The name Sève translates to Sap from French—the quiet, unseen lifeblood that flows through the trees and animates the natural world. It is a fitting metaphor for a restaurant deeply rooted in the local Hakuba landscape, where Nagano’s rich soil, crisp alpine air, and pristine waters shape every dish.

At the helm is Chef William Mahi, who brings over three decades of international culinary mastery, having most recently directed Jing at The Peninsula Beijing to a Michelin star for five consecutive years. At Sève, Chef Mahi’s process is journalistic and deeply tactile. His menus are shaped by personal excursions into the surrounding wilderness—foraging for wild herbs, fishing local waters, and gathering seasonal produce.