Four Seasons Hotel Osaka Signature restaurant “Konan Spring” will begin serving seasonal courses reflecting the flavors of summer, as well as the fragrant specialty “Cantonese-style roast duck.”

Four Seasons Hotel Osaka’s signature restaurant, Jiangnan Spring, will begin serving a seasonal course that reflects the flavors of summer, as well as the fragrant specialty, Cantonese-style roast duck. ​
Four Seasons Japan Collection Press release: June 11, 2025 To media representatives [Four Seasons Hotel Osaka] Signature restaurant “Konan Spring” will begin serving seasonal courses reflecting the taste of summer and the fragrant specialty “Cantonese-style roast duck”. Enjoy a summer moment with our summer-only course, where Chef Raymond Wong delicately prepares the seasonal flavors of winter melon, crab, shrimp, and scallops, and the fragrant roast duck, a Cantonese dish that is slowly baked in a special oven.
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-f63c179f1106530ac88247bfc4bb8b5c-3900×2600.jpg Cantonese-style roast duck serving scene At the Four Seasons Hotel Osaka (2-4-32 Dojima, Kita-ku, Osaka City, General Manager: Alistair McAlpine), located in the Dojima district of Osaka, the signature restaurant Jiangnanchun will be introducing a new menu created by Chef Raymond Wong with the arrival of summer. A variety of flavors that combine traditional Cantonese cuisine with a refined sensibility reflect the changing of the seasons. Enjoy a special moment this summer in a space that harmonizes with the Osaka cityscape and contemporary art as seen from the 37th floor, the top floor of the hotel. Summer-only course that delicately brings out the freshness of summer ingredients The menu includes dishes that will gently satisfy your summer appetite, such as winter melon, a popular summer vegetable, and seafood such as crab, shrimp, and scallops in a thick soup of winter melon with crab meat, and fried sea bream with garlic, which combines fragrant grilled sea bream with a special garlic sauce. For dessert, the chef’s signature “Kyouka Suigetsu Tofu Flower Dessert” will be served, featuring delicate knife skills in which the tofu is likened to a chrysanthemum flower. The course will conclude with a sweet treat that is refreshing to the eye.
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-240392dac02d7a67318613f572d2f3d7-3900×2601.jpg Winter melon soup with crab meat
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-3636542c8a9586c390a151a2b8a9432e-3500×2428.jpg Kyoka Suigetsu Tofu Flower Dessert Name: Summer-limited course menu “Mori-natsu Kei-in” Available until Sunday, August 31, 2025 Available hours: Lunch 11:30-14:30 (Last order 14:00) / Dinner 17:30-21:30 (Last order 21:00) Price: per person 19,800 yen Contents (6-course): – Scallops with scallion oil / Cherry tomato compote with plum powder / Fried eel with sesame aroma ・Thickened winter melon soup with crab meat ・Fried tilefish with garlic and scales ・Pork stewed in black vinegar and 50-year-old tangerine peel ・Sakura shrimp fragrant seafood fried rice ・Kyouka Suigetsu tofu flower dessert New summer dishes have arrived on the a la carte menu of exquisite dishes delivered straight from the kitchen The crispy deep-fried pork belly with skin, made with black pork from Kagoshima Prefecture, has a crispy texture on the outside and is accented with sugar and mustard, creating a different texture with every bite. “Foie Gras Marinated in Shaoxing Wine with Caviar” is a dish that combines the richness of foie gras with the sourness of green apples, creating a cross between the depth of the East and the splendor of the West. To finish, seasonal fruits such as kumquats and mangoes are garnished with caviar for a luxurious taste. ・Crispy fried pork belly with skin 7,800 yen ・Foie gras marinated in Shaoxing wine with caviar 10,000 yen
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-396b6545580ed6506182658db977a76f-3900×2601.jpg Crispy fried pork belly with skin
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-fb602cb837f768a0a975cf866105799a-3900×2601.jpg Foie gras marinated in Shaoxing wine with caviar A memorable taste. Enjoy the traditional “Cantonese roast duck”
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-8578b59d240e5945472dfc7301090ad8-3900×2601.jpg Cantonese Roast Duck The new signature dish of Jiangnan Spring, Cantonese Roast Duck, is a delicacy that can be enjoyed all year round. It will be served with additional menu items that add even more depth to the flavor. Unlike Peking duck, known for its glossy skin, this duck is characterized by its crispy and fragrant finish. In a dedicated oven in the dining room, the chef carefully roasts each duck, slowly cooking it while covering it in oil. It is a moment where you can experience the story of the dish until the moment it is cut into pieces in front of you.
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-76233460ce16ca1d995a6bf2bcfd901e-3500×2334.jpg Stir-fried Cantonese-style roast duck with pine nuts wrapped in lettuce In addition, we also offer side dishes such as “Stir-fried Cantonese-style roast duck with pine nuts wrapped in lettuce” and “Bitter melon and Cantonese-style roast duck stewed in black bean sauce.” You can enjoy the taste of roast duck to the fullest. There’s another treat for lunchtime. The “roasted pork bun” is made with char siu that’s been slowly cooked in the same oven as the roast duck. It’s a masterpiece that’s carefully wrapped and steamed by the dim sum chef.
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-86b63cf00973db2bf7158cc363ab1134-3500×2334.jpg Grilled pork bao – Cantonese-style roast duck: half a duck (6 pieces) 13,000 yen / whole duck (12 pieces) 23,000 yen *Reservation required – Side menu: Can be enjoyed in addition to the Cantonese-style roast duck. Stir-fried Cantonese-style roast duck with pine nuts wrapped in lettuce 2,000 yen Bitter melon and Cantonese-style roast duck stewed in black bean sauce 2,000 yen ・Roasted pork bun (2 pieces) 1,200 yen Reservations and inquiries: 06-6676-8591 (restaurant reservations) / Click here for online reservations Open every day, with no closing days. Business hours will also be expanded – the best of Cantonese cuisine, anytime in Osaka. Official Instagram has also been launched. We are presenting the world of authentic Cantonese cuisine to be enjoyed with all five senses
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-83d9cbea8ac599799ef7852cc2925a46-1313×1050.jpg Signature restaurant “Jiangnanchun” dining space From May, “Konanchun” will be open every day without fixed holidays. Furthermore, from June, the business hours will be extended to lunch 11:30-14:30 (last orders 14:00) and dinner 17:30-21:30 (last orders 21:00). You can now enjoy refined, authentic Cantonese cuisine more freely. The story behind the dish, the chef’s sensibility, and the moment when a dish is born. From the charm of the space woven with art and interior design to the charm of the space, Jiangnan Chun’s official Instagram account
(@jiangnanchunosaka) will deliver the profound world of Cantonese cuisine through a variety of content that appeals to the five senses.
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-bc70c80592db47817ea926ea7d11f89b-3900×2600.jpg Signature Restaurant “Jiangnanchun” Private Room [Conditions for private and semi-private rooms have changed] For parties of 6 or more, we will provide you with a private room without the private room fee. You can now enjoy a more casual and private time. *For parties of less than 6 people, a minimum spending charge of 200,000 yen for lunch and 300,000 yen for dinner will be required. Signature Restaurant “Jiangnan Chun” Located on the 37th floor of the Four Seasons Hotel Osaka, this signature restaurant offers Cantonese cuisine with a modern twist on traditional dishes, created by head chef Raymond Wong, who is originally from Hong Kong. Enjoy a glamorous time with a dynamic view of Osaka cityscape and a lively open kitchen. Private and semi-private rooms are also available for private dining. For more information, please visit the official website. [Official website] https://www.fourseasons.com/jp/osaka/dining/restaurants/jiang-nan-chun/ [Instagram official account]
https://www.instagram.com/jiangnanchunosaka/ Jiangnan Chun Head Chef Raymond Wong
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-c7901ba99eb8c307c8146fe5190653eb-3900×2600.jpg Jiangnan Chun Head Chef Raymond Wong Born in Hong Kong, he has been familiar with Cantonese cuisine since he was a child and has honed his cooking skills. He trained at the Michelin-starred restaurant “Ming Court” and was appointed executive chef. He then solidified his position as head chef at renowned Cantonese restaurants in Hong Kong. After moving to Macau, he led the team at “Portas do Sol” and led the restaurant to the Black Pearl 1 Diamond in the restaurant guide by Dian Ping. In 2022, he returned to Hong Kong to lead the
Michelin-starred restaurant “Shang Palace” and was selected as the head chef of “Jiangnan Chun” as a member of the opening team of the “Four Seasons Hotel Osaka” in 2024. As a master of Cantonese cuisine, he was invited by the Hong Kong Tourism Board to cook at the Aspen Food & Wine Classic, one of America’s top gourmet events, in 2011, and won a gold medal at the World Chinese Cuisine Championship in 2015. He has also won multiple awards in categories such as beef, shrimp, rice, seafood, and chicken at the Best of the Best Culinary Awards, sponsored by the Hong Kong Tourism Board. About Four Seasons Hotel Osaka
https://prcdn.freetls.fastly.net/release_image/80380/279/80380-279-1904f86f9ed801b70e90cdab56ed15da-1313×1050.jpg Terrace space at Four Seasons Hotel Osaka Four Seasons Hotels and Resorts, the world’s leading luxury hotel brand, currently operates 133 hotels and resorts in 47 countries (as of October 7, 2024). The Four Seasons Hotel Osaka is the fourth hotel in Japan and was opened on August 1, 2024 as an icon of urban luxury in Dojima, Osaka, the city of water where history and culture live. The hotel offers a unique experience that incorporates Japanese elements throughout the entire hotel, from 175 guest rooms (including 27 suites) that incorporate the essence of Japanese culture, a special concept floor called “GENSUI” with tatami mats in all rooms that expresses a modern inn, an indoor pool, hot baths, spa, gym, and a wellness floor that combines a private bath, five unique restaurants and bars, a bright and open ballroom filled with natural light to a sky salon for small events featuring a view from the high floors, and banquet facilities ideal for social and business events of all sizes. The contrast with the dynamic view overlooking the Osaka cityscape will create fresh memories every time you visit. For more information about Four Seasons Hotel Osaka, please see below. Website:
https://www.fourseasons.com/jp/osaka/ Press Room:
https://press.fourseasons.com/jp/osaka/trending-now/fact-sheet/ IG : https://www.instagram.com/fsosaka/ *All prices are inclusive of consumption tax and service charges unless otherwise specified. Inquiries regarding this release Four Seasons Hotel Osaka, Public Relations Manager, Junichi Yoshida, Junichi.Yoshida@fourseasons.com *This email has been sent automatically, so please do not reply.