Discover fine dining in Osaka at Four Seasons, home to some of the city’s most acclaimed restaurants. Ascend to the 37th floor to savour authentic Cantonese cuisine at Jiang Nan Chun or indulge in omakase at Sushi L’Abysse Osaka Yannick Alléno, all while enjoying 360˚ city views. Unwind at Bar Bota with signature cocktails or immerse yourself in the lively atmosphere of our French-inspired bistro, Jardin.
All Food and Drink
Chinese fine dining
Jiang Nan Chun
Jiang Nan Chun, our signature Chinese restaurant in Osaka on the 37th floor, offers an elevated dining experience. Enjoy authentic Cantonese cuisine with panoramic city views in a dynamic and interactive setting, with a choice of private and semi-private dining rooms.
Modern French and Edomae Sushi
Sushi L’Abysse Osaka Yannick Alléno
Experience the extraordinary at Sushi L’Abysse Osaka Yannick Alléno, a premier sushi restaurant in Osaka and the third L’Abysse establishment following the two-Michelin-starred L’Abysse Paris. Here, Yannick Alléno’s French haute cuisine blends seamlessly with the artistry of acclaimed Sushi Chef Yasuda Itaru. Discover the essence of omakase in Osaka as you embark on a refined culinary journey that celebrates the harmony of French and Japanese traditions, bringing together two unique gastronomic experiences in one refined dining setting.
All-Day Bistro
Jardin
Experience a taste of France in the heart of Osaka at our vibrant all-day bistro, where French-inspired dishes are served from morning through evening. Dine in the airy, light-filled dining room or step onto the landscaped terrace, an inviting setting for breakfast, afternoon tea and relaxed evening dining.
Cocktails
Bar Bota
Sip well-crafted cocktails and wines amid Bar Bota’s show-stopping interior, where a dramatic circular bar takes centre stage and invites you to gaze in every direction at the stunning wraparound 37th-floor views over Osaka.
Coffee, Tea and Pastries
Farine
Choose from an assortment of fresh baked goods or grab a gourmet lunch to go at Farine, our artisanal bakery in the first-floor lobby.
In-Room Dining
Dine in the comfort and privacy of your own guest room or suite, day or night, with our extensive 24-hour In-Room Dining menu.
Sweets and savouries
Seasonal Afternoon Tea
Indulge in a seasonal afternoon tea experience in Osaka at Jardin, featuring expansive windows and a lush outdoor terrace. Our curated offering, often referred to as high tea, highlights seasonal ingredients and delicately prepared bites, to be enjoyed alongside beautiful city views.
Chinese fine dining
Jiang Nan Chun
Jiang Nan Chun, our signature Chinese restaurant in Osaka on the 37th floor, offers an elevated dining experience. Enjoy authentic Cantonese cuisine with panoramic city views in a dynamic and interactive setting, with a choice of private and semi-private dining rooms.
Modern French and Edomae Sushi
Sushi L’Abysse Osaka Yannick Alléno
Experience the extraordinary at Sushi L’Abysse Osaka Yannick Alléno, a premier sushi restaurant in Osaka and the third L’Abysse establishment following the two-Michelin-starred L’Abysse Paris. Here, Yannick Alléno’s French haute cuisine blends seamlessly with the artistry of acclaimed Sushi Chef Yasuda Itaru. Discover the essence of omakase in Osaka as you embark on a refined culinary journey that celebrates the harmony of French and Japanese traditions, bringing together two unique gastronomic experiences in one refined dining setting.
All-Day Bistro
Jardin
Experience a taste of France in the heart of Osaka at our vibrant all-day bistro, where French-inspired dishes are served from morning through evening. Dine in the airy, light-filled dining room or step onto the landscaped terrace, an inviting setting for breakfast, afternoon tea and relaxed evening dining.
Cocktails
Bar Bota
Sip well-crafted cocktails and wines amid Bar Bota’s show-stopping interior, where a dramatic circular bar takes centre stage and invites you to gaze in every direction at the stunning wraparound 37th-floor views over Osaka.
Coffee, Tea and Pastries
Farine
Choose from an assortment of fresh baked goods or grab a gourmet lunch to go at Farine, our artisanal bakery in the first-floor lobby.
In-Room Dining
Dine in the comfort and privacy of your own guest room or suite, day or night, with our extensive 24-hour In-Room Dining menu.
Sweets and savouries
Seasonal Afternoon Tea
Indulge in a seasonal afternoon tea experience in Osaka at Jardin, featuring expansive windows and a lush outdoor terrace. Our curated offering, often referred to as high tea, highlights seasonal ingredients and delicately prepared bites, to be enjoyed alongside beautiful city views.
Prix Fixe Menus
Events
A Three‑Night Exclusive Collaboration Dinner with Four Seasons Hotel Hangzhou
Available for dinner May 13 to 15
For three nights only, we present a collaboration dinner featuring Senior Executive Chinese Chef Wang Yong from Jin Sha of Four Seasons Hotel Hangzhou at West Lake. The eight‑course menu brings together the distinctive elegance of Jiangsu and Zhejiang cuisine alongside refined Cantonese culinary traditions. The course includes three signature creations by Chef Wang and five dishes by Chef Raymond, harmoniously expressing each chef’s culinary philosophy through carefully selected seasonal ingredients. Experience layered flavours and refined craftsmanship, where both cuisines converge in a balanced and sophisticated dining journey. JPY 32,800 per person.
Reserve now
Sushi L’Abysse Tour of Japan: May – Kyoto
Available for lunch and dinner from May 1 to 31
Celebrate Japan’s finest sake and craft beer each month, curated by Head Sommelier Makoto Kido, one of the few meiyo kikisake shi (honourary sake experts) in Japan. The experience is elevated by Supervising Chef Yannick Alléno and Sushi Chef Itaru Yasuda, who present an omakase menu featuring the season’s finest ingredients. In May, we highlight Kyoto sakes, including Shuhari, made from Gohyakumangoku rice and known for its crisp character best enjoyed chilled, as well as Kyoto craft beer, brewed with Kyoto’s famously soft water to create a gentle mouthfeel and delicate flavour. Enjoy a memorable moment where the passion of Japan’s brewers harmonizes with the artistry of our chefs. Lunch: JPY 26,000 (lunch: a glass of beer/2–3 selected sakes); dinner: JPY 55,000 (dinner: a glass of beer/4 selected sakes).
Reserve now
Mango Afternoon Tea
Available from May 1 to June 30, 12:00 noon to 7:00 pm
Celebrate early summer with vibrant mango and tropical accents that capture the season’s bright flavours in every bite. Savour mango and passion fruit tarts, jasmine-scented verrines, Earl Grey chiboust, and a refined selection of sweet and savoury creations, including seafood and premium meat sandwiches accented with mango. Freshly baked scones are served in two varieties, orange with cream cheese and macadamia nut with coconut chocolate, perfectly complemented by a free-flow selection of fine teas, flavoured teas and coffee. Weekdays: JPY 8,800. Weekends: JPY 9,600.
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Passages of Summer
Available for lunch and dinner June 1 to August 31
Chef Raymond Wong presents Japan’s summer flavours in a seven-course Cantonese menu. Signature dishes include the delicately steamed Mini Winter Melon Soup with Premium Seafood, showcasing gentle cooling qualities, and Hong Kong–style pork noodles layered with subtle tomato acidity and savoury depth. Crafted with the finest seasonal ingredients and refined Cantonese techniques, this course offers an ideal choice for business lunches and intimate gatherings. JPY 25,000 per person.
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Dinner Buffet: Soirée au Jardin at Jardin
Available Friday to Sunday (including public holidays)
Offered exclusively on special occasions, Soirée au Jardin allows you to enjoy a variety of appetizers and desserts at your own pace in a buffet-style setting. For the main course, choose one of our signature dishes. This elegant, refined space reminiscent of the Jardin garden offers the perfect ambience for a memorable evening with family, friends or a special someone. Prices start from JPY 7,500 for adults and JPY 3,800 for children ages 5 to 12. The experience is complimentary for children under 5.
Reserve nowMEET THE TEAM
PAOLO PELOSI
Executive ChefBorn in Prato, a small town near Florence, Executive Chef Paolo Pelosi grew up immersed in the rich culinary traditions of Tuscany. Cooking at home was a way of life, from baking cakes with Papà Pelosi on weekends to making margaritas from scratch in his family’s own pizza oven. In these small, cherished moments, his dream of becoming a chef was born. Pelosi began with pastries before learning savoury cuisine in Italy and Tokyo. With a background in Michelin-starred restaurants, he has led culinary teams across the globe, showcasing creativity and expertise. Now, overseeing the culinary operations at Four Seasons Hotel Osaka, Chef Pelosi leads his team in blending passion with precision to deliver exemplary dining experiences.
“The best culinary experiences not only satisfy the palate but also enrich the mind and soul.”
Yannick Alléno
Supervising ChefMichelin-distinguished chef Yannick Alléno is renowned for revolutionizing French cuisine with his modern interpretation of classic techniques. With 16 restaurants and 18 Michelin stars, his culinary journey includes iconic establishments like Pavillon Ledoyen in Paris and Le 1947 at Cheval Blanc Courchevel, both awarded three Michelin stars. Chef Alléno founded the Yannick Alléno Group, which embraces innovation in gastronomy, and is committed to creating personalized dining experiences, blending French and international influences.
Raymond Wong Wai Man
Executive Chinese ChefBorn in Hong Kong, Executive Chinese Chef Raymond Wong Wai Man brings over 30 years of expertise in Cantonese cooking to offer a blend of traditional and contemporary flavours. With a mission to make Jiang Nan Chun a must-visit for food enthusiasts, he and his team create an exceptional dining experience. Catering to both international guests and local residents of western Japan, the restaurant features seasonal ingredients and several of Chef Wong’s award-winning dishes.
“Our authentic Cantonese cuisine comes with a modern twist. I love to learn new things and incorporate them creatively into the dining journey.”
Hafiz Razali
Executive Pastry ChefHafiz Razali has over 22 years of experience in luxury hotel pastry kitchens. Originally from Malaysia, Chef Razali discovered his passion for pastry while working at a local bakery and later honed his craft at various hotels worldwide. In 2013, he joined Four Seasons Resort Koh Samui as Head Pastry Chef, leading to roles at other Four Seasons properties in Abu Dhabi, Hawaii and Mauritius. Since 2023, he has overseen the dessert and bakery program at our Hotel, crafting signature pastries and seasonal afternoon tea. Blending global influences with premium Japanese ingredients, Chef Razali creates desserts that are both refined and innovative, including health-conscious options.
“Pastry-making is equal parts precision and passion. When both these elements come together, the magic happens.”
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