Four Seasons Hotel Osaka (Location: 2-4-32 Dojima, Kita-ku, Osaka City, Osaka Prefecture; General Manager: Alastair McAlpine) presents its Spring Cherry Blossom Promotion "SPRING AWAKENING." During this season when cherry blossoms color the city and petals dance on the river surface, the hotel offers a diverse program throughout all facilities, including dining and bar offerings featuring seasonal ingredients and cherry blossom colors, afternoon tea, sweets, wellness programs, and exclusive cherry blossom viewing cruises for hotel guests.
Jardin All-Day French Bistro: Cherry Blossom Strawberry Afternoon Tea
This special afternoon tea set, available only during this season, features strawberries layered with the delicate essence of cherry blossoms. The sweets crafted by Executive Pastry Chef Hafiz Razali and his team maximize the fresh sweetness and tartness of Japanese strawberries combined with the gentle fragrance of cherry blossoms. From Paris-Brest with fragrant choux pastry filled with cherry blossom cream and strawberry confiture, to layer cakes and lemon tarts, the menu presents a contrast of spring-heralding aromas and fresh acidity. The selection includes beautifully harmonized Japanese and Western sweets. The matcha shortcake, where matcha's subtle bitterness enhances strawberry sweetness, offers depth of flavor. A playful Danish reminiscent of strawberry daifuku rounds out the delightful selection.
Savory items also incorporate cherry blossom fragrance and strawberry freshness, lightly expressing spring's arrival. The strawberry and beet tart paired with marinated cherry trout offers a refreshing taste. The consommé jelly adorned with gleaming Ossetra caviar, befitting a new season's opening, elevates the mood. Hidden within are cherry blossoms and chrysanthemum mousse, creating a dish where fragrance and umami spread.
Three varieties of substantial sandwiches enhance this afternoon tea's appeal. Combinations highlighting ingredient charm include Japanese beef roast beef with green peas and horseradish, and Oku-Tamba chicken with rapeseed flowers.
Scones are available in two flavors: white chocolate and cherry blossom, both infused with cherry blossom's rich fragrance, creating a taste that accompanies the cherry blossom season.
The drink selection includes tea, Japanese tea, coffee, and this season's special flavor teas. Enjoy all 15 beverages with free flow to your heart's content. Savor seasonal delights with conversation during this relaxing teatime.
Period: April 3 (Friday) to 30 (Thursday)
Hours: 12:00 PM to 7:00 PM (Last entry 5:00 PM) / 2-hour seating (90-minute free flow)
Price: Weekdays ¥8,800 / Weekends & Holidays ¥9,600 per person
Afternoon Tea Set Menu:
【Savory】
- Cherry trout citrus marinade, strawberry and beet tart
- Cherry blossom consommé jelly, Ossetra caviar, cherry blossom flower, chrysanthemum mousse
- Colorful sandwiches: Japanese beef roast beef, green peas, horseradish, cocoa bread, chocolate sauce
- Oku-Tamba chicken, rapeseed flower, black truffle sandwich with mustard pickles
- Sakura shrimp powder, shrimp and boiled egg spinach bread sandwich
【Sweets】
- Strawberry daifuku-style Danish
- Farine baked Basque-style matcha cheesecake with cherry sauce
- Strawberry and matcha shortcake
- Cherry blossom and strawberry Paris-Brest
- Cherry blossom and strawberry layer cake
- Lemon tart with strawberry sauce and cherry blossom meringue
- Strawberry and white chocolate mousse
【Scones】
- White chocolate and sour cherry scone
- Cherry blossom scone
Weekday Reservations:
https://bit.ly/3LKQkum
Weekend & Holiday Reservations:
https://bit.ly/45DabCr
Executive Pastry Chef Hafiz Razali
Born in Kuala Lumpur, Malaysia. With over 22 years of experience honing his skills at luxury hotels, he has worked at high-end hotels worldwide including Southeast Asia, the West Indies, UAE, and Maldives, establishing his unique style by incorporating diverse ingredients and techniques. In 2013, he was appointed Head Pastry Chef at Four Seasons Resort Koh Samui, and has since worked in Abu Dhabi, Hawaii, and Mauritius. He joined Four Seasons Hotel Osaka in 2023, creating signature pastries and seasonal afternoon teas. He provides innovative sweets that blend sensibilities cultivated worldwide with carefully selected Japanese ingredients.
Jiang-Nan Chun Signature Cantonese Restaurant: Spring Limited Seasonal Course "Passage of Spring - Shifting Spring Scenery"
This eight-course menu, modernly crafted by Hong Kong-born Chef Raymond Wong using Cantonese culinary techniques, features gorgeous dishes that engage all five senses with spring's arrival. Particularly outstanding is the "A5 Wagyu and Kogomi Saute." By stir-frying premium wagyu and fresh spring mountain vegetables at high heat in a Chinese wok, the dish brings out the wagyu's juiciness and fragrance while kogomi's crisp texture and subtle bitterness intertwine exquisitely. The Hong Kong-style original Cantonese barbecue sauce, skillfully balanced with sweetness and umami, adds depth to the ingredients' appeal, showcasing Raymond's masterful technique. The steamed cod is adorned with pink cherry salt, expressing Raymond's impression of Osaka's cherry blossom scenery. Another noteworthy dish is "Sesame-Fragrant Fried Eel," reviving Jiangnan region traditions in a contemporary style. The lightly prepared eel is coated with a secret sweet bean sauce offering exquisite sweetness and umami, finished with fragrant roasted sesame for aromatic enjoyment.
Period: March 15 (Sunday) to May 15 (Friday)
Hours: Lunch 11:30 AM to 2:30 PM (L.O. 2:00 PM) / Dinner 5:30 PM to 9:30 PM (L.O. 9:00 PM)
Price: ¥32,800 per person
Menu:
- Hokkaido scallop with scallion oil
- Niigata pork in garlic sauce
- Sesame-fragrant fried eel with chef's secret sauce
- Braised soup with white shiitake, whelk, and pork
- Golden king crab shell gratin
- A5 wagyu and kogomi saute with special barbecue sauce
- Stir-fried Aomori garlic asparagus with bamboo shoots and mushrooms
- Steamed cod with cherry snow salt and scallion oil
- Sakura shrimp-scented chicken fried rice
- Kyoka Suigetsu
Online Reservations:
https://bit.ly/4k8gC6p
Official Website:
https://www.fourseasons.com/jp/osaka/dining/restaurants/jiang-nan-chun/
Official Instagram:
https://www.instagram.com/jiangnanchunosaka/
Jiang-Nan Chun Head Chef Raymond Wong Wei Man
Born in Hong Kong. Refined his skills at Michelin-starred restaurant "Ming Court" and was appointed Executive Chef. He solidified his position as head chef at Hong Kong's renowned Cantonese restaurants. Led the team at Macau's "Portas do Sol," guiding it to Black Pearl 1 Diamond in Dianping's restaurant guide. Returned to Hong Kong in 2022 and directed Michelin-starred restaurant "Sham Palace." Appointed head chef of Four Seasons Hotel Osaka's "Jiang-Nan Chun" in 2024.
SUSHI LABYSSE Osaka Yannick Alléno: "Cherry Blossom-Colored Spring Omakase"
This restaurant brings together modern, innovative cuisine created by French three-Michelin-star chef Yannick Alléno and Head Chef Yasuda Itaru, who has 30 years of Japanese culinary experience. As the third SUSHI LABYSSE location worldwide following Paris and Monaco, and the first in Japan, it offers dishes where pure Japanese and Western elements resonate with each other, not fusion. Located on the hotel's top 37th floor with spectacular views of Osaka, the contemporary, serene space features wall paintings inspired by coral and gorgeous fabrics, the same art pieces as the Paris and Monte Carlo locations. Private rooms are available for enjoying meals while viewing beautiful sunsets in a relaxed atmosphere.
During cherry blossom season, the sommelier recommends an abundant lineup of rosé champagnes. Enjoy this unique dining experience while feeling spring's arrival.
Course Menu Introduction
The course begins with the appetizer part "Emotion." Based on French techniques, deep reverence for Japan and Yannick's unique aesthetics permeate ingredient selection and approach. Next comes Head Chef Yasuda's specialty: authentic Edomae sushi "nigiri" and innovative nigiri fusing Yannick's French esprit. The finale is the "sweets" part, where desserts are enjoyed course-style. The fusion of Western ingredients and techniques creates unknown delicacies.
Period: March 16 (Monday) to April 30 (Thursday)
Nigiri Omakase (Lunch):
Emotion 2 dishes / Nigiri 7 pieces / Land and Sea Consommé (soup) / Sweets 2 dishes
¥20,000 per person (rosé champagne separate)
Omakase (Dinner):
Emotion 4 dishes / Sashimi / Nigiri 10 pieces / Land and Sea Consommé (soup) / Sweets 4 dishes
¥35,000 per person (rosé champagne separate)
Rosé Champagne Selection:
- Ruinart Rosé (half bottle) ¥21,000
- Moët & Chandon Grand Vintage Rosé (glass) ¥9,800
- Billecart-Salmon Brut Rosé (glass) ¥5,500
Online Reservations:
https://bit.ly/4bYSlNV
Official Website:
https://www.fourseasons.com/jp/osaka/dining/restaurants/sushi-labysse-osaka-yannick-alleno/
Official Instagram:
https://www.instagram.com/labysse_osaka/
Yannick Alléno
Born in Puteaux, France. Currently the only chef simultaneously holding two three-Michelin-star restaurants in France. Received the "Ordre du Mérite Agricole" in 2001. Appointed Executive Chef of Paris's prestigious historic hotel 'LE MEURICE' in 2003, earning two stars in 2004. In 2007, at just 40, he received three-star honors. That same year, he was awarded the National Order of Merit and Arts and Letters. Selected as "Chef of the Year" the following year. Opened 'ALLENO PARIS' under his own name in 2014, earning three Michelin stars in 2015, maintaining that status since. Also earned three stars at 'LE 1947' in Courchevel, France in 2017, currently holding 17 Michelin stars. Currently operates 19 establishments in France, Morocco, Dubai, China, Hong Kong, and South Korea.
Sushi Head Chef Yasuda Itaru
Born in Yokosuka, Kanagawa. Grew up in an environment surrounded by "food" under his chef father. After training at "Happo-en," he started an izakaya from scratch with his father. To further hone his culinary skills, he entered the sushi-kaiseki path. Returned to "Happo-en" and served as head chef and deputy head chef at "RESTAURANT ENJYU" and "Hakuhokan." Most recently served as head chef at Singapore's popular sushi restaurant "Hashida Singapore." After 30 years involved in kaiseki and Japanese cuisine, he was appointed head chef of "SUSHI LABYSSE Osaka Yannick Alléno" in October 2024.
Bar BOTA: Spring Limited Menu
Spring Limited Cocktail "Sakura Mist"
Bar Manager Maxime Vellier, who refined his skills at award-winning bars throughout Europe, presents this spring-limited cocktail layering cherry blossom fragrance with sweet-tart strawberries. While admiring this cocktail reminiscent of delicately blooming cherry blossoms, enjoy a glamorous spring moment with Osaka's night view from the hotel's top 37th floor.
Sakura Hanami Burger
Bar BOTA's popular burger appears in a spring-limited flavor. A juicy beef patty is layered with cherry leaf and cherry chutney and Hokkaido cherry cheese, bringing subtle saltiness and gorgeous fragrance that evoke spring's arrival. Enjoy a distinctive cherry blossom flavor together with the cocktail "Sakura Mist," which spreads crisp acidity and cherry blossom fragrance.
Period: March 16 (Monday) to April 30 (Thursday)
Prices:
- Spring Limited Cocktail "Sakura Mist" ¥2,800
- Sakura Hanami Burger ¥6,700
Hours:
Sunday to Thursday 5:00 PM to 12:00 AM / Friday to Saturday 5:00 PM to 1:00 AM
Official Website:
https://www.fourseasons.com/jp/osaka/dining/lounges/bar-bota/
Official Instagram:
https://www.instagram.com/barbotaosaka/
Farine Bakery Shop: Strawberry & Cherry Blossom Collection
At this bakery shop adjacent to the first-floor lobby, enjoy pastries, freshly baked bread, and cakes with takeout drinks in a casual setting. This spring, a distinctive collection created by Executive Pastry Chef Hafiz Razali featuring Japanese strawberries and cherry blossom fragrance is available for a limited time.
Period: March 16 (Monday) to April 30 (Thursday) 8:00 AM to 7:00 PM
Menu:
- Strawberry Pain Suisse ¥900
- Strawberry Danish (with diplomat cream) ¥1,200
- Cherry Blossom Flan ¥350
- Cherry Blossom and Strawberry Brioche ¥1,350
- Sour Cherry Scone ¥500
- Strawberry Shortcake ¥500
- Cherry Blossom Tart ¥1,350
- Cherry Blossom-Scented Valrhona Ivoire Chocolate Mousse ¥1,450
- Basque-Style Matcha Cheesecake ¥1,450
Restaurant & Bar Reservations and Inquiries:
06-6676-8591 (Restaurant Reservations)
restaurant.osaka@fourseasons.com
THE SPA: Spring Limited Body Treatment "Feel of Sakura Bloom"
After relaxing mind and body with a cherry blossom foot ritual, the treatment carefully cares for the entire body using rice bran, cherry blossoms, warmed rose quartz, and original oil. A rose quartz eye mask guides you into deep relaxation, finishing with cherry blossom-flavored green tea for a gentle aftertaste. This is a blissful moment that fulfills both mind and body while feeling spring's footsteps.
Period: March 20 (Friday) to April 20 (Monday)
Price: 90 minutes: ¥60,000 per person
THE SPA Reservations and Inquiries:
THE SPA Direct: Spa.Osaka@fourseasons.com
Guest-Only Program: Dojima River Cruise - Spring Boat Journey Through Water City Osaka Among Cherry Blossoms
This special moment allows you to fully enjoy Osaka's unique spring scenery from a leisurely boat ride: cherry blossom petals dancing on the river surface and branches swaying in the wind. While passing under historic bridges, admire the collaboration of stately modern architecture along the river with cherry blossoms as you head toward Osaka Castle. This exclusive program for hotel guests lets you experience spring's arrival with all five senses, creating an unforgettable moment to cherish.
Dates: April 4 (Saturday) and 5 (Sunday)
Prices:
Adults ¥10,000 per person / Children (ages 6-12) ¥7,500 per person
Contents:
- Boat journey on small pleasure boat (approximately 50 minutes)
- Transportation between hotel and Hakkenyahama boat dock
Schedule:
Depart by hotel car 2:50 PM → Depart 3:20 PM → Return to port 4:10 PM → Return to hotel 4:25 PM
Course:
Hakkenyahama boat dock departure ~ Cherry blossom trees along Okawa River ~ Osaka Castle (viewed from Okawa) ~ Nakanoshima (modern architecture and bridge views with cherry blossoms) ~ Hakkenyahama boat dock port
*Special terms and conditions apply; advance reservations required.
Guest Experience Program Inquiries:
Concierge: concierge.osaka@fourseasons.com
Recommended Accommodation Plan: STAY LONGER - Third Night Free Plan
With this extended stay plan offering a free third night, combine this season's limited dining offerings and guest-exclusive activities during a leisurely stay for an even more memorable spring journey.
Online Reservations:
https://www.fourseasons.com/jp/osaka/offers/stay-longer-third-night-free/
About Four Seasons Hotel Osaka
The world-leading luxury hotel brand "Four Seasons Hotels and Resorts" currently operates 133 hotels and resorts in 47 countries (as of April 2025). "Four Seasons Hotel Osaka" opened on August 1, 2024, as the fourth hotel in Japan, standing as an icon of urban luxury in Dojima, Osaka's water city steeped in history and culture. Featuring 175 rooms (including 27 suites) incorporating Japanese essence, the special concept floor "GENSUI" expressing a modern ryokan with all tatami-floored rooms, a wellness floor equipped with indoor pool, bathing facilities, spa, gym, and private baths, five distinctive restaurants and bars, banquet facilities ranging from bright, open ballrooms with natural light to sky salons with high-floor views ideal for small-scale events, and various spaces perfect for social and business events of all sizes - the entire hotel provides unique experiences incorporating Japanese character. The contrast with dynamic views overlooking Osaka's cityscape creates fresh memories with each visit.
Official Website:
https://www.fourseasons.com/jp/osaka/
Press Room:
https://press.fourseasons.com/jp/osaka/trending-now/fact-sheet/
Official Instagram:
https://www.instagram.com/fsosaka/
*All prices include consumption tax and service charges.
*Information is subject to change.
