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Restaurant L'évo

Restaurant L'évo
Restaurant L'évo
Restaurant L'évo
Restaurant L'évo

L’evo or “The Evolution” showcases the best of owner-chef Eiji Taniguchi’s exciting new French nouvelle cuisine. Born into an Osaka family of chefs, by the age of 10 Eiji was already cooking in the family restaurant. Trained in some of Osaka’s most famous restaurants, he also worked in France under Michelin 3 star chef Bernard Loisean, and has been a chef for 20 years now. Used to big city restaurants, he confesses he was not sure about coming to Toyama, but was so impressed with the quality of the local ingredients and the opportunity to work with the vibrant art community in Toyama, he not only stayed but opened L’evo in June 2014. The result is an unforgettable culinary marriage between masterful French techniques and exquisite local ingredients, stunning presentation and inventive use of traditional Japanese methods: French and Japanese cuisine evolving together.


At L’evo, ingredients are selected for their seasonal availability, including Toyama’s famous firefly squid, fatty winter yellowtail (buri) and red queen crabs. As a child, Chef Tanigushi felt he could not enjoy the food at traditional Japanese restaurants because there were “too many rules”, so at L’evo the traditional rigid adherence to the seasons is not followed. Rather, expressiveness rules at L’evo, and surprise and amusement comes at every turn. L’evo brings you into a total world of aesthetic enjoyment, from the hand-crafted tables with ingenious drawers to hold your cutlery, beautiful serving plates from the renowned Toyama glass art community, delectable cuisine in amazing presentations, and the floor to ceiling beguiling views of the tranquil Jinzu (“Path of the Gods”) River.


The spirit of nature permeates every detail here where “local production, local consumption” is truly practiced, making you feel that you are a part of nature. Chef Taniguchi believes that you must understand the history and spirit of a place to cook well, and goes out himself to harvest wild mountain vegetables, hand selects the water he uses, and introduces the essence of the neighboring woods by adding specially selected tree branch shavings to soups. Indeed, the Chef’s name card has three stylized elements - earth, snow and ocean – inviting you to “see nature”. At L’evo, two of the world’s great UNESCO designated “cultural heritage” culinary traditions - French and Japanese – blend exquisitely with nature in an unforgettable experience that will delight all of your senses.

Restaurant L'évo

Owner Chef EIJI TANIGUCHI

Owner Chef

Eiji Taniguchi