L'évo

A 2 Michelin stars French restaurant nestled in the middle of a mountain. The long and winding drive lead up the anticipation of this restaurant. The dining area is located in a well lit high ceiling room, on one side over looking the forest with autumn leaves, on the other side is the opened kitchen. Unusual ingredients and game meat are forged and hunted to make up the 13 course meal using french techniques. All the dishes are executed perfectly. As the driver, I opted for the non-alcoholic pairing, which are basically all different kind of tea infused with different flavour. Although they are all nice tea, I was expecting there would be other kinds of non-alcoholic drinks such as kombucha. Service was exceptional and most front house staffs can communicate in English. One thing I found it slightly annoying is that when the lunch service is finished, most of the kitchen staffs have retrieved to the back room and I presume to prepare for dinner service. While we were still enjoying our dessert and wine, the blender was working very hard in the kitchen. It was so loud that I couldn’t hear anyone speaking. Apart from the small hiccup, it was a very enjoyable lunch and I’m very happy to comeback again.

Probably the best meal I had so far for this trip to Toyama. Every dish was impeccable and beautifully plated. The chef was awarded 2 Michelin stars when they still had a Michelin guide in the area. Would definitely return whenever I visit this region.

Nightmare Avoid this place – Shocking hygiene and service for 160,000 yen per night ​I stayed here expecting high-end hospitality, but it was a complete disaster. At 160,000 yen per night (including a 40,000 yen dinner and 7,000 yen breakfast), the value for money is non-existent. ​1. Poor Service and Hospitality The staff were cold and unprofessional, reminiscent of a low-budget hostel or a cheap guesthouse rather than a luxury hotel. Every request was met with an annoyed look, as if I were a nuisance. They repeatedly used "financial struggles" as an excuse for the lack of services and amenities that were clearly listed on their website. 2. Freezing Bathroom and Poor Hygiene While the bathroom had glass walls to emphasize the view, the insulation was non-existent. The bathroom was as cold as being outside, with practically zero heating. It was so freezing that I genuinely feared for my life. Furthermore, the bathtub was covered in mineral deposits, and the towels were covered in lint and dust. ​3. The Worst Part: Bug Infestation Despite staying in their most expensive suite during the winter, the room was swarming with bugs. This wasn't just a few insects coming from outside; they were living inside the downlights. As shown in the photo, the light fixtures were filled with living insects. When the lights were turned off, the bugs would scatter throughout the room—onto the bed, the bathroom, and the entrance. It was impossible to sleep. It is shocking that a new building has such poor pest control. ​Conclusion: The quality of amenities (brushes, razors, etc.) was no better than a budget chain like APA Hotel. I deeply regret staying here. If you are interested in the food, just visit the restaurant and book a proper hotel elsewhere. This was a massive mistake.

Hidden in the mountain area with great view, L'evo is a restaurant full of finesse I don't even know where to start. The buri? Hotaru Ika? Wonderful Somen? L'evo chicken? The whole menu is so perfect you have to try it out yourself to be fully immersed.

I visited L’evo in May 2025 with two friends for lunch. 1. Amuse-bouche: All inoffensive and technically impressive but largely uninspiring. 2. Octopus. The flavors and textures never cohered into a delicious bite. This dish set the tone for many of the courses to come: lightness cut through with strong green, vegetal flavors. I can’t say I liked this dish. 3. Horse Mackerel. A straightforward flavor, tasty but uninteresting. For a menu centered around ingredients from Toyama Prefecture, the primacy of the black olive was odd. The ratio of the radish to the other ingredients was also too high, diluting the impact. 4. Bear and fiddleheads. We were assured that the usually strong flavor of the bear had been tamed, and it was true—too much so. The primary flavor of this dish was again that strong green vegetal flavor, and the taste of the meat was almost undetectable. It wasn't balanced. 5. Firefly squid with white asparagus. A phenomenal dish. The highest quality asparagus I’ve ever had. The broth was also extraordinary. Somewhere around here, the first of three breads arrived (two rolls and a slice of baguette). All were wonderful, fresh out of the oven, but they didn't connect clearly to the accompanying courses. They were served with a butter molded into a snowflake–as my dining companions noticed, bit odd for a late-spring meal. I would have preferred a stronger, more cultured flavor. 6. Crab. Neither I nor either of my two companions grasped this dish at all. The crab was completely lost in the mix of seaweed and the bafflingly strong bergamot. I disliked the fried lotus–it was unevenly fried and generally unpleasant and soggy. An incomprehensible dish to us all. 7. Somen noodles. Tasty. The combination of fermented dairy, chicken stock, and herbs was balanced nicely. 8. Chicken. For all the explanation of how this chicken was raised locally, there was extremely little of it, and what there was of it was difficult to eat. The stuffing was bound by tough skin that required gnawing to reach the filling, which was much too hot to be eat. It was awkward and too hot. The sauce was tasty, but this dish was constructed poorly and I couldn’t enjoy it. A shame. 9. Salmon. Phenomenal. I’ve never tasted something like the fermented seafood sauce. I can only protest the ratio of herbs to the rest of the dish; frankly they began to overwhelm. 10. Wild boar; bamboo shoot. The boar itself, though cooked nicely, was boring. The game sauce was fantastic. The single stalk of vegetable draped across balanced well; it had the same notes of citrus that's common among these mountain vegetables. I didn’t grasp the side dish. The bamboo was alright; there were again probably too many herbs, but mostly it didn't cohere with the main plate. 11. Strawberries + milk. Tasty! 12. Kuromoji dessert. Kuromoji is a tree local to the region that they are very fond of at L’evo. We all ordered a non-alcoholic drink made from its wood to start the meal, which we all found too subtle. This dish was not subtle, with strong woody and menthol-like flavors, all extracted from various parts of the tree. This dish ended up being one of my favorites from the meal, with a complexity that I was able to savor in various ways as I ate it. Delicious. 13. Petit-fours. All made with technical aplomb and tasty enough, but like the amuse-bouche, a bit uninteresting. A lot of dessert in total, though, which was nice. Overall, the menu didn't have enough highlights for me. Three dishes (firefly squid, salmon, and the kuromoji dessert) stood out. The menu also felt incongruous, interspersing a local produce-driven approach with a standard French tasting menu, and these two styles didn’t cohere. For instance, while the kuromoji dessert felt like a compelling synthesis, the petit-fours were not really inspired by any local point-of-view. Similarly, the bread arrived with seemingly random courses. I think the menu would benefit from a stronger unifying perspective. Service was wonderful, and the setting of the restaurant is of course lovely and remote.

HIGHLY RECOMMENDED. Visited Ainokura in the morning and came here for lunch. Although it's remote, I used Google Maps and had no trouble getting there. Upon entering, I was greeted warmly and the waiting area had a nice view of the ravine. As for the meal, it was sublime. I enjoyed every single dish and 3-hour flew by so quickly. I also got non-alcoholic pairing which I loved. I was asked which dish was my favorite and I couldn't answer because all of them were amazing. They also provide overnight lodging and their dinner menu is different from their lunch menu? Another reason to come back again!

This is a stunning, two Michelin starred, mountain restaurant. Beautifully designed with magnificent views. The service was exceptional from the moment we arrived. The whole experience was like a special event. The main restaurant only has three tables laid out in front of the kitchen where you can watch them prepare the dishes. The tasting menu is outlined on a silk parchment, which you can take home. Twelve courses were delivered. Each was a spectacle. Beautifully designed and presented including such things as octopus, filefish and Japanese black bear. It is certainly worth making the trek to this restaurant.

2 starred Michelin French haute cuisine restaurant. Around 1 hour drive from Inami. Very remote in the mountain. Came here for dinner at 6pm. Driving back to our hotel was a bit challenging as it's dark. Reservation is needed in advance. The service was outstanding from start to finish. Truly exceptional. All staff were professional, helpful and understanding. It took around 3 hours to finish our dinner :) I couldn't drink alcohol as I was a driver which was a shame! However my partner had whiskey and told me it was excellent. Excellent attention to detail eg the menu was printed on silk on local parchment. The cutlery and crockery were pieces of art in their own right. The interior decoration and settings, food presentation etc were exceptional. All the dishes were excellent. Highlights of the meal were the Japanese bear game meat. The bread was delicious and made with potato and rice flour. Thank you for the outstanding meal.