L'evo
Creative Cuisine / Fusion Food
French avant-garde meets local produce for an unforgettable dining experience.
Restaurant Details
※ L'evo has two lunch services every day at 12:00 and 12:30, as well as two dinner service at 18:00 and 19:00. Please indicate your preferred time slot when making a reservation.
As L'evo is also difficult to access by public transport, guests are requested to indicate their closest possible location when making a reservation, so the restaurant can advise on transportation.
———
The chef and his team at L’evo are incredibly proud to live in Toyama, and for good reason. The richness of this corner of Japan is made abundantly clear through the showcase of flavors and quality which diners experience at this French-Japanese fusion restaurant.
Every ingredient is sourced from the region, and furthermore, every item of cutlery, dish, and piece of furniture was crafted by local artisan friends of the chef. Emphasis is placed on how their dining experience is intimately rooted in a particular place, its natural conditions, and the people who inhabit it — impossible to replicate elsewhere.
Local pride is the first secret to the success of L’evo. Avant-garde experimentation is the second. Their innovative spirit is expressed through the use of uncommon ingredients such as yogurt infused with firewood aroma, and virgin egg — the first egg laid by a chicken in its life.
The location itself, inside a high-end hot spring hotel, creates an atmosphere of serenity and relaxation, enhanced by large windows through which to observe the peaceful river outside.
L'evo Phone Number
L'evo Business Days
L'evo Address
River Retreat Garaku B1F, 56-2, Kasuga, Toyama, 939-2224, Japan
L'evo Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
A haven for budding mountaineers and amateur anthropologists — the mountains of Toyama have kept the beautiful villages between them frozen in time.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Su | Mo | Tu | We | Th | Fr | Sa |
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
Ahora Aqui
Tucked beneath the eaves of Takaoka City’s historic Sano Family House, the head chef of Ahora Aqui leverages a wealth of experience accrued from overseas to breathe new life into Hokuriku delicacies.
Requinquer
At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.
Takumi
Pay attention to the original combination of seasonal ingredients, beautifully presented.
Miavato
Iwate Prefecture’s famous beef takes center stage at this Tokyo cafe-turned-meat bistro, alongside other regional specialties and favorites from all around the world — including zucchini bread and charcoal-roasted coffee.