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Logy

Taipei

• The Best Restaurant in Taiwan 2024

Dynamic, diverse cooking with a distinctly Japanese flavour

On the Pass

Ryogo Tahara

What’s in a name: The suffix ‘logy’ has many meanings in different languages. In Greek it’s attached to scientific disciplines like meteorology and geology; in Latin, to spoken word or discourse such as eulogy. In Japanese, it translates to alley, which is where the restaurant sits both geographically and culturally: at a cross section of culinary influences borrowed from across Asia served up in the alleyways of Taipei.

Keeping it in the family: Logy is a cousin of Asia’s 50 Best Restaurants top-ten mainstay Florilège, which secured the No.2 spot on the 2024 list. Logy celebrates local Taiwanese ingredients while remaining true to the roots of its Tokyo relative.

In the kitchen: Chef Ryogo Tahara is at the helm of Logy. Born in Hokkaido, he got his start at an Italian restaurant in Sapporo before leaving for Italy in 2010 to train in some of the country’s most lauded kitchens, including La Ciau del Tornavento. Tahara returned to Japan in 2015 as sous-chef at Florilège under Hiroyasu Kawate before moving to Taipei for the launch of Logy in 2018.

On the plate: Expect complex, refined dishes that represent all corners of the Asian continent, such as the golden-hued amaebi (sweet shrimp) with sea urchin, Shaoxing wine jelly and mango or the Hokkaido scallop with fermented chili pepper and baby corn served with clarified tom yam soup and kelp oil.

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