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Jiang Nan Chun, our signature Chinese restaurant on the 37th floor, offers soaring city views and authentic Cantonese cuisine in a dynamic and interactive setting, with a choice of private and semi-private dining.

Hours

Lunch
12:00 noon – 3:00 pm Last order at 2:30 pm
Dinner
6:00 pm – 9:00 pm Last order at 8:30 pm
Dress Code
Smart casual; no beachwear or technical sportswear

Signature Dishes

  • A clear glass plate with a clear glass bowl in the center holds a yellow food item with a small red garnish on top; the bowl?s clear glass lid is propped on the plate against the bowl?s edge.
    Handcrafted Beancurd Flower

    with Rock Sugar Syrup

  • A red food item sits in a dollop of light orange sauce in a shallow white bowl; the food is topped with small pieces of leafy green garnish.
    Steamed Japanese Spiny Lobster

    Egg White, Wolfberries, Superior Broth

  • A square white plate holds a textured light-brown food item placed on an elongated dark-green leaf, surrounded by garnishes.
    Deep-Fried Crab-Shell

    Stuffed with Fresh Crabmeat

Private Dining

Reservations and Inquiries +81 6 6676 8591 Website Online reservations

Meet The team

Chef Raymond Wong Wai Man sits at a dining table

Raymond Wong Wai Man

Head Chef
Born in Hong Kong, Head 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.”

Events

  • April 2 – May 31

    Billecart-Salmon Champagne Fair

    Join us at our limited-time champagne fair, showcasing the Billecart-Salmon collection. Expect selections such as Elizabeth Salmon Rosé, Blanc de Blancs Vintage, Cuvée Louis and Brut Réserve, all complemented by Jiang Nan Chun’s elevated Cantonese cuisine. Three champagnes by the glass: JPY 17,000; six champagnes by the glass JPY 40,000; 90 minutes of free-flow: JPY 75,000.
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  • Available for lunch and dinner April 7 to May 31

    The Secret Sauce Tasting Menu

    Exclusively curated for the Four Seasons global Chinese restaurant promotion, the Jiang Xin Ru Wei eight-course menu celebrates the art of flavour and seasonal beauty. Begin with an assortment of refined starters before continuing with indulgent main dishes and ending on a sweet note with a delicate tofu dessert. JPY 25, 800.
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  • May 23, 6:30 pm

    Bollinger Champagne Night

    Join us for an evening featuring Bollinger Champagne. The experience includes a curated tasting of five cuvées, including R.D. and La Grande Année, as well as rare magnum bottles, all paired with with a one-night-only menu crafted by Head Chef Raymond Wong Wai Man. JPY 80,000 per person.
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More Dining Options