レヴォ

A single course, the same at lunch and dinner — ¥31,000 — of what Taniguchi calls local gastronomy: highland produce, game and wild plants set against seafood from Toyama Bay, the deep cold‑water bay on the far side of those same mountains. It is avant‑garde technique pointed entirely at one terrain, cooked inside that terrain. The kitchen asks about severe allergies and vegetarian needs in advance rather than improvising on the day — a courtesy of distance: there is no substituting an ingredient when the nearest town is an hour away.

The mechanics are unusually legible, and unusually strict. Restaurant seats open on TableCheck (linked from the official site, in English) exactly 90 days out, Pocket Concierge also lists seats, and cancellation bites early — 50% at three days, 70% at two, 100% from the day before. The three guest cottages, which host only three parties a night, are booked separately with the auberge, so a dinner‑plus‑stay means lining up two separate bookings for the same date. The restaurant also confirms your round‑trip transport when you book — they will not seat a party with no way back down the mountain at night. Closed Wednesdays and the first and third Tuesdays, with a long summer pause. This is precisely the multi‑part, deadline‑driven arrangement a Japanese‑speaking desk turns from a project into a confirmation.