Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
L'evo
(レヴォ)The Tabelog Award 2024 Gold winner
- Location：
- 城端
- Categories：
- Budget：
-
Specialities
Chef
Eiji Taniguchi - Pursuing the ideal cuisine deep in the mountains of Toyama
Others
The ultimate in local production and consumption
Others
Tableware, cutlery and furnishings decorated with works by local artists
Review
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Review 210resultsFollowers 728peopleA Japanese breakfast made by the bes...
☆The price includes the accommodation fee (for Cottage 3) Japanese-style meal provided by ...View details
2024/04 visited
4 times
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Review 3,383resultsFollowers 4,682peopleI saw the true essence of innovation...
With the same momentum as getting a reservation at Sushi Daimon, a famous restaurant in Uo...View details
2024/04 visited
1 time
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Review 484resultsFollowers 305peopleA carefully calculated and delicate ...
It's surprisingly remote, but you can get there in 1.5 hours from Kanazawa city. However, ...View details
2024/05 visited
1 time
Restaurant information
Details
| Restaurant name |
L'evo（L'evo）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner |
| Categories | Innovative, Creative, Regional Cuisine |
| Phone number (for reservation and inquiry) |
0763-68-2115 |
| Reservation availability |
Reservation only
富山県と岐阜県の県境近くに位置しており、交通アクセスが困難な山間部にございます。 |
| Address |
富山県南砺市利賀村大勘場田島100 |
| Transportation |
We recommend that guests staying at the hotel make use of the round-trip shuttle service from Ecchu-Yatsuo Station on the JR Takayama Line, or travel by taxi or private car. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
26 Seats |
|---|---|
| Private rooms |
Available For 2 people、For 4 people |
| Private use |
Available For 20-50 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Relaxing space,Counter seating,Free Wi-Fi available |
Menu
| Drink |
Sake (Nihonshu),Wine,Cocktails available,Particular about Sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Breakfast available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful view,Hotel restaurant,Hideout,A house restaurant |
| Family friendly |
Children aged 12 or over who are able to dine with adults may accompany their parents (the price will be the same). |
| Website | |
| The opening day |
2020.12.22 |
閉じる
ChefEiji Taniguchi - Pursuing the ideal cuisine deep in the mountains of Toyama
Born in Osaka Prefecture in 1976. After graduating from high school, he started working at a hotel where he encountered French cuisine cuisine, and gained experience in various Restaurants both in Japan and abroad. He moved to Toyama in 2010 and launched "Revo" in 2014. In 2020, he relocated and reopened as Auberge in Toga Village, Nanto City, Toyama Prefecture. He was listed with two stars in the "Michelin Guide Hokuriku 2021" and won the "Chef of the Year Award" for the second time in 2017 at "Gault & Millau 2022".
Others The ultimate in local production and consumption
The cuisine at Revo is made using carefully selected local ingredients. Local game animals such as Asiatic black bears, deer and wild boars are killed by the restaurant's exclusive hunters, which Chef Taniguchi himself butchers at the restaurant's on-site processing facility, allowing them to age before using. When there is no snow, the chefs go into the mountains to gather wild plants and nuts, and in the on-site vegetable garden they grow vegetables, primarily native species of Toga Village. They also insist on only using seafood that is landed in Toyama Bay. They practice a strict policy of local production and consumption.
Others Tableware, cutlery and furnishings decorated with works by local artists
Almost all of the tableware and cutlery are from Toyama artists. The glassware is by Kojiguchi Rikie, Suzuki Genta, Kojima Yukako, Yasuda Taizo and others, the ceramics by ceramist Shakunaga Takeru, and the metalware by Shakunaga Tadashi. The chopstick rests are from Nousaku in Takaoka. The knives are originals made by Toyama craftsmen using wood from Toga Village for the handles. There are also works by ShimooDesign throughout the restaurant, including the dining table. Guests can enjoy their courses whilst interacting with tableware and furniture that could be considered works of art.
Located deep in the mountains of Toyama, this is the latest in local gastronomy, attracting guests from all over the country.
Toga Village, Toyama Prefecture. French restaurant "Revo" is located on the bank of a clear stream surrounded by 1000m-class mountains, and many guests visit from all over the country, despite the dif
...ficulty of getting there. Chef Eiji Taniguchi creates a full-course meal that allows you to enjoy the natural bounty of Toyama, including home-grown vegetables, wild plants picked in the mountains, local game, and seafood from Toyama Bay. The cottage can be rented out to a maximum of three groups per day. It can be said to be the latest form of local gastronomy, which is becoming a global trend.