A superb first meal in Taipei last week at 2* @logy.tw by @ryogotahara_logy! Originally from Hokkaido, the chef had trained in Italy and worked at @restaurant_florilege as sous chef before launching Logy in 2018. The restaurant uses seasonal local ingredients to celebrate the diversity of Asia while staying true to its Japanese identity. It was my first time trying Logy and I was very impressed with its complex and well-constructed dishes - highlights included the white shrimp with shaoxing wine jelly & mango, “hot & cold” chawanmushi, smoked mackerel risotto, caramelized eel tempura, and camomile ice cream with white asparagus soup. The meal was made all the more special with the excellent wine pairing by @lu__kevin who was just named Asia’s Best Sommelier by @theworlds50best!

The menu:

Beetroot “Kimpira” / perilla / sesame

Shaoxing Wine Jelly / shrimp / mango

Soymilk Bavarois / caviar / tomato & yogurt whey

Tuna(Chutoro) / roselle jelly / basil & saffron ponzu

Chawanmushi / angelica ice cream / dried squid consommé

Hay Smoked Mackerel / fried glutinous rice with hazelnut / coffee & “Sababushi “ soup

Caramelized Eel Tempura / comte cheese & chocolate sauce / sour hot soup

Omiwagyu / Urui-Miso / wood ear mushrooms glazed with toasted soybeans powder

Sakura Ice Cream / chervil granita / herb liqueur syrup (Saint Antonio)

Sakura Mochi filled with lily root and amaretto flavor

Chamomile Ice Cream / white asparagus & lavender soup

Aiyu Jelly with carbonated coconut jelly
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2*, Logy
Taipei, Taiwan
#supermelTW