In the rarefied air of the 37th floor of the Four Seasons Hotel Osaka, a significant culinary dialogue is set to unfold this spring. From May 13 to 15, 2026, the hotel’s signature Cantonese destination, Jiang Nan Chun, will host a rare four-hands collaboration that bridges the distinct culinary landscapes of Hangzhou and Osaka. The event brings together two masters of Chinese gastronomy: Chef Wang Yong of the legendary Jin Sha at Four Seasons Hotel Hangzhou at West Lake and Jiang Nan Chun’s own Executive Chef Raymond Wong.
The residency marks a convergence of two storied traditions. Chef Wang arrives from a restaurant that has become a pillar of global excellence, maintaining a Michelin star since 2018 and holding the prestigious three-diamond status in the Black Pearl Restaurant Guide for nine consecutive years. His approach to Jiangsu-Zhejiang cuisine is defined by a contemporary sensibility that preserves the soul of seasonal ingredients while elevating them for a modern, international palate.
In Osaka, he finds a kindred spirit in Chef Raymond Wong. Known for his technical precision and a philosophy rooted in clarity, Chef Raymond has quickly established Jiang Nan Chun as a premier destination for Cantonese cuisine that honors the past while embracing the vibrant energy of Japan.
The center-piece of this three-day engagement is an eight-course tasting menu designed to showcase the finesse of both regional styles. The progression features three signature creations from Chef Wang and five curated dishes from Chef Raymond, resulting in a balanced exploration of texture and seasonal expression.
The contributions from Jin Sha offer a masterclass in the delicate art of balance. The Dried-Brined Geoduck Clam with Shaoxing Rice Lees presents Canadian geoduck steeped in fermented rice wine, resulting in a dish that is cool and elegant with a lingering floral aroma. For a more robust experience, the Shanghainese Braised Pork Belly with Abalone reflects Chef Wang’s roots. The pork is slow-cooked to a brilliant ruby sheen and served with sweet soy and tender abalone, a dish that has become a timeless hallmark of the Jin Sha experience.
Chef Raymond counters with dishes that celebrate his Cantonese heritage and his local surroundings in Osaka. His Pan-fried A5 Japanese Wagyu utilizes a proprietary Sakura Snow Salt, an airy seasoning inspired by the ethereal beauty of the city’s cherry blossoms. The salt enhances the buttery umami of the beef, capturing the fleeting essence of spring. In a nod to his hometown of Chaozhou, Chef Raymond also presents a Pan-fried Glutinous Rice Cake filled with a savory melange of pork, chicken, dried shrimp, and leek. The dish is a study in contrasts, offering a crisped exterior that gives way to a nostalgic, chewy center.
For both chefs, the collaboration is less about competition and more about a shared pursuit of craft. Chef Raymond views the exchange as an opportunity to present the vast diversity of Chinese cuisine to the Osaka market, while Chef Wang sees the city’s vibrant culinary energy as a fresh source of inspiration for his own evolving philosophy.
This limited engagement offers a rare perspective on the evolution of Chinese fine dining, presented within one of Osaka’s most sophisticated settings.
The Details
- Exclusive Four Hands Set Dinner Dates: May 13 to 15, 2026
- Time: 5:30 pm to 9:30 pm (Last order at 9:00 pm)
- Price: JPY 32,800
- Venue: Jiang Nan Chun, 37th Floor, Four Seasons Hotel Osaka