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Watch the street life unfolding far below as you enjoy a Cantonese feast at Jiang Nan Chun on the 37th floor of <a href="https://destinasian.com/osaka-hotels-four-seasons-hotel-osaka" target="_blank" rel="noopener">Osaka’s Four Seasons hotel</a>. A catwalk-worthy corridor that has been used for fashion shows leads to this chic, high-ceilinged restaurant, where guests gather in the main dining room and the private or semi-private spaces. It’s a popular spot for lunchtime dim sum. Come evening, the menu offers both contemporary and traditional Cantonese morsels paired with wine or tea. The latter is especially interesting: it begins with a chilled sparkling variety before progressing through hot and refreshing teas such as pu’er and jasmine, all a fitting counterpart to the richness on the plate. Standout dishes included glazed crispy eel with sesame (Hong Kong–born head chef Raymond Wong Wai Man has a secret recipe that is just the right amount of sweet and umami) and the deep-fried crab shell stuffed with fresh crabmeat—something worth savoring with every mouthful. For major entertainment value, order the beancurd flower in rock sugar syrup. Meticulously hand-cut 100 times with a knife, it sways gracefully in its glistening bath like a fragile sea anemone. —Alison Marshall
<a href="https://www.fourseasons.com/osaka/dining/restaurants/jiang-nan-chun/" target="_blank" rel="noopener">fourseasons.com</a> 
+81 6 6676 8591 
<a href="https://maps.app.goo.gl/UFYkjxFcsCPhNTu48" target="_blank" rel="noopener">37/F Four Seasons Hotel Osaka, 2-4-32 Dojima, Kita-ku, Osaka, Japan</a>

The handcrafted beancurd flower, a signature dessert at Jiang Nan Chun in Four Seasons Hotel Osaka.

Jiang Nan Chun: Creative Cantonese