To celebrate the 2nd anniversary of the Four Seasons Hotel Osaka, a special Cantonese cuisine collaboration dinner will be held at the hotel’s signature restaurant, Jiang-Nan Chun, from July 31 to August 2, 2026. This event brings together culinary talents from the Four Seasons Hotel Singapore and Osaka, offering a unique dining experience for a limited time.
Visitors to Japan who are in Osaka during this period can enjoy a rare opportunity to taste a fusion of Cantonese culinary excellence from two renowned chefs. The collaboration highlights the rich traditions and modern innovations of Cantonese cuisine, making it a must-visit event for food enthusiasts and travelers alike.
About the Event
The collaboration dinner will feature an exquisite eight-course menu crafted by Executive Chinese Chef Alan Chan from the Four Seasons Hotel Singapore and Chinese Cuisine Head Chef Raymond Wong from the Four Seasons Hotel Osaka. Both chefs bring their distinct styles and expertise, promising an extraordinary culinary journey that blends traditional Cantonese flavors with contemporary flair.
Highlights
- Exclusive collaboration between chefs from Four Seasons Hotel Singapore and Osaka.
- Eight-course menu featuring signature dishes from both restaurants.
- Limited-time event from July 31 to August 2, 2026.
- Price: ¥32,800 (tax included).
- Notable dishes include steamed soup with deer antler, sea conch, fish maw, and chicken, and whisky-infused chili lobster.
Cantonese Cuisine Collaboration Dinner — Menu / Event Details
Cantonese Cuisine Collaboration DinnerCheck the booking sites below for reservations, dining, and availability at Cantonese Cuisine…
Rakuten Travel Yahoo! Travel Expedia| Item | Details |
|---|---|
| Name | Cantonese Cuisine Collaboration Dinner |
| Location | Jiang-Nan Chun, Four Seasons Hotel Osaka |
| Address | 2-4-32 Dojima, Kita-ku, Osaka |
| Period | July 31, 2026 (Fri) – August 2, 2026 (Sun) |
| Price | ¥32,800 (tax included) |
