The new Four Seasons Hotel Seoul is home to an eclectic collection of world-class dining experiences and lively social venues
Seoul, Korea, 2015-10-1 — /Travel PR News/ — Fast becoming the global capital of cool, the ever-changing, ever-charming and always exciting Seoul continues to influence the world’s palate and redefine the idea of a night out on the town – and now the city’s culinary landscape is redrawn with the opening of seven distinct new restaurants and bars, all at one address.
“Each concept is entirely new and never before seen at any Four Seasons,” says General Manager-cum-restauranteur Lubosh Barta. “We started with a dream team of creative minds, culinary talent and visionary designers, then let imagination guide us through the entire process. While each restaurant and bar is as unique as its place and its people, the common thread throughout is a passion for quality and signature Four Seasonsservice that makes every visit – whether the first or the fiftieth – memorable.”
Whether getting together for a family meal, enjoying a night out with friends, celebrating the day’s successes with colleagues or simply taking a break during a day of shopping or sightseeing, this new collection of restaurants and bars offers choices for every taste and mood.
“Each of these seven restaurants and bars is a destination unto itself, with one-of-a-kind concepts that are stylish yet unpretentious,” says Vinod Narayan, Director of Food and Beverage at Four Seasons in Seoul.
With each space visually defined by the eye-popping finishes, custom-designed furnishings, intricate design details and thoughtfully mapped floor plans, the real stars are the people who cook, pour and serve the finest food and drink in the city.
Executive Chef Ralf Dohmeier leads a team of experienced specialists and rising stars hailing from across Asia, Europe and the Americas who share both culinary skill and a passion for taking the best quality ingredients and turning them into magic on the plate and in the glass.
“People who come to Korea and those who live here are looking for excitement, and that’s what we’re delivering,” says Chef Dohmeier.
Without Further Ado: Introducing Seoul’s Newest Food and Drink Destinations
Boccalino
In a complete rethinking of the traditional Italian restaurant, Boccalino takes inspiration from the pace-setting fashion and design culture of mid-century Milan, and draws energy from the busy city seen through floor-to-ceiling windows. Like a perfectly-crafted pair of Italian leather shoes, Boccalino puts contemporary Italian cuisine on the most stylish tables in the city. At its heart is the fiery show kitchen and grill, where the signature Bistecca alla Fiorentina (steak prepared in the Florentine manner) are prepared to perfection, along with culinary innovations that will introduce guests to a sexier side of Italian culture. Insider tip: plan to meet for drinks at Bar Boccalino next door.
- Details: approximately 130 seats plus a communal table and 8 chef-view spots at the counter, plus 2 private dining rooms; open for lunch and dinner, plus buffet breakfast with made-to-order entrees.
- Designers: AvroKO
- Chef: Loris Pistillo
Yu Yuan
Named for the famed Shanghai rock garden that influences its look, Yu Yuan offers a lavish dining experience reflecting the opulence and glamour of Shanghai during its heyday in the swinging 1920s. On the way to one’s seat in the main dining area or one of eight private chambers, guests will see Yu Yuan’s signature dish being prepared in the Peking duck oven. Also featured: an extensive tea bar at the heart of the intimate restaurant.
- Details: 40 seats in the main dining area in addition to 8 private chambers including 2 VIP suites for parties up to 24; serving lunch and dinner.
- Designer: Interior architect Andre Fu and his design studio AFSO
- Chef: Simon Wu
Kioku
Esteemed Chef Sawada Kazumi, previously of Tokyo’s Michelin-starred Banreki Ryukodo and most recently of Kumoi in Guangzhou, brings his culinary precision and leadership to Seoul for the first time at Kioku. In a sky-lit three-story environment clad in smooth woods and accented by red maple leaves, chefs prepare authentic Japanese cuisine. Upstairs, it’s a Tokyo-style sushi bar, while downstairs, the vibe is more Kyoto in style, with continuous service of flawlessly presented small plates to delight the senses.
- Details: 50 plus table seating, more at the sushi counter, and 7 additional private and semi-private spaces; open for lunch and dinner.
- Designer: Interior architect Andre Fu and his design studio AFSO
- Chef: Sawada Kazumi
The Market Kitchen
Diners are transported to a bustling marketplace offering pan-Asian and international fare from live stations and generous buffet spreads for lunch and dinner, as well as a lavish Sunday brunch. Reminiscent of a European market hall with its arcade-like ceilings and tempting aromas, The Market Kitchen is where the world comes together to discover a changing selection of cuisines and styles, from rotisserie meats to fresh oysters and seafood, impressive charcuterie cheese platters, street-style food and made-to-order selections from the noodle and pasta bars.
Those in a hurry will go straight to The Market Larder, offering gourmet grocery items, gift hampers and quick meals to enjoy at a table, or take away.
- Details: Close to 200 seats in the main dining hall, plus 5 private dining rooms; open for lunch and dinner daily, and Sunday brunch.
- Designers: AvroKO
- Chef: Matthieu Moles
Bar Boccalino
Adjacent to Boccalino restaurant but a destination unto itself, Bar Boccalino is a welcoming, light-filled space punctuated by four cosy sunken booths. Seasonal Italian menu choices compliment a well-curated selection of Italian and international wines, spirits and aperitivo.
- Details: 50 plus seats in the lounge, 6 at the bar, and 2 private rooms; open daily from late morning until late evening.
- Designers: AvroKO
- Bar Concept: Proof & Co.
Charles H.
With a nod to the Prohibition-era speakeasies of New York, Charles H. plays host to cocktail connoisseurs and spirited gatherings into the early morning hours. Rich design elements inspired by traditional Korean metalwork motifs take the popular concept to a new level, while a carefully-edited selection of bottles handled by Head Bartender Christopher Lowder and his team of skilled bar staff produces classic and contemporary libations. It’s a thoroughly modern experience inspired by the travels and writings of global cocktail authority and legendary bon vivant Charles H. Baker.
- Details: 60 seats in the lounge plus 10 at the bar, and a private room; open nightly.
- Designers: AvroKO
- Bar Concept: Proof & Co.
- Head Bartender: Christopher Lowder
More Options to Meet, Eat and Drink at Four Seasons
In addition, Four Seasons Hotel Seoul welcomes guests to its own “living room” at Maru, where windows open tothe street scene in a space ideal for casual business meetings and socialising over coffee, lunch, a fabulous afternoon tea service, cocktails and dinner featuring refined interpretations of Korean favourites and classic lounge fare.
Two additional outlets include Confections by Four Seasons, a coffee and pastry shop located adjacent to Maru for grab-and-go barista drinks, bite-size treats and cakes; and the Health Club’s Juice Bar offering both healthy choices and guilty pleasures for those planning to relax and unwind at the pool with friends and colleagues.
- Details: Maru will offer all-day dining for up to 50 guests; Confections by Four Seasons will include seating for 16; and Juice Bar will be open daily and offers 32 seats.
- Chefs: Loris Pistillo at Maru; Reinhard Lackner (the Hotel’s Executive Pastry Chef) at Confections byFour Seasons; and Jaeyoung Lee at Juice Bar
- Maru Bar Concept: Proof & Co.
- Designers: LTW Designworks, who also designed the public spaces and guest rooms at Four Seasons Hotel Seoul
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PRESS CONTACTS
Carrie Yoon
Director of Public Relations
97 Saemunan-ro, Jongno-gu
Seoul, 100-210
Korea
carrie.yoon@fourseasons.com
+82 (2) 6388-5000
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Executive Chef Ralf Dohmeier