Four Seasons Hotel Osaka is hosting The Secret Sauce, a special dining event at Cantonese restaurant Jiang Nan Chun, running until May 31, 2025.
Part of a 15-hotel Asia Pacific campaign by Four Seasons, this culinary series celebrates each chef’s unique “secret sauce” — the creative spark that turns good dishes into unforgettable ones.
Executive Chef Raymond Wong Wai Man leads the Osaka edition with an exclusive eight-course menu blending Japanese seasonal ingredients with refined Cantonese techniques rooted in his Hong Kong heritage.
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Signature dishes include Wok-Fried A5 Kobe Beef with Bamboo Shoots, finished with a smoky, house-made sauce, and double-boiled pork shank soup enriched with shiitake and sea whelk. Poached Japanese clams in a superior broth further reflect Raymond’s seamless East-meets-East culinary fusion.
The experience is priced at JPY 25,800 per person (inclusive of tax and service charge). Lunch is available from 12:00 to 3:00 pm (last order at 2:30 pm), and dinner from 6:00 to 9:00 pm (last order at 8:30 pm). Reservations: +81 6 6676 8591.
As of May 1, Jiang Nan Chun now opens daily for both lunch and dinner and has also launched an official Instagram (@jiangnanchunosaka) for behind-the-scenes glimpses into its kitchen.
Perched on the 37th floor, the restaurant offers modern Cantonese cuisine in an art-filled setting with sweeping Osaka views and live kitchen action. Private and semi-private dining options are also available.
Chef Raymond, a Hong Kong native, brings over two decades of experience from top restaurants including Ming Court and Portas do Sol. Before joining Four Seasons Osaka in 2024, he led the Michelin-starred Shang Palace. His accolades include the Black Pearl Diamond rating and a Gold Award at the Chinese Cuisines World Championship.
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