Enjoy exquisite cuisine on the 28th floor overlooking the river

Fire Lotus Japanese Restaurant has opened on the 28th floor of the Royal Plaza Hotel. Enjoying a panoramic view of the river, you can savor exquisitely crafted cuisine. This evening was truly a delight! My friend and I ordered a set menu for two, featuring grilled seafood and classic Western dishes. From appetizer to dessert, everything was wonderful! The appetizers included garlic pickles and two house-made pickles: yuzu radish and soy sauce pickled burdock. The garlic pickles are marinated at low temperatures for a crisp texture and a mild, fragrant aroma. The yuzu radish is refreshing and crisp, with a sweet and sour taste that whets the appetite. The soy sauce pickled burdock, slow-marinated in soy sauce, has just the right amount of saltiness and an earthy aroma. The chef carefully selected two seasonal oysters, air-fed in the oysters. This evening, we had the refreshing French oysters and the crisp, umami Australian coffin bay, both of which were my favorites, with a subtle seawater flavor. It pairs perfectly with this bottle of Cadanza Prosecco, with its floral and fruity aromas and refreshing taste. Five-Point Sashimi The wild Canadian prawns are incredibly sweet and savory, with a slightly sticky texture, and even the heads are sweet. The plump and evenly distributed tuna is filled with rich, juicy fish oil. The scallops are chewy yet crispy, and the flavor is fresh without being fishy, ​​and rich without being greasy. The scallops, directly from Hokkaido, are lightly seared, offering a sweet, thick, and refreshing flavor. The soy sauce-marinated sashimi is firm and rich in flavor. Kuroyaki – Crab shells stuffed with miso are served in a beautifully presented koroyaki dish. Guests can choose to grill their own sashimi, or, like me, those who prefer to wait for their food can have the restaurant staff grill it tableside! The chef pre-mixes the crab roe with miso and places it in the crab shell. He then tosss and slow-grill with carefully selected Japanese egg yolks, creating a truly enticing aroma. The Kora-yaki seasoning is perfectly balanced, not overly salty, with just the right balance of savory and sweet. Enjoy it with crispy toast or seaweed for a truly flavorful experience. The Kabayaki Unagi, a plump and meaty Japanese eel, is grilled whole in the traditional Japanese Kabayaki style and then basted with a homemade glaze. The rich and flavorful eel is carefully garnished with ginger to cut through the greasiness! The Hama-gaki whole live Canadian lobster, approximately 500-600g each, is tender, sweet, and juicy, leaving a lasting impression. The simmered food features finely marbled Japanese Nawa beef, slow-cooked in a kelp broth. The kelp brings out the juiciness, resulting in a tender, rich, and exceptionally flavorful dish. For those who don't eat beef, opt for the Iberico pork belly fillet instead. The meat has a subtle acorn flavor, enhanced by the bonito broth. Nagasaki Herb Chicken and Wild Mushroom Rice. The Nagasaki Herb Chicken, known for its healthy diet and well-maintained environment, lives up to its reputation. The flavor is sweet and tender, and paired with high-quality Japanese rice, each grain is plump, moist, and fragrant. Finally, the dish is rounded off with sweet, fresh seasonal fruit, a perfect way to both relieve greasiness and refresh the palate. Set meal HK$1888 (plus 10% service charge) Alda Boll Japanese Restaurant Address: 28/F, Royal Plaza Hotel, 1 Yuen Hong Street, Shatin, Hong Kong