logy

"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."

"The MICHELIN Guide Taipei 2019 has just been launched and logy is one of the four new entrants into the one-Michelin-star category. logy is the sister restaurant of two-Michelin-starred Florilège in Tokyo, helmed by chef Hiroyasu Kawate. The L-shaped bar in logy seats 13 and overlooks the open kitchen so that the chefs can interact with guests. Cuisine Style: Florilège is Japanese cuisine prepared by Japanese people using French techniques; logy takes a bold step further and incorporates the diverse cuisines of Asia with no limitations. The 10-course tasting menu at logy changes every two months, with dishes that have won the hearts of Taiwanese diners." - 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