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.
Hours
- Lunch
- 11:30 am – 2:30 pm Last order at 2:00 pm Seating is limited to two hours
- Dinner
- 5:30 pm – 9:30 pm Last order at 9:00 pm Seating is limited to two hours
- Dress Code
- Smart casual; no beachwear or technical sportswear
Signature Dishes
Dim sumPrawn Dumpling with Bamboo Shoots (left), Grouper Dumpling with Prawns (right)
Cantonese-Style Roasted Duck
Deep-Fried Crab-ShellStuffed with Fresh Crabmeat
Handcrafted Bean Curd Flower in Rock Sugar Syrup
Wok-fried A5 Wagyu Beef with Barbecue Sauce
Private Dining
Private dining roomOur private dining room offers an elegant and comfortable setting, perfect for business meetings, family gatherings or special celebrations for 2 to 12 guests. Enjoy views of the riverside and Nakanoshima as you savour dishes prepared in our open kitchen. Please contact us for pricing.
Semi-private dining roomWith ample space for 4 to 10 guests, our semi-private dining room offers views of the Osaka cityscape, riverside, Osaka Castle and Mount Ikoma. It’s the ideal setting for business meetings, gatherings with friends and family, or celebratory events.
Meet The team
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.”
Genta Hoshimoto
Senior SommelierGenta Hoshimoto brings over a decade of experience from classic French restaurants in Osaka, Hyogo and Kyoto, where he developed strong wine expertise and a refined sense of hospitality. His background includes restaurant management and the launch of a casual Italian bar, giving him a broad perspective across dining styles. At Jiang Nan Chun, he applies this diverse experience to create thoughtful, guest‑focused pairings that connect the chef’s vision with each guest’s expectations.
“By honouring timeless traditions while embracing new sensibilities, I aspire to craft a dining experience that consistently delights guests with fresh and memorable moments.”
Events
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.
Reserve now
Prestige Champagne Pairing Experience
Available for lunch and dinner from August 1 to October 31
Enjoy a refined summer experience featuring Cantonese cuisine paired with six Champagnes selected by Senior Sommelier Genta Hoshimoto. Showcasing prestigious cuvées from renowned houses, each Champagne offers elegance, fine bubbles and depth that beautifully complement and elevate the flavours of each dish. Price from JPY 8,500 per glass.
Reserve now
Jiang Nan Chun XO Sauce
While supplies last
Crafted by Executive Chinese Chef Raymond Wong, our signature XO sauce uses premium dried scallops, sakura prawns, Jinhua ham and shallots. Rich in aroma and umami, it adds a refined finishing touch to noodles, seafood and everyday dishes. JPY 3,288.
Call for detailsMore Dining Options
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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.
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