JELLYFISH

Tried the new 8-course “The Other Sushi” at Jellyfish Sushi, a tiny 10-seat counter by Chef Bjorn Shen inside Artichoke. What I found interesting is that this isn’t your usual traditional sushi omakase. The whole menu is built around rice, taking inspiration from lesser-seen Japanese sushi styles like temari zushi, hakozushi and bō-zushi, while adding plenty of Chef Bjorn’s own ideas. From the Patchwork Norimaki and Fire & Ice Explosion Maki to the Winter Truffle & Mushroom Inari and Tuna Nanban Temaki, there’s quite a bit to discover. The meal finishes with Handmade Ramen and dessert of the day. I also went for the sake pairing, and honestly, I really enjoyed it. 🍶 The sake selections paired nicely with the different courses and made the whole experience even more enjoyable. Definitely something I’d recommend adding if you enjoy sake with your sushi. At $148++ per person, this is a seasonal, limited-run menu for those who enjoy sushi with a little twist and aren’t looking for the usual sushi experience.

3 daily appetisers the octopus was tender, juicy and fresh! 👍🏻cooked so perfectly that it melts in your mouth!😋the lotus root was cooked such that it isn’t too soft and still had a crunch which i thoroughly enjoyed!💯lastly, the pickled pear paired perfectly with the fluffy whipped tofu! it was so crispy and refreshing! 🤤 patchwork norimaki this was so fresh and delicious! 🥰loved that it came without rice, truly letting each ingredient shine✨the apple, chives and daikon added a nice touch of freshness and crunch to it! 🤤loved this! 💯 several temari sushi these were so cute and perfectly bite-sized 🤏🏻they were actually made small enough for apprentice geishas to enjoy without ruining their makeup!💄this allowed me to enjoy a unique mix of flavours!💯 bo-zushi this was such a unique take on a hand roll! 🤩their 60:40 blend of sushi and Korean rice gave the rice so much more flavour and texture🫶🏻, while the vinegar-cured fish added a really delicious tang! 😻everything came together really nicely👍🏻 fire and ice explosion maki this maki was SO unique! there is that icy, sharp coldness🧊from the frozen cod liver, followed by the spicy mala kick🔥from the chilli! loved how you could taste all these in one bite! 🤩such a fun combination! another one of my favs! 💯 winter truffle and mushroom inari zushi loved that the inari was cooked in a savoury broth instead of the usual sweet one, which made it so flavourful! 🤯it was stuffed with rice and creamy mushrooms, with plenty of Australian winter truffle on top! ♥️♥️this was honestly just so delicious! 💯 tuna nanban temaki chef bjorn gave me my first tuna forehead and i was pleasantly surprised! 🤩it was super fatty but literally melted in my mouth, 🤤the uni on top brought another layer of flavour too!💯i loved the mix of textures in this!👍🏻 homemade ramen, snow crab THIS WAS SO GOOD. i need a whole bowl of this!!💯🤭the genmaicha infused ramen is made in-house by Chef Fernando giving it such a unique flavour🤯the snow crab on the side was delicate and soft, while the creamy corn broth🌽was SO delicious! loved that you could dip the noodles into the broth for a different type of flavour🤩what a unique way to have ramen! finished with a warm corn tea to cleanse the palate! 👍🏻 baby sweet potato with fig butter personally wasn’t a huge fan but this was such an interesting take on a savoury dessert 😋and the sweet potato was so cute and the fig butter was fragrant too! ♥️ tofu cheesecake this was an ELEVATED cheesecake! 🍰 SO good and delicious, with a lovely layer of crunch at the bottom! 👍🏻the sesame seeds added a nice toasted flavour, 😋while the blueberries 🫐 gave it that sweetness which balanced everything out perfectly.👍🏻

Glad to have checked out Jellyfish. Liked the overall vibes of the place and Chef Matthew is a pretty cool dude. Only one menu to go for and out of everything, I recall that the uni pepperoni pizza was the best, together with the prawn bisque, appetisers of tomatoes, ramen and the separate dessert which we got of its date pudding. Always happy to support restaurants with new and creative concepts, although this being sort of Omakase style and with sushi-pizza means one might feel a little too carb overload at the end of the night. The ramen made with pizza dough was very interesting though, and their date pudding should be on the menu itself (instead as an add-on). Worth a visit, but probably that’s about it. Thanks for a nice night!

Mindblowing flavours and an unforgettable, cosy experience. It felt like eating a creative labour of love. Every detail felt painstakingly thought through (e.g. pacing, variety, contrasting hot/cold courses, different presentations and textures of pizza breads). Whatever you think pizza sushi tastes like, it’s better than that. Though the combinations were experimental, the vibe was friendly and approachable, and the explanations helped me appreciate the food more, not just what was in them but how they were inspired by more familiar/traditional foods. Money well spent and hope more people will be able to experience this!

Snaps from the Italian Bread ‘Sushi’ course ($148++) and 4-glass sake pairing ($46++) at Jellyfish Sushi, a relatively new dining concept within Artichoke at New Bahru. Overall, the food was innovative and tasted yummy, and I loved that the chef was chatty, but I’m still on the fence about whether the food is value for money. Nonetheless, worth a try! Pictured: [Food] - Starters: Anago 👌🏻, amaebi with tomato jelly 👍🏻, Hiroshima oysters & wasabi mayo & salted cucumber 👍🏻 - Shima saba handroll 👍🏻 - Mikan buri, roasted raddichio 👍🏻 - Pickle iwashi 👍🏻 - Pickle heirloom cherry tomatoes 👍🏻 - Italian cold cut maki sub 👍🏻 - Chutoro katsu 👌🏻 - Engawa and shaved ankimo 👍🏻 - Baby sweet potato, hazelnuts, rum and raisin butter 👍🏻 - Reversed ice-cream sandwich 👍🏻 [Sake] - Orchid Craftworks, Singaporean Craft Sake: tropic, junmai daiginjo, mango, pineapple, soft flowers 👍🏻 - Tamano Hikari Junmai Ginjo “Wine Yeast”, Kyoto: brewed with wine yeast, acidic & crisp, almost like a white wine 👍🏻 - Narutotai Ginjo Shiboritate Nama Genshu, Tokushima: fresh & bold with unique caramel & nutty tones 👍🏻 - Mua, Vietnamese Craft Sake: pineapple, chilli & hibiscus, fruity, spicy & addictive 👌🏻 - [Complimentary] Amabuki Brewery, Banana Sake 👍🏻 - [Complimentary] Ninki Ichi, Yuzu Sake 👍🏻 📍: Jellyfish Sushi @ Artichoke, New Bahru

We felt like we were in Chef Bjorn's playhouse. Like a mad scientist at work, pushing boundaries and experimenting boldly with every dish… except this time, we got to enjoy the fruits of his labour. Every bite was so intentional, so intense in flavour. It was sour when it needed to be, sweet and salty in all the right moments. Each course perfectly balanced yet surprising. My group thoroughly enjoyed the entire experience. Kudos to Chef Matthew as well. We’ve been to many omakases, but this was such a refreshing take on it. And I’ll admit .... I’m officially a bread > sushi rice convert (blasphemous, I know!). Try it! You'll know what I mean. ☺️

Absolutely, positively, incredibly delicious and unique. Cannot recommend this enough. Each dish inspired, sincerely unique, and most importantly bursting with flavors. On top of it all, you usually get Chef Bjorn running the show alongside his crew, all helpful, well paced, and informative on their dishes. Right now they are doing a bread inspired sushi that was once in a lifetime food experience.

Seriously legit and creative cuisine. The sushi on bread concept blew our mind. If you like sushi and bread this will be your Mecca. Solid sake selection and laidback atmosphere complete the superb experience.