Jellyfish

1009 N. Rush St., Chicago, IL 60611Chicago / Near North Side  [ Map ]

E. Bellevue Pl.

(312) 660-3111  [ Website ]

Asian Fusion

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Reviews of Jellyfish  (32)

Jellyfish Chicago-Sushi for Brunch!

If you’re a fan of pan-Asian cuisine and sushi any time of the day I’ve got the perfect new brunch place for you! Jellyfish, a Chicago celebrity hot spot is now offering brunch at their beautifully decorated gold coast restaurant. This year-old restaurant known for their creative sushi rolls and bright Asian flavors recently started serving brunch on the weekends.

Jellyfish invited me in to try some of their most popular brunch dishes, along with some other lunch and dinner options. I’ve worked with Jellyfish several times  and I honestly couldn’t think of one bad thing to say about their service and their food. Brunch was no exception. I’ve been lucky enough to meet with several members of Jellyfish’s team, Chef Jason, Chef Puje, General Manager Alain, and Managing Partner Joseph DeVito.

As soon as we were seated Chef Jason came over to our table to introduce himself and give us a rundown of their new brunch menu. The menu is broken down into four sections: beverages, soup and salad, to share, and sides. Beverages include some tasty twists on the typical brunch beverages like a lychee mimosa with lychee puree and prosecco and a bloody mary with a uni (sea urchin) shooter. We opted for glasses of fresh sake and yuzu-infused sake shooters.

Being adventurous eaters my friend and I told Chef Jason to surprise us when it came to the rest of the menu. He started us off with his specialty, the avocado and crab salad that was topped with a little bit of seaweed and tobiko (caviar). The crab was shredded into perfect little bite-sized bits with creamy chunks of avocado and the tobiko on top added a nice salty pop.

crab

I could tell immediately that our meal will be filled with very high-quality ingredients. Chef Jason also sent out some super-fresh edamame that is actually grown in the same fields as green tea giving it a floral flavor.

edamame

Next Chef Jason surprised us with two different sushi rolls, one that is on the brunch menu and another from their regular sushi menu. The brunch menu has one of their most popular rolls, the lobster mango roll with lobster, mangoes, avocado, flying fish roe, topped with a little mango puree sauce.

lobster

The second roll is called the el sol with spicy tuna, spicy shrimp, avocado, cilantro, jalapeno, creamy yuzu, and red tobiko. I really loved this fresh tasting variation of a regular spicy tuna roll and the creamy yuzu gave it the added sweetness it needed so the cilantro and jalapeno didn’t overwhelm the whole roll.

el sol

In addition to the sushi rolls Chef Jason also brought us out his twist on chicken and waffles. The batter of the waffles is infused with matcha (green tea powder) that added a different nuance to the waffle and the Amish chicken is tempura battered and twice fried and topped with a coconut drizzle, maple syrup and accompanied by a fruit cup filled with strawberries and kiwi. If you’ve ever imagined having a gourmet chicken nugget, you must try the green tea chicken and waffles!

waffles

The last thing we tried, the soy braised beef boa Chef Jason specially made for us from Jellyfish’s dinner menu. The beef was so soft and tender which went well with the slightly sweet bao and amazing pickled vegetables. The sweet soy sauce the boa was braised in was so tasty I wouldn't have been opposed to sipping it like a broth. I’m hoping that I can wheedle the recipe out of Chef Jason so I can make this at home myself!

bao

If you’re not so sure about sushi for brunch or sushi in general, my Q&A video with the charming GM Alain and head sushi chef Puje can help you decide exactly what to order and hopefully convince you that sushi at any time is always delicious!

Type your email address in the box and click the "create subscription" button. My list is completely spam free, and you can opt out at any time.

Filed under: Celebrity, Chicago, seafood

Tags: Avocado, brunch, Crab, hot spot, maki, sushi

  • el sol 45793
  • lobster 45794
  • waffles 45795
  • edamame 45796
  • bao 45797
  • crab 45798

Jellyfish Chicago

Had quite the  today with some fun foodies. Passed this yum avocado and crab salad around.     chica

Had quite the today with some fun foodies. Passed this yum avocado and crab salad around. chicago #invntmEATS

It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream.    #invntm

It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream. #invntmEATS

  • Had quite the  today with some fun foodies. Passed this yum avocado and crab salad around.     chica 278921
  • It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream.    #invntm 278922

Jellyfish Chicago

Wonderful lunch with wonderful fellow foodies! So much sushi, this is the Pink Flower Roll with salm

Wonderful lunch with wonderful fellow foodies! So much sushi, this is the Pink Flower Roll with salmon, crab, cream cheese, avocado and cucumber. time roll #CBchats #invntmEATS

So much sushi,  to a great foodie lunch with some amazing people!  roll roll        #CBchats      #i

So much sushi, to a great foodie lunch with some amazing people! roll roll #CBchats #invntmEATS

  • Wonderful lunch with wonderful fellow foodies! So much sushi, this is the Pink Flower Roll with salm 555852
  • So much sushi,  to a great foodie lunch with some amazing people!  roll roll        #CBchats      #i 555853

Jellyfish Chicago

First bite of this Barramundi(asian-seabass pronounce in Thai pla gapong) dish made me thought of mu

First bite of this Barramundi(asian-seabass pronounce in Thai pla gapong) dish made me thought of mum on how she would steam fish in banana leaf with herbs, so moist, chef definitely did his homework. It's soaked in coconut milk with, daikon, lotus and white wine. Over here jellyfishchicago they have collection of the best hot Japanese dishes.

Luda jellyfishchicago with Gm Bill Bell last night.

Luda jellyfishchicago with Gm Bill Bell last night.

Fresh flown from Japan,  jellyfish Ceviche from jellyfishchicago only $14.  What's fascinating is wh

Fresh flown from Japan, jellyfish Ceviche from jellyfishchicago only $14. What's fascinating is when you cure jellyfish in lime it turns red. Also with pickled daikon, lychee, umeboshi, shallots and jalapeos with wonton chips to dip. Great place for celeb sighting like last night ludicrous and of course Cubs manager Joe Maddon is a regular here.

Ramen season is slowly approaching.  I have a new favorite ramen spot. This is their new special jel

Ramen season is slowly approaching. I have a new favorite ramen spot. This is their new special jellyfishchicago. Roasted pork shoulder ramen with chicken, dashi and chili oil. $14

Crawfish gumbo maki and on the bottom is ox-tail dumplings jellyfishchicago. Do I need to say anymor

Crawfish gumbo maki and on the bottom is ox-tail dumplings jellyfishchicago. Do I need to say anymore? With foodcellfie

Cubs skipper Joe Maddon's second home with owner jellyfishchicago  Maddon made it clear if they win

Cubs skipper Joe Maddon's second home with owner jellyfishchicago Maddon made it clear if they win today to clinch playoffs they'll party hard. Even if they lose there's still a chance if the SF Giants. What to eat? I got 5 words...crawfish gumbo maki and ramen. Checkout he atrium too, it overlooks the Viagra triangle.

  • First bite of this Barramundi(asian-seabass pronounce in Thai pla gapong) dish made me thought of mu 213245
  • Luda jellyfishchicago with Gm Bill Bell last night. 213246
  • Fresh flown from Japan,  jellyfish Ceviche from jellyfishchicago only $14.  What's fascinating is wh 213247
  • Ramen season is slowly approaching.  I have a new favorite ramen spot. This is their new special jel 213248
  • Crawfish gumbo maki and on the bottom is ox-tail dumplings jellyfishchicago. Do I need to say anymor 213249
  • Cubs skipper Joe Maddon's second home with owner jellyfishchicago  Maddon made it clear if they win  213250

Jellyfish Chicago

Seems like a good morning to reminisce about the beautiful Pink Flower Roll from jellyfishchicago. S

Seems like a good morning to reminisce about the beautiful Pink Flower Roll from jellyfishchicago. Salmon, crab, cream cheese, avocado, cucumber, and pink soy paper - doesn't it look like a good time? #invntmEATS

  • Seems like a good morning to reminisce about the beautiful Pink Flower Roll from jellyfishchicago. S 289035

Jellyfish Chicago

Hope I'm not making you too jelly!
Jellyfish "sting", jellyfish sushi with wasabi.
Gold Coast
  fish

Hope I'm not making you too jelly! Jellyfish "sting", jellyfish sushi with wasabi. Gold Coast fish #CBchats

You MAKI me so happy 
Torched Salmon Atlantic-smoked salmon, crispy shrimp, sweet potato, avocado, s

You MAKI me so happy Torched Salmon Atlantic-smoked salmon, crispy shrimp, sweet potato, avocado, spicy mayo Gold Coast #CBchats

  • Hope I'm not making you too jelly!
Jellyfish "sting", jellyfish sushi with wasabi.
Gold Coast
  fish 555808
  • You MAKI me so happy 
Torched Salmon Atlantic-smoked salmon, crispy shrimp, sweet potato, avocado, s 555809

Jellyfish or Tuna on Trend for Fall

The Slow and Savory Review

Jellyfish

As all of you might have seen, last week our dear Bunny returned to Chicago, if only briefly, to take a trip through the Field Museum's new exhibit on the World's Fair of 1893.  Her vivid descriptions of the exhibit and its treasures showcasing exotic cultures from around the world got Brandy thinking.  "Perhaps I should change up my brunch routine," she pondered, "As many creative Benedicts, French toasts, and bacon cocktails as there are out there, I wonder if there isn't something I'm missing.  Something more exotic.  And fashionable.  Something that has its own national holiday."

Jellyfish

Luckily for Brandy, last weekend just happened to have been the start of National Sushi Day, and having remembered liking a delicious sample of sushi at the Chicago Gourmet Festival, Brandy settled on Jellyfish, an ultra hip, trendy, and still fairly new spot at the head of the Gold Coast.  Arriving at an inconspicuous door at street level, Brandy was greeted by a friendly host who escorted her to an elevator inside.  "Do you work in the neighborhood?" he asked her, smiling.  Brandy studied the young man, who looked to be covered in designer labels, then looked at her own homemade shawl, street worn shoes, and threadbare carpet bag clutch and realized how out of place she must have looked.  "No, deary," she said, "Just celebrating the holiday."

Jellyfish

Once upstairs, Brandy found a truly beautiful space with clean white booths, swirling blue lights, a majestic bar, and beautiful views of the street below.  She was taken to a table straight away and handed a few menus, one of which boasted some of the "special" rolls on offer for only $5 each in honor of National Sushi Day (though she was a little disappointed to see that only one roll per person was available at the special price).  It wasn't long before Brandy realized how in over her head she was (though Brandy is a great lover of sushi, she doesn't usually brunch on it) with the myriad of choices available.  "Well, there's only one thing for it," she proclaimed, "I'm going to treat this brunch like any other brunch and combine my sweet and savory."

Jellyfish

To start off, she ordered a Mandarin Mule, which added a little orange, fresh ginger, and cinnamon to the traditional mix of vodka, ginger beer, and lime.  Brandy found it delightfully bright, sweet, and zingy with both the orange and lime coming through.  The cocktail was also garnished beautifully with slices of citrus and ginger, though Brandy wished, for old time's sake, that it had been served in a copper cup.

Jellyfish

Next, Brandy ordered some of the Honey Walnut Popcorn Shrimp.  The shrimps had a lovely light crispness to them from the tempura batter and weren't overly sweet at all, despite the honey glaze.  In fact, the real sweetness came from the tiny pieces of candied walnuts scattered throughout the dish, which were well balanced by the sliced scallions that garnished the top.

Jellyfish

Brandy then picked the Lobster and Mango roll from the specials list.  The dish was presented beautifully with the succulent lobster peeking out from the center of the roll along with some avocado,  then topped by slices of bright mango and a little sprinkle of flying fish roe on top.  Though the flavors went very well together with the sweetness of the mango being the most predominant note, Brandy longed for an element of texture to this roll, as the lobster, avocado, and mango melted similarly on the tongue.  "But I do appreciate the little salty hit from the fish eggs," she mused, "If it wasn't for that, I think I'd be quite bored by this."

To finish, Brandy chose the Sweet P roll from the regular menu, which boasted a filling of sweet potato, cream cheese, and avocado topped off with spinach tempura and a sweet soy sauce.  This roll really delivered the texture Brandy was craving in the first one with just a little elegant crunch from the tempura flakes and a smooth, uniform interior.  "I would think vegetarians would be excited for this roll, as its a sort of unusual combination," Brandy pondered.

Jellyfish

For her lunch of a cocktail, appetizer and two rolls (one of which was on special, mind you), Brandy's total came out to nearly $60 after tip, which she thought was pretty darn pricey ("My goodness, its lucky I don't have room for dessert!" she exclaimed when she saw the bill).  Luckily, the presentation and attention to detail had been spot on, and the wait staff extremely friendly and helpful (Brandy had marveled at the fashionableness of her server's choice of dress until she noticed several other young ladies wearing the same cobalt blue, pencil skirted garment.  "Oh, its their uniform!" she exclaimed, "For a moment I thought I was in one of those Robert Palmer videos.").  So although Brandy doesn't often brunch on sushi, she was glad to have gone outside of her box a little.  She was also glad to see that the laws of sweet and savory, by which she governs her life, can be applied to all types of cuisine.

The Short and Sweet Review

Jellyfish

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Jellyfish Chicago

The special drink at jellyfishchicago is called Vampire's Blood! Thanks strangefoodschicago for help

The special drink at jellyfishchicago is called Vampire's Blood! Thanks strangefoodschicago for helping me set up an amazing night for my sister and her cohort. #HappyHalloween authority

Yum! Sharing is caring! The Black Diamond (very bottom of the pic) is my fave out of these specials.

Yum! Sharing is caring! The Black Diamond (very bottom of the pic) is my fave out of these specials. Thanks strangefoodschicago chicagofoodevents jellyfishchicago! mag anddrink authority

Happy Sunday indeed! Thanks jellyfishchicago for inviting strangefoodschicago and me back for a tast

Happy Sunday indeed! Thanks jellyfishchicago for inviting strangefoodschicago and me back for a tasting today! I'm so grateful. Hush puppies, Cherry Blossom roll, avocado & crab salad (my surprise favorite from today), grilled fillet (the togarashi mashed potatoes underneath are to die for), and squid & cucumber salad! Featured drinks: mandarin mule (yummy orange and cinnamon notes with a touch of ginger beer), The Don Juan, and the Thaijito (yum bitters!!) authority

Asians taking pictures of food just reached another level. Behind the scenes shot of Chicago foodies

Asians taking pictures of food just reached another level. Behind the scenes shot of Chicago foodies at play. Behind the camera today and in front of the camera for work tomorrow. Will be in NY in a few hours. Where should I eat while I'm there?! A girl has got to have hobbies! authority

  • The special drink at jellyfishchicago is called Vampire's Blood! Thanks strangefoodschicago for help 305054
  • Yum! Sharing is caring! The Black Diamond (very bottom of the pic) is my fave out of these specials. 305059
  • Happy Sunday indeed! Thanks jellyfishchicago for inviting strangefoodschicago and me back for a tast 305061
  • Asians taking pictures of food just reached another level. Behind the scenes shot of Chicago foodies 305062

Jellyfish Chicago

Ancient people believed jellyfish were evil spirits protecting the ocean. I made that up, but this t

Ancient people believed jellyfish were evil spirits protecting the ocean. I made that up, but this torched salmon roll from jellyfishchicago is pretty good.

  • Ancient people believed jellyfish were evil spirits protecting the ocean. I made that up, but this t 427370

Jellyfish Chicago

Feeling a little crabby this morning? 
Chef's signature avocado and crab salad.
Gold Coast
       #C

Feeling a little crabby this morning? Chef's signature avocado and crab salad. Gold Coast #CBchats

  • Feeling a little crabby this morning? 
Chef's signature avocado and crab salad.
Gold Coast
       #C 555816

Jellyfish Chicago

Sashimi-makin' me crazy.    chicago     cuisine

Sashimi-makin' me crazy. chicago cuisine

  • Sashimi-makin' me crazy.    chicago     cuisine 448313

Jellyfish Chicago

Now you sashimi, now you don't! 
That is definitely what happened with this tuna, salmon and escolar

Now you sashimi, now you don't! That is definitely what happened with this tuna, salmon and escolar sashimi; so fresh, so fine! Gold Coast food

  • Now you sashimi, now you don't! 
That is definitely what happened with this tuna, salmon and escolar 555803

Jellyfish Chicago

It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream.    #invntm

It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream. #invntmEATS

  • It's not Monday! Why can't it be #SushiSunday Round II at jellyfishchicago? We can dream.    #invntm 473073

Jellyfish Chicago

Pacific whitefish (Cobia).      food     gram today

Pacific whitefish (Cobia). food gram today

  • Pacific whitefish (Cobia).      food     gram today 279593

Jellyfish Chicago

Honey walnut shrimp.     cago

Honey walnut shrimp. cago

Wagyu beef.       cago

Wagyu beef. cago

BBQ unagi.        cago

BBQ unagi. cago

Fire & Snow.       cago

Fire & Snow. cago

  • Honey walnut shrimp.     cago 279925
  • Wagyu beef.       cago 279926
  • BBQ unagi.        cago 279928
  • Fire & Snow.       cago 279929

Jellyfish Chicago-Sushi for Brunch!

If you’re a fan of pan-Asian cuisine and sushi any time of the day I’ve got the perfect new brunch place for you! Jellyfish, a Chicago celebrity hot spot is now offering brunch at their beautifully decorated gold coast restaurant. This year-old restaurant known for their creative sushi rolls and bright Asian flavors recently started serving brunch on the weekends.

Jellyfish invited me in to try some of their most popular brunch dishes, along with some other lunch and dinner options. I’ve worked with Jellyfish several times  and I honestly couldn’t think of one bad thing to say about their service and their food. Brunch was no exception. I’ve been lucky enough to meet with several members of Jellyfish’s team, Chef Jason, Chef Puje, General Manager Alain, and Managing Partner Joseph DeVito.

As soon as we were seated Chef Jason came over to our table to introduce himself and give us a rundown of their new brunch menu. The menu is broken down into four sections: beverages, soup and salad, to share, and sides. Beverages include some tasty twists on the typical brunch beverages like a lychee mimosa with lychee puree and prosecco and a bloody mary with a uni (sea urchin) shooter. We opted for glasses of fresh sake and yuzu-infused sake shooters.

Being adventurous eaters my friend and I told Chef Jason to surprise us when it came to the rest of the menu. He started us off with his specialty, the avocado and crab salad that was topped with a little bit of seaweed and tobiko (caviar). The crab was shredded into perfect little bite-sized bits with creamy chunks of avocado and the tobiko on top added a nice salty pop.

crab

I could tell immediately that our meal will be filled with very high-quality ingredients. Chef Jason also sent out some super-fresh edamame that is actually grown in the same fields as green tea giving it a floral flavor.

edamame

Next Chef Jason surprised us with two different sushi rolls, one that is on the brunch menu and another from their regular sushi menu. The brunch menu has one of their most popular rolls, the lobster mango roll with lobster, mangoes, avocado, flying fish roe, topped with a little mango puree sauce.

lobster

The second roll is called the el sol with spicy tuna, spicy shrimp, avocado, cilantro, jalapeno, creamy yuzu, and red tobiko. I really loved this fresh tasting variation of a regular spicy tuna roll and the creamy yuzu gave it the added sweetness it needed so the cilantro and jalapeno didn’t overwhelm the whole roll.

el sol

In addition to the sushi rolls Chef Jason also brought us out his twist on chicken and waffles. The batter of the waffles is infused with matcha (green tea powder) that added a different nuance to the waffle and the Amish chicken is tempura battered and twice fried and topped with a coconut drizzle, maple syrup and accompanied by a fruit cup filled with strawberries and kiwi. If you’ve ever imagined having a gourmet chicken nugget, you must try the green tea chicken and waffles!

waffles

The last thing we tried, the soy braised beef boa Chef Jason specially made for us from Jellyfish’s dinner menu. The beef was so soft and tender which went well with the slightly sweet bao and amazing pickled vegetables. The sweet soy sauce the boa was braised in was so tasty I wouldn't have been opposed to sipping it like a broth. I’m hoping that I can wheedle the recipe out of Chef Jason so I can make this at home myself!

bao

If you’re not so sure about sushi for brunch or sushi in general, my Q&A video with the charming GM Alain and head sushi chef Puje can help you decide exactly what to order and hopefully convince you that sushi at any time is always delicious!

Type your email address in the box and click the "create subscription" button. My list is completely spam free, and you can opt out at any time.

Filed under: Celebrity, Chicago, seafood

Tags: Avocado, brunch, Crab, hot spot, maki, sushi

  • el sol 45793
  • lobster 45794
  • waffles 45795
  • edamame 45796
  • bao 45797
  • crab 45798

Lunch at Jellyfish

 

Picture

 

Picture

 

This place has been on my list for awhile, Jellyfish is in my old stompin grounds and glad we finally made it over! Super chic it looks like a great evening/dinner spot but makes for a fun lunch spot too especially if you snag a spot by the gorgeous window view! We started with the Togarashi Fries which are basically french fries sprinkled with togarashi spice and paired with ketchup and a spicy aioli. Yummy the extra spice made these fun to munch on! I also went with the Crazy Veggie roll which was tempura asparagus, mushrooms, cucumbers, kampyo, and topped with avocado. Overall pretty good, it was a nice mix of flavors and relatively healthy. Would love to come back here for cocktails! 3.8/5 

  • Picture 98102
  • Picture 98103

Jellyfish Chicago

Jellyfish

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Jellyfish

[ Stay away ]

[ Stay away ]

  • [ Stay away ] 323897

Jellyfish

My forever jellyfishes

My forever jellyfishes

  • My forever jellyfishes 323898

Jellyfish Chicago

Karina ans I at

Karina ans I at

lobster mango roll

lobster mango roll

  • Karina ans I at 340893
  • lobster mango roll 340894

Information of Jellyfish

Location
1009 N. Rush St., Chicago, IL 60611
Cross Street
E. Bellevue Pl.
Phone Number
(312) 660-3111
Category
Asian Fusion
Business Hours
Sun:9:00AM - 12:00PM
Mon:9:00AM - 12:00PM
Tue:9:00AM - 12:00PM
Wed:9:00AM - 12:00PM
Thu:6:00PM - 2:00AM
Fri:6:00PM - 2:00AM
Sat:6:00PM - 2:00AM
Dress code
Formal
Reservation
Yes, Make Reservation
Wheelchair accessible
Yes
Credit cards
Yes
Outdoor dining
No
Late dining
Yes
Delivery
No
Takeout
Yes
Dogs allowed
No
Website
map

Restaurants Nearby 

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