Ordered items:Dinner Course (with Pairing)01. Welcome Drink: Maple Tree Sap02. [Prologue] ↳ pairing: [Kuro-moji Syrup with Light Fizz]03. [Hamo (Pike Conger)] ↳ pairing: [Herb Green Tea]04. [Tachiuo (Cutlassfish)] ↳ pairing: [Herb Green Tea]05. [Tsuki no Wa Kuma (Moon Ring Bear)] ↳ pairing: [Kawara Ketsumei Tea]06. [Aka Ika (Red Squid)] ↳ pairing: [Yomogi Tea (with Cinnamon, Goji Berries, and Licorice)]07. [Suppon (Soft-shelled Turtle)]★ ↳ pairing: [Yomogi Tea (with Cinnamon, Goji Berries, and Licorice)]08. [Daimon Somen] ↳ pairing: [Yomogi Tea and Rosemary]09. [Levo Chicken]★ ↳ pairing: [Lime x Ginger Tea]10. [Kijihata (Japanese Sea Bass) Poêlé] ↳ pairing: [Lime x Ginger Tea]11. [Uribou (Wild Boar Piglet)] ↳ pairing: [Aromatic Tea (Kaga Bocha x Star Anise)]12. [Yuka Melon / Itadori] ↳ pairing: [Apple and Peach Blossom Water]13. [Kuro-moji]14. [Kuro-moji Tea and Sweets]I finally visited "Cuisine régionale L'évo" in the beautiful nature of Toga Village, a place I had long wanted to experience, for a birthday dinner.At the entrance, there are numerous awards displayed, including the Tabelog Gold from 2023 to 2025, showcasing the restaurant's outstanding capabilities. However, the journey to reach the restaurant is truly challenging, as it involves navigating steep mountain roads with cliffs. Since it was summer, it was manageable, but I can only imagine how perilous it would be in winter, making it feel like a hidden gem.That’s why the moment I stepped into the serene and refined atmosphere after overcoming the mountain path, along with the attentive service from the staff, left me deeply moved. The birthday plate prepared for the celebration was incredibly stylish and made for a wonderful memory.The course offered an overwhelming quality that allowed me to experience the vibrant essence of Toyama through all five senses. The non-alcoholic pairings were also brilliantly crafted, skillfully combining teas and local herbs.Here are my impressions of the dishes I enjoyed:■ Welcome Drink: Maple Tree SapI was surprised from the very first sip. The gentle sweetness of nature permeated my body.■ [Prologue]An impressive five dishes that encapsulate the blessings of Toyama. The umami of white shrimp and glutinous rice, the delicacy of red beet meringue, the aroma of goat cheese and sake lees in the gougère, the fluffy sweet sea bream and potato brandade, and the deep-fried sweetfish marinated in doburoku and finished with homemade batter—all showcase the chef's meticulous dedication right from the start.■ [Hamo]An astonishing approach where jelly is made from the blood of the pike conger without using the flesh. This results in an incredibly rich umami. The refreshing perilla oil, smooth potato purée, sea urchin, and junsai (water shield) paste harmonize perfectly.■ [Tachiuo]The cutlassfish is grilled slowly over charcoal to achieve a fragrant finish. The fresh accents of zucchini flowers, chopped cucumber, and shredded cutlassfish, combined with the crispness of the puff pastry underneath, create a wonderful contrast in texture.■ [Tsuki no Wa Kuma]This dish features moon ring bear, hunted by a dedicated hunter, aged in a maturation room, and cooked over firewood. The bear is paired with thistle, udo, and kohlrabi, along with a consomme jelly made from the bear, embodying both wild strength and elegance.■ [Aka Ika]The red squid is lightly infused with the aroma of firewood. The sweetness of red onions, combined with a rich sauce made from squid ink and bear oil, adds depth and deliciousness.■ [Suppon]★This dish features natural soft-shelled turtle minced into a luxurious tsukune (meatball) and grilled with its blood. The acidity of the marinated green tomato on top, the sauce made from Man-gaji peppers, perilla leaves, and the corn dough create a wonderful balance, spreading robust umami throughout the mouth.■ [Daimon Somen]This traditional Daimon somen, which has been around since the Edo period, is modernly arranged with goat cheese from Kurobe and oil from fuki (butterbur). The smoothness of the somen perfectly intertwines with the richness of the cheese and the refreshing bitterness of the oil.■ [Levo Chicken]★This special chicken is raised exclusively for the restaurant. It is stuffed with rice made from bear oil and offal, and the juicy meat is complemented by a spicy wasabi sauce, making it exceptional.■ [Kijihata Poêlé]The Japanese sea bass is perfectly cooked. A deep white sauce flavored with fresh garlic, along with summer vegetables like zucchini, green beans, and nasturtium, adds color and texture.■ [Uribou]The wild boar piglet is carefully aged and grilled over firewood. The meat's umami is enhanced by an incredibly rich game sauce made from deer, bear, and wild boar extracts, with the crispness of the soot bamboo providing a pleasant accent.■ [Yuka Melon / Itadori]A refreshing kiwi granita is layered with confiture of itadori (Japanese knotweed) and melon sauce, along with mellow yogurt and herbs, providing a delightful cleanse for the palate.■ [Kuro-moji]An adult dessert featuring powdered leaves of Kuro-moji, the bittersweet flavor of caramel brume salé, and ice cream powder. The birthday message was beautifully presented and truly touching.■ [Kuro-moji Tea and Sweets]A box of small sweets that showed no signs of compromise until the end. From perilla financiers, raspberry and Toyama milk caramel, wild mulberry leaf ice cream balls, apple tart, to Kaga bocha mousse tartlets, I thoroughly enjoyed the lingering flavors with Kuro-moji tea.*The three types of bread served during the course—"Rice Flour Bread," "Potato Bread," and "Natural Yeast Baguette"—were all of high quality, enhancing the dishes.Crossing that treacherous mountain road was worth it for this unique and moving culinary experience. I was continually overwhelmed by the world created by the genius chef, who sincerely engages with the nature of Toyama. I hope to visit that hidden gem again in a different season. It was a great meal.