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
Located on the 37th floor of Four Seasons Hotel Osaka, Jiang Nan Chun is a signature Chinese restaurant serving Cantonese cuisine with panoramic views. Designed by DESIGN STUDIO SPIN, it features soaring ceilings, a tea station and interactive dining led by Executive Chinese Chef Raymond Wong Wai Man. Signature BBQ dishes and Peking Duck define the experience, alongside 1 private dining room with a show kitchen and 2 semi-private dining rooms.
Modern French and Edomae Sushi
Sushi L’Abysse Osaka Yannick Alléno
Discover Sushi L’Abysse Osaka Yannick Alléno, a contemporary sushi restaurant in Osaka where modern French cuisine meets the precision of Edomae sushi. The third L’Abysse destination following the two-Michelin-starred L’Abysse Paris, this omakase experience unites Chef Yannick Alléno’s culinary vision with Sushi Chef Yasuda Itaru’s craftsmanship. Set on the 37th floor with just 18 seats and one private dining room, the restaurant offers panoramic Osaka skyline views alongside a distinctive French-Japanese dining experience.
All-Day Bistro
Jardin
Experience the charm of a French-inspired bistro in the heart of Osaka at Jardin, the vibrant all-day dining destination at Four Seasons Hotel Osaka. From breakfast and seasonal afternoon tea to elegant evening dining, Head Chef Hiroaki Nagaishi presents French classics including Bouillabaisse and Fruits de Mer in a bright garden-inspired setting, featuring 86 indoor seats and 32 terrace seats for relaxed dining from morning through night.
Cocktails
Bar Bota
Sip innovative cocktails, more than two dozen Japanese whiskies and curated gins at Bar Bota, a sky-high cocktail bar in Osaka where a striking circular counter anchors sweeping wraparound views from the 37th floor of Four Seasons Hotel Osaka. Designed by DESIGN STUDIO SPIN, the space reflects Osaka’s crafts heritage through tactile materials and precise detailing. Rooted in the flavours and traditions of Kansai, the cocktail program showcases local botanicals, seasonal ingredients and immersive drinking ceremonies, paired with elevated bar bites for aperitifs and late-night gatherings.
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
Located on the 37th floor of Four Seasons Hotel Osaka, Jiang Nan Chun is a signature Chinese restaurant serving Cantonese cuisine with panoramic views. Designed by DESIGN STUDIO SPIN, it features soaring ceilings, a tea station and interactive dining led by Executive Chinese Chef Raymond Wong Wai Man. Signature BBQ dishes and Peking Duck define the experience, alongside 1 private dining room with a show kitchen and 2 semi-private dining rooms.
Modern French and Edomae Sushi
Sushi L’Abysse Osaka Yannick Alléno
Discover Sushi L’Abysse Osaka Yannick Alléno, a contemporary sushi restaurant in Osaka where modern French cuisine meets the precision of Edomae sushi. The third L’Abysse destination following the two-Michelin-starred L’Abysse Paris, this omakase experience unites Chef Yannick Alléno’s culinary vision with Sushi Chef Yasuda Itaru’s craftsmanship. Set on the 37th floor with just 18 seats and one private dining room, the restaurant offers panoramic Osaka skyline views alongside a distinctive French-Japanese dining experience.
All-Day Bistro
Jardin
Experience the charm of a French-inspired bistro in the heart of Osaka at Jardin, the vibrant all-day dining destination at Four Seasons Hotel Osaka. From breakfast and seasonal afternoon tea to elegant evening dining, Head Chef Hiroaki Nagaishi presents French classics including Bouillabaisse and Fruits de Mer in a bright garden-inspired setting, featuring 86 indoor seats and 32 terrace seats for relaxed dining from morning through night.
Cocktails
Bar Bota
Sip innovative cocktails, more than two dozen Japanese whiskies and curated gins at Bar Bota, a sky-high cocktail bar in Osaka where a striking circular counter anchors sweeping wraparound views from the 37th floor of Four Seasons Hotel Osaka. Designed by DESIGN STUDIO SPIN, the space reflects Osaka’s crafts heritage through tactile materials and precise detailing. Rooted in the flavours and traditions of Kansai, the cocktail program showcases local botanicals, seasonal ingredients and immersive drinking ceremonies, paired with elevated bar bites for aperitifs and late-night gatherings.
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
Four-Hands Dinner with Michelin-Distinguished Chef Guillaume Bracaval at Sushi L’Abysse Osaka Yannick Alléno
Available for dinner on September 18 and 19
Guillaume Bracaval, Chef de Cuisine of est, the signature restaurant of Four Seasons Hotel Tokyo at Otemachi, and Itaru Yasuda, Sushi Chef of Sushi L'Abysse Osaka Yannick Alléno blend their distinct expertise and culinary philosophies with creations inspired by Yannick Alléno's vision as they present a tasting menu crafted exclusively for these two evenings. Discover a harmonious blend of French gastronomy, Edomae sushi craftsmanship and exceptional Japanese seasonal ingredients. Price at JPY 50,000.
Reserve now
Passages of Autumn
Available for lunch and dinner from September 1 to November 30
Executive Chinese Chef Raymond Wong celebrates the season’s bounty with an exquisite seven-course menu. Matsutake and wild mushrooms are paired with chestnuts, ginkgo nuts and other seasonal ingredients, bringing autumn’s prized harvests to the table. JPY 25,000 per person.
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Dinner Buffet: Soirée au Jardin at Jardin
Available from 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.
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Tour of Japan: September – Hiroshima at Sushi L’Abysse Osaka Yannick Alléno
Available for lunch and dinner from September 1 to 30
Celebrate Japan’s finest sake and craft beer through a curated regional showcase and omakase experience. This September, discover the flavours of Hiroshima Prefecture, renowned for its clean, delicate sake with subtle umami and a crisp finish. Crafted to pair beautifully with seafood from the Seto Inland Sea, Hiroshima’s sake highlights the region’s rich culinary heritage. Supervising Chef Yannick Alléno and Sushi Chef Itaru Yasuda present an omakase menu featuring the season’s finest ingredients, thoughtfully paired with each beverage (two select craft beers, five select sakes). Lunch: JPY 26,000. Dinner: JPY 55,000.
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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