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

【Menu】
■ Assorted Appetizer
Pan-fried Scallop with Scallion Oil
Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame

■Minced Winter Melon Soup with Crab Meat

■Deep-fried Sea Bream Fillet with Scale and Garlic

■Stewed Pork Belly with Black Vinegar

■Fried Rice with Seafood and Dried Sakura Shrimp

■Handcrafted Bean Curd Flower in Rock Sugar Syrup

【Menu】
■ Assorted Appetizer
Pan-fried Scallop with Scallion Oil
Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame

■Minced Winter Melon Soup with Crab Meat

■Deep-fried Sea Bream Fillet with Scale and Garlic

■Stewed Pork Belly with Black Vinegar

■Fried Rice with Seafood and Dried Sakura Shrimp

■Handcrafted Bean Curd Flower in Rock Sugar Syrup

■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.

The details of the 6-course menu will be updated from time to time.

■北海道産帆立の醤油ソース炒め
Poached Sliced Pork with Garlic Sauce

■Hot and Sour Pumpkin Soup with Assorted Seafood

■Wok-fried Hokkaido Scallop with Supreme Soy Sauce

■Braised Chinese Cabbage and Morel Mushroom in Cream Sauce

■Fried Rice with Salted Fish and Chicken

■Hokkaido Milk Pudding with Strawberry Sauce

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.

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.

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.

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.

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.

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.

How about celebrating an important milestone in your life with authentic Cantonese cuisine at Jiangnan Spring? This plan allows you to enjoy the privacy of a completely private room. If you would like to meet with our restaurant staff for business entertainment or a meeting, please write it in the comments section and we will contact you by phone or email. Please feel free to let us know if there is anything we can do to help you.

【Menu】
■ Assorted Appetizer
Pan-fried Scallop with Scallion Oil
Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame

■Minced Winter Melon Soup with Crab Meat

■Deep-fried Sea Bream Fillet with Scale and Garlic

■Stewed Pork Belly with Black Vinegar

■Fried Rice with Seafood and Dried Sakura Shrimp

■Handcrafted Bean Curd Flower in Rock Sugar Syrup

■Homemade Wonton soup with shrimp

■Assorted 6 kinds of steamed dim sum
Garoupa Dumpling with Shrimp
Steamed Vegetarian Dumpling with Sakura Shrimp
Scallops Dumpling with Black Truffle
Bamboo Pith Dumpling with Mixed Mushroom
Pork and Shrimp Dumpling with Conpoy
Shrimp Dumpling with Bamboo Shoot

■Chicken fried rice

*Images are used
*Menu contents may change without notice due to ingredient procurement and other factors. Please be aware of this in advance.

■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.

■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.

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.

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

■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

The details of the 6-course menu will be updated from time to time.

■北海道産帆立の醤油ソース炒め
Poached Sliced Pork with Garlic Sauce

■Hot and Sour Pumpkin Soup with Assorted Seafood

■Wok-fried Hokkaido Scallop with Supreme Soy Sauce

■Braised Chinese Cabbage and Morel Mushroom in Cream Sauce

■Fried Rice with Salted Fish and Chicken

■Hokkaido Milk Pudding with Strawberry Sauce

■Lobster and Sichuan pepper marinade, fried eel with sesame aroma, chef's secret sauce ■Matsutake mushroom, whelk and pork soup ■Shrimp stir-fried with garlic and chili pepper ■Pork stewed in black vinegar and 50-year-old aged dried tangerine peel ■Sea and mountain delicacies and spinach salad ■Sakura shrimp fragrant seafood fried rice ■Mango dessert with tapioca

How about celebrating an important milestone in your life with authentic Cantonese cuisine at Jiangnan Spring? This plan allows you to enjoy the privacy of a completely private room. If you would like to meet with our restaurant staff for business entertainment or a meeting, please write it in the comments section and we will contact you by phone or email. Please feel free to let us know if there is anything we can do to help you.