The Essence of Japan events launched in 2022, with the aim of presenting the best of Japan.
In the fourth installment of the events, the arts and crafts of the Hokuriku region and its three prefectures are being spotlighted. Starting with the Fukui part in February 2024, the Ishikawa event was held in August, and the Hokuriku series will conclude with Toyama in February 2025.

Cuisine régionale L’évo, listed as a two-star restaurant in the Michelin Guide Hokuriku 2021 Special Edition, provides a culinary experience through the five senses unique to Toyama, using ingredients, interior design, and other details that reflect the local gastronomy.
Chef-owner Eiji Taniguchi of L’évo will join Executive Chef Masatoshi Saito at Palace Hotel Tokyo for a special one-night-only dinner.

After training as a French chef in Japan and France, Eiji Taniguchi opened L‘évo in Toyama city in 2014, relocating in 2020 to Toga, a remote village in southwest Toyama with a population of about 500 people. Using vegetables grown in carefully prepared soil and locally-sourced game meat processed himself, Chef Taniguchi transforms the bounty of Toyama into unique dishes with his creativity.

The full-course dinner will start with an amuse-bouche co-created by the two chefs, followed with a chilled appetizer and meat dish by Chef Taniguchi, and a fish dish and dessert by Chef Saito. L’évo’s specialty Ohkado Somen Noodles will also be served as an appetizer.

Complementing the cuisine are sake Masuizumi from Masudashuzo founded 1893 in Toyama, and wines from SAYS FARM made with 100% home-grown grapes.

Date: February 12 (Wed.), 2025
Time: 6:00 pm –
Venue: Banquet Room Aoi (2F)
Price: JPY 50,000 (inclusive of food, beverages, consumption tax, 15% service charge) per person

Resevations: From December 2 (Mon.) *Sold out
*Advance reservations for THE PALACE CLUB members have closed
*Advance payment required
*Eligible for THE PALACE CLUB points
*A part of the proceeds will be donated to the disaster relief funds for 2024 Noto Peninsula Earthquake in the Hokuriku region.
*This event will feature dishes prepared with the bounty of the Toyama mountains. Kindly note that game meat dishes cannot be substituted.

Click here for information on Palace Hotel Group’s membership program THE PALACE CLUB.

Amuse Bouche – Co-creation of L’évo & Palace Hotel Tokyo
<Eiji Taniguchi – L’évo Chef-Owner>
Gougère of goat cheese
Pastry filled with bear cub and Japanese mitten crab
Croquette of bear paw and venison blood
<Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Tartlet of sweet shrimp from Toyama and whelk
Blanc-manger of turnip from Toyama, dried mullet roe, fresh sea urchin

Chilled Appetizer <Eiji Taniguchi – L’évo Chef-Owner>
Lightly char-grilled octopus and homemade caviar

Warm Appetizer <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Deep-fried cod roe, truffle vinaigrette

Warm Appetizer <Eiji Taniguchi – L’évo Chef-Owner>
Ohkado Somen Noodles, butterbur sprout oil
Specialty of L’évo, served in a soup of goat cheese

Fish <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Steamed red spotted grouper and red Zuwai crab, komatsuna coulis

Meat <Eiji Taniguchi – L’évo Chef-Owner>
Roasted young wild boar, game meat sauce, matured Japanese pepper

Dessert <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Anpo-gaki (semi-dried persimmon) and mango tarte tatin with ice cream of sweet sake from Masudashuzo

• Laurent Perrier Brut L’évo Special arrange
• SAYS FARM Sauvignon Blanc 2023
• Masudashuzo Masuizumi Junmai Daiginjo Special
• SAYS FARM Private Reserve Chardonnay 2021
• SAYS FARM Yokawa Rouge 2021
• Masudashuzo Masuizumi Kijoshu