Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Specialities
Chef
Eiji Taniguchi - Expressing his love for Toyama through revolutionary cuisine
Review
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Review 383resultsFollowers 305people[Connecting through food] ☆Revo in S...
☆★☆★☆★☆★☆★☆★☆☆★☆★☆★☆★☆ I now have a reason to go to Toyama! The best food made with plenty...View details
2019/11 visited
1 time
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Review 96resultsFollowers 15peopleとてつもない山奥にあるフレンチ！ 慣れない山道、辿り着くまでが大変でしたが、素敵な空間に凝ったお料理、行けてよかったです。 メニューは食材の記載のみで想像がふくらみます。 ...View details
2024/07 visited
1 time
Restaurant information
Details
| Restaurant name |
移転Revo（Revo）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner |
| Categories | Innovative, French |
| Address |
富山県富山市春日56-2 リバーリトリート雅樂倶内 |
| Transportation |
About 15 minutes walk from Sasazu Station on the JR Takayama Main Line 681 meters from Sasazu. |
| Opening hours |
|
| Average price（Based on reviews） |
|
| Payment methods |
Credit card accepted |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Non-smoking/smoking |
Non smoking |
| Parking |
Available River Retreat Garaku's free parking lot can accommodate 70 cars. |
| Space/facilities |
Stylish space,Spacious seating |
Menu
| Drink |
Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful view,Hotel restaurant |
| Dress code |
River Retreat Garaku allows yukata, but not pajamas. |
| Website | |
| The opening day |
2014.5.22 |
| Remarks |
A cancellation fee will be charged from 2 days before the scheduled date of use. [2 days or the day before]...60% of the scheduled fee [On the day]...80% of the scheduled fee [If there is no notice]...100% of the scheduled fee |
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ChefEiji Taniguchi - Expressing his love for Toyama through revolutionary cuisine
Born in Osaka Prefecture in 1976. Grew up watching his father, a Japanese chef, he aspired to become a chef after graduating from high school. After graduating from high school, he got a job at Ryokan in Takarazuka where he fell in love with French cuisine, gained experience in Kobe and went to France. He honed his skills at a three-star Restaurants in France, and trained at Restaurants in Kobe after returning to Japan. At the age of 34, he moved to Toyama. In 2010, he became the chef at Seiyo Zendokoro Saveur, the predecessor of "Revo". In 2014, at the age of 38, he opened "Revo" in order to spread the charm of Toyama to the world.
"Avant-garde regional cuisine" made with locally produced ingredients and packed with love for Toyama
Tucked away on the banks of the Jintsu River, this resort hotel is like a hideaway. Attached to it is the French cuisine Restaurants "Revo" that represents Toyama. The first thing that surprises you w
...hen you walk into the restaurant is the original "service" that is as original as the food. The drawers on the table are beautifully arranged with cutlery used that day, such as chopsticks reminiscent of the Tateyama mountain range and a menu using the famous barge silk, and you can feel Chef Eiji Taniguchi's love and commitment to Toyama in detail. The dishes use vegetables grown and harvested by themselves, game from the mountains, and seafood from the Sea of Japan. Combining a sensibility honed in French cuisine with traditional Japanese Cuisine methods, the dish is full of artistic surprises that stimulate the senses. The scenery of Toyama burned by Chef Taniguchi's "avant-garde regional cuisine" will leave a vivid aftertaste in the hearts of guests forever.