logy
Taipei, Taiwan
⭐2 Stars
The Experience
From Michelin Guide
logy, a sibling of the Florilège in Tokyo, is helmed by a Japanese chef hailing from Hokkaido. Using local produce and the freshest catch from his home prefecture, he melds Japanese and European techniques to create contemporary recipes, underscored by strong Asian influences. The omakase menu changes every two months, but a variation of the Japanese-Taiwanese fusion chawanmushi is a firm fixture. Plan far in advance and book online.
Unique Things
From Visitor Experiences
1. Omakase Menu with a Fixed Japanese-Taiwanese Fusion Chawanmushi
Logy's omakase menu changes every two months, offering a dynamic dining experience, yet it consistently features a unique Japanese-Taiwanese fusion chawanmushi, blending traditional elements from both cuisines into a signature dish.
2. Architectural and Interior Design Inspired by Bamboo
The restaurant's design incorporates plastered walls, brick elements, and lighting fixtures that resemble bamboo stalks, creating an intimate dining atmosphere that reflects natural Asian aesthetics and cultural symbolism.
3. Culinary Philosophy Emphasizing Asia's Dynamism and Seasonal Local Ingredients
Logy expresses Asia's profound dynamism by uniting nature, climate, humanity, faith, and food traditions in its cuisine. Chef Ryogo Tahara combines Japanese and European techniques with local Taiwanese ingredients and fresh Hokkaido seafood, crafting a contemporary tasting menu that evolves with the seasons.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Logy in Taipei include:
Horse mackerel: Featured in multiple courses, horse mackerel is served with creative accompaniments like thin slices of wax apple and whey, showcasing excellent texture and flavor. It is often presented with an element of surprise, such as being hidden under edible flowers or a cookie, emphasizing delicate layering and contrast in the dish.
Crab meat: Used in the signature chawanmushi (Japanese steamed egg custard), crab meat adds a rich, sweet seafood flavor that contrasts with other elements like celery ice cream and hot broth poured tableside. This dish highlights temperature, texture, and flavor contrasts, making it a standout signature item.
Celery (in the form of celery ice cream or sorbet): Paired with crab meat in the chawanmushi, celery ice cream provides a refreshing, cold, vegetal contrast to the warm custard and broth, enhancing the complexity and balance of the dish.
Aiyu jelly: A traditional Taiwanese ingredient elevated at Logy, aiyu jelly is used in signature desserts where it is paired with carbonated young coconut flesh or pineapple juice infused with basil. This ingredient connects the restaurant’s modern cuisine with Taiwanese culinary heritage and offers a unique texture and flavor experience.
Pigeon leg and abalone: Occasionally featured in the tasting menu, these proteins are prepared with refined techniques and creative plating, such as hiding the pigeon leg under chips, demonstrating the chef’s interest in texture and presentation.
These ingredients reflect Logy’s philosophy of combining local Taiwanese produce with Japanese and European techniques to create innovative, multi-layered dishes that emphasize contrast and harmony.