Bjorn Shen does it again with Jellyfish Sushi, his new omakase concept serving sushi without the rice. Unorthodox, but he’s on to something!
Jellyfish Sushi at New Bahru was created by Artichoke’s Bjorn Shen, which means you’re in for something new and wacky. After rebranding his not-so-Middle-Eastern concept into a pizza place in Singapore, I thought I was fully capable of handling what chef Bjorn had up his sleeves. Boy, was I wrong because nothing could have prepared me for bread sushi. Yes, you read that right. Bread sushi. I was confused going into it, but ended up leaving enlightened. Now, this is an omakase restaurant in Singapore I can get behind.
Jellyfish Sushi review: Details at a glance
Must-tries: Omakase menu
Price: $148 per person
Opening hours: Tuesday to Saturday, 6pm to 10pm; closed on Monday and Sunday
Address: Jellyfish Sushi, hidden inside Artichoke, #01-02, 46 Kim Yam Road, Singapore 239351
An introduction to Jellyfish Sushi
Chef Bjorn Shen is best known for his outlandish ideas that draw curious diners out from their homes. It started with Small’s, which became his playground for experimental ideas like pizza omakase, all-fish Kbbq, and beef paired with kakigori. Jellyfish Sushi was born from that same desire to create something bold, but with more restraint and intention.
I was confused about where to go when I arrived at Artichoke’s New Bahru location, but the staff quickly saved me. They guided me to the back of the main dining room, where Jellyfish Sushi was. It’s a 10-seater restaurant, reminiscent of many other omakase restaurants with its bar-style seating and open kitchen. There are two seatings available at 6pm to 8.15pm.
The warm lights and dark wood gave it an elegant atmosphere without being overly formal or stuffy. I found myself making easy conversation with Mathew and Fernando, the duo who head the kitchen at Jellyfish Sushi. When you visit, spot the lamp shaped like the iconic fish soy sauce bottles. I couldn’t stop staring at it out of curiosity.
The anatomy of bread
As we were introduced to the concept, Mathew educated us on the anatomy of bread. I won’t lie, I thought it was something they had made up to make it feel more omakase-like. However, like all other Bjorn Shen concepts, there’s a method to the madness.
At Jellyfish Sushi, the bread gets dissected into several parts – the top crust, the bottom slice, and the side crust (referred to as the rib). Because each part of the bread has its own unique texture, the menu is thoughtfully crafted with that in mind. It added a fun, educational element to the whole dining experience for me.
More than just mini sandwiches
The concept of raw or treated fish on bread served like open-faced sandwiches isn’t new. We’ve seen the growing popularity of tinned fish on toast, and I’ve grown up watching my Dutch father enjoy herring on bread. But at Jellyfish Sushi, there’s more to it than just mini sandwiches.
My dinner started fairly omakase-like, with a trio of appetisers. The Hiroshima oysters in chilled minestrone dashi were refreshing and tasted like pasta sauce – a fun combination of east and west. The grilled anago (conger eel) remains true to Japanese-style flavours while giving a bright Italian zing.
I savoured every bite of the madai (red sea bream) carpaccio with pistachio pesto. It reminded me of mortadella sandwiches, with a clean but meaty fish that made it so satisfying to eat.
We were even served handroll-styled sushi, without the rice, of course. Chopped tuna is laid out on the crisp side crust, and is just as delicious as other tunas I’ve tasted at Japanese restaurants. And I got to enjoy fatty tuna in a new way. At Jellyfish Sushi, it’s served slightly charred, topped with chives, and served on the bouncy bottom crust, which soaks up all of its delicious soy marinade.
As with any omakase restaurant, the menu is seasonal and will change depending on what’s available. But I guarantee you’ll enjoy every bite of it!
Is Jellyfish Sushi worth a visit?
As one of the more unique dining experiences I’ve had in a while, I’d say Jellyfish Sushi is worth a visit. Even if you’re an omakase purist, come with an open mind! This restaurant has disrupted a dining method deeply rooted in tradition, giving it a new look. However, the team does an excellent job retaining its format while respecting the core principles of seasonality, detail-oriented craftsmanship, and hospitality.
The vessel for the sushi may have been changed, but it doesn’t impact the experience. You’ll still enjoy the familiarity of fresh fish while savouring the hearty warmth in Italian and European-inspired flavours.
At the time of writing, Jellyfish Sushi is still highlighting its “doughmakase” menu. But in the coming months, the team plans on rolling out more conceptual menus like risotto sushi and Vietnamese summer roll sushi. I’m already anticipating my next visit for when the concept shifts!
Frequently Asked Questions
Where is Jellyfish Sushi located?
Jellyfish Sushi is housed within Artichoke at New Bahru. You can let the team at Artichoke know you have a reservation, and they’ll direct you to the restaurant.
Should I make a reservation at Jellyfish Sushi?
Like any omakase restaurant, you should make your reservations ahead of time to ensure you get a seat and the team can prepare the right amount of food.
It’s important to be punctual for your reservation, as everyone will be served at the same time. If you’re 30 minutes late, your booking may be forfeited and billable.
Are there dietary accommodations?
Jellyfish Sushi does not offer any dietary accommodations or customisations.
Is Jellyfish Sushi child-friendly?
There are no separate children’s options for the food. However, Jellyfish Sushi welcomes diners of any age, as long as they can enjoy the seasonal menu provided.
Is the omakase dinner filling?
When I attended the dinner, I found myself comfortably filled! Despite the seemingly carb-heavy menu, the team has created portion sizes that will leave you satisfied but not overly stuffed.
