The story
Jiang Nan Chun occupies the 37th floor of Four Seasons Hotel Osaka, bringing Cantonese cuisine to the upper reaches of the city. The dining room offers panoramic views that stretch across Mt. Ikoma, the Okawa, Dojima and Tosabori rivers, and the glittering Nakanoshima district at night. It is a setting that balances urban energy with natural beauty — and one that has earned the restaurant a Michelin Recommended distinction for 2026.
Executive Chinese Chef Raymond Wong Wai Man, a Hong Kong native, brings more than thirty years of experience to the kitchen. His approach is refined, blending traditional Cantonese techniques with contemporary sensibilities. Seasonal ingredients drive his menus, and his award‑winning dishes have been recognised in competitions such as the Chinese Cuisine World Championship and the Hong Kong Tourism Board’s Best of the Best Culinary Awards. At Jiang Nan Chun, he oversees a team that prepares everything from delicate dim sum to multi‑course dinner sets.
The lunch service offers several courses. The Seasonal Lunch Course (JPY 5,800) presents a casual dim sum assortment including shrimp wonton soup, steamed barbecued pork bun, and chicken fried rice. The Signature Lunch Course (JPY 9,800) adds steamed and deep‑fried dim sum combinations, minced Wagyu beef and tofu soup, and steamed glutinous rice with dried scallop and chicken wrapped in lotus leaf. For a deeper dive, the Discovery of Dim Sum Lunch Course (JPY 13,800) features steamed pork and shrimp dumpling with abalone, deep‑fried Huangqiao pastry, and seafood dumpling.
Dinner unfolds in two set menus. Flavours of Canton (JPY 16,800) moves from marinated baby squid and poached sliced pork to sweetcorn soup with minced fish maw, steamed Hokkaido scallop with garlic and vermicelli, sweet and sour pork with fresh pineapple, and Hokkaido milk pudding. Taste of Jiang Nan (JPY 23,800) is more elaborate, beginning with marinated slow‑cooked egg with Kaviari caviar, chilled cherry tomato infused with preserved plum, and marinated abalone in Chinese yellow wine, then progressing through fish maw soup, deep‑fried crab shell stuffed with fresh crab meat, stewed beef brisket with white radish, and handcrafted beancurd flower in rock sugar syrup.
Private and semi‑private dining rooms are available for more intimate gatherings. The dress code is smart casual, and seating is limited to two hours. Senior Sommelier Genta Hoshimoto, with over a decade of experience in French and Italian restaurants, curates thoughtful wine pairings that connect Chef Wong’s vision with each guest’s expectations. The result is a restaurant that feels both grand and personal — a place where Cantonese Chinese cuisine is executed with precision, and the view is never an afterthought.
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