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Logy

Taipei

• The Best Restaurant in Taiwan 2025

Plating up the Taiwanese larder with pinpoint Japanese precision

The story behind the 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.

Strong connections: Logy is a cousin of Asia’s 50 Best Restaurants 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.

On the Pass

Ryogo Tahara

Who’s the 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.

And the food? Expect complex, refined dishes that represent all corners of the Asian continent, such as the deceptively simple course of yellowtail, daikon radish and bergamot or the mugwort mousse with pumpkin seeds, served inside a carved stone.

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