Sève (pronounced SEHV) takes its name from the French word for sap, the life that flows through a tree and nourishes it through every season. As the culinary heart of Hotel La Neige, Sève follows this natural rhythm, drawing from the changing seasons of the Hakuba Valley.

Sève is the vision of Chef William Mahi, who brings more than 30 years of culinary experience, including leading Michelin-starred kitchens in Europe and Asia. His cooking is grounded in classical French tradition and shaped by the cultures of France and Japan. Ingredients from Hakuba and across Japan are brought together with carefully selected ingredients from France, each chosen for the season and its place within the menu.