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[Taipei 台北] Tahara Ryogo Pop-Up 田原諒悟的實驗廚房

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After an absolutely enthralling meal at Florilège last month in Tokyo, I received an extra surprise at the end – that they are going to open a sister restaurant named “logy” in Taipei this fall. Ryogo Tahara, previously sous chef at Florilège, has been entrusted with the task of running the new restaurant, and has already moved to Taiwan to familiarize himself with the island’s abundance of local produce. Just last night, I had the pleasure of tasting some fruits of his exploration at a pop-up dinner at Fika Fika Coffee Lab.

上個月在東京 Florilège 用餐時聽說他們預計今年十一月要在台北開分店,當時就忍不住在心裏默默跳了一下 my happy dance。掌管新餐廳 “logy” 的田原諒悟先生(原 Florilège 副主廚)早在幾個月前就搬來台灣,花了不少時間環島認識當地食材。就在昨晚,我很幸運地有機會參加他在 Fika Fika Coffee Lab 舉辦的實驗廚房,品嚐了他這幾個月研究下來的一些成果。



Fika Fika Coffee Lab is the roasting space of Fika Fika, a Scandinavian-style cafe in Taipei opened by James Chen, the 2013 champion of Nordic Barista Cup. The roastery is not open to public except on special occasions such as last night, when the open kitchen gets taken over by a visiting chef.

Fika Fika Coffee Lab 是台北著名咖啡店 Fika Fika Cafe 的烘焙空間,由 2013 年北歐杯咖啡烘焙賽冠軍陳志煌先生所經營。這個空間平時純粹用來烘焙咖啡豆,只有在特定場合(比如昨晚的快閃餐會)才會開放給事先訂位的客人們。


It’s an intimate 8-seater bar surrounding the open kitchen, and I was one of the lucky diners who had a chance to experience chef Tahara’s magic. Prior to Florilege, he honed his culinary skills in Italy, working at Michelin star-studded establishments such as Ristorante La Torre del Saracino (Campagna), Restaurant Schöneck (Alto Adige), and Ristorante la Ciau del Tornavento (Piemonte). It goes without saying that we were in it for a real Italian treat…

Fika Fika Coffee Lab 的開放式廚房僅有八個吧台坐位,而我非常幸運地成為其中一位得以品嚐田原主廚的魔法料理的食客。在 Florilege 擔任副主廚之前,田原先生曾在義大利習藝多年,先後在數個米其林餐廳工作過,包括 Ristorante La Torre del Saracino (Campagna), Restaurant Schöneck (Alto Adige), 以及 Ristorante la Ciau del Tornavento (Piemonte)。他的料理以義大利烹飪手法為基礎,加上日式元素和台灣食材,令人萬分期待。


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Written by sugarednspiced

October 27th, 2018 at 8:49 am