Jiang Nan Chun / Four Seasons Hotel Osaka - TableCheck

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Réserver à Jiang Nan Chun / Four Seasons Hotel Osaka

Message du commerçant

Jiang Nan Chun, the signature restaurant of the Four Seasons Hotel Osaka, offers authentic Cantonese cuisine led by Chef Raymond Wong. Enjoy a dynamic view of the Osaka cityscape from the 37th floor, a lively open kitchen, and a counter dedicated to Chinese tea in an open space. Private and semi-private rooms are also available for private dining.
Business hours are as follows.
Lunch: 11：30 ～ 14：30 (L.O. 14：00)
Dinner: 17：30～21：30 (L.O. 21：00)

【Regarding the Use of the Parking Lot】
We apologize for any inconvenience caused, but please be advised that we do not offer discounts on parking fees or provide service vouchers. Thank you for your understanding in advance.
Parking Fee: JPY 300 per 20 mins

●Please note that we may not be able to accommodate your seating request.
●If we are unable to contact you within 15 minutes of your reservation time, we may have to cancel your reservation, so please be sure to contact us if you are late.
●For reservations of 5 or more people, please contact the store directly.
●If you are unable to make a reservation at the time you wish, would like to make a reservation for a different number of people or time than those shown, would like to make a reservation on the day, or have any other questions, please contact us by phone.

Four Seasons Hotel Osaka Restaurant Reservations Division: 06-6676-8591
Operation time is from 10am to 9pm

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[Limited-Time Promotional Donabe A La Carte Menu to Warm Body and Soul]
We've prepared six donabe a la carte dishes, available only during this chilly season.
Served directly from the piping hot donabe, why not try our popular donabe dishes to warm body and soul?
Additional orders can be placed on the day.

Available from December 1st to February 28th

Cone-Cooked Lobster Porridge with Crab Miso / ¥18,000
Cone-Cooked Seafood Stew with Vermicelli and Vegetables
Premium Soup / ¥8,000
Cone-Cooked Bitter Melon and Crispy Pork Belly Stew with Black Bean Sauce and Garlic Flavor / ¥5,000
Spicy Donabe Eggplant Stew with Salted Fish and Minced Pork / ¥5,000
Cone-Cooked Rice with Salted Fish and Minced Pork / ¥5,000

[Menu]
■ Marinated Appetizer Combination:
Sliced Abalone with Garlic Sauce
Jellyfish with Aged Vinegar
Surf Clam with Sichuan Pepper Oil

■ Double-boiled Chicken Soup with Ginseng

■ Deep-fried Snow Crab Claw Stuffed　with Minced Shrimp

■ Poached Wild Boar Meat with Vegetable in Pork Broth

■ Wok-fried Glutinous Rice with Cantonese Style Cured Meat

■ Homemade Walnut Cream with Crushed Peanut

*Menu items may change without notice depending on ingredient availability.
*Photos are for illustrative purposes only.

[Menu]
■ Marinated Appetizer Combination:
Sliced Abalone with Garlic Sauce
Jellyfish with Aged Vinegar
Surf Clam with Sichuan Pepper Oil

■ Double-boiled Chicken Soup with Ginseng

■ Deep-fried Snow Crab Claw Stuffed　with Minced Shrimp

■ Poached Wild Boar Meat with Vegetable in Pork Broth

■ Wok-fried Glutinous Rice with Cantonese Style Cured Meat

■ Homemade Walnut Cream with Crushed Peanut

*Menu items may change without notice depending on ingredient availability.
*Photos are for illustrative purposes only.

Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

■ Welcome Champagne to toast

■Assorted Appetizers:
Marinated Abalone in Chinese Yellow Wine
Pan-fried Scallop with Scallion Oil
Braised Gluten with Four Types Wild Mushroom

■Braised Pumpkin Soup with Black Truffle and Elm Fungus

■Baked Sea Whelk with Homemade Curry Sauce

■Wok-fried Diced A5 Wagyu Beef with Shishito Pepper in Barbecue Sauce

■Poached Spinach with Crab Meat and Tomato in Superior Broth

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

■Chilled Mango Sago Cream with Bird's Nest

December 24th and 25th
Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

December 24th and 25th
Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

■ Welcome Champagne to toast

■Assorted Appetizers:
Marinated Abalone in Chinese Yellow Wine
Pan-fried Scallop with Scallion Oil
Braised Gluten with Four Types Wild Mushroom

■Braised Pumpkin Soup with Black Truffle and Elm Fungus

■Baked Sea Whelk with Homemade Curry Sauce

■Wok-fried Diced A5 Wagyu Beef with Shishito Pepper in Barbecue Sauce

■Poached Spinach with Crab Meat and Tomato in Superior Broth

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

■Chilled Mango Sago Cream with Bird's Nest

Special Plan for Groups of 5 or More
Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

Special Plan for Groups of 5 or More
Experience a refined Christmas evening with a special course crafted by Chef Raymond Wong, a Hong Kong-born culinary artist who brings a festive elegance to traditional Cantonese cuisine.

This exquisite seven-course dinner features premium ingredients such as abalone, black truffle, and A5 Wagyu beef, prepared with masterful finesse.
Begin your evening with a complimentary glass of champagne to set the tone for an unforgettable celebration.

Celebrate a memorable night with someone special and we invite you to reserve your table now.

■Welcome Champagne to toast

■Assorted Appetizers:
Marinated Abalone in Chinese Yellow Wine
Pan-fried Scallop with Scallion Oil
Braised Gluten with Four Types Wild Mushroom

■Braised Pumpkin Soup with Black Truffle and Elm Fungus

■Baked Sea Whelk with Homemade Curry Sauce

■Wok-fried Diced A5 Wagyu Beef with Shishito Pepper in Barbecue Sauce

■Poached Spinach with Crab Meat and Tomato in Superior Broth

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

■Chilled Mango Sago Cream with Bird's Nest

■Steamed Dim Sum Trio:
Pork and Shrimp Dumpling with Dried Scallop
Scallop Dumpling with Black Truffle
Shrimp Dumpling with Bamboo Shoot

■Deep-fried Dim Sum Combination:
Spring Roll with Chicken and Shrimp
Glutinous Rice Dumpling
with Pork, Chicken, Dried Shrimp and Mushroom

■Minced Wagyu Beef and Tofu Soup

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

■Homemade Walnut Cream with Crushed Peanut

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

■Steamed Dim Sum Trio:
Pork and Shrimp Dumpling with Dried Scallop
Scallop Dumpling with Black Truffle
Shrimp Dumpling with Bamboo Shoo

■Deep-fried Dim Sum Combination:
Spring Roll with Chicken and Shrimp
Glutinous Rice Dumpling
with Pork, Chicken, Dried Shrimp and Mushroom

■Minced Wagyu Beef and Tofu Soup

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

■Homemade Walnut Cream with Crushed Peanut

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

This course features Jiang Nan Chun's popular steamed and crispy dim sum. We serve authentic dim sum accompanied by the chef’s secret spicy sauce.

■ Steamed Dim Sum Trio:
Pork and Shrimp Dumpling with Abalone
Shrimp Dumpling with Bamboo Shoot
Garoupa Dumpling with Shrimp

■Baked Huangqiao Pastry with Pork, Chinese Ham and Leek
Deep-fried Spring Roll with Chicken and Shrimp
Swan-shaped Pastry with Duck, Leek and Jicama

■ Abalone and seafood dumpling soup

■ Fried Rice with Salted Fish and Chicken

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

※ Images are for illustrative purposes only.
※ Menu items may change without prior notice due to ingredient availability. Thank you for your understanding.

Dinner course generously seasoned with garlic and XO sauce: Cantonese Flavors (Guangdong Zhi Wei).
Enjoy authentic Cantonese cuisine in a relaxed course format.

■ Marinated Baby Squid in Chilli Sauce
Poached Sliced Pork with Garlic Sauce
Glazed Crispy Eel with Sesame

■ Sweet Corn Soup with King Crab Meat

■ Deep-fried Tiger Prawn with Crispy Garlic and Chili

■Poached Chinese Cabbage with Wild Mushroom, Cordyceps and Bamboo Pith in Superior Broth

■ Seafood Fried Rice with Sakura Shrimp

■ Hokkaido Milk Pudding

※ Images are for illustrative purposes only.
※ Menu items may change without prior notice due to ingredient availability. Thank you for your understanding.

A seafood-focused dinner course featuring premium ingredients such as caviar, crab, and lobster. Enjoy a celebratory six-course menu—including the chef’s specialties—while taking in a dramatic view over the cityscape of Osaka and the lively atmosphere of our open kitchen.

Our sommelier can provide wine pairings to complement the dishes. Please let us know if you would like this service.

■ Marinated soft-boiled egg with caviar
Cherry tomato compote with umeboshi
Marinated abalone in Shaoxing wine

■ Rich broth with fish maw aged 50 years and tender chicken

■ Golden deep-fried stuffed crab shell

■Steamed Cod Fish Fillet with Black Termite Mushroom and Sichuan Pepper Oil

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

■ Handcrafted Bean Curd Flower with Rock Sugar Syrup

* Images are for illustrative purposes only.
* Menu items may change without prior notice due to ingredient availability. Thank you for your understanding.

A seafood-focused luxury dinner course featuring premium ingredients such as caviar, crab, and lobster. Enjoy six exquisite courses, including the chef’s specialties, accompanied by a dramatic view overlooking the cityscape of Osaka and the lively atmosphere of an open kitchen.

Our sommelier can provide wine pairings tailored to each course—please let us know if you would like this service.

■ Marinated soft‑boiled egg with caviar
Cherry tomato compote with ume (pickled plum)
Abalone marinated in Shaoxing wine

■ Thickened soup of fish swim bladder and chicken with 50‑year‑aged chenpi (dried tangerine peel)

■ Golden fried crab-stuffed shell

■ Beef skirt (harami) and daikon simmered in beef bone broth

■ Rustic-style mochi cake with mushrooms and pork

■ "Mirror Flower, Water Moon" — tofu flower dessert (douhua)

*Images are for illustrative purposes only.
*Menu items may change without prior notice due to ingredient availability. Thank you for your understanding.

Our sommelier can provide wine pairings selected to complement each dish. If you would like pairing, please let us know.

■ Glazed Crispy Eel with Sesame
Grilled Scallop with Scallion Oil
Marinated Foie Gras
in Chinese Yellow Wine Topped with Cavia

■ Braised Pumpkin Soup with Black Truffle and White Fungus

■ Braised Abalone and Fish Maw with Supreme Oyster Sauce

■ Wok-fried Diced A5 Wagyu Beef and Shishito Pepper with Barbecue Sauce

■ Poached Rice with Assorted Seafood and Sea Urchin

■ Chilled Mango Sago Cream with Bird’s Nest

*Images are for illustrative purposes.
*Menu items are subject to change without notice due to ingredient availability. We appreciate your understanding.

This dinner course allows you to enjoy authentic Cantonese cuisine by Chef Raymond, using plenty of high-quality ingredients such as spiny lobster, A5 Wagyu beef, and bird's nest. Please enjoy our restaurant's most recommended course.
The following menus are available from March 10th to the end of April.

Our sommelier will provide wine pairings to match the dishes, so please let us know if you would like.

This dinner course allows you to enjoy authentic Cantonese cuisine by Chef Raymond, using plenty of high-quality ingredients such as spiny lobster, A5 Wagyu beef, and bird's nest.
Please enjoy our restaurant's most recommended course.
The following menus are available from March 10th to the end of April.

Our sommelier will provide wine pairings to match the dishes, so please let us know if you would like.

■Marinated Appetizers Combination
White Radish with Supreme Soy Sauce
Lobster in Sichuan Pepper Oil
Foie gras and Caviar in Sake

■Braised Pumpkin Soup with Black Truffle and Elm Fungus

■Braised Abalone and Hokkaido Sea Cucumber with Supreme Oyster Sauce

■Wok-fried A5 Wagyu Beef with Mushroom and Garlic in Barbecue Sauce

■Poached Rice with Assorted Seafood and Sea Urchin

■Chilled Mango Sago Cream with Bird’s Nest

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

■ Marinated soft-boiled egg with caviar
Cherry tomato compote with umeboshi
Marinated abalone in Shaoxing wine

■ Rich broth with fish maw aged 50 years and tender chicken

■ Golden deep-fried stuffed crab shell

■Steamed Cod Fish Fillet with Black Termite Mushroom and Sichuan Pepper Oil

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

■ Handcrafted Bean Curd Flower with Rock Sugar Syrup

*Images used for illustration purposes only.
*Menu contents may change without notice due to ingredient availability and other factors. Thank you for your understanding.
*The next menu change is scheduled for early December.

■ Glazed Crispy Eel with Sesame
Grilled Scallop with Scallion Oil
Marinated Foie Gras
in Chinese Yellow Wine Topped with Cavia

■ Braised Pumpkin Soup with Black Truffle and White Fungus

■ Braised Abalone and Fish Maw with Supreme Oyster Sauce

■ Wok-fried Diced A5 Wagyu Beef and Shishito Pepper with Barbecue Sauce

■ Poached Rice with Assorted Seafood and Sea Urchin

■ Chilled Mango Sago Cream with Bird’s Nest

*Images are for illustrative purposes only.
*Menu contents may change without notice due to ingredient availability and other factors. Thank you for your understanding.
*The next menu change is scheduled for early December.

■ Glazed Crispy Eel with Sesame
Grilled Scallop with Scallion Oil
Marinated Foie Gras
in Chinese Yellow Wine Topped with Cavia

■ Braised Pumpkin Soup with Black Truffle and White Fungus

■ Braised Abalone and Fish Maw with Supreme Oyster Sauce

■ Wok-fried Diced A5 Wagyu Beef and Shishito Pepper with Barbecue Sauce

■ Poached Rice with Assorted Seafood and Sea Urchin

■ Chilled Mango Sago Cream with Bird’s Nest

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

Introducing "Cantonese-style roast duck," a new signature dish at Jiangnan Chun.
Unlike Peking duck, which is known for its glossy skin, this duck is characterized by its crispy and fragrant finish. The chef carefully roasts each duck in a dedicated oven installed in the dining room, slowly cooking it while covering it in oil. It is a moment where you can experience the story of the dish right up to the moment it is carved into pieces in front of you.

*Orders must be placed at least two days in advance.
*Please note that we may not be able to accommodate same-day orders.

Introducing "Cantonese-style roast duck," a new signature dish at Jiangnan Chun.
Unlike Peking duck, which is known for its glossy skin, this duck is characterized by its crispy and fragrant finish. The chef carefully roasts each duck in a dedicated oven installed in the dining room, slowly cooking it while covering it in oil. It is a moment where you can experience the story of the dish right up to the moment it is carved into pieces in front of you.

*Orders must be placed at least two days in advance.
*Please note that we may not be able to accommodate same-day orders.

Introducing "Cantonese-style roast duck," a new signature dish at Jiangnan Chun.
Unlike Peking duck, which is known for its glossy skin, this duck is characterized by its crispy and fragrant finish. The chef carefully roasts each duck in a dedicated oven installed in the dining room, slowly cooking it while covering it in oil. It is a moment where you can experience the story of the dish right up to the moment it is carved into pieces in front of you.

*Orders must be placed at least two days in advance.
*Please note that we may not be able to accommodate same-day orders.

Introducing "Cantonese-style roast duck," a new signature dish at Jiangnan Chun.
Unlike Peking duck, which is known for its glossy skin, this duck is characterized by its crispy and fragrant finish. The chef carefully roasts each duck in a dedicated oven installed in the dining room, slowly cooking it while covering it in oil. It is a moment where you can experience the story of the dish right up to the moment it is carved into pieces in front of you.

*Orders must be placed at least two days in advance.
*Please note that we may not be able to accommodate same-day orders.

Demandes

Objectif

Historique des visites

Question 1 Req

Please let us know the details of your allergies, including those of your companions. We may not be able to accommodate requests on the day. For example, one person is allergic to shrimp, and cannot tolerate shrimp extracts. *If you do not have any allergies, please write "None."

Question 2 Req

Would you like to pre-order our signature dish "Cantonese Style Roasted Duck"? If you choose "Yes", please choose side from option page.

YesNo

Question 3

If you would like a message plate to accompany the dessert of your course meal, please enter the desired message in the answer field below.
Example: Happy Birthday ●●, Happy Anniversary ●●, etc.

Spécifications

Coordonnées

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E-mailReq

Vérifiez que votre adresse e-mail est correcte. La confirmation de réservation sera envoyée à cette adresse.

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