River Retreat GARAKU

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  • “The Nature and People of Toyama, That Captivated Our Head Chef”

    Toyama is a treasure trove of ingredients—every day brings the joy of discovering something new.
    The clear waters of Toyama Bay offer exceptionally fresh seafood, while pesticide-free vegetables are lovingly grown in carefully tended fields.

    In the untouched mountain depths, wild mushrooms and mountain greens flourish.
    Pure rivers nurture freshwater crabs and softshell turtles.

    Feeling the warmth and wisdom of Toyama’s people, we cherish the traditions preserved by the people of Toyama,
    and incorporate time-honored methods of soil cultivation and culinary wisdom passed down through generations.

    At Trésonnier, we approach each ingredient with sincerity and cook with all our heart,
    so that every dish becomes a treasure in your heart.

  • Fish from Toyama Bay

    One of the reasons we fell in love with Toyama is the abundance of fish from
    Toyama Bay.
    Home to nearly 60% of the fish species in the Sea of Japan, the bay offers a rich
    seasonal variety found nowhere else.
    Our head chef personally visits the Shinminato Fishing Port to carefully select
    ingredients with a discerning eye.

  • Trésonnier Farm

    Our farm begins with creating fertile soil—
    using fish innards and the leftover bones from chicken and fish after making
    stock in our kitchen.

    We make full use of the life given to us by nature, wasting nothing.
    Over 30 varieties of crops are grown throughout the year without the use of
    pesticides or chemical fertilizers.

  • The Mountains of Toyama

    From spring to early summer, wild mountain vegetables.
    From autumn to winter, mushrooms.
    These rare and exquisite ingredients are essential to our cuisine.

    Our dedicated forager is a seasoned expert, deeply familiar with the mountains.
    At times, our chef joins the journey—venturing deep into the forest together.

  • The Rivers of Toyama

    Ayu sweetfish, catfish, mokuzugani crabs, and softshell turtles—
    these are just a few of the remarkable ingredients raised in the rivers of Toyama, ingredients we proudly showcase.

    To help preserve the blessings of nature for generations to come,
    we go into the rivers with local residents, learning not only from the river itself,
    but also from the surrounding natural world.

  • The Role of the Vessel

    At Trésonnier, we see the vessel as an essential part of the dish.
    When food is plated onto a piece crafted by an artist, the work is finally complete—
    a true collaboration between chef and artisan.

    We hope you’ll enjoy not only the flavors,
    but also the beauty and texture of the vessel itself.

  • The small stories of Toyama's nature and people
    play a significant role in shaping Trésonnier.

  • Head Chef of Trésonnier
    Ippei Tanaka

    Born on October 25, 1985, in Osaka Prefecture.
    From a young age, he enjoyed cooking, and in his late teens, he set his sights on becoming a French chef.
    In 2010, he moved to Toyama to help launch the French restaurant at River Retreat Garaku.
    After spending about a year training at a French restaurant in Kyoto,
    he became sous-chef at Restaurant L'évo in 2019.
    In 2020, he was appointed head chef of Trésonnier.

  • The Ingredients and Producers We Trust

    and more...

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