SOLBAM × logy, Five Years of Solbam
5th Anniversary Collaboration · 13–14 October
Solbam enters its fifth year!
On 13 and 14 October, logy, the Taipei-based fine dining restaurant led by Japanese chef Ryogo Tahara, joins Solbam in Seoul. At logy, Asian ingredients and culinary traditions are interpreted through the chef’s own perspective, giving rise to a distinctive style of cooking.
This collaboration marks Solbam’s fifth anniversary and brings together two teams shaped by different environments and experiences, sharing their perspectives through food. We look at how each approaches ingredients in its own way, bringing them together to create a dish.
A Different Perspective on Ingredients
At logy, different aromas, temperatures and ingredients are brought together in thoughtful and unexpected ways.
One of its signature dishes is a delicate chawanmushi made with beef consommé, topped with crab and goji berries, and served with ice cream alongside a warm broth. As the broth is poured at the table, the contrast in temperature unfolds, whilst the ice cream gradually melts into the dish, allowing its flavours to evolve. It reflects the chef’s experiences and impressions of Taiwan, expressed through the perspective of a Japanese chef.
The Ok-dom (tilefish) offers another example of this approach. Aromatic elements inspired by Thai tom yum are combined with Japanese dashi, bringing different culinary traditions together in a single sauce. The addition of lime or wasabi shifts the character of the dish, revealing a different balance of flavours with each.
Rather than simply recreating familiar ingredients and techniques, logy explores the relationships that emerge between them. Its cooking shows how a dish can take on different dimensions through the way its ingredients are interpreted.
A Bowl That Connects Asian Food Cultures
For this collaboration, the two teams present a signature rice dish together.
Across Asia, rice and tea have long been part of everyday life. Familiar yet deeply rooted in local traditions, these ingredients carry traces of the climates, lifestyles and food cultures from which they come.
Japanese rice is cooked with Taiwanese tea, preserving the rice’s natural sweetness and texture whilst gently infusing it with the aroma of tea. Bringing ingredients from two different regions together in a single bowl invites us to reflect on the shared foundations of Asian food culture.
This collaborative dish offers a fresh perspective on two familiar elements. Created together by two teams shaped by different experiences, it embodies the spirit of this meeting: a shared expression of culinary traditions through a new perspective.
Five Years On, A New Meeting
At Solbam, cooking begins with observing the seasons and the natural world, expressing the distinctive character of each ingredient through food. Over the past five years, this has meant returning to familiar ingredients, looking at them anew and discovering possibilities within them.
Preparing a menu alongside a team shaped by a different environment offers an opportunity to reconsider ingredients and dishes through another perspective. Different experiences meet, and individual interpretations come together at the table.
On 13 and 14 October, as Solbam celebrates its fifth anniversary, we hope this collaboration will offer guests an opportunity to experience the cooking of both teams and discover the different perspectives that inform each of their approaches.
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