Architect Keiji Ashizawa led the design of the Logy restaurant in Neihu, Taipei. It is defined by warm and earthy tones backed by materials of the same nature. It is made as a nod to the Taiwanese and Japanese ingredients used by chef Ryogo Tahara in his cooking. The space is made for intimate dining experiences amongst guests. They enter through a waiting area with brick cladding and downlit teapots.

Ashizawa explained to Dezeen, “This restaurant is devoted to culinary innovation, using only the finest ingredients sourced from Taiwan, Japan, and across Asia. We believed that the space needed to harmonise with the indigenous ingredients he carefully selects. The plastered walls, brick elements, and lighting fixtures inspired by bamboo all reflect this concept. Designed for intimate dining experiences that unfold over two to three hours, the restaurant creates a sense of privacy within the elegant, high-ceilinged space.”

Image Credit: Tomooki Kengaku