Experience the Art of Chinese Cuisine at Four Seasons Hotel Osaka with a Special Three-Day Collaboration between Jiang Nan Chun and Jin Sha from Hangzhou
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From May 13 to 15, 2026, Four Seasons Hotel Osaka will host a prestigious culinary collaboration, bringing together two of the finest Chinese restaurants in Asia. The signature Chinese restaurant, Jiang Nan Chun, will team up with the renowned Jin Sha from Four Seasons Hotel Hangzhou at West Lake. This limited-time event promises an exceptional opportunity for food enthusiasts to indulge in a one-of-a-kind dining experience that highlights the rich diversity of Chinese cuisine.
A Fusion of Two Distinguished Chinese Culinary Styles
This exclusive collaboration will bring together Jiang Nan Chun’s Cantonese excellence and the refined Jiangsu-Zhejiang cuisine of Jin Sha. Jiang Nan Chun, located on the 37th floor of Four Seasons Hotel Osaka, is a beacon of Cantonese tradition, with Executive Chef Raymond Wong expertly combining classic dishes with a modern twist. Meanwhile, Jin Sha, helmed by Senior Executive Chinese Chef Wang Yong, has been recognised globally for its contemporary take on Jiangsu-Zhejiang cuisine. Holding one Michelin star and a position in the prestigious Asia’s 50 Best Restaurants Extended List 2026, Jin Sha is revered for its innovative approach to seasonal ingredients and its commitment to bringing out the natural flavours of each dish.
The three-day collaboration will showcase an eight-course tasting menu, carefully crafted to reflect both chefs’ culinary philosophies. Chef Wang will present three signature dishes from Jin Sha, while Chef Raymond will contribute five dishes representing the Cantonese culinary tradition. This marriage of two distinct styles promises to deliver a balanced, thoughtful and unforgettable dining experience for those fortunate enough to partake.
Michelin-Starred Mastery Meets Cantonese Precision
Chef Wang Yong, the acclaimed mastermind behind Jin Sha, is known for his innovative approach to traditional Jiangsu-Zhejiang cuisine, blending seasonal ingredients with modern techniques. His restaurant has earned widespread acclaim for its elegant and balanced dishes. One standout dish guests will experience during this collaboration is the Shanghainese Braised Pork Belly with Abalone, Sweet Soy Sauce and Peas, which reflects Chef Wang’s Shanghai roots and his ability to balance nostalgic flavours with culinary expertise.
In contrast, Chef Raymond Wong of Jiang Nan Chun brings his own expertise in Cantonese cuisine to the table. With his deep roots in Hong Kong’s rich culinary scene, Chef Raymond creates dishes that resonate with both traditional flavours and contemporary flair. A highlight from his side of the collaboration will be the Pan-fried A5 Japanese Wagyu with Sakura Snow Salt, a delicate dish designed to capture the essence of Osaka’s spring season. This dish, enhanced by the subtle fragrance of Sakura Seaweed Salt, showcases Chef Raymond’s attention to detail and his passion for harmonising ingredients and textures.
An Unmissable Culinary Experience at Four Seasons Hotel Osaka
This three-day event at Four Seasons Hotel Osaka offers more than just a meal; it provides a rare opportunity to explore the breadth of Chinese culinary artistry through the eyes of two distinguished chefs. Guests will savour the flavours of Dried-Brined Geoduck Clam with Shaoxing Rice Lees from Chef Wang, which offers a refreshing balance of ocean sweetness and crispy lotus root. The Pan-fried Glutinous Rice Cake with Pork, Chicken, Dried Shrimp, Mushroom and Leek, from Chef Raymond, brings together a variety of flavours in a single, comforting Cantonese classic.
For those seeking a true taste of both Jiangsu-Zhejiang and Cantonese traditions, this collaboration is not to be missed. The curated menu, which combines two diverse culinary worlds, is available at JPY 32,800 per person and will be served from 5:30 pm to 9:30 pm each evening, with the last order at 9:00 pm. The event is being held at Jiang Nan Chun, located on the 37th floor of Four Seasons Hotel Osaka, offering guests a remarkable dining experience alongside panoramic views of the city.
This rare collaboration between two iconic chefs represents an exciting moment in the Osaka dining scene, highlighting the international appeal of Chinese gastronomy. With both restaurants already lauded for their culinary excellence, this event promises to leave guests with lasting memories of exceptional food and the artistry behind it.
A Limited-Time Culinary Event Not to Be Missed
As the partnership between Jiang Nan Chun and Jin Sha continues to make waves, guests are encouraged to book their reservations early. This is a unique opportunity to experience the fusion of Cantonese and Jiangsu-Zhejiang cuisine in one of the most elegant dining venues in Osaka. Whether you’re a local resident or visiting from abroad, the special collaboration at Four Seasons Hotel Osaka is a must-experience for anyone with a passion for Chinese cuisine.
Source- fourseasons.com
