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logy
Japanese-Taiwanese
Tucked into a Neihu alleyway, this two-Michelin-star contemporary Asian restaurant draws a straight line between Taipei and Tokyo: chef Ryogo Tahara trained under Hiroyasu Kawate at Florilège before bringing that same exacting sensibility here. The menu leans into Taiwanese ingredients while pulling techniques from across the continent, landing at No. 22 on Asia's 50 Best Restaurants. Dishes arrive with the quiet confidence of people who have nothing left to prove.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 #22 · Asia's 50 Best Restaurants
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Yellowtail, daikon radish and bergamot
“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.”
The 50, 2026 -
Mugwort mousse with pumpkin seeds
“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.”
The 50, 2026 -
Ochazuke
“as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.”
Michelin Guide
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The neighbors closest first
- Ban Bo contemporary Taiwanese Eat · 86
- Shin Yeh Taiwanese Signature Taiwanese Eat · 86
- Tempura Sugimura Japanese Eat · 69
- Taipei Marriott Hotel Stay · 82
- KOICHIRO Japanese Eat · 69
- Taïrroir Contemporary Taiwanese Eat · 93
- FRASSI Contemporary Italian Eat · 86
- Hotel Indigo Taipei North Stay · 73
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