Jiang Nan Chun / Four Seasons Hotel Osaka

ជ្រើសរសេន

ការកក់នៅ Jiang Nan Chun / Four Seasons Hotel Osaka

សារពីហាង

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

ខ្ញុំបញ្ជាក់ថាខ្ញុំបានអានសារពីហាង ខាងលើ

The following a la carte dishes are available for order as part of our seasonal promotion.

【 California vs Bordeaux: A Premier Wine Showdown: June 1 - July 31】
Indulge in a luxurious one-of-a-kind pairing of authentic Cantonese cuisine with California and Bordeaux wines, specially selected by Sommelier Hoshimoto. You can savor the rich flavors of our house-made roasted duck, baked at high temperatures in a roasting kiln, paired with the spicy and aromatic Stag's Leap Wine Cellars Artemis Cabernet Sauvignon (red wine) from the prestigious Napa Valley, known for its spicy blend of five-spice powder and sweet soy sauce. For dim sum and seafood dishes, enjoy the delicate flavors brought out by Chateau Talbot Caillou Blanc (white wine) from France. These exceptional wines, typically served by the bottle, are available by the glass for a limited time.

1. 2021 R de Rieussec / Château Rieussec (France) JPY 4,000
2. 2022 AVETA Sauvignon Blanc / Stag's Leap Wine Cellars (California) JPY 4,000
3. 2022 Caillou Blanc / Château Talbot (France) JPY 6,500
4. 2019 Château. Cantemerle (France)　JPY 4,000
5. 2020 Hands of Time Red / Stag's Leap Wine Cellars (California) JPY 4,000
6. 2021 ARTEMIS Cabernet Sauvignon / Stag's Leap Wine Cellars (California) JPY 8,000

【1st Anniversary Champagne Fair “Prestige Champagne Festival”:August 1 - September 30】
To mark our 1st anniversary, we invite you to a rare celebration of champagne.
A curated selection—normally exclusive to each restaurant and bar—is now brought together for the first time. Savor your favorites by the glass or bottle, or explore a tasting set featuring the house’s finest labels.

Selection JPY glass / bottle
1.NV Louis Roederer Correction 245 5000 / 25,000
2.NV Billcart Salmon Rosé 5500 / 32,000
3.NVRuinart Blanc de Blancs 7000 / 40,000
4.Louis Roederer Blanc de Blancs 8000 / 45,000
5.2012 Taittinger Comte de Champagne Blanc de Blancs 13000 / 78,000
6.2010 Dom Ruinart 19000 / 97,000

Champagne 2 Glasses Set 2+5 ¥18,000
Champagne 4 Glasses Set 1+2+4+5 ¥28,000
Champagne 6 Glasses Set ¥48,000

អានបន្ថែម

This summer-only course menu celebrates the flavors of early summer. Begin your experience with a refreshing array of appetizers, including scallops enhanced with aromatic oil and a cherry tomato compote accented by the tang of plum.

Savor the richness of a thick winter melon soup infused with the delicate sweetness of crab, followed by a standout dish: sweet sea bream with perfectly crisp, deep-fried scales.

For the main course, enjoy tender pork braised with 50-year-aged tangerine peel and black vinegar—a dish full of deep umami and gentle acidity that will soothe away summer fatigue.

To close the meal, indulge in a delicate and refreshing dessert: a beautiful tofu flower that captures the essence of the season.

Join us at Jiang Nan Chun for this exclusive summer dining experience.

អានបន្ថែម

■Three kinds of steamed dim sum:
Pork and shrimp shumai with dried scallops
Teochew style steamed pork and shrimp dumplings with peanuts
Steamed bamboo shoot and shrimp dumplings

■Two kinds of fried dim sum:
Deep-fried duck and shrimp spring rolls
Pear-shaped fried rice cake dumplings with mixed vegetables

■Thickened soup with minced wagyu beef and tofu

■Honey-flavored barbecued pork dumplings

■Apricot kernel soup with egg whites

※Images are used
※The menu may change without notice due to the availability of ingredients. Please be forewarned.

អានបន្ថែម

This dinner course mainly features seafood, using high-quality ingredients such as caviar, crab, and lobster. Enjoy a spectacular time with a dynamic view of Osaka cityscape and a lively open kitchen with a total of 6 courses including the chef's specialty.

■Marinated Slow-cooked Egg with Kaviari Caviar
Chilled Cherry Tomato Infused with Preserved Plum
Roasted Salted Abalone

■Fish Maw Soup with Shredded Chicken and 50-years Aged Mandarin Peel

■Deep-fried Crab Shell Stuffed with Fresh Crab Meat

■Steamed Cod Fish Fillet with Scallion Oil

■Fried Rice with Salted Fish and Chicken

■Handcrafted Beancurd Flower in Rock Sugar Syrup

*Images are used for illustrative purposes only.
*Menu contents may change without notice due to food availability and other factors. Please be aware of this in advance.

អានបន្ថែម

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.

អានបន្ថែម

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.

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 in Chinese Yellow Wine Topped with Caviar

■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.

អានបន្ថែម

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.

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 in Chinese Yellow Wine Topped with Caviar

■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.

អានបន្ថែម

This summer-only course menu celebrates the flavors of early summer. Begin your experience with a refreshing array of appetizers, including scallops enhanced with aromatic oil and a cherry tomato compote accented by the tang of plum.

Savor the richness of a thick winter melon soup infused with the delicate sweetness of crab, followed by a standout dish: sweet sea bream with perfectly crisp, deep-fried scales.

For the main course, enjoy tender pork braised with 50-year-aged tangerine peel and black vinegar—a dish full of deep umami and gentle acidity that will soothe away summer fatigue.

To close the meal, indulge in a delicate and refreshing dessert: a beautiful tofu flower that captures the essence of the season.

Join us at Gangnam Shun for this exclusive summer dining experience.

Special Offer:
Guests seated at a long table will receive one complimentary non-alcoholic drink per person.
Please request a long table in advance if desired.

អានបន្ថែម

■Steamed Dim Sum Combination:
Leek Dumpling with Pork, Shrimp, Chicken and Mushroom
Bamboo Pith Dumpling with Mixed Mushroom

■Deep-fried Dim Sum Combination:
Vegetable Spring Roll with Mushroom, Carrot and Pumpkin
Taro Puff Pastry with Pork and Chicken

■Sweet corn soup with minced chicken

■Steamed Glutinous Rice with Conpoy and Chicken Wrapped in Lotus Leaves

■Sweetened Red Bean Soup with 50-years Aged Mandarin Peel

※Images are used
※Menu contents may change without notice due to the availability of ingredients, etc. Please note in advance.

អានបន្ថែម

With this course, you can enjoy Jiang nan Chun's popular steamed and fried dim sum.
We will serve authentic dim sum dishes with the chef's secret spicy sauce.
The menu below will be available from March 10th to the end of April.

Steamed Dim Sum Combination:
Pork and Shrimps Dumpling with Abalone
Shrimp Dumpling with Bamboo Shoot
Garoupa Dumpling with Shrimp

Deep-fried Dim Sum Trio:
Wagyu Beef and Black Pepper Sauce Flaky Pastry
Spring Roll with Shredded Duck and Shrimp
Taro Puff Pastry with Pork and Chicken

Seafood Dumpling with Abalone and Fish Maw in Superior Broth

Yangzhou Fried Rice with Assorted Seafood and Barbecue Pork

Hokkaido Milk Pudding

*Images are used for illustrative purposes only.
*Menu contents may change without notice due to food availability and other factors. Please be aware of this in advance.

អានបន្ថែម

Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame
Marinated Lobster in Sichuan Pepper Oil

Double-boiled Pork Shank Soup with Matsutake and Sea Whelk

Wok-fried Tiger Prawn and Asparagus with XO Sauce

Braised Abalone and Fish Maw with Abalone Sauce

Dried Scallop Stuffed with Radish, Garlic and Nostoc

Stewed Pork Belly with Black Vinegar and 50-years Aged Mandarin Peel

Braised Baby Cabbage with Bamboo Pith and Chinese Ham

Steamed Glutinous Rice in Lotus Leaves

Sweetened Red-Bean Soup with Black Sesame Tangyuan

Pan-fried Chinese New Year Cake with Egg and Coconut Milk

អានបន្ថែម

■Pan-fried Scallop with Scallion Oil
Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame

■Double-boiled Pork Shank Soup with Japan Shiitake Mushroom and Sea Whelk

■Deep-fried Crab Shell Stuffed with Fresh Crab Meat

■Wok-fried A5 Wagyu Beef and Bamboo Shoot with Homemade Sauce

■Sautéed Japanese Asparagus with Garlic

■Poached Japanese Clams in Superior Broth

■Fried Rice with Seafood and Dried Sakura Shrimp

■Handcrafted Bean Curd Flower with Rock Sugar Syrup

អានបន្ថែម

Louis Roedeer Champagne Night
Description: Celebrate an exclusive evening with the legendary Champagne house Louis Roederer. Delight in a curated course menu paired with five rare back-vintage magnums—including Cristal, Cristal Rosé, and Blanc de Blancs—presented by our expert sommeliers. An elegant tribute to timeless craftsmanship. JPY 80,000 per person.

Date and time: Friday, July 25, 2025,
18:30　Doors open
19:00　Starts Event

【Champagne Lists on the night】

NV Collection 244 750ml

2015 Brut Nature Blanc Fhilippe Starck 750ml

2015 BLANC DE BLANCS　1500ml

2012 Cristal 1500ml

2013 Cristal Rosé 1500ml

អានបន្ថែម

សំណើ

គោលបំណង

ប្រវត្តិការទស្សនា

សំណួរ 1 ទាមទារ

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."

សំណួរ 2 ទាមទារ

Please note that the hotel does not have an affiliated parking area.
We will guide you to B1 or nearby paid parking area by your self.

សំណួរ 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.

សំណើរ

ព័ត៌មានបង្សុក

ឈ្មោះទាមទារ

ទូរស័ព្ទចល័តទាមទារ

ផ្ដល់ដំណឹងខ្ញុំតាមរយៈសារអត្ថបទ

អ៊ីមែលទាមទារ

សូមបញ្ជាក់ថាអ៊ីមែលរបស់អ្នកត្រឹមត្រូវ។ ការបញ្ជាក់ការកក់នឹងផ្ញើទៅអាសយដ្ឋាននេះ។

បង្កើតគណនី TableCheck

ជាមេីលរបស់គណនី TableCheck អ្នកអាចចូលមើលប្រវត្តិការកក់បានហើយធ្វើការកក់ម្ដងទៀតបាន។

ពាក្យសង្ងាត់ ខ្លីពេក (យ៉ាងតិច 8 តួ)

ពាក្យសង្ងាត់ ខ្សោយពេក។

ពាក្យសង្ងាត់ ត្រូវតែរួមបញ្ចូលអក្សរធំមួយចំនួន, អក្សរតូចមួយ, លេខមួយ, និងនិងនិងនិងសញ្ញាសញ្ញាមួយដែលខុសគ្នា។

ពាក្យសង្ងាត់ មិនត្រូវតែមានផ្នែកណាមួយរបស់អ៊ីម៉ែលឡើយ។

ពាក្យសង្ងាត់ ផ្ទៀងផ្ទាត់មិនត្រូវនឹង បញ្ជាក់ពាក្យសម្ងាត់

ខ្ញុំបញ្ជាក់ថាខ្ញុំបានអានសារពីហាង ខាងលើ

ទទួលយកការផ្តល់ពាក្យពី Jiang Nan Chun / Four Seasons Hotel Osaka និងហាងដែលពាក់ព័ន្ធ

ដោយបញ្ចូនសំណុំបែបបទនេះ អ្នកយល់ព្រមទៅ នេះ។

ការកក់នៅ Jiang Nan Chun / Four Seasons Hotel Osaka

ភាពទំនេរចំពោះការកក់

សំណើ

ព័ត៌មានបង្សុក

លក្ខខណ្ឌនិងគោលការណ៏