[2025 Taipei Restaurant] Travel Guide for logy (Updated Jun)

#Taipei Attractions fine dining seats only 8-9, French and Chinese style, a total of 7 dishes that night, by chef Tony one by one for guests 🧑🏻🍳 and the chef talk to find that his family is doing Chinese cuisine, so it inspired him to do fusion Chinese cuisine, bring new tastes to guests 🌟Appetizers First come to eat the golden shrimp 🤣 placed in the middle of the puff, topped with shredded cheese, salty amount Scallops with broccoli, made into flower crispy cups with carrots, crispy in one bite, quite addictive 🌟staple food The mackerel is served with cherry juice and large root thread. I never thought that cherry could be used as a sauce. The mackerel is rich in fat and refreshing without fishy smell Steamed egg white, freshness is the crown of so many dishes 🏆 Because of the use of mussels, seaweed oil and seaweed, the chef also introduced that seaweed oil is extracted from Thai snack "little boss", quite special; this dish is very French ☺️ Ma You paired with Chan Chuen Noodles, the sauce is fermented chili carrots, I like to eat Ma You 😍 The skin is full of oil, bite by bite, the chef handles it very well, steaming just right but the fish meat will not spread, but Chan Chuen Noodles slightly tired of not enough smooth and bouncy🙈 Flower crab with chili oil tang tang noodles, although called chili oil, but actually not spicy 🤤 The chef fried chili crumbs, bread crumbs and fried garlic, do typhoon shelter taste like, full of taste, 🌟Dessert Milk sweet potato base, add buckwheat grains and ginger bubbles, the whole dessert ginger flavor is the heaviest, gentle entrance, with this as a ending quite complete

Thanks to my friend's quick response, I was able to eat at the proud Logy. In addition to being the sister restaurant of the Michelin two-star Florilège in Tokyo, it is also one of the three Taiwanese restaurants in the 2024 Asia's best 50. I have long admired it. It inherits the gray and black decoration style of its sister restaurant in Tokyo. Looking closely at the chef's seat in front of the board, it gives people a calm and mysterious feeling💕 🌟 The chef, who was born in Hokkaido, Japan, likes to use fish from his hometown with Taiwanese ingredients. He also combines Japanese cuisine with French and Italian cooking techniques to cleverly present the contemporary style of Asian cuisine! ✔️ Red sea urchin is served with sea grapes as the pioneer, pea puree and oysters topped with yogurt smoothie, a refreshing and rich appetizer😋 ✔️Scallops and corn shoots/corn silk, but too much kelp oil ✔️Signature crab meat chawanmushi: a dish that never changes throughout the year, with beef and dried squid as the base soup, medicinal vegetable puree, and celery and angelica leaf smoothie to enhance the flavor, unique but medicinal food can be lighter and better ✔️Horsehead fish and eggplant with hazelnut mushroom sauce is quite satisfactory ✔️My favorite is the mochi made with bamboo shoots, generously topped with truffles and cheese seasoning, a main dish with a color and taste I've never tasted before👍 ✔️Highland lamb with okra, wax gourd, Shaoxing wine sauce and "clear porridge" as condiments is also a surprise in creativity (scary?), but the cooking of lamb is really unique, tender and delicious! ✔️The Three Musketeers dessert consists of peach yogurt, fig buckwheat ice cream, hand-washed agar-agar paired with molecular cooking techniques coconut nata and golden diamond pineapple juice, a perfect ending! 💯The overall atmosphere is calm and high-end, and the dishes seem to be very creative with the combination of ingredients that are completely different; Logy is named from Geology + Biology. Chef Tian Yuanwu combines his own experience and craftsmanship to finally bring together a rich and profound Asian flavor "knowledge". I respect any Chef who is dedicated to his beliefs~ I still recommend it is worth a try☝️ 📍 No. 6, Lane 109, Section 1, Anhe Road, Da'an District, Taipei City #2 Michelin Stars #French Restaurant in Taipei #Japanese Chef

Logy was on the waiting list, so of course I had to go and try it! It happened to be my birthday month, so I'll just treat it as the start of my birthday! My favorite is their non-alcoholic pairing, one of which is full of the aroma of coffee. I prefer to keep asking about it rather than drinking it, just like I was in a fragrance store (⁎⁍̴̛ᴗ⁍̴̛⁎), and I couldn't bear to finish it. Then I need to praise the main course for being served with tea and rice. I don't know if it's because the chef is Japanese and he loves rice just like me! The main course comes with rice, which surprised and delighted me. I personally have a little resistance to eating Wagyu beef alone, or the first bite is very novel, but the second bite starts to get boring! I remember that I went to a French restaurant for dinner before, and the main course was Wagyu beef (maybe 6oz), which was delicious, but I really wanted to ask the kitchen if it was possible to give me a bowl of white rice? Or can I go to 7-11 to buy microwave white rice to eat with it? I think this is the way I want to eat delicious food! Finally, there were dried flowers and cards for the birthday boy💕#台北餐厅 #米其林二星⭐️⭐️ #logy #米其林二星

#Overseas travel Overseas travel Taiwan ⭐️logy⭐️ is a famous Taiwanese restaurant with Michelin 2 stars. It is not easy to make a reservation, but it is a place worth visiting if you love gourmet food. The Asian contemporary food is great, but the wine pairing is also great, so I recommend trying the wine pairing together. 🎯106 Taiwan Taipei City, Da’an District, Lane 109, Section 1, Anhe Rd, 6號1F #Taiwan #TaiwaneseRestaurant #logy