logy
Fine dining restaurant · Gangqian ·
Two Michelin stars, creative Asian-European fusion tasting menu
Two Michelin stars, creative Asian-European fusion tasting menu
"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." - Michelin Inspector
"Rank: #24 "A spin-off from Asia’s 50 Best top-ten mainstay Florilège, Logy celebrates local Taiwanese ingredients while remaining true to the roots of its Tokyo sister. A fixed-price tasting menu changes regularly, but the chawanmushi (an egg custard traditionally found in Japan) with crab and wild celery sorbet in a hot beef consommé has become something of a signature."
"Promoted to two stars in 2020, this 13-seater, opened in 2018 as a spin-off from the celebrated Florilège in Tokyo and helmed by Japanese chef Ryogo Tahara, elevates local ingredients with modern techniques and strong Asian influences." - MICHELIN Guide Asia
"Freshly anointed with one MICHELIN star in the MICHELIN Guide Taipei 2019, this Taipei restaurant is the sister to Hiroyasu Kawate’s two-star Florilège and was conceived as a study of Asia—its name nods to the suffix “-logy” and also evokes roji, the Japanese word for alley, reflecting its charming location. Led by former Florilège sous chef Ryogo Tahara, the space mirrors its Tokyo sibling with a 13-seat L-shaped bar and a slightly lower open kitchen to maximize chef–guest interaction. The cuisine pushes beyond Florilège’s Japanese-meets-French approach to freely incorporate diverse Asian flavors; the 10-course tasting menu changes every two months, yet two signatures endure: a memorable chawanmushi built on warm steamed egg with a dollop of Angelica ice cream and finished with beef broth, and a final petit four of fresh aiyu jelly, coconut, and sweet–tart cocoa juice—an idea sparked by discovering fresh cocoa pulp juice in Nantou. Tahara even skipped the gala the morning the stars were announced to return to host guests, underscoring the team’s commitment to hospitality and to sharing their cuisine with the world." - MICHELIN Guide Taipei Editorial Team
"Another new one-star recipient is logy, where, Hokkaido-born chef Ryogo Tahara was the sous chef at two-starred restaurant Florilège in Tokyo and assisted chef Hiroyasu Kawate to run the restaurant." - Hsieh Ming Ling