Taste the “Secret Sauce” at Jiang Nan Chun, the Sky-High Cantonese Restaurant at Four Seasons Hotel Osaka

Four Seasons Hotel Osaka welcomes guests to the Secret Sauce, a limited-time culinary experience hosted at Cantonese restaurant Jiang Nan Chun until May 31, 2025.

This exciting campaign, a collaborative effort across 15 Four Seasons hotels in the Asia Pacific region, shines a spotlight on each participating chef’s “secret sauce” – the special something that transforms ingredients into unforgettable experiences. Call it instinct, wisdom or innovation, that unseen element is what allows chefs to go beyond the norm and craft dishes with powerful depth and complexity.

As part of the Secret Sauce campaign, Executive Chef Raymond Wong Wai Man presents a signature eight-course menu at Jiang Nan Chun, the dynamic Cantonese restaurant perched on the Hotel’s 37th floor. Dishes are carefully chosen to showcase Chef Raymond’s secret sauce, which lies in deftly combining seasonal Japanese ingredients with delicate Cantonese techniques from his Hong Kong roots.

Guests can look forward to highlights such as the Wok-Fried A5 Kobe Beef with Bamboo Shoots. The melt-in-the-mouth tenderness of the premium Japanese beef is complemented by springtime bamboo shoots, all infused with the umami-packed flavours of Wok Hei, a traditional Cantonese stir-fry method. Embodying a refined fusion of two culinary cultures, the dish is finished with a smoky, house-made brown sauce.

Other standouts include the Double-Boiled Pork Shank Soup with Japan Shiitake Mushroom and Sea Whelk and the Poached Japanese Clams in Superior Broth. Led by Chef Raymond’s singular vision, the vibrant seasonal tastes of Japan harmonise effortlessly with authentic Cantonese techniques – the secret sauce at the heart of this exclusive dining event.

The Secret Sauce Culinary Experience

• Jiang Nan Chun (37th floor, Four Seasons Hotel Osaka)
• Until May 31, 2025
• Lunch: 12:00 noon to 3:00 pm, last order at 2:30 pm
• Dinner: 6:00 to 9:00 pm, last order at 8:30 pm
• JPY 25,800 per person for an eight-course menu (inclusive of tax and service charge)

For reservations, call +81 6 6676 8591.

Updates from Jiang Nan Chun

Starting May 1, 2025, Jiang Nan Chun will remain open for lunch and dinner all through the week. Additionally, the restaurant has also launched its official Instagram account (@jiangnanchunosaka). Epicures are invited to follow along and connect with a world of tantalising stories, from the inspirations behind dishes to the artistry of Chef Raymond and his team.

About Jiang Nan Chun

Situated on the 37th floor of Four Seasons Hotel Osaka, Jiang Nan Chun presents authentic Cantonese cuisine with a modern flair, served in a contemporary art-filled setting framed by sweeping Osaka views. The vibrant atmosphere is centred around an open kitchen, allowing guests to witness the culinary artistry in action. The restaurant also offers private and semi-private dining rooms, perfect for intimate gatherings or business meetings.   

About Head Chef Raymond Wong Wai Man

Born and raised in Hong Kong, Raymond Wong Wai Man is a master of Cantonese cuisine. He honed his craft for a decade at the Michelin-starred Ming Court and later led renowned restaurants in Hong Kong and Macau, earning accolades such as the Black Pearl 1 Diamond rating for Portas do Sol. In 2022, he took charge of the Michelin-starred Shang Palace before joining Four Seasons Hotel Osaka in 2024 as Head Chef of Jiang Nan Chun. As a respected custodian of Cantonese cuisine, Raymond has represented Hong Kong on the global stage and won multiple recognitions, including a Gold Award at the Chinese Cuisines World Championship.