Small’s and Jellyfish share the same bloodline. Both intimate, both experimental, and both fundamentally original. But where Small’s is the in-your-face freeform firstborn that plays with fire to transform taste and texture, Jellyfish is the quieter kid—intentionally restrained, focused on the purity of fish and flavour, and staying in the lane of sushi-like with its explorations. It carries on the concept of the OG Bread Sushi, delving deeper into the different forms that sushi may take.
What you may find at a traditional sushi joint is not the playbook, but structure to riff off. While fish remains central, its presentations cross borders. Shime saba, pickled in plum vinegar, gets comfortable with zucchini and stracciatella on chewy toast and a seaweed wrap. Sea urchin meets scrambled eggs, parmesan, and kanpyo on a bed of charred crunchy bread.
Jellyfish kicks off with bread sushi, a nod to its roots, but doesn’t stop there. It opens the door to other offbeat interpretations: risotto sushi that bends Italian into Japanese, Vietnamese summer roll sushi that wraps freshness in unexpected ways. Bread may be the starting point, but the journey is about pushing the boundaries of what sushi can be.
In addition to Bjorn Shen’s direction, Jellyfish is shaped day-to-day by a small, close-knit team that has grown alongside his cooking. Heading up the kitchen is Mathew Woon, head chef of Artichoke for the past seven years, whose steady hand and instinct for structure help translate bold ideas into focused, precise execution. Completing the team is Fernando Tendean, head chef of Baba G’s Pizza Place, Bjorn’s restaurant in Bali. Fernando brings a research-driven, cross-border perspective that feeds naturally into Jellyfish’s exploratory yet disciplined approach.
Bjorn says: “Like a jellyfish with no bones, this sushi has no boundaries. We drift wherever our weird ideas take us. Don’t expect traditional sushi here.” Jellyfish is sushi-like by design, but not sushi-bound. It takes the discipline of the format seriously, while allowing ideas from elsewhere to step into the frame when they earn their place. What’s served are outcomes of the same thinking that has always driven Bjorn’s cooking: understand the rules, then decide which ones are worth bending. The full flavours of seasonal ingredients are brought forth with cooking that’s strictly little to no heat—curing, seasoning, light searing. It operates with restraint, focused on clarity and consideration, and what happens when you remove the obvious tools and allow precision and creativity to do the work.
A ten-seat counter tucked within Artichoke, the Jellyfish experience is an intentionally intimate setting that allows for each course to take its time under the spotlight and speak to the diner. Priced at $165++ per person, the menu, of up to 12-courses, evolves every few months, each iteration exploring reinvention through the lens of different cuisines and cultural angles. What’s constant is careful sourcing, focused execution, and a radical curiosity about what sushi is and can be.
At Jellyfish, sushi swims freely beyond any bounds.
