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
Crispy Kagoshima Pork Belly
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
A Three-Night Exclusive Collaboration Dinner with Four Seasons Hotel Singapore
Available at dinner from July 31 to August 2
To celebrate our two-year anniversary, we are pleased to host a special three-day collaboration dinner featuring Executive Chinese Chef Alan Chan from the Cantonese restaurant Jiang-Nan Chun at Four Seasons Hotel Singapore, together with Executive Chinese Chef Raymond Wong Wai Man. This event brings us back to our roots, uniting the culinary artistry and perspectives of both cities. Enjoy a refined eight-course menu created exclusively for this occasion. JPY 32,800 (eight courses).
Reserve now
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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Homemade Glutinous Rice Dumpling
Available June 5 to 19
In celebration of the Dragon Boat Festival, Executive Chinese Chef Raymond Wong invites you to experience the exceptional craftsmanship of his meticulously prepared rice dumplings, available for both dine-in and takeaway, and thoughtfully created with precision and deep respect for tradition. JPY 2,200 per piece.
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Summer Champagne Selection
Available for lunch and dinner May 1 to July 31
Curated by Senior Sommelier Genta Hoshimoto, this refined selection is rooted in tradition yet expressive of quiet innovation, revealing new dimensions of harmony when paired with Cantonese cuisine. For the summer season, six Blanc de Blancs Champagnes are carefully chosen, ranging from noble Grand Cru expressions to characterful and distinctive cuvées. Showcasing the purity and grace unique to Chardonnay, this collection invites you to experience Champagne at its most elegant, capturing the freshness and clarity of summer in every glass. Price from JPY 6,000 per glass.
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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.
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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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