[Four Seasons Hotel Osaka] Signature Cantonese Restaurant "Jiang-Nan Chun" & Four Seasons Hotel Hangzhou at West Lake "Jin Sha" Collaboration Dinner to be Held from May 13 (Wed) to 15 (Fri)

(Left) "Jin Sha" Executive Chef Wang Yong (Right) "Jiang-Nan Chun" Head Chef Raymond Wong

Four Seasons Hotel Osaka (2-4-32 Dojima, Kita-ku, Osaka) will host a special collaboration dinner at its signature Cantonese restaurant, Jiang-Nan Chun, featuring Executive Chef Wang Yong from the signature restaurant "Jin Sha" of Four Seasons Hotel Hangzhou at West Lake. The event will be held for a limited three-day period from Wednesday, May 13 to Friday, May 15, 2026.

"Jin Sha" is a highly acclaimed restaurant in the Chinese culinary world, captivating gourmands from home and abroad with dishes that fuse seasonal ingredients and modern sensibilities, based on traditional Jiangsu and Zhejiang cuisine. It has held one star in the "Michelin Guide" since 2023, three diamonds in the "Black Pearl Restaurant Guide" since 2018, and has been listed in "Forbes" and the prestigious Asian restaurant ranking "Asia's 50 Best Restaurants Extended List 2026" (at 85th place).

Meanwhile, "Jiang-Nan Chun," led by Head Chef Raymond Wong, is gaining attention as a new hub for gastronomy in Osaka, expressing its cuisine with a modern sensibility while cherishing the essence of Cantonese cooking.

This collaboration will feature an 8-course menu that allows guests to savor the respective charms of Jiangsu-Zhejiang and Cantonese cuisine. Three dishes by Chef Wang Yong and five by Chef Raymond will be served, allowing guests to enjoy the profound flavors and delicate expressions woven by the individuality of both chefs and seasonal ingredients.

"Jiang-Nan Chun" Head Chef Raymond commented, "This collaboration with Chef Wang, who comes from a different regional food culture, is a valuable opportunity full of new discoveries. I am very pleased that through our dialogue, we can not only learn from each other but also deliver the depth and diversity of Chinese cuisine to everyone in Osaka." "Jin Sha" Executive Chef Wang stated, "Travel always provides new inspiration. I am very much looking forward to sharing the spirit of 'Jin Sha' with the food lovers of Osaka. This collaboration is a very meaningful opportunity to create a memorable experience together in this vibrant food city of Osaka, while sharing and learning from each other's skills and passion." This special three-day dinner is a unique chance to experience the cuisine of both chefs at once. Please enjoy the depth of Chinese cuisine that can only be tasted at this time.

**Introduction to Sample Dishes**

**Marinated Geoduck with Aged Sake Lees [Jin Sha]**

A dish where delicately sliced geoduck is marinated in traditional fermented sake lees, offering a supple yet satisfying texture. When you take a bite, the aroma of rice wine and the sweetness of the sea spread, complemented by the crisp flavor of lotus root, leaving a long, pleasant, and elegant aftertaste.

**Braised Pork Belly and Abalone in Soy Sauce with Snap Peas Scented with Olive Oil [Jin Sha]**

A dish that masterfully combines nostalgic flavors and craftsmanship, reminiscent of Chef Wang Yong's Shanghai roots. The slow-braised premium pork belly, with a ruby-like sheen, melts in your mouth. It harmonizes exquisitely with the oceanic sweetness of the abalone, and the addition of snap peas at the end completes a classic flavor that truly symbolizes "Jin Sha." An elegant, balanced, and dignified dish.

**Cantonese-Style Roasted A5 Wagyu with Dancing Sakura Light Snow Salt [Jiang-Nan Chun]**

The delicate aroma and light texture of sakura seaweed salt enhance the rich umami and mellow fat of the Wagyu beef. The gently falling salt expresses the Osaka cherry blossom scenery that moved Chef Raymond, creating a dish that evokes the lingering feeling of spring.

**Pan-fried Cantonese Turnip Cake with a Medley of Pork and Dried Shrimp [Jiang-Nan Chun]**

A Cantonese-style turnip cake packed with ingredients. The surface is fragrantly and lightly pan-fried, while the inside has a moist and chewy texture. Inheriting the traditional flavors of Chef Raymond's hometown, Chaozhou, this dish evokes the warmth and nostalgia of regional cuisine.

**'Four Seasons Hotel Osaka Signature Cantonese Restaurant "Jiang-Nan Chun" & Four Seasons Hotel Hangzhou at West Lake "Jin Sha" Collaboration Dinner' Overview**

**Period:** Wednesday, May 13 - Friday, May 15, 2026

**Time:** 17:30 - 21:30 (Last Order 21:00)

**Price:** 32,800 JPY

**Content:** An 8-course menu to savor the respective charms of Jiangsu-Zhejiang and Cantonese cuisine.

**Location:** Signature Cantonese Restaurant "Jiang-Nan Chun" (Four Seasons Hotel Osaka, 37th Floor)

**Online Reservations:**
https://www.tablecheck.com/ja/shops/jiangnanchun-fourseasons-osaka/reserve?menu_items%5b%5d=69d37e08f7ef6b9ff2d92b9c

**Reservations & Inquiries:**
06-6676-8591 (Restaurant Reservations)
restaurant.osaka@fourseasons.com

**【Profiles】**

**"Jin Sha"**

Surrounded by beautiful gardens designed by world-renowned landscape architect and hotel designer Bill Bensley, "Jin Sha" is a restaurant by Chef Wang Yong offering contemporary Jiangsu-Zhejiang cuisine. It has held one star in the "Michelin Guide" since 2023 and three diamonds in the "Black Pearl Restaurant Guide" since 2018, being the only restaurant in Hangzhou to receive this rating for nine consecutive years. It has also been featured in "Forbes," ranked 85th in the "Asia's 50 Best Restaurants Extended List 2026," and named in the "Tatler Best Awards Asia Pacific 2025" Top 100.

【Official Website】https://www.fourseasons.com/hangzhou/dining/restaurants/jin_sha/

**"Jin Sha" Executive Chef Wang Yong**

Born in Shanghai, China. With a culinary career spanning about 30 years, he has honed his exceptional skills focusing on Jiangsu-Zhejiang cuisine. He gained experience at the famous Shanghai restaurant "Three on the Bund," where he established his culinary philosophy of maximizing the natural flavors of ingredients. He currently leads "Jin Sha" at Four Seasons Hotel Hangzhou at West Lake, guiding the restaurant to high acclaim by fusing outstanding technique with sophisticated innovation. In addition to high praise from "Forbes," he has received international awards such as "Chef of the Year" from GQ magazine and "Two Knives" at "The Best Chef Awards 2025."

**Signature Restaurant "Jiang-Nan Chun"**

Located on the 37th floor of Four Seasons Hotel Osaka, this is a signature restaurant where you can enjoy Cantonese cuisine with a modern twist on traditional dishes by Hong Kong-native Head Chef Raymond Wong. Guests can spend a splendid time with dynamic views overlooking the city of Osaka and a lively open kitchen. The restaurant also features private and semi-private rooms for private dining.

【Official Website】
https://www.fourseasons.com/jp/osaka/dining/restaurants/jiang-nan-chun/

【Official Instagram Account】
https://www.instagram.com/jiangnanchunosaka/

**Jiang-Nan Chun Head Chef Raymond Wong Wai Man**

From Hong Kong. He honed his skills at the Michelin-starred "Ming Court" and was appointed Executive Chef. He then solidified his position as head chef at several renowned Cantonese restaurants. In Macau, he led "Portas do Sol" to a 1 Diamond rating in the "Black Pearl Restaurant Guide." He returned to Hong Kong in 2022 to lead the Michelin-starred restaurant "Shang Palace" and was appointed Head Chef of "Jiang-Nan Chun" at Four Seasons Hotel Osaka in 2024. In 2011, he was invited by the Hong Kong Tourism Board to cook at the top-tier American food event "Aspen Food & Wine Classic," and in 2015, he won a gold medal at the "World Championship of Chinese Cuisine." He has won multiple awards in categories such as beef, shrimp, rice, seafood, and chicken at the "Best of the Best Culinary Awards" hosted by the Hong Kong Tourism Board.

※Unless otherwise specified, all prices are inclusive of consumption tax and service charge.
※Content is subject to change without notice.

**Inquiries regarding this release:**
Four Seasons Hotel Osaka PR, Junichi Yoshida
Junichi.Yoshida@fourseasons.com