Jin Sha guest dinner

Four Seasons Hotel Osaka will host a four-night guest-chef dinner at Jiang Nan Chun from May 12 to May 15, pairing Cantonese cooking with Jiangsu-Zhejiang dishes. (webwire.com) The collaboration brings in Jin Sha from Four Seasons Hotel Hangzhou at West Lake, with an eight-course menu served on the 37th floor in Osaka’s Dojima district. (webwire.com) (guide.michelin.com) Jiang Nan Chun is Four Seasons Hotel Osaka’s signature Chinese restaurant, and the Michelin Guide lists it at 37F, Four Seasons Hotel Osaka, serving traditional Cantonese cuisine with prix fixe menus. (fourseasons.com) (guide.michelin.com) The dinner is part of “Passages of Spring,” an eight-week Four Seasons program running from March 15 to May 15, 2026 across 14 Chinese restaurants in Asia Pacific. Four Seasons said the series centers on seasonal cooking and a set of limited-time “four-hands” chef exchanges. (press.fourseasons.com) That framing puts the Osaka event inside a wider hotel strategy: luxury properties are using short-run chef collaborations to turn destination restaurants into bookable travel occasions. Four Seasons described the regional dinners as “intimate, limited-time exchanges” between chefs from different Chinese culinary traditions. (press.fourseasons.com) The Michelin Guide currently lists Jin Sha in Hangzhou as a one-star restaurant, and Jiang Nan Chun in Osaka as a Michelin-listed restaurant that opened inside the new Four Seasons hotel. (guide.michelin.com 1) (guide.michelin.com 2) Four Seasons Hotel Osaka itself is also now in Michelin’s hotel selection, with one Michelin Key, adding another luxury credential around the dining push. The guide describes the 175-room property as a modern tower in Osaka’s historic Dojima neighborhood with a ryokan-inspired 28th floor. (guide.michelin.com) For diners, the immediate window is narrow: the Osaka collaboration ends May 15, the same day Four Seasons says the broader spring campaign wraps across Asia Pacific. (webwire.com) (press.fourseasons.com)