Jellyfish Sushi

Sushi takes on many different forms at this brand-new dining experience created by chef Bjorn Shen. A restaurant within a restaurant, Jellyfish Sushi sits in a corner of Artichoke, where its 12-course menu puts a spin on the traditional Japanese dish. The rules in the kitchen here are simple: understand the discipline and bend the rules where you can, and the outcome is an exploration of flavours and culture. So put aside everything you might know about the seafood, because that’s not what you might expect here. The main highlight is its signature bread sushi – that’s fish served on top of various types of bread (baked, deep-fried, charred, etc). The omakase-style menu evolves every few months, so there’s a surprise waiting for you each time.

Taking charge at Jellyfish is Artichoke’s head chef Mathew Woon, alongside Fernando Tendean of Baba G’s Pizza Place. With only 10 seats available during each designated timings, make sure to reserve yours in advance before heading down to ensure you get one.