Eiji Taniguchi was born in Osaka into a family of chefs and initially trained in French cuisine in Kobe before continuing his studies in France. After returning to Japan, he was chosen to lead a restaurant in Toyama Prefecture, set within a riverside resort in the countryside. In 2014, Taniguchi took full ownership of the restaurant and renamed it Cuisine Régionale L’evo, a name that reflects his philosophy of continuous evolution in cooking and became 

the foundation of his distinctive culinary style. Over the following years, his work gained significant recognition for its originality and forward-thinking approach. Seeking to deepen the connection between cuisine and nature, he envisioned a destination where guests could stay and fully immerse themselves in the surrounding landscape. This vision was realized in 

December 2020 with the opening of a new L’evo at the site of an abandoned hamlet. The restaurant quickly earned major critical acclaim for both its cuisine and sustainability ethos and has since become a celebrated destination for diners seeking a profound culinary and natural experience far from the city.