L’evo

L’evo's avant-garde local cuisine bypasses the stereotypes of both traditional French cuisine and Japanese cooking. Chef Eiji Taniguchi has evolved both traditions together. Born into a family of chefs in Osaka, Taniguchi was taken by surprise by the bounty of Toyama—located below the Tateyama mountains and straddling the Jinzu river on the edge of the Sea of Japan.

Taniguchi regularly forages for ingredients in the forests surrounding the restaurant and has built a network of collaborators who share the best from their farms, breweries and vineyards. The restaurant also features cutlery, crockery and serving dishes created by local artists. Depending on the season, fatty winter yellowtail (buri), firefly squid, red queen crabs, foraged mushrooms and organically raised vegetables feature on the menu. The result is creative dishes inspired by nature; one favorite dessert is inspired by the snowy Tateyama mountains. The dining room opens onto the Jinzu river, setting the tone for an experience that feels otherworldly, yet solidly grounded in the beauty of Toyama.