Hideki Matsuhisa

Chef Hideki Matsuhisa's culinary philosophy is deeply rooted in an unwavering dedication to his craft and a profound respect for the artistry of Japanese cuisine. He views cooking not merely as labor, but as an intrinsic joy, often blurring the lines between work and pleasure. His ethos is encapsulated in his statement, "My philosophy is to work, not chase stars," emphasizing a relentless pursuit of quality and customer satisfaction over external accolades. This dedication extends to a belief in continuous learning, even after decades in the industry, stating he is "still learning" and "only now beginning to understand everything much better." He is fiercely committed to preserving and transmitting traditional techniques to future generations of chefs, expressing concern that without this effort, invaluable knowledge and cultural heritage might be lost. Central to his philosophy is the uncompromising sourcing of the highest quality raw ingredients, with a strong preference for fresh, seasonal produce. He actively avoids excessive preservation techniques, stating, "I don't like to preserve. I like to use fresh products." This commitment to freshness allows the inherent quality of the ingredients to shine, often requiring little more than a "pinch of salt." While deeply rooted in Japanese tradition, Matsuhisa demonstrates remarkable adaptability, incorporating local products and Mediterranean influences when opening new ventures. For instance, in Formentera, he seeks to merge his Japanese sensibilities with the island's offerings, such as small local fish for grilling and sashimi, creating a unique fusion that respects both culinary worlds. His overarching vision for his restaurants is to offer a true representation of authentic Japanese cuisine, distinguishing himself from what he perceives as a lack of high-quality competition in Spain. He aims to educate both diners and young chefs on what constitutes genuine Japanese food, advocating against excessive sauces that might "hide" the product's true character. Matsuhisa sees it as a chef's fundamental obligation to provide good food, not merely to seek financial gain. He strives to create a unique culinary identity by cooking "the way I feel it," fostering a collaborative environment with a team of curious, honest, and hardworking professionals dedicated to the future of gastronomy. Chef Hideki Matsuhisa's technical mastery is founded on an almost reverential dedication to knife skills, asserting that sharpening a knife is "even more important than the cutting technique itself." He meticulously explains that a dull blade compromises both the fish's quality and its flavor, making a "good cut... essential to a good texture." His attention to textures is a hallmark of his craft, reflecting a deep understanding of raw ingredients. Flavor-wise, Matsuhisa champions minimalism, believing that "the more you put on a dish, the worse the product," leading to a "very minimalist" approach to garnishing. He allows the pristine quality of his raw materials to be the star, often needing little more than "a pinch of salt." He expertly integrates umami-rich elements like 'dashi' into his cooking, highlighting its versatility as a multi-purpose base. A distinctive aspect of his work is the artful fusion of Japanese techniques and ingredients with Mediterranean products, demonstrated by his use of 'miso,' 'dashi,' 'tofu,' 'ponzu,' and 'mirin' in traditionally Mediterranean contexts. His most legendary signature dish is the "Tataki de Bonito con Tomate y Salsa Ponzu." This creation was born from his desire to introduce raw fish to a skeptical Catalan clientele, drawing parallels to their own 'esqueixada' tradition, and he has never ceased to offer it due to popular demand. Other notable dishes in his repertoire, featured in his cookbook, include classic *Ramen, Gyozas, Okonomiyaki, Donburis*, and various types of *Sushi*, all executed with his characteristic precision and respect for ingredients.

Career

• Co-owner at Shunka Restaurant, Barcelona
• Chef and Owner at Koy Shunka, Barcelona
• Owner/Representative Director at Kak Koy, Barcelona

Mentored by His father.