An Encounter with
Le Signe (means the Sign)
of Expectations

Encounter with fascinating persons,Products and a lot of Technics.
We are creating the cuisne of Le Signe through those encounters.
In the end when they meat you,
you will find Le Signe(means the sign) in harmony with those encounters.
Here you will meet an experience that brings a brand-new tomorrow to you.

That's the Restaurant named Le Signe(means good tendecy in French).






Signature 11 Course Menu

At Le Signe, we carefully curate our selections taking inspiration from chance daily encounters.
Where will our menu transport you today?
Join us on our journey to find out.


Wines with unknown stories

The Wines at Le Signe are basically chosed in harmony with our Cuisine, you can find another stories you don't know. Just like that the Pairing of Cuisine with Wines have a lot of possiblities to be better , we are always seeking your personal best harmony with the cuisine for your surprinsing & Joyful Moments.



上野 宗士
Soshi Ueno
After the experience at the Domestic hotels & Restaurants in Japan he moved to Europe, basically worked at Paris, mainly trained at "Les Ambassadeurs" in Hotel de Crillon. He returned to Japan in 2007, appointed as Exective sous-chef at Beige Alain Ducasse Tokyo, in 2012 Exective chef at Le Comtoir de Benoit in Osaka. In 2015 he opened Le Signe as the main dining at Kyu-karuizawa Hotel, in 2017 appointed as the Exective Chef of the whole group of the Agola Hospitalities. In 2019 he opened Le Signe in the heart of Ginza. The policies of his cuisine is to find the essentials of the products and then to cook with best solutions in the end.


太田 賢一
Kenichi Ota
Born in Sapporo, he started his career at "Molière"(Sapporo) in 2002, and moved to Australia in 2005, staying in Sydney to gain experience in various dining scenes. After returning to Japan, he worked as a sommelier at "Signature-Mandarin Oriental Tokyo", "Tateru Yoshino Ginza", and as a Chef-Sommelier at "ESqUISSE" before assuming his current position in July 2022. Since 2015, he has also been an instructor at the wine school "L’ecole du Vin". In addition, he writes for wine magazines, serves as a SAKE commentator, gives corporate lectures, and serves as an advisor for liquor and food retailing. He has a wealth of knowledge about wine and food acquired through his travels in Japan, Asia, the U.S. and Europe. As a sommelier, he seeks pairings of "Logic and Sensibility" and service of "Luxe and Delight".


Le Signe

〒104-0061 東京都中央区銀座5-4-15 西五ビル6F

A 2-minute walk from Ginza Station, Exit B7 (Tokyo Metro Ginza Line, Tokyo Metro Hibiya Line)


18:00~22:30 (Last Order 20:00)

Annula Holidays : Sunday& Monday, other Summer & Winter Vacations

Web Reservation


Open Hours 13:30~18:30

Please make a Reservation until 22:00 at the previous day. Reservation are available from 18:00 to 19:30.


Web Reservation





  • テーブル、椅子等共用部の消毒を徹底し、衛生管理に努めます。
  • スタッフの体調確認や感染リスクの高い場所への訪問自粛を徹底します。


  • 発熱や咳など体調不良の際はご来店をお控えいただくようお願い致します。
  • 混雑を防ぐため、予約時間の調整をお願いする場合がございます。
  • 来店時の体温測定にご協力ください。発熱がある方には入店をお控えいただく場合がございます。
  • 館内に設置しております消毒液にて、こまめな手指消毒にご協力ください。
  • お食事中を除き、共有スペースでのマスク着用にご協力ください。


The Restaurant with the name means a good sign