Jiang Nan Chun / Four Seasons Hotel Osaka

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The signature Cantonese restaurant at Four Seasons Hotel Osaka, offers authentic Cantonese cuisine led by Executive Chef Raymond Wong. Located on the 37th floor, the restaurant features panoramic views of Osaka, an open kitchen, Chinese tea counter, and private and semi-private dining rooms.

【Operation Hours】
Lunch: 11:30 am–2:30 pm (Last Order 2:00 pm)
Dinner: 5:30 pm–9:30 pm (Last Order 9:00 pm)
Dining time is limited to two hours for both lunch and dinner.

【Michelin Guide Kyoto-Osaka 2026】
Jiang Nan Chun has been selected for the Michelin Guide Kyoto-Osaka 2026.

【Car Parking】
Parking is available at JPY 300 per 20 minutes. Please note that parking discounts or validation are not available.

【Important Information】
Dress code: Smart casual.
20 minutes after the reservation time, the table will be released.
Tables are allocated upon arrival and cannot be selected in advance.
Menu could be changed due to the availability in the market.
If you require any further assistance, please contact us directly: 06 6676-8591 (Direct to Restaurant Reservation)

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Category

Steamed Shrimp Dumpling with Bamboo Shoot
Steamed Pork and Shrimp Dumpling with Dried Scallop
Steamed Crab Meat Dumpling with Bamboo Pith, Mushroom,
Salted Egg Yolk

Sweet Corn Soup with Chicken

Wok-fried Scallop and Asparagus with XO sauce

Steamed Glutinous Rice with Dried Scallop and Chicken Wrapped in Lotus Leave

Hot Almond Milk with Egg White

*Images are used for illustrative purposes only.
*The contents may change without notice due to ingredient availability. Thank you for your understanding.

Steamed Pork and Shrimp Dumpling with Abalone
Steamed Shrimp Dumpling with Bamboo Shoot
Steamed Grouper Fish Dumpling with Shrimp

Deep-fried Spring Roll with Chicken and Shrimp
Deep-fried Carrot-shaped Glutinous Rice Dumpling with Pork, Chicken, Dried Shrimp and Mushroom
Baked Barbecued Pork Puff Pastry with Onion

Seafood Dumpling with Abalone and Fish Maw in Superior Broth

Fried Rice with Salted Fish and Chicken

Sweetened Red Bean Soup with Glutinous Rice Dumpling and 50-years Aged Mandarin Peel

Marinated Jellyfish in Sichuan Pepper Oil
Sliced Poached Pork with Garlic Sauce
Marinated Baby Squid in Chilli Sauce

Sweet Corn Soup with Minced Fish Maw

Steamed Hokkaido Scallop with Garlic and Vermicelli

Sweet and Sour Pork with Fresh Pineapple

Fried Rice with Salted Fish and Chicken

Hokkaido Milk Pudding with Strawberry

※ Images are for illustrative purposes only.
※ Menu items may change without prior notice due to ingredient availability. Thank you for your understanding.
※ Please note that the contents of the course will be changed from October 1st.

Marinated Slow-cooked Egg with Caviar
Chilled Cherry Tomato Infused with Preserved Plums
Marinated Abalone in Chinese Yellow Wine

Double-boiled Pork Shank Soup with Bamboo Pith and Morel Mushroom

Crispy Slow-cooked Beef Brisket

Pan-fried Glutinous Rice Cake
with Pork, Chicken, Dried Shrimp, Mushroom and Leek

Chilled Mung Bean Soup with Shredded Kelp

*Images used for illustration purposes only.
*Menu contents may change without notice due to ingredient availability and other factors. Thank you for your understanding.

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