logy

Step inside Logy at the height of service, and the kitchen’s careful choreography comes into focus: a chef places an intricately layered chawanmushi in front of a guest, steam rising, its custard cradling sweet crab with a flash of celery root sorbet, finished with a pour of hot beef consommé. This signature dish, neither strictly Japanese nor Taiwanese, embodies the restaurant’s defining approach—precise, scent-driven, and deeply rooted in local terroir. Logy has earned a 2025 Global Recognition Award due to a menu that studies the intersection of Asian traditions, presenting creations not seen elsewhere, and balancing innovation with authenticity.

Anticipatory curation is evident in every course, from temperature contrasts in the amuse-bouches to the fresh loquat and fukinoto arriving at their brief seasonal peak. Chef Ryogo Tahara’s team uses thermal immersion circulators, open-fire searing, and exclusive ingredient partnerships with Taiwan’s specialty farms. Each plate is visually refined, and mastery is shown in finding equilibrium—layered aromas, textural tension, and flavor clarity; all structured to engage senses beyond taste. Guests routinely describe the experience as “fireworks in the mouth,” highlighting the kitchen’s skills in elevating local elements to an internationally recognized level.

Service Excellence and Hospitality Philosophy

The service approach reflects the kitchen’s precision. Under the guidance of Master Sommelier Kevin Lu—the first in Taiwan—wine pairings are chosen through an understanding of each guest’s palate, drawing on a globally recognized cellar and thoughtful non-alcoholic pairings. Staff excel at providing informed service, weaving culinary storytelling into each interaction and smoothly accommodating dietary needs, all while preserving an intimate, attentive pace. Reservations require exact timing, with bookings for the two nightly seatings disappearing minutes after opening, reflecting strong international demand that matches the restaurant’s exclusivity.

Private-dining options and chef’s-table experiences are as refined as the main dining room, with the staff organizing evenings for connoisseurs and first-time fine diners alike. Guests commend Logy for its hospitality: “Elevated and knowledgeable, without a trace of pretentiousness.” Every detail, from timing to plate arrival, is planned for guest comfort and expectation, resulting in a service style that complements and amplifies the restaurant’s culinary ambition. The wine program creates real harmony—pairings that open new dimensions in every dish.

Cultural Identity and Dining Experience

Logy’s new Neihu space, designed by Keiji Ashizawa, sets the scene for an immersive journey. Diners gather at round tables modeled after Asian traditions, surrounded by bamboo-inspired lighting and rich walnut textures; the ambiance communicates warmth and belonging while retaining architectural sophistication. The transition from the restaurant’s former alley location to a high-ceilinged venue signals culinary growth and cultural balance, with every design element reinforcing the restaurant’s ethos of connection and study.

Menus are structured as educational stories—each course presented with background on ingredient provenance and cooking techniques, placing guests in the role of active participants, not just eaters. Tasting menus adapt with the seasons, and chef’s-table sessions invite diners behind the scenes to observe temperature control, molecular gastronomy, and exclusive ingredient handling. This blend of tradition and new ideas produces an experience in which each visit is unique, rooted in heritage but never fixed, reflecting Logy’s ongoing efforts to define contemporary Asian fine dining.

Chef Profile and Culinary Journey

Chef Ryogo Tahara’s journey began in Hokkaido, Japan, followed by years of training in Italian and French Michelin-starred restaurants before founding Logy in Taipei. His culinary philosophy draws on Japanese discipline and the diversity of Asian cuisines, integrating local Taiwanese ingredients with European methods. Tahara’s approach involves constant research on ingredient provenance and emphasizes a deep understanding of culinary seasons. He leads a team committed to innovation and sustainability, and he is widely recognized for driving Logy’s swift rise to international honors—including multiple Michelin stars and a top ranking in Asia’s 50 Best Restaurants. Through thoughtful collaborations and a willingness to challenge boundaries, Tahara ensures Logy’s menu remains dynamic and unmistakably original earning a 2025 Global Recognition Award.