
“We selected materials for the interior that resonate with Chef Ryogo Tahara's culinary philosophy and the local ingredients in his cuisine.”
KEIJI ASHIZAWA

THE LOGY TAIPEI PROJECT
The Logy Taipei Collection has its native setting in a fine-dining restaurant specializing in modern Asian cuisine, nestled in the business district of Neihu, Taipei, home to many high-tech companies.
Mainly open in the evening, Logy offers a quiet, elegant atmosphere for an immersive dining experience, allowing guests to fully appreciate the artistry of the cuisine.
Mainly open in the evening, Logy offers a quiet, elegant atmosphere for an immersive dining experience, allowing guests to fully appreciate the artistry of the cuisine.
The Keiji Ashizawa Design team has designed the interiors and updated tailormade dining chair for the restaurant that make up the 11th collection of Karimoku Case, creates a soothing rhythm in the space, adding both accents and a sense of intimacy to the expansive environment — in the design language as well as through the material compositions.



THE LOGY TAIPEI PROJECT
The Logy Taipei Collection has its native setting in a fine-dining restaurant specializing in modern Asian cuisine, nestled in the business district of Neihu, Taipei, home to many high-tech companies.
Mainly open in the evening, Logy offers a quiet, elegant atmosphere for an immersive dining experience, allowing guests to fully appreciate the artistry of the cuisine.
Mainly open in the evening, Logy offers a quiet, elegant atmosphere for an immersive dining experience, allowing guests to fully appreciate the artistry of the cuisine.
The Keiji Ashizawa Design team has designed the interiors and updated tailormade dining chair for the restaurant that make up the 11th collection of Karimoku Case, creates a soothing rhythm in the space, adding both accents and a sense of intimacy to the expansive environment — in the design language as well as through the material compositions.
“We selected materials for the interior that resonate with Chef Ryogo Tahara's culinary philosophy and the local ingredients in his cuisine.”
KEIJI ASHIZAWA


