logy — Restaurant in Da'an District

Eating here is really a first class experience. The food and service are exceptional. The restaurant is primarily counter top L-shaped seating facing the open kitchen. The layout is very similar to an omakase sushi type of restaurant. The staff was very patient and took the time to explain each course. I really enjoyed my meal here and hope to come back again the next time I am in Taipei.

Food: 4.5 stars Service: 5 stars Environment: 4.5 stars Overall: 4.5 stars

The menu is a set menu which is probably best described as French Japanese with inspiration from Taiwanese ingredients. I found the savory items to be the best and the meal got progressively better.

1. Corn and cream - The amuse bouche was really delicious. The corn ice cream paired really well with the fresh sour cream and corn kernels. Really a delicious bite when everything is combined together.

2. Fried tile fish with bitter melon fritter - This was a tasty bite. I don’t really like bitter melon much but the taste wasn’t too overpowering and when paired with the mouse the dish wan’t too bitter

3. Hokkaido scallop - Sashimi scallop which was cut into four pieces. This was a nice refreshing dish and the coconut oil was a nice touch to the dish.

4. Crab and gogi egg custard - This was really delicious and very unique dish. The egg custard is topped with crab meat, gogi, and soaked in a luscious beef and squid stock. The custard was silky and smooth and even in nice sushi restaurants I haven’t had a custard this silky. One of my favorites from the meal.

5. Red snapper with bettlenut root - This fish is cooked so well. I loved the flakiness of the fish and the crispy skin. The sauce it is paired with is also really delicious.

6. 15 month wagyu style pork - This pork dish is the main dish of the meal and it didn’t disappoint. This is one of the best pieces of pork I ever had. It was so tender and the jus it is paired with was out of this world. Eating with the black garlic purée was a flavor bomb in my mouth

7. Mango and sticky rice - This a play on the Thai dessert. The rice component is a rice cracker that adds some crunch and texture to the dish similar to a meringue. However, I would have preferred a meringue because I think it would have been nice to have a little sweetness. The coconut cream was my favorite part. Nice dish but not amazing.

8. Jelly fig seed with coconut gelatin - This is a modernized version of a classic Taiwanese dessert. The dessert is really light and refreshing and I really enjoyed the table side preparation.

9. Dragon fruit with yuzu- I think it is fitting that they showcased fruit as part of the dessert menu. The fruit in Taiwan is exception and dragon fruit is a typical fruit that you will see in the fruit vendor stalls. The dragon fruit is cut into small spheres and served in a mixture of yozu and dragonfruit broth. There are also a gelatin threads to provide some texture contrast to the soft fruit. Light and yummy dessert.

10. Silk gourd with red quinoa - The vegetable course used a typical Chinese vegetable the silk goard served over a bed of red quinoa. This is topped with a foam that really makes this dish. The clams in the quinoa are also...

The service was great The staff were all extremely knowledgeable about each dish The seating is omakase style, where you sit around the kitchen and you can see them preparing every single course It is the total of seven dishes and three desserts for a total of $4250 There is also 5 glass or 7 glass wine pairing available to choose (non alcoholic also available) There is a 5:30 PM seating and an 8:00 PM seating There is no need to come early because they do not open doors until five minutes before due to preparation

The appetizers a.k.a. the first two dishes were absolutely incredible Especially the one with tofu, nuts, and caviar It has so many levels of flavor and the texture is incredible This is the best by far The second dish which is a flower pink jelly with some kind of fish is also nice as well However, this dish was definitely not as well done compared to the tofu The rice main dish was nice as well However, The other dishes were very mediocre The dishes were good, but nothing spectacular We were the most disappointed in the final three desserts On a Michelin two star we expected the desserts to be as well done as the main course However, the first two desserts were both some kind of ice cream with mochi The mochi tasted so bad… not sure what we were eating The second desert is chamomile ice cream with asparagus sauce This one is very nicely done and delicious But the very last dessert is jelly Jelly is nothing special at all very bland

We were all disappointed that the meal started off on a really good note, but then ended on quite a disappointing dessert

Would still recommend coming to try this place but wouldn’t give it super high expectations (even though it is hard to book) as you may be...

First of all, I am extremely disappointed in this restaurant. I called these types of restaurants "been there, done that". This is the worst Michelin 1-star restaurant I have ever been to. Don't get me wrong, the oyster and the shrimp wonton are wonderful, but here are the two reasons (one reason really, as they were the same type of issue) why it doesn't deserve a Michelin 1-star, or even a 3-star on Google review:

the drinking glass was served to me with a small-medium sized chip. the server didn't even notice until I asked him to change to a new one. This already is an absolute unacceptable thing for any Michelin star rated restaurant, or even a restaurant with such price point.

the last dish of the desert, the ai-yu's bowl, was also served in a bowl with cracks (see photo). I do hope the server's aware that glasses with cracks will cut people's lips, and cracks in bowls, are where the most of the bacteria thrive.

Seriously, you are asking your customers to be paying over $4,000 TWD for a meal yet you are serving your food with chips and cracks???

The way I look at it is simple. The chef got his star, trained everyone, and left Taiwan to allow young chefs/servers to run the restaurants with low or no supervision. This is not age discrimination, I am only stating the facts that I feel this restaurant is so poorly managed that not only it does not deserve a Michelin star, it doesn't even deserve a 3-star on Google.

I am giving a two-star simply because the overall quality doesn't commensurate with the price, I, as a customer, am paying.

Hope things will get better, and that these young chefs/servers appreciate what has been left for them, and that they should pay extra...