Is the Four Seasons Hotel’s The Market Kitchen Worth Your Family Gathering? A Detailed Review!

May is right around the corner — prime time for family dinners.

My brother-in-law treated our family to lunch at The Market Kitchen in the Four Seasons Seoul.

If you’re weighing hotel-buffet options for a family outing, read on — this review might help you decide.

Tucked into the Four Seasons Seoul’s lower level, The Market Kitchen lives up to its name with a European market vibe — think stations that feel fresh and approachable rather than formal.

The concept nods to past market-style buffet trends — an open, grocery-meets-restaurant energy that’s casual and modern.

The hotel sits near Gwanghwamun, on grounds with deep Joseon-era history — archaeologists even found remnants of the old Uijeongbu administrative site beneath the building.

That historical layer gives the space a sense of place, and inside, the dining room felt airier and more comfortable than many hotel buffets I’ve visited.

Seats are well spaced, and the layout prioritizes comfort — a nice touch for family meals.

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1. Meats

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Meats are the star at any buffet, and here the lineup included lamb chops, LA galbi (Korean short ribs), and hanging-tender (toshisal) steak.

Other meat options included grilled maekjeok (skewered roast), porchetta, and a Spicy Kitchen station for bolder flavors.

Other hot stations served stews and pastas, but overall the hot-food selection felt surprisingly ordinary for a hotel buffet.

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2. Chinese, Japanese & Korean Stations

I wasn’t blown away by the Japanese/seafood corner — it had snow crab, shrimp, lobster, assorted sashimi, and sushi, but nothing stood out.

On the brighter side, the seasonal-ingredient salads were a highlight — fresh and well composed.

They also offered fried items and jangheung samhap (a Korean specialty),

and for healthier options like hinoki-steamed dishes, I’d love to see more variety developed by the Korean kitchen.

The Chinese station served classic Asian plates like guo bao rou (sweet-and-sour pork), stir-fried beef with black pepper, and lemon shrimp,

alongside made-to-order rice noodles.

Note: king crab is available from the Chinese counter, so don’t miss that if it’s on your list.

Dessert

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The dessert corner is the restaurant’s marquee: a chocolate fountain,

a made-to-order iron-plate ice-cream station (think Cold Stone vibes), and a live crème brûlée station,

all of which are worth trying.

They also offer cakes and other sweets, though I had mixed feelings overall.

Buffets are increasingly expanding their beverage and alcohol offerings,

and Market Kitchen provides a solid selection of teas, beers, and wines.

The drink station even includes omija tea and plum tea, for a local touch.

That said, I wish hotels offered unlimited sodas and a wider range of soft drinks as standard.

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I kicked off with a plate of salads and a few meat selections.

The kumquat-and-baby-octopus salad balanced bright citrus with chewy texture — a pleasant starter.

The chicken-breast dish came with a slightly spicy sauce that worked well,

and the hanging-tender steak was pre-seasoned — tasty even without extra sauce.

It was well-grilled and tender, with good beef flavor and no off-odors.

My second plate focused on Chinese dishes and more meats, but I found the Chinese offerings a letdown.

For example, guo bao rou would be better presented with the sauce on the side so you can enjoy the contrast between the chewy-crispy batter and the meat.

Some pieces felt like they had batter without much meat inside, which was disappointing.

The lemon-cream shrimp, for instance, was overly sweet and rich — more like something from a mid-range buffet than a high-end hotel.

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The LA galbi was continuously grilled, so it stayed moist and enjoyable,

although it ran a bit salty — overall the sauce and the meat worked together.

The lamb chops had a stronger gamey note than I prefer.

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Steak doneness varied depending on customer flow, which made consistency an issue during the lunch hour.

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I won’t critique the sushi — that’s not my specialty — but overall the cooked dishes, like the beef black-pepper stir-fry, left room for improvement.

That said, braised short ribs and several other meat dishes were solid and enjoyable.

Dessert is one of my hotel expectations, and this is where I wanted more.

Hotels like The Shilla and Lotte are famous for their in-house bakeries, so standards are high.

Unfortunately, the cakes here felt more mid-range than luxe.

Many of the baked items, like madeleines, lacked distinctive flavor.

Presentation and composition could be elevated to match the hotel setting.

On the plus side, the live crème brûlée, seasonal iron-plate ice cream,

and the chocolate fountain rescued the dessert experience somewhat.

The Market Kitchen nails the polished service and comfortable space you expect from a hotel.

But when you factor in the price, the menu and flavors felt closer to an everyday buffet than an elevated hotel dining experience.

Honestly, for the same spend you might prefer a standout casual-dining spot with more inspired food.

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