What's it all about? A spin-off from Asia’s 50 Best top-ten mainstay Florilège, Logy celebrates local Taiwanese ingredients while remaining true to the roots of its Tokyo sister. A fixed-price tasting menu changes regularly, but the chawanmushi (an egg custard traditionally found in Japan) with crab and wild celery sorbet in a hot beef consommé has become something of a signature.
On any given day: You might be served a number of standout dishes. With a menu that regularly rotates so that guests never experience the same food twice, Logy offers the likes of Chinese langoustine ravioli with 2-year-aged Comté cheese and white wine sauce, cured oyster with milk foam and chrysanthemum purée and for dessert, a light and creamy almond milk panna cotta flavoured with marigold and persimmon.
What’s in a name? Logy takes Asian cuisine seriously. A card presented to diners explaining the concept and the terminology of the name gives a flavour of its philosophy. Logy, or the suffix ‘-logy’ as it is styled, conjures ideas of study and theory and was chosen to express Asia’s ‘profound dynamism’. It is also phonetically linked to the Japanese word for alley (‘roji’), matching the restaurant’s discrete location.
Who’s on the pass? Japanese-born Ryogo Tahara journeyed to Italy for apprenticeships in fine-dining restaurants under the likes of Gennaro Esposito at Torre del Saracino and Maurilio Garola of La Ciau del Tornavento. After returning to Japan, Tahara worked as sous-chef for three years under Hiroyasu Kawate at Florilège.
Need to know: Reservations for one of the 13 seats are notoriously hard to come by and must be done solely through the online booking system 60 days in advance.