I had the most amazing experience.I had heard rumors about L'evo for a while, but I never expected to actually visit. After arriving at Toyama Station and renting a car, it took about an hour and a half to reach the restaurant. The journey involved navigating lonely mountain roads and paths that were not easily traversable, making it quite a challenge to arrive. To make matters worse, it was raining that day, adding to the difficult driving conditions. Finally, after much effort, I arrived.Two groups were already ahead of us, so we waited in the designated area. Shortly after, we were called and shown to our seats. The main dining area was beautifully designed, revealing a luxurious space nestled deep in the mountains. The surrounding scenery featured lush forests, creating an extraordinary atmosphere. Additionally, sitting at the counter allowed us to witness the live kitchen, where Chef Eiji Taniguchi and his team worked their magic.We were given an explanation of the course and asked about our drink preferences. Since I was driving, I ordered one alcoholic and one non-alcoholic pairing.The menu for the day was as follows:~Prologue~ ~Madai (Sea Bream)~ ~Echizen Buri (Yellowtail)~ ~Tsuki no Wa Kuma (Moon Ring Bear)~ ~Mizutako (Water Octopus)~ ~Aka Ika (Red Squid)~ ~Daimon Somen (Daimon Noodles)~ ~L'evo Chicken~ ~Sawara (Spanish Mackerel)~ ~Nihon Shika (Japanese Deer)~ ~Ichigo (Strawberry)~ ~Kuro Moji (Black Letter)~First of all, every dish was exquisite. While high expectations can sometimes lead to disappointment due to hype or fame, that was not the case here. The flavors of the ingredients, the cooking techniques, the presentation, and the pairings were all perfect.I was particularly impressed by the Mizutako. The thinly sliced octopus had a texture I had never experienced before, and as a fan of octopus, it became my favorite dish.Next was the Echizen Buri. Served in a simple dish, it was later accompanied by a wooden container filled with soup made from the buri's shell, which we poured into the dish to complete it. The story behind the dish was delightful, and the taste was equally impressive.The Daimon Somen is one of L'evo's specialties. It was the first time I had warm somen that maintained such a firm texture. The soup made with goat cheese was rich and paired perfectly with the somen. I found myself wanting to order a large portion and slurp it down.The L'evo Chicken is another specialty. It was filled with glutinous rice, giving a concentrated and rich flavor of chicken. It was incredibly delicious.As for the Tsuki no Wa Kuma and Nihon Shika, I had previously had a bitter experience with game meat due to poor preparation at another restaurant, so I was hesitant. However, at L'evo, I was able to change my perception. The local bear and deer, carefully handled by a dedicated hunter, were a revelation.Everything else was also truly delicious, but I wanted to highlight these particularly memorable dishes.We enjoyed our meal at a leisurely pace, typical of French dining, and what started at noon turned into a three-and-a-half-hour experience that flew by.I had the pleasure of dining at a top-tier restaurant after a long time. It's no surprise that around 8,000 customers visit each year. I hope to return someday.It was a great meal. I will definitely come back.~By the way~ After the meal, I visited Gaku Ceramics, where I was intrigued by the tableware that had been served. I purchased some lovely pieces and will share a few photos.