[Korea: Seoul] Hotel Review: Four Seasons Hotel Seoul

March 30, 2024

[Korea: Seoul] Hotel Review: Four Seasons Hotel Seoul

Hello Seoul! It’s been 10 years since my last visit and I’m super excited to explore this city once again. During our trip, we stayed at Four Seasons Seoul - an elegant oasis in the heart of the vibrant city. With 317 rooms onsite, the hotel invites guests to relax with mountain and city views through its floor-to-ceiling windows. Besides relaxing in our room, we also enjoyed taking a dip in the hotel’s indoor swimming pool which has an adjacent heated vitality pool and sauna room. Another activity we loved was the indoor virtual golf range onsite - perfect for rainy days and complimentary for staying guests!

ROOM:

The hotel offers several different room types and suites. We stayed in a gorgeous Corner Premier Room (56 sqm) with 180-degree panoramic views of the N Seoul Tower and Namsan through its floor-to-ceiling windows.

The bed here was super comfortable - so much that I want the same comforters for my own bed at home!

My favorite corner in our room

The room is conveniently equipped with smart controls and an iPad Mini to access hotel services.

Marble bathroom with a view!

FACILITIES:

The hotel has impressive facilities including a fitness center, an indoor lap pool with a heated vitality pool and panoramic sauna, a traditional Korean sauna, and a virtual golf simulator (free for staying guests).

DINING:

The hotel boasts a selection of 8 restaurants and bars - the most offered by any one hotel in Korea. During my stay, I had dinner at the hotel's Cantonese restaurant Yu Yuan which held a Michelin star from 2017-2021. Designed by renowned designer Andre Fu, the decor is inspired by the grandeur of 1920’s Shanghai - adorned with jade-colored walls and tasteful furniture. The restaurant has recently appointed new head chef Kwok Wai To who hails from Hong Kong and has previously worked at 2* Imperial Treasure in Guangzhou. We had the chance to try the chef’s signature menu which combines traditional Cantonese cooking techniques with local Korean ingredients - resulting in intriguing dishes such as the bird’s nest soup with Jeju carrots, and the deep-fried sea cucumber stuffed with Hanwoo beef and served with Lao Gan Ma sauce.