Jiang Nan Chun / Four Seasons Hotel Osaka

Prenota a Jiang Nan Chun / Four Seasons Hotel Osaka

Messaggio del negozio

Jiang Nan Chun, the signature restaurant of the Four Seasons Hotel Osaka, offers authentic Cantonese cuisine led by Chef Raymond Wong. Enjoy a dynamic view of the Osaka cityscape from the 37th floor, a lively open kitchen, and a counter dedicated to Chinese tea in an open space. Private and semi-private rooms are also available for private dining.

Business hours are as follows.
Lunch: 12:00 - 15:00 (LO 14:30)
Dinner: 18:00 - 21:00 (LO 20:30)
●Please note that we may not be able to accommodate your seating request.
●If we are unable to contact you within 15 minutes of your reservation time, we may have to cancel your reservation, so please be sure to contact us if you are late.
●For reservations of 5 or more people, please contact the store directly.
●If you are unable to make a reservation at the time you wish, would like to make a reservation for a different number of people or time than those shown, would like to make a reservation on the day, or have any other questions, please contact us by phone.
Four Seasons Hotel Osaka Restaurant Reservations Division: 06-6676-8591

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Cantonese restaurant Jiangnan Spring will be hosting a collaborative dinner between Billiecart Salmon and Chef Raymond Wong. For this one-day event, Billiecart Salmon's Brand Manager Alexandre Bader will be in attendance and will be serving magnum bottles of prestige champagne, including the great vintage 2008 (see list below). Please join us for this rare opportunity. Billiecart Salmon Brut 750ml Blanc de Blanc Grand Cru 1500ml Brut Rosé 1500ml Brut Sous Bois 1500ml Cuvée Nicolas François 2008 1500ml Elisabeth Salmon Rosé 2008 1500ml

The following a la carte dishes are available for order as part of our seasonal promotion.

【Poon Choi（盆菜）】
January 28, Monday - February 12, Wednesday
JPY 50,000 Available for 2 or more guests
Welcome the Year of the Wood Snake with a Cantonese feast, filled with blessings for good fortune, prosperity and longevity. Enhance your meal with add-on festive specials (to be ordered 1 day in advance)

【Mini Buddha’s Temptation】
January 28, Monday - February 12, Wednesday
JPY 16,000　
Originally, it is a dish based on Buddhist teachings, made without meat or fish, using vegetables, tofu, and dried ingredients. The concept is inspired by the idea that Buddhist practitioners resist "temptation". At Jiang Nan Chun, abalone and scallops are used to celebrate the Chinese New Year!

【Chinese Abalone Lo Hei】
January 28, Monday - February 12, Wednesday　
JPY 16,000
It is a dish similar to a salad made with vegetables, and the action of "Lo" (撈) is especially important. "Lo" means to mix or toss the ingredients together. Before eating, everyone gathers together and uses chopsticks to lift and toss the ingredients high into the air, symbolizing the invitation of good luck and fortune.

The details of the 6-course menu will be updated from time to time.
We offer a glass of champagne and a glass of wine.

■Steamed Dumpling with Shrimp and Grouper
Crispy Silky Turnip Pastry
Deep-fried Spring Roll with Duck and Shrimp

■Double-boiled Mushroom and Chestnut Soup

■Wok-fried Tiger Prawn and Asparagus with XO Sauce

■Braised Chinese Cabbage and Morel Mushroom in Creamy Sauce

■Fried Rice with Seafood and Dried Sakura Shrimp

■Sweetened Red Bean Soup with 10-years Aged Mandarin Peel

Five-course menu details will be updated from time to time.
Also we offer a glass of champagne and a glass of wine.

Steamed Dim Sum Combination:
Pork and Shrimp Dumpling with Conpoy
Shrimp Dumpling with Bamboo Shoots
Scallop Dumpling with Black Truffle

Crispy Dim Sum Trio:
Wagyu Beef and Black Pepper Sauce in Flaky Pastry
Spring Roll with Chicken
Taro Puff Pastry with Pork and Chicken

Seafood Dumpling with Abalone Served in Superior Broth

Steamed Handcrafted Custard Bun

Hokkaido Milk Pudding

The changing aromas and flavors of wine depending on the glass.
We are excited to invite Mr. Yoshifumi Kinoshita, a Sommelier certified by the Japan Sommelier Association and a Riedel Japan Glass Advisor, to host a lunch event where you can enjoy wine poured into Riedel glasses paired with dim sum. In addition to steamed and fried dim sum, we will serve a luxurious cabbage soup stew and a seafood rice porridge with the fragrance of Ise lobster. To finish, you will enjoy a dessert made of mango and tapioca. As a special gift, you will receive two Riedel glasses used during the event to take home with you.

Steamed Dim Sum Combination:
Grouper Dumpling with Shrimp
Shrimp Dumpling with Bamboo Shoot
Crab Roe Dumpling with Pork

Crispy Dim Sum Trio:
Wagyu Beef in Flaky Pastry with Black Pepper Sauce
Taro Puff Pastry with Pork and Chicken
Spring Roll with Duck and Shrimp

Poached Baby Cabbage in Superior Broth

Poached Rice with Assorted Seafood in Lobster Broth

Chilled Mango Sago Cream

Chilled Cherry Tomato Infused with Preserved Plum
Glazed Crispy Eel with Sesame
Marinated Lobster in Sichuan Pepper Oil

Double-boiled Pork Shank Soup with Matsutake and Sea Whelk

Wok-fried Tiger Prawn and Asparagus with XO Sauce

Braised Abalone and Fish Maw with Abalone Sauce

Dried Scallop Stuffed with Radish, Garlic and Nostoc

Stewed Pork Belly with Black Vinegar and 50-years Aged Mandarin Peel

Braised Baby Cabbage with Bamboo Pith and Chinese Ham

Steamed Glutinous Rice in Lotus Leaves

Sweetened Red-Bean Soup with Black Sesame Tangyuan

Pan-fried Chinese New Year Cake with Egg and Coconut Milk

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Please let us know the details of your allergies, including those of your companions. We may not be able to accommodate requests on the day. For example, one person is allergic to shrimp, and cannot tolerate shrimp extracts. *If you do not have any allergies, please write "None."

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If you would like a message plate to accompany the dessert of your course meal, please enter the desired message in the answer field below.
Example: Happy Birthday ●●, Happy Anniversary ●●, etc.

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