Jiang Nan Chun Chinese restaurant at Four Seasons Hotel Osaka presents a three-day exclusive collaboration with Jin Sha, Four Seasons Hotel Hangzhou West Lake

The signature Chinese restaurant Jiang Nan Chun at Four Seasons Hotel Osaka will welcome the Senior Executive Chinese Chef Wang Yong from Four Seasons Hotel Hangzhou at West Lake, the acclaimed restaurant Jin Sha, for a special three-day four-hand collaboration from May 13 to 15, 2026.

Celebrated for its refined interpretation of Jiangsu-Zhejiang cuisine, Jin Sha brings together seasonal ingredients with a contemporary sensibility, earning recognition from discerning gourmets both in China and internationally. The restaurant has held one Michelin star in the Michelin Guide since 2018, three diamonds in the Black Pearl Restaurant Guide for nine consecutive years, and is featured in both the Forbes and the Asia’s 50 Best Restaurants Extended List 2026.

At Jiang Nan Chun, Executive Chef Raymond Wong presents Cantonese cuisine with clarity and depth, guided by tradition while embracing a modern perspective. The restaurant has quickly established itself as a distinguished dining destination in Osaka.

For this collaboration, guests are invited to experience a specially curated eight-course menu that brings together the elegance of Jiangsu-Zhejiang cuisine and the finesse of Cantonese tradition. Chef Wang will present three signature creations, complemented by five dishes from Chef Raymond, forming a balanced and thoughtful dialogue of flavours, textures and seasonal expression.

Chef Raymond Wong shares, “Collaborating with Chef Wang, whose culinary roots are shaped by a different regional tradition, brings a genuine sense of discovery. It is an opportunity not only to exchange ideas and learn from one another, but also to present the depth and diversity of Chinese cuisine to our guests in Osaka through a shared dialogue.”

Chef Wang Yong adds, “Travel continues to inspire my cooking, and I am delighted to bring the spirit of Jin Sha to Osaka’s discerning epicureans. This collaboration is a meaningful exchange—an opportunity to share our craft, learn from one another, and create something memorable together in a city with such a vibrant culinary energy.”

This limited three-day collaboration offers a rare opportunity to experience two distinct culinary philosophies, brought together in a seamless and considered expression of Chinese gastronomy.

Highlights by Jin Sha

Dried-Brined Geoduck Clam with Shaoxing Rice Lees by Jin Sha – Delicate slices of premium Canadian geoduck are steeped in traditional fermented rice lees, locking in a tender yet resilient texture. On the palate, a silken wave of rice wine aroma, ocean sweetness, and crispy lotus root gently unfolds — cool, elegant, and lingering

Shanghainese Braised Pork Belly with Abalone, Sweet Soy Sauce, and Peas by Jin Sha – Infused with the flavours of Chef Wang Yong’s Shanghai roots, this dish blends nostalgia with mastery. The premium pork belly, slow-braised to a ruby sheen, melts in the mouth alongside the oceanic sweetness of abalone. Finished with a touch of green peas, it is a timeless Jin Sha classic — elegant, balanced, and full of grace.

Highlights by Jiang Nan Chun

Pan-fried A5 Japanese Wagyu with Sakura Snow Saltby Jiang Nan Chun – The delicate aroma and airy texture of Sakura Seaweed Salt enhance the rich umami and buttery flavour of the wagyu. The lightly falling salt evokes the lingering beauty of Osaka’s cherry blossoms, a scene that deeply inspired Chef Raymond, creating a dish that captures the subtle essence of spring.

Pan-fried Glutinous Rice Cake with Pork, Chicken, Dried Shrimp, Mushroom and Leek by Jiang Nan Chun – A Cantonese-style glutinous rice cake filled with a generous mix of ingredients, lightly crisped on the outside while remaining soft and chewy inside. Inspired by Chef Raymond’s hometown of Chaozhou, this dish captures the warmth and nostalgia of traditional regional flavours.