Cameleon

Perched on the 7th floor of an Asakusabashi building, Cameleon is a French brasserie complete with a terrace. In an unhurried, relaxed dining room, guests can enjoy painstakingly prepared meat mains, pasta dishes, and wine-friendly plates without stiffness.

Among the pasta options, the standout is the house signature, a rich shrimp americaine sauce. The deeply reduced shellfish essence clings to chewy fresh pasta, delivering concentrated depth in every forkful. Seasonal compositions also feature, including pasta with common orient clam and spring vegetables, porcini sauce, or sawara Spanish mackerel simmered in tomato.

The meat repertoire centers on beef cheeks braised in red wine, a centerpiece that requires 3 days of preparation. Slow simmering leaves the beef fork-tender, steeped through with deep red wine flavor. Other distinctive mains highlight tailored sauces, such as ballotine of Fuji chicken with a bright salted lemon cream sauce or roasted Hayashi SPF pork loin paired with wholegrain mustard sauce.

Lunch includes a la carte choices accompanied by salad and bread as well as prix-fixe course options, while the evening ranges from appetizer-and-main combinations to full dinner courses designed around wine. Desserts such as Mont Blanc and tonka-bean-scented cheesecake round out the meal at an easy pace.