L'evo - Toyama

Miusband Talk Me A Serp For My Bath 抑制 . Kee Disperhaus Plenty Off Koyama from Yamayama's Seafood Wtohout Anプロ and DeL's You! Heha Sea Squad In Partyr Was A Distinguished John Eto Follah With washesジンs. Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text I was born for the first time, and I ate wonderful meat. Why don't you think there is a constant place of bears and wild boars in Toyama Prefecture? I thought that there is no support for the chef's skills. the texture of the dessert, the butterfly tea dessert is very delicious if you want to replace it. It was input. It was good compatibility with dishes using local artists and Limoj equipment. We will be closed on January 1st, 2020.

45 45 45 45 45s 45s 45s Hanh Krispy Skin, Hanhニーy Torchoff a Pilaf Hanh・ Condens Hanh Umami Off Hanh・ "S-Fat". Again Leloca! On lunch 12000 yen course[Prologue]I want to pass the red beet melgae, black sesame monaka, potatoes, cod jelly omelets and chicken mousse [Imimii Sabi] Red beet, red pepper, shrimp sauce homemade caviar [Sydney] Gins, Amarine Sashimi Oyster [Tonami Omonsen Cheese] Goat cheese and Boil soup oyster oil [L45on] fried rice with sweetness of chicken and loafty sauce published in the magazine "Monthly Specialty Food July issue", this time I visited from Chiba, but it was good to actually eat! The crisp texture of meat and pilaf condensed the taste of bear fat. I want to eat after pick-up!

A great night, typhoon night, we are in L’evo in toyama. avantgarde local cuisine chef taniguchi hideo uses French cuisine to interpret the good mountain and waters of toyama. oh, even the menu is made with paper prologue they come to the 5th floor at the beginning of the game. the Beetroot macaron is the chicken liver mousse, the goat cheese ball, the fish meat (the inkfish stuff) ⋯⋯ (day when they write nothing else, forget it) each mouth is full of aroma, very rich and the expectation of the prologue! Oyama-cho wild gras 畑, crispy vegetables are with fresh white garnels, white garnels, white garnels, white garnels very affectionate sifang 鳢, very amazing taste, jelly-like square scorpion, local safflower, and then the taste of shanghai daring, ah and eitoffel, a good look! I used the first one of a bun in my life! the chef made the first egg in a hot spring egg, not enough (s shake his finger), and then a bowl chicken soup combined with goat cheese, so that the aroma of the egg yolk turns into a rich and damp on the tip of the zunge. οης L’evo huhn, chicken raised on the nearby farm, 45 days old, and the complicated boneless reorganisation was made. this is the rice-blan boiled in toyama, and the essence of the chicken is absorbed. ч) ли ч ли ч ч ли ч ч ли ч ч ч ли ч ч ли ч ч ч ли ч ч ч ли ч нςςςςςςς ς ς ς ς ς ς ς ς ς ς ς ς ς ς ς ς ς ζ ς ς ς ζ ζ ς ζ ζ ζ ς ς ζ ζ ζ ζ ς ζ ζ ς ς ζ ζ ζ ζ ζ ζ ζ ζ ζ ζ ζ ζ ς ς ζ ς ς ς ς ς ς ζ ζ ς ς ς ζ ς ς ζ ζ ζ ζ ζ ζ ζ ζ ζ ζ ς ζ ζ ζ ζ ζ ς ς ζ ς ς ς κ it is a kind that is in the position to move, in the rule in which it is a person. the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time, the time and the time

After all ... delicious It was the last business day with Mr. Taniguchi yesterday I was taken care of since lunch was still reasonable Now it was a little expensive and I could not ask easily, but the last day I asked by saying Everything was wonderful in the area of completion! In Toga Village, I hope that I can do my best again ... Goodbye for a while ... I would be happy if you could offer something delicious again Original やっぱり…美味しい昨日、谷口さんでの最終営業日でした～ランチがまだリーズナブルに頂けた時からお世話になりました～今では、ちょっとお高くて、簡単には伺えませんでしたが、最終日と言う事で伺いました全てが完成の域で、素晴らしかったです!!利賀村の方にて、また頑張られるとの事…暫しのお別れ…またきっと美味しい物を提供して頂けたら幸いです～

箸で頂くフレンチ。富山の旬の食材をフレンチとして見事に昇華しており、凝った盛りつけで、いずれも美味しかった。月の輪熊の肉など、これまで食べたことがなかった珍しい料理を楽しめた。