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It’s hard to believe that two years have already gone by, but Four Seasons Hotel Osaka is now celebrating its second anniversary. To mark the occasion, the hotel recently hosted a three-day collaboration dinner from July 31 to August 2 at its signature Chinese restaurant, Jiang Nan Chun.
The collaboration brought together two of Four Seasons’ Jiang-Nan Chun restaurants, with Executive Chinese Chef Alan Chan from Four Seasons Hotel Singapore joining Osaka’s resident Executive Chinese Chef Raymond Wong Wai Man. Singapore’s Jiang-Nan Chun is one of the city’s most celebrated restaurants, earning a Michelin recommendation for its authentic Cantonese cuisine with a modern twist.
The dinner offered a rare opportunity to experience dishes from both distinguished chefs, each of whom has put their own stamp on Jiang-Nan Chun. The eight-course menu featured signature Cantonese dishes from both restaurants, showcasing the chefs’ focus on seasonality, craftsmanship and creativity.
Highlights from the Singapore restaurant included a double-boiled chicken soup with velvet mushrooms and sea whelk, as well as a tender Cantonese-style braised beef cheek that had been cooked for more than ten hours.
From the Osaka restaurant, diners could sample specialities such as dry-braised lobster finished with a spritz of Yamazaki whisky, adding subtle notes of oak and caramel, and tossed noodles with shredded duck, scallion and goose oil – dishes that perfectly showcased the versatility of Cantonese cuisine.
While this special dining experience has already come to an end, there’s still another anniversary collaboration to look forward to. From August 20 to 31, guests can enjoy a special Italian Chef’s Table, afternoon tea and pastry collection created by Osaka Executive Chef Paolo Pelosi alongside Executive Chef Andrea Accordi and Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River.
For more details on this special collaboration, visit the website.