L'evo (レヴォ) Nanto

I made a reservation and visited on a weekday afternoon. It's quite deep in the mountains, so securing a reservation is relatively easy. There were a fair number of customers, including some dining alone.What I was particularly looking forward to was the bear meat. I heard that local hunters process the bear meat at the restaurant. It had no gamey smell at all; instead, it was a wonderful dish that showcased the rich umami of the meat. Other dishes also featured bear fat and rice cooked with the innards, which beautifully expressed the unique culinary world of L'evo throughout the course.Reservations can be hard to come by, but it would be amazing to stay here. If you visit for the day, you can't enjoy any alcohol... I believe it's worth coming to Toyama just for this experience. It was truly exceptional. Less

The meal menu consists of a fixed course only.The pairing was well done, and overall, the food was very delicious. However, the bear meat was lacking, which I believe reflects a negative aspect of the restaurant's commitment to using local ingredients sourced from the Toyama area.You would be hard-pressed to find a restaurant of this quality in Tokyo for the same price. If there were one nearby, I would definitely return.The drive to the restaurant involves winding mountain roads, but a regular sedan should have no trouble getting there.For attire, a relaxed jacket or shirt seems more appropriate than formal wear.It was a great meal. Less

Michelin 2-Star in HokurikuTabelog Award SilverI visited L'evo, a French restaurant located deep in Toyama. This hidden gem, situated on the border of Gifu and Toyama, offers a unique local gastronomy experience utilizing Toyama's fresh ingredients. The restaurant operates as an auberge, allowing for overnight stays as well.I made a reservation three months in advance and was very much looking forward to this visit. The dishes featured local game and foraged ingredients from the mountains, all beautifully presented and incredibly delicious. It was a great meal.Course: JPY 34,100Drinks:○ Sparkling○ Tea Cocktail○ Chardonnay Grape Juice○ Apple Juice Less

✦ Lunch ┈┈ JPY 31,000✦ Non-alcoholic Pairing ┈┈ JPY 8,000A thorough and ultimate farm-to-table experience.Almost all the tableware and cutlery are crafted by artisans from Toyama Prefecture, allowing you to enjoy your meal in a luxurious space surrounded by works of art, including furniture.After a two-and-a-half-year wait, I reunited with the spécialité (L'evo Chicken and Daimon Somen) and was once again amazed by each dish, which offered surprises one after another. The warm hospitality heightened the excitement, creating an atmosphere that made me want to engage with the staff.Of course, the flavors were exceptional, but the conversation about the dishes was so enjoyable that I lost track of time and realized two and a half hours had passed.The pairing was also outstanding, with a series of moments that truly delighted me!Thank you for another unforgettable experience! ✨It was a great meal! ✨ Less

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. Less

I visited Gokayama after sightseeing in Kanazawa, staying at a nearby inn and driving there with a rental car. Even the closest accommodation takes over 20 minutes to reach. It felt quite far. I actually wanted to book the inn as well, but online reservations opened three months in advance, and by the time I tried to book at midnight, it was already fully booked (apparently, there are regulars who reserve in advance). I secured a designated driver who was non-alcoholic, and we visited as a family of four. For detailed menu descriptions, please refer to other reviews. I focused more on enjoying the experience with all my senses rather than detailed food reporting. The pairing of bear, jidori chicken, and kiji-hata with wine and Japanese sake was exceptional. I look forward to visiting again with a good appetite! Less

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. Less

【The Ultimate in Local Production for Local Consumption | An Auberge Gathering Guests from Across the Country】I visited "L'évo" in Nanto City, Toyama Prefecture for lunch.This French restaurant is a hidden gem that attracts guests from all over the country.It has been awarded two stars in the "Michelin Guide Hokuriku 2021" and has received the "Chef of the Year" award twice in 2017 and 2022 from "Goûts et Saveurs."On Tabelog, it has won Gold for three consecutive years from 2023 to 2025, and in 2026, it was selected for Silver and as one of the Innovative 100 Restaurants.The restaurant prides itself on local ingredients, from wild herbs and game to seafood, as well as tableware and decor, showcasing the ultimate in local production for local consumption.Owner-chef Eiji Taniguchi, who has gained experience in restaurants both domestically and internationally, has created an innovative dining experience that embodies his ideals.After driving along a mountain road, I arrived at a wooden building with a black exterior. Surrounded by nature, it stands out against the green mountains and blue sky, creating a quietly stunning atmosphere.I was first guided to a waiting room with large glass windows overlooking the trees. My anticipation grew as I moved to the main dining area.Beyond the door was a spacious open kitchen and tables lined up by the windows. The warm smiles of the kitchen and service staff welcomed me.I was surprised to see so many kitchen and service staff in this mountain location as I made my way to a private room.▶ What I Ordered・Lunch CourseA welcome drink made from tree sap signaled the start of the course. My heart raced quietly in anticipation of the dishes to come.▷ Prologue・Beet Meringue with Chicken Liver Mousse・Gougère made with Toyama Goat Cheese・Shrimp Chips with Sticky Rice × White Shrimp with a Smoked Aroma・Sweetfish and Sawtooth Herb Croquette・Fried KoshiaburaThese bite-sized finger foods felt like they had emerged from the forest. They were visually delightful, and each bite offered a glimpse into a different world.The freshly fried Koshiabura, served by hand, released a refreshing aroma and a slight bitterness upon tasting.▷ Mackerel (Rice Flour Bread)The mackerel was marinated in citrus, served atop udo, with a crispy pastry underneath, and garnished with herbs and wild plants from the area.The flavor of the blue fish combined with the citrus freshness and the greenness of the wild herbs created a clear taste. The crunchy texture of the finely sliced udo complemented it beautifully.▷ Echigo Bay ShellThe Echigo Bay shell, a notably large spiral shell found in Toyama Bay, was presented as a dish with its shell serving as a vessel, topped with a sauce made from the shellfish's broth and peas.The tender yet slightly chewy meat of the shellfish was flavorful and free of any strong taste, while the elegant aroma of the peas was impressive.▷ Tsuki no Wa BearThis bear meat was hunted by a dedicated hunter and aged for about a month.It was mixed with a paste made from kogomi, hakobera, and thistle leaves, which bears love. Accompanying it was a jelly made from bear consomme and honey.I was surprised by the lack of any gamey taste. As I chewed the meat, I could faintly recognize that I was eating bear, a flavor distinct from the usual meats.Previously, when I had bear at another restaurant, I remembered feeling overwhelmed by a flavor I had never experienced before, so this difference left a quiet impact on me.▷ Water Octopus (Potato Bread)Slices of octopus legs were quickly grilled over wood, filled with a mixture of octopus suckers and three types of radish, including red-fleshed daikon.The juicy, well-textured legs contrasted with the plump, bouncy suckers and the crispiness of the radish, which was not overly pronounced.The plum sauce, shiso sprouts, and perilla oil brought a refreshing harmony, hinting at the approaching summer.▷ Firefly SquidThe firefly squid, a spring delicacy from Toyama, was fried while still alive. It was suggested to enjoy it first as is, then dipped in soup.The soup was based on asparagus, with salted cherry blossom petals floating on top. The remaining soup could be enjoyed as a drink.Holding it with chopsticks, I was reminded of its size. The moment I tasted it, the texture burst in my mouth, releasing a rich, creamy flavor and bitterness that filled my palate, making me smile.▷ Daimon SomenWild fuki no to was infused in oil and combined with a rich goat cheese soup, while the somen was cooked al dente.I had always thought goat milk had a strong, distinct aroma, so I was surprised to find that it could be beautifully extracted. Like coffee and milk, the slight bitterness of the fuki no to paired wonderfully with the goat milk. The texture of the somen and its gentle saltiness made me close my eyes in delight at the perfect balance.▷ L'évo ChickenThis is the signature dish. They use an entire chicken for two people. Inside, it is filled with chicken breast, thigh, bear fat, and sticky rice cooked with the innards."Please enjoy it with a handshake."With a smile at those words, I took a bite of the beautifully roasted chicken, experiencing its multi-dimensional flavor.▷ Imizu Cherry SalmonEveryone was taken aback by the staff's remark that "L'évo Chicken was just the appetizer" as the main dish arrived.It was marinated in a sweet French wine. I first enjoyed it plain, then on the second bite, I used the accompanying sweet tomato as a sauce.The cherry salmon was moist and perfectly cooked. The rich umami and elegant flavor paired beautifully with the sweet tomato. This combination and the wine pairing was the highlight of the day.▷ Wild Boar (Homemade Natural Yeast Baguette)The wild boar, hunted nearby, was aged and slowly cooked over wood. The delicate flowers of the wild plants peeking through were charming.It was served with a sauce made from game, wild plants, shaku, seris, licorice, and nobiru, combined with sage butter, and accompanied by a puree of white carrot.The exquisite cooking technique made me feel as if I was tasting the mountain itself, evoking something that cannot be expressed merely by the term "local production for local consumption."▷ StrawberryExtremely thin strawberry chips were served with orange sauce, crushed strawberry éclat, and mozzarella cheese espuma.The changing flavors as I mixed them were delightful.The refreshing sweet and sour taste spread without feeling any contours or boundaries, thanks to the thinly sliced strawberries.▷ KuromojiKuromoji flowers, young shoots in compote, kuromoji leaves, caramel puree, caramel powder, and lemon custard cream.I hurried to take a bite before the ice melted. The sensation of the crispy pastry dissolving, along with the aroma, bitterness, sweetness, saltiness, and freshness of kuromoji blended beautifully.▷ Petit FoursWhen I opened the lid, I couldn't help but exclaim, "Wow!"・Kaga Hōjicha Tartlet・Perilla Financier・Choux Ice Cream・Apple Tart・Raspberry and Milk Soft CaramelThese carefully crafted baked goods were a perfect conclusion to the course.Each dish evoked the feeling of spring's awakening. Throughout the meal, the pauses between dishes and the continuous comfort were delightful.As someone who doesn't drink much, I opted for three glasses instead of a pairing this time, and I was impressed by the meticulousness of the combinations.It's no wonder guests gather from all over the country to this mountain location, as there are experiences here that can only be found in this place. The passion and pride conveyed by the staff were also memorable.Ingredients, people, objects, and space. The ultimate in local production for local consumption and avant-garde cuisine. It was a wonderful moment that makes me want to return in a different season. Less

This was my second visit. Last time, my battery died, so I couldn't take any photos.This time, I enjoyed a course featuring wild vegetables, frogs, and game meat like bear.I can't write down every single impression, but everything I tasted was absolutely delicious! The service was attentive, and I experienced a truly relaxing and exquisite time.The journey to get here is long, and I sometimes regret it, but after some time passes, I find myself wanting to come back.I would love to visit again in a different season.It was delicious! Thank you for the meal!! Rating: ★4.52Thank you for the likes and saves! I appreciate you reading until the end. If we share similar tastes or experiences at our favorite restaurants, please feel free to follow me! Less

I visited L'evo in Nanto City, Toyama Prefecture, fulfilling a long-held desire to go there!It’s really deep in the mountains!!!It took about an hour and a half by car from Toyama Station, and I kept thinking, "Are we there yet?" as I made my way there. Haha.When I finally arrived, I was greeted by a truly wonderful space that instantly lifted my spirits with its breathtaking scenery.I thought to myself, "I’m so glad I made it here!" the moment I arrived.L'evo values "terroir" and offers dishes that make the most of the natural ingredients from Toyama and Toga Village.Every dish was absolutely delicious.I was surprised to even see frogs, which were caught in the nearby mountains!I thought I could never eat frogs, but I mustered the courage to try it, and it was tasty.The portion sizes were generous, and I was completely satisfied until the very end.This restaurant is not just about great food; it offers a unique experience that includes the local cuisine, scenery, and atmosphere that you can only enjoy here.Access is challenging, but it’s a place that makes you want to come back again! ❤️It was a great meal.Thank you for reading until the end!I would be so happy if you could give me a "like," save the restaurant, or follow me!I want to share many wonderful places! ⭐︎ Less

L'evo is a restaurant that deserves more than just a simple "delicious" label. While the quality of the dishes is exceptionally high, the true charm of this place lies in its philosophy and its spirit of challenge, which go beyond mere taste.With each course, there are surprises that make you think, "I never knew there were such ways to express flavors." The combinations of ingredients, cooking methods, and use of aromas are all free from conventional constraints. Yet, there’s nothing gimmicky about it; each dish has a solid reason and story behind it.It feels less like just eating and more like experiencing the chef's creativity and philosophy. Each plate offers a new perspective, stimulating curiosity as you progress through the meal. You naturally start to wonder, "Why this ingredient?" and "Why this combination?"—deepening your interest in food.Moreover, what’s remarkable about this restaurant is how it uniquely interprets the charm of Toyama. It doesn’t just use local ingredients; it seems to incorporate the surrounding nature and culture into the dishes. This creates a distinct personality that you won’t find in other high-end restaurants, resulting in an experience that is truly one-of-a-kind.While it has garnered high praise online, visiting in person makes you understand why. It’s not just the culinary skills; it’s the attitude of "creating new value" that attracts many people.L'evo is not just a place to fill your stomach. It’s a space that makes you rediscover the possibilities and excitement of food. You encounter ideas and flavors you’ve never experienced before, naturally igniting a desire to learn more about ingredients and cuisine. It’s an incredibly stimulating restaurant that fosters a sense of exploration. Less

This is a truly unique restaurant that never fails to impress.I had the pleasure of enjoying a fantastic course centered around wild vegetables and game meat, which is especially popular right after the Golden Week in May!What stood out this time were the frog and kid goat.Frog is not something you get to eat often, but it tasted like chicken, juicy and bursting with flavor thanks to the perfect cooking technique.The kid goat had a texture and clean taste I had never experienced before, and the bread was as delicious as ever.Instead of the usual shabu-shabu, the bear meat was grilled, allowing you to savor its rich flavor with every bite.I will definitely return to experience the seasonal changes.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you so much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant" actions.I look forward to your continued support!--------------------------- Less

I finally had the chance to visit L'evo, a place I had long admired. Having wanted to go there for about 4 to 5 years, I was overwhelmed with emotion the moment I arrived.It took about an hour and a half from Toyama Station. The journey along the mountain roads was quite challenging, but I felt that the experience of heading to L'evo was part of the adventure.What struck me first was the atmosphere. The tableware, the space, and the overall decor were meticulously curated, creating a strong thematic presence reminiscent of a grand French restaurant. The time spent at the reception was very pleasant, adding to the sense of being in a different world.I was also shown the aging room and wine cellar, which allowed me to appreciate their dedication to ingredients and their approach to food.The dishes featured an abundance of mountain vegetables, while also showcasing the rich seafood of Toyama. The charm of local production for local consumption was clearly expressed.Particularly memorable were the bear, octopus, firefly squid, somen noodles, and dessert. Each dish had its own character and was incredibly delicious.The main dish of wild boar was easy to eat with no gamey taste, but the strong flavors of the accompanying mountain vegetables somewhat overshadowed the boar. I thought that if the boar had a more robust flavor, the balance with the mountain vegetables could be even more interesting.One slight disappointment was that there was no greeting from the chef at the end. In such restaurants, having a brief conversation with the chef is one of the joys, so that was a bit of a regret.However, even with that in mind, it was a truly unique experience, and I believe it is worth the trip to the mountains to dine at this restaurant. Less

I finally visited L'evo in Toyama. Before the meal, I was taken to the cellar, and the selection was impressive.It took about an hour by car from Toyama Station, but that journey only heightened my anticipation.The dishes had a delicate flavor rather than being overwhelmingly rich. The pairings were thoughtfully crafted and matched well with each dish.However, I’m unsure if it’s worth the long trip from Tokyo. It’s a matter of personal taste preference. I believe the atmosphere, food, and drinks are all wonderful. Less

From the incredible heavy snowfall to a complete transformation. The fresh, vibrant greens and the delicate purple wisteria flowers blooming create a truly beautiful mountain landscape in this refreshing season. It was a delightful visit.The dedication to gathering a rich variety of seasonal ingredients unique to spring was palpable on the plate!Here’s a record of what I experienced:⚫︎ Prologue A classic selection of 4 + 1 finger foods: - Red beet meringue with L'evo chicken liver mousse - White shrimp on a rice flour cracker infused with smoky flavors - Goat cheese gougère made with local sake lees - Sweet sea bream and potato brandade - The queen of mountain vegetables, Koshiabura, was prepared as a fritter. The wine pairing was a fully ripe Sauvignon Blanc from Austria. Despite being from a cold region, the grapes are allowed to ripen fully, bringing tropical flavors to the wine, which beautifully complemented the ripe fruit aroma contained in the Koshiabura stalk. I was amazed by this sophisticated pairing.⚫︎ Pacific Sardine On top of a puff pastry, finely sliced natural udo (wild mountain vegetable) and marinated fresh Pacific sardine with citrus. Topped with wild herbs, it presented a complex and beautiful structure. I savored it like sushi, taking a big bite.⚫︎ Echizen Whelk A particularly large and impressive whelk from Toyama Bay, grilled over an open flame and served with peas and young mulberry shoots, alongside wild wasabi leaves. The sauce was poured into the shell, which served as a dish. The tender meat of the whelk was full of umami without any strong flavor.⚫︎ Tsuki no Wa Kuma (Moon Bear) A representative game meat provided by a trusted hunter. Carefully butchered and aged, it focuses on the rich flavor of the red meat. Served as a cold dish, I was surprised by the complete lack of gamey taste, making it incredibly delicious.⚫︎ Firefly Squid Fresh firefly squid, fried whole, served on a bed of grilled white asparagus. Topped with grilled chicory and shaved bergamot. The first one is enjoyed as is, while the second is dipped in a soup made from white asparagus consomme, with pickled cherry blossoms from last year floating in it. After the meal, I savored the soup on its own. The flavor was undoubtedly delicious.- After this, I felt relieved to see the classics return, enveloped in the joy of being able to visit again.⚫︎ Daimon Somen The rich warmth and umami of goat cheese cling to the somen noodles, creating a comforting sensation in my stomach.⚫︎ L'evo Chicken Enjoyed while shaking hands. I was pleased to see how neatly I could eat it now.⚫︎ Spanish Mackerel ⚫︎ Wild Boar The cooking was truly exceptional, and the high-quality ingredients were simply delicious.⚫︎ Two Desserts - Strawberry On ultra-thin strawberry chips, a small bouquet of alyssum flowers. Below are layers of orange sauce, crushed strawberry éclat, and mozzarella cheese espuma. Mixed with a spoon while eating, it offered a sweet and refreshing taste.- Kuromoji Crispy layers of pie dough, baked and hollowed out, filled with lemon custard cream. The fragrance from the kuromoji flowers and young shoots infused into the ice cream, which was drizzled with caramel syrup. I quickly enjoyed this incredibly intricate dessert before the ice cream melted. The bittersweetness, sweetness, saltiness, and the aromatic kuromoji blended beautifully.⚫︎ Petit Fours Exceeding the typical petit four, they were satisfying in quantity and quality. After the meal, warm kuromoji tea provided a comforting sensation in my stomach.My last visit was during the heavy snowfall. The experience of savoring the mountain's bounty felt particularly wonderful, and I thought there might not be a better experience than that.However, this time, the joy of spring's awakening with mountain vegetables and wonderful ingredients, all presented beautifully in dishes, has updated my sense of wonder anew.This restaurant is truly exceptional, no matter when you visit!!It was a great meal! ♪ Less

A blissful stay filled with exquisite cuisine, beautiful surroundings, and warm hospitality.I was able to visit during the most beautiful season of fresh greenery in the deep mountains of Togakushi Village. The vibrant green stretching across the windows, the sound of birds, and the pure air—this location alone makes you forget the hustle and bustle of the city and refreshes your spirit.This time, I stayed overnight and finally got to experience the sauna. Enjoying the outdoor bath while soaking in the energy of nature led me to an unprecedented level of relaxation.The dinner that followed was a continuous surprise and delight. I never knew wild mountain vegetables could be so delicious!! The Azuma Hiki frog, which I tried for the first time, had a surprisingly delicate and refined flavor.Under the chef's magic, any locally sourced ingredient transforms into a supreme work of art. Each dish, capturing the seasonal flavors of Toyama, sparkled beautifully on exquisite artisan plates. I was also amazed at how beautiful the cutlery was!Above all, the remarkable quality of the people working here left a deep impression on my heart. The passion, pride, and warm hospitality of the staff made this experience in the hidden gem truly one of a kind.The beauty of fresh greenery, exquisite cuisine, and the charm of the people—all harmonized to create a place where you can feel a "total beauty." I sincerely hope to see the different seasonal expressions of this wonderful auberge again. Less

I had always wanted to visit the renowned L'évo in Toyama. Although it might not need much introduction since it has been featured in various media, the journey to the restaurant itself already feels special. The building, the air, and the presence of the mountains create a sense of excitement and anticipation before even arriving.Upon arrival, I was greeted by two playful baby goats.Entering the restaurant, I was immediately overwhelmed by the view from the waiting bar. The other guests seemed to be professional critics or media representatives, and I felt a bit out of place as a complete amateur with my family. However, I was determined to enjoy the experience.We started with a welcome drink made from maple sap, followed by an original Kuro Moji beer. At this point, I felt like I was truly immersed in the "mountains of Toyama."For more on Kuro Moji, please refer to the end.The meal began with a prologue featuring green ingredients, croquettes, sweet sea bream, pink chicken liver, white shrimp, and Kurobe goat cheese. The colors and aromas of the land unfolded one after another, but I struggled to keep up with the descriptions. The fried Koshinobura was pure spring. It had a slight bitterness from the wild vegetables, but that only added to the experience.As we enjoyed the meal, we had a dish of Ohkoshichu shellfish, bracken, and pea soup. The sea and mountains connected beautifully in this dish. I had never seen such large shellfish before, and they were delicious.One of the most memorable dishes was the aged bear meat grilled over wood. Since L'évo is known for its game, this was a highlight! Paired with kogomi and consomme jelly, it elevated the wild flavors beautifully. It was incredibly delicious, and the view from the restaurant made it feel like a bear could appear at any moment.The second type of bread was potato bread, which had a subtle potato flavor.Next, we switched to Masu-sen "Doyuno" sake. While wine is great, I decided to try L'évo's original Japanese wine, which is made from the same rice used for the L'évo chicken served later.We then had water octopus, and the next dish was shocking: fried firefly squid served alive. It was accompanied by white asparagus, bergamot, and a dipping soup. I started by eating them plain, then with the sauce, and finally dipped, repeating the cycle with several firefly squids. They paired wonderfully with sake and were incredibly tasty. The strength of life and the fragrance of spring coexisted beautifully.The most impressive dish of the day was the al dente Daemon somen. The soup, based on fuki no to, was incredibly delicious, with a rich dashi flavor. I could have asked for a second serving. The vibrant colors made it a memorable dish.Next was a dish featuring 90-day-old L'évo chicken wings. Although it looked a bit intense, the wings had some rice inside, making them juicy and very tasty.The sauce with Spanish mackerel and fruit tomatoes was delightful. Spanish mackerel is truly delicious, and its flavor changes depending on the restaurant and sauce, making it a very versatile ingredient. I hope to catch some Spanish mackerel while fishing next time.The third type of bread was homemade natural yeast baguette, and the final meat dish was wild boar. I was sad to see it come to an end. The dish featured game sauce, shaku, kintoki greens, seri, nazuna, katakuri, and nobiru, giving a sense of eating the "land" itself, including wild mountain herbs.And the dessert was equally impressive. It included strawberry éclat, strawberry chips, and ice cream infused with the aroma of Kuro Moji's new buds and flowers. The essence of the forest lingered until the very end.We finished with apple pie, perilla financier, mulberry leaves, and Kaga hojicha.What remained after the meal was not just the deliciousness but a profound sense of satisfaction. The view was stunning, with the snowfields of the Northern Alps in the background. The open kitchen's ambiance and the staff's movements and sounds created a breathtaking experience.This course allowed me to experience the mountains, rivers, seas, and life of Toyama all at once. "Someday, I want to go to L'évo"—there's a solid reason behind that phrase.I will work hard every day so that I can return. Less

L'évo is a French restaurant located in Toga Village, Toyama Prefecture. It focuses on local ingredients while offering avant-garde dishes.I visited this restaurant back in 2018 when it was located in the River Retreat Gaku, and it left a strong impression on me. Afterward, the chef became independent and opened this establishment with accommodations in December 2020.The bright and open space features a modern touch by showcasing the rustic feel of the wooden tables without tablecloths.Making a reservation for an overnight stay is extremely difficult, so I stayed in Toyama City and drove here for lunch. It took about an hour and a half from Toyama City, and the road becomes quite narrow along the way, with some areas lacking mobile reception (though Starlink was available), making it not easy to visit. Nevertheless, the restaurant was fully booked, including foreign tourists.The course menu features a good mix of classic favorites and new creations. Since I was driving, I opted for soft drinks.The amuse-bouche titled "Prologue" included beets and gougères. The beets, which I had also enjoyed at the previous restaurant, had a subtle sweetness and worked well as an introduction to the meal.The marinated sardines were paired with wild herbs, creating a complex flavor.The Okochu Bay dish featured bay shellfish. It was served previously, but the combination with goat's milk and fava bean sauce has evolved its complexity.The moon bear, hunted by local hunters, was served with the bitterness of butterbur. A female server casually mentioned that she had also prepared moon bear before. While it was tender and easy to eat, some parts had a strong texture that made it challenging to chew.The octopus was also quite firm but sliced thinly for easier consumption. This restaurant is located at an elevation of 700 meters. The chef reportedly goes to Toyama City every two days to procure fish. The round trip takes three hours, and with the procurement time, it takes half a day. It seems he chose this location with strong determination.The firefly squid served here is of a size rarely seen outside Toyama Prefecture. They were lightly fried, giving them a casual appearance, yet they were beautifully prepared.Local somen noodles were presented as a unique dish. Served in a soup with vegetables (likely bean-based, but I can't recall), it had a different finish compared to traditional Japanese cuisine.The classic chicken dish has a presentation that might put off some due to the visible leg bones, but I personally don't mind. The chicken is stuffed with rice and fried while being roasted. The deep flavor of the sauce indicates an evolution in taste. Care is needed when eating this dish; as you bite into it, the juices can squirt out. It's advisable to guard your clothes with a napkin. Having a signature dish that can't be found elsewhere is a strong point.The cherry salmon had a teriyaki flavor, which could easily be mistaken for Japanese cuisine, but the combination with dried tomatoes gave it a slightly different taste. The dried tomatoes were exceptionally well-made, balancing acidity and sweetness.The main dish of wild boar was solid in flavor, but considering the price and location, I wished for a bit more originality.The dessert featuring strawberries was sliced extremely thin and smoked for ten hours. The immense effort put into it was reflected in the taste.The tea sweets were also carefully crafted, and the coffee was delicious (I rarely drink coffee at French restaurants, but on this day, I chose coffee to avoid feeling sleepy while driving afterward).As the name "Cuisine régionale L'évo" suggests, the chef is committed to using ingredients from Toyama Prefecture while challenging himself to express avant-garde flavors that resonate globally. Less

Finally made it to L'evo! I was lucky to get a reservation and stayed overnight.For guests, a shuttle service can be reserved (JPY 6000).After reading various reviews, I thought it would be wise to include the shuttle, and I was right.There were some areas that felt like an avalanche, and driving could be quite challenging if you're not used to it.For dinner, I opted for the alcohol pairing!The ingredients, as well as the dishes, were all locally sourced and beautifully presented, enhancing the overall dining experience.Every dish was something I had never tasted before, and it was incredibly delicious (sorry for my limited vocabulary).What stood out to me were:- L'evo Chicken (the pairing with beer was amazing!)- Daimon Somen- Water Octopus (it looked like a giant bug, with a unique texture)- Tsuki no Wa KumaThe portions were quite generous, and with various alcoholic beverages served, I ended up feeling very full and a bit tipsy!At the end, the chef came to see us off and even took photos with us.It was a wonderful overnight experience.The breakfast the next morning was also fantastic, especially the bear miso soup and tsukudani! Less

The meal was once again surprisingly delicious.1. Tree Sap 2. Prologue: Red Beads L’evo Chicken Mousse, White Shrimp, Gougère, Sweetfish Croquette 3. Tempura of Wild Vegetables (Koshiabura) (Appetizers) 4. Sardine and Udo 5. Okoshichu Pie: An incredibly delicious dish made with tender Okoshichu clams. 6. Moon Bear: Aged bear meat served with a sauce made from bear, wild boar, and other game meats, accompanied by various wild herbs. The aging process eliminates any gamey taste, resulting in a moist and flavorful dish that combines the vitality of the ingredients. 7. Young Bear Fat and Pheasant Consommé Soup: A creamy and smoky dish made with broth from young bear fat and pheasant. 8. Firefly Squid Fritter: Freshly fried firefly squid, served with a dipping broth after enjoying the fritter. 9. Azuma Hiki Frog Fritter: Fritters made from the legs of Azuma Hiki frogs. It’s been a while since I had frog, and it indeed tastes similar to chicken.10. Daimon Somen: A soup made with goat cheese. This is a classic dish where somen noodles are served in a cheese soup. Delicious! 11. L’evo Chicken: A specialty of L’evo, featuring young chicken legs raised specifically for the restaurant, stuffed with rice cooked in broth made from bear meat. Delicious. 12. Izumi Cherry Salmon: Served with cherry sea bream and dried tomatoes. This dish is also surprisingly delicious. (Main Course) 13. Wild Boar: A steak made from aged wild boar meat, served with spring wild vegetables.(Dessert) 14. Strawberry Mousse 15. Kuromoji Ice Cream Kuromoji Tea Rice Flour Bread Potato Bread Homemade Baguette Drinks: Kuromoji Peel, French White Wine Marsanne Breakfast was in a Japanese style, featuring white miso soup with wild boar, rice from the "Tenkakuku" brand produced in Nanto City, and side dishes including simmered bear meat, Spanish mackerel, udo, seaweed, and mustard-flavored wood ear mushrooms. I enjoyed an incredibly delicious breakfast. Less