L'évo main image




Stunning presentation steeped in Japanese aesthetics and seasonal themes, this is an ‘evolution’ of Japanese cuisine taking to the extreme the concept of only this place, only this moment. Harmonious, delicious and incredibly memorable, the L’évo experience takes you more deeply into Japan’s myriad of seasons, on a journey through the bountiful local ingredients bestowed upon us by Toyama.

Totally off the beaten tourist path, a visit to L’évo will draw you into a beautiful part of Japan not seen by many. Toyama Prefecture is part of the Hokuriku region with a deep history of plentiful produce and meticulous craftsmanship, historically connecting Hokkaido and the Japan Sea with the imperial capital of Kyoto. Even so, L’évo is about an hour from the nearest major shinkansen station by train or bus, found within a boutique hot spring hotel on the banks of the Jintsugawa River, called River Retreat Garaku . L’évo guests will be delighted to know that a bonus of this unique location is the chance to enjoy a relaxing soak in the hot spring baths before their journey home.

There is an other-world vibe to this chic restaurant. But from the very local, small-town location to everything within, L’évo showcases Toyama. Pass through the dark passage into an open room with cool stone walls and large glass windows. Gaze out at the spectacular scenery, which exhibits the shifting of nature and puts in full view the pure water for which Toyama has become known. From the tables to the wooden chopsticks and the bread and butter plates, every item of wood has been made by artisan friends of the chef in Toyama. A water glass wobbles on an uneven base, but somehow never loses balance. Everywhere you look there are touches that catch your eye and draw you in.



Only one at L'évo.

The chef pours his heart and soul into unearthing the incredible stores of ingredients Toyama has to offer to create innovative cuisine built on a foundation of Japanese sensibility and classical French techniques. Guided by the seasons, you are invited to see, smell, touch and taste the beauty and deliciousness of Toyama.

To begin, a sharing platter arrives holding an array of morsels in tin, lacquerware, ceramic and wooden tableware, with decorative garnishes that speak of the origins and the season. It is so incredibly beautiful, it is almost too good to eat: a soup of charred corn and Toyama shrimp; a black sesame monaka rice cracker filled with sardine rillette; ayu sweetfish caught upstream in the river that flows past the restaurant; goat cheese gougere choux pastry; and a brilliant purply-red beet macaron filled with marigold leaf–accented chick mousse.

A herb blancmange with mozzarella cheese and gazpacho gelée is topped with a kick from frozen manganji pepper powder. This may be followed by hamo daggertooth pike conger from Yokata with a sauce based on the Provençal dish barigoule of artichokes in white wine broth. It also contains truly original and surprising components, such as yoghurt sauce infused with the aroma of firewood, and onion topped with silkworm larvae droppings, an ingredient rich in nutrients from undigested mulberry leaves.

Charcoal-grilled deep-sea whelks are topped with oka-wakame baby green leaves with a slippery texture like seaweed, and flavorful broth extracted from the whelks. It is time for the signature dishes. First, virgin egg – the first egg laid by a chicken. Poached and floating in rich chicken stock, with a sweet white wine foam, a slightly spiced sauce, and a sprinkling of goat’s cheese, this egg is simply sublime. And after the egg comes the chicken. Raised on a farm for 45 days especially for L’évo in the mountains upstream on the Jintsugawa River, the chickens eat a specially-formulated feed containing sake lees from Masuizumi, Toyama’s most prominent sake brewery. The chicken legs are stuffed with breast meat and a wild grass purée and marinated overnight in unrefined sake before roasting to such crisp deliciousness that you will be delighted the chef has made this a signature that you can meet again someday.

The amazing course of ingredients, many prepared in unconventional ways or never before heard of, continues with a spiny devilfish (okoze) brought into Iwase port on Toyama Bay, grilled and combined with grilled eggplant, purslane, oka-hijiki (land seaweed), and Iwagaki oyster, topped with a burnt butter sauce. And wild baby boar, trapped not hunted, is aged for a month before the back ribs are grilled and served with greens, beans and onions topped with boar jus. Finally, a refreshing dessert of compote and cooling jelly of white peach, using delicate shavings of the flesh.

Local production for local consumption – this is the guiding principle for sourcing ingredients at L’évo. And one that is possible because of Toyama’s rich natural environment. With rivers, the sea, plains and mountains, Toyama has it all. The chef grows his own vegetables and collaborates with farmers for produce; he forages in the mountains for wild greens; and even fetches spring water from the Tateyama Alps. As much as possible, all the proteins also come from Toyama, including many Toyama Bay fish not caught anywhere else in Japan. Intimidated by nothing, the chef tries his hand at everything to fully understand the backstory of all the components the restaurant relies on.

L'évo cuisine #0
L'évo cuisine #1


Eiji Taniguchi

Fastidious is an understatement when it comes to Chef Eiji Taniguchi. He is almost fanatical about perfecting every piece of the complete dining experience and highlighting the efforts of the individuals behind the scenes who make it all come together into a seamless and memorable moment for guests. As the children of parents who ran a busy Japanese restaurant, Taniguchi and his sister were often charged with making their own dinner. But they felt it a little mundane cooking for themselves, often inviting lots of friends over and wowing with them with their meals. This is the first moment Taniguchi felt the joy of pleasing people with his food, and the origins of his desire to become a chef. Most likely influenced by his father, Taniguchi was enamored with Japanese cuisine, and joined a traditional Japanese inn in Kobe immediately after graduating from high school. Initially disappointed at being placed in the group preparing Western-style food, he took it as an opportunity and enjoyed the exposure to new foods. But shortly after, in 1995, Kobe was struck by an enormous earthquake that destroyed the inn and left Taniguchi jobless.

A move to Osaka saw Taniguchi again in Western-style food preparation, among many former hotel employees. His attention turned to French cuisine and he collected hotel pamphlets, piecing together his dream as a chef of French cuisine. A chance at the Hotel Monterrey in Kobe led to a year of training under the three-star Michelin chef Bernard Loiseau in France. After returning to Japan and much convincing to leave all he knew for the remote Toyama, he took the job as head chef of French dining at River Retreat Garaku.

Just three years later, and after wide acclaim, Taniguchi took the plunge to become owner/chef of the existing space and reinvent it as Cuisine regionale L’évo. A strong love for Toyama and a conviction to share its produce with the world had formed in this short time. Previously focused on technique, Taniguchi had a revelation – it is more important to understand where your inputs come from and how they are made. This is why his field of vision includes not just produce, but also cutlery, tableware, setting and every other part of the process that makes a meal special. He feels now, for the first time, that he is truly making delicious cuisine.

Seven years in Toyama and Chef Taniguchi feels he has seen only half of what this incredible prefecture has to offer. Describing Toyama as a rich source of diamonds waiting to be discovered, his vision now is about visiting the remaining areas to find the pieces and complete his Toyama puzzle.


L’évo’s tableware collection includes many pieces made by artists of wood, metal, lacquerware, and ceramics. The common thread is that all the artists are based locally in Toyama. Taniguchi visits various studios and kilns and talks with the artists to understand their process and philosophy. He requests pieces without a single demand beside size, because he feels that conveying his own image interferes with the artist’s free creativity. Sometimes the artist has a certain dish in mind; other times the chef takes inspiration from a piece to conceptualize his dish. The tableware is such an important piece in the whole experience that Taniguchi feels the fusion of the skills of the artists and chef creates unlimited possibilities.

Taniguchi has deep respect for the work of the artists he works with, even putting on gloves to remove one item from its protective box. He strokes the concentric circles of the strikingly chic, bulbous design, clearly in love with this piece. Like Saturn and its rings or a pond of water after a single drop of rain, this incredibly unique glassware was made by Yukako Kojima, who constructs her work from layers of glass which are then polished back for the desired effect. For this piece, starting with seven thick layers of aquamarine glass, Kojima first created the inner bowl and then used polishing agent in six different iterations, with finer abrasion each time, until she reached the perfect balance of color, transparency and shape. The result is breathtaking.


Levo Dinner course
  • The price includes our booking fee of ¥4,000
  • The price includes our booking fee of ¥4,000
Reservation Request
Levo Lunch course
  • The price includes our booking fee of ¥4,000
  • The price includes our booking fee of ¥4,000
Reservation Request




& UP
French, Toyama
1F River Retreat Garaku, 56-2 Kasuga Toyamashi Toyama
18:00-21:00 (LO)


  • ×