sought out our Sinsa branch during their trip to Korea. I treasure the photos taken during the meal and that one word—"Daebak"—as a proud record of their visit.
Serving great tuna always brings a smile to my face.
Related Stories & Case Studies
210 Million Views: The "Somaek Auntie" and Goldtuna—Where Gourmet Meets Culture
Customer Reviews: Tuna Defrosting and Course Composition
Review: A Formal Gathering and Authentic Tuna Experience in Sinsa-dong
Frequently Asked Questions for First-Time Visitors
Q. Is tuna too oily or rich to eat a lot of?
The perceived richness of tuna depends on the cut and personal preference. To prevent sensory fatigue, Goldtuna doesn't just serve sashimi. Our 15-course menu includes sushi, grilled dishes, fried items, Chinese-inspired dishes, maki, and udon.
By alternating between cold raw dishes and warm cooked dishes, you can enjoy a variety of flavors without being overwhelmed by a single texture. However, since the degree of "oiliness" is subjective, it may vary for every guest.
Store Information:
Goldtuna operates branches in Bangi-dong and Sinsa-dong.
Bangi-dong branch (방이점) is favored by groups, families, and those seeking the famous "Somaek Auntie" performance.
Sinsa-dong branch (신사점) is tailored for business dinners, dates, and anniversary celebrations.
Both locations offer our signature 15-course meal featuring premium tuna and diverse culinary delights.
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