A brilliant meal at 2* @logy.tw in Taipei at its new location! I had a superb meal at Logy 2 years ago so I definitely wanted to revisit the restaurant on this trip. Originally from Hokkaido, Chef @ryogotahara_logy had trained in Italy and worked at Tokyo’s Florilege as sous chef before launching Logy in 2018. The restaurant moved to its new location last year, and it is bigger and better with high ceiling and tables instead of counter seats. Using local seasonal ingredients, the menu celebrates the diversity of Asia while staying true to its Japanese and Taiwanese heritage. Flavors were complex and highly sophisticated - highlights included the crab & mango tart with Shaoxing wine, abalone with apricot kernel & gamtae (inspired by the classic pig’s stomach soup with pepper), lamb with mala spiced sauce made from 18 spices, and the signature crispy eel with chocolate & green Sichuan pepper. The meal was complemented with the excellent wine pairing by Asia’s Best Sommelier @lu__kevin_ms and the non-alcoholic pairing designed by Chef Ryogo himself. Thank you for the wonderful birthday celebration!

Our menu:

Soymilk / Lactic acid / Pine nut
Bottarga / Scallop / Butternut
Sea urchins / Hijiki / Cannelé
Crab / Mango / Shaoxing wine
Abalone / Apricot kernel / Gamtae
Mackerel / Bamboo shoot / Blue cheese
Eel / Chocolate / Green sichuan pepper
Lamb / Mala-Spiced sauce / Taiwanese tea rice
Pear / Jasmine / Marigold
Buckwheat / Lily bulb / Olive oil
Sweets
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2*, Logy
Taipei, Taiwan
#supermelTW Less