Situated in Robertson Walk's breezy courtyard, the nondescript Chameleon, much like its namesake, blends into the background. Partly overshadowed by bigger outlets such as BarCelona and The Chamber, it is easy to miss if you are not looking out for it. Once found, however, this is a small gem of a Japanese eatery.

• The Vibe
  Resembling more of a Western or Mexican eatery, with its beige doors and window sills, the only hint that the restaurant serves Japanese food is on its signboard, which sports Japanese characters. Upon closer inspection, however, the bamboo sticks adorning the pillars and the large variety of Japanese wines and spirits displayed behind the counter confirm the restaurant's specialisation. Paper-like lanterns hang inside the small premises, while drums of sake can be spotted outside. Seating is mostly outdoors, making this one of the few Japanese restaurants offering alfresco dining.

• The Food
  Do not be fooled by its size, for Chameleon dishes out favourites from a rather extensive menu of sushi, sashimi, grilled cuisine, and even Japanese pizza. Under the guidance of Chef Gabriel Yu, the kitchen offers a range of delicacies for the astute diner. The SD Editorial Team sampled a range of dishes from their special menu.

  For a tongue-tingling appetiser, try the Ko Aji Nabanzuke($12) which is baby horse mackerel served in a special vinegar sauce. Served with chopped onions, the slight sweetness of the vegetable balances the tartness of the vinegar quite nicely, setting off the flavour of the fish.

  A must-try if just for the presentation is the Hotate Kaiyaki($25), which is scallop cooked in its own shell, served on a bed of flames. Delicious and unique, this dish is simply irresistible for seafood lovers. The Sakura Ebi Kakiage($15), or deep-fried spotted prawn with vegetable, was a tad cold but otherwise quite tasty, and worth a try.

  More deep-fried indulgence can be had with the Mako Karei Karaage($35), which is deep-fried flat fish with ponzu sauce. Fried to a crisp such that even the bones can be eaten, the selling point of this dish is its addictive but not-too-oily nature.

  The familiar favourite, Chawanmushi with sea urchin($5), was disappointing however. Rather hard in consistency and served at room temperature, the dish is unlike those Japanese foodies would be used to: silky in texture and steaming hot. To end off your meal on a sweet note, do request for the sesame pudding, which is not on the menu. Smooth and creamy with hints of sesame, it will prove a satisfying finish to your culinary journey.

• The Service
  Service was on the lacklustre side. Waitresses did not clear our plates until being told to do so. On the other hand, very personalised service was given by Chef Yu, who brought out each dish himself, and was willing to answer all our queries on the food.

The SD Food Advisor's take on Chameleon:
The restaurant is surprisingly authentic, in contrast to its exterior. Japanese food-lovers will be pleased with the wide range of Japanese cuisine on offer, as well as the vast anthology of sake and shochu on the menu. However, more can be done to improve service-wise.