김평냉(407 reviews)Dinner・Visited 2026/10(1 visits)4.0029A master of tofu.Tamnic Ocean (탐닉오션) was one of the most unique dining experiences from my recent trip to Goseong. I usually enjoy eating tofu, but I was intrigued by the idea of a course meal centered around it, which is what led me to visit. First of all, this place is a bit different from your average tofu specialty restaurant. It's a spot that uses various cooking methods centered on tofu and soybeans, combining them with locally sourced seasonal ingredients to create a cohesive course. In particular, the owner explains the ingredients and cooking methods in detail every time a dish is served, which really made their understanding and affection for tofu shine through. The first dish was warm tofu. It was prepared without any seasoning so you could appreciate the true flavor of the tofu. It’s characterized by a nutty and soft texture, and rather than starting with bold flavors, the composition focuses your attention on the ingredient of soybean itself. Next was a salad using cold tofu. It was quite unique how they presented the tofu like cheese. By using olive oil and lime, they created a nutty yet refreshing taste, which is definitely a different approach than a typical tofu salad. They also added seasonal vegetables and fruits to change up the texture and flavor. Following this was a dish using yuba. Yuba is an ingredient made by skimming the thin film that forms on the surface of heated soy milk; unlike regular tofu, it’s characterized by being soft yet having a distinct chewiness. I found the signature nutty flavor of the soybeans to be particularly charming. Personally, it was one of the most memorable dishes I had that day. Afterwards, dishes using seasonal mushrooms and tofu followed. It was interesting to hear that they use wild pine mushrooms sourced from Yangyang. The way they paired the mushroom’s unique aroma with the mildness of the tofu, and used ingredients like perilla oil and wasabi to add complexity to the flavors, was quite fun. In between, a warm tofu dish and a noodle dish were served; it was impressive how they could create completely different textures and flavors from the same soybean base depending on the cooking method. The next dish was cooked in an oven wrapped in paper. It’s an application of the French en papillote cooking method, which locks in the moisture and aroma of the ingredients to steam them perfectly. As the vegetables, butter, and olive oil mingle, it creates a different flavor profile from the previous tofu dishes. After finishing the final meal, I realized something interesting. Not a single meat dish was served during the course that day. I usually love meat, yet I didn't even really notice its absence while eating. In fact, I was surprised that they could create such a variety of flavors using only tofu, vegetables, and mushrooms. Even the dessert featured tofu. They served sticky rice cakes made with tofu dough and soy milk infused with cinnamon, which had a flavor reminiscent of sujeonggwa (cinnamon punch). It was fun how they concluded the course while staying focused on the soybean ingredient until the very end. Overall, Tamnic Ocean is a place that interprets the familiar ingredient of tofu in a highly creative way. It felt less like just having a healthy meal and more like an experience exploring the diverse ways tofu can be expressed as a dish. I was especially impressed by their active use of local seasonal ingredients and the new cooking methods and combinations they showed with each plate. I actually thought there would be some limitations to tofu as an ingredient, but my mind was completely changed after this meal. I couldn't believe they could create such a colorful course with just tofu. A place that truly earns the title of a master of tofu. It’s one of the most memorable meals from my Goseong trip.