Some cuisines are born from fire, others from memory… and others are pure balance between technique, tradition, and environment. Such is the cuisine of Hideki Matsuhisa. Born in Japan, he grew up surrounded by sharpened knives, seasoned rice, and the art of sushi, under the watchful eye of his father, a master itamae. His technique and training were shaped in Tokyo, but it was upon arriving in Spain that his cooking found a new horizon: a vibrant pantry that awakened his creativity and inspired him to fuse his Japanese heritage with local ingredients.

From the fusion of his Japanese roots and the richness of local produce came a unique culinary proposal that earned him a Michelin Star with Koy Shunka. This is Hideki’s cuisine: deeply rooted in tradition, in constant dialogue with its surroundings, and elevated by a creative touch that surprises without disrupting harmony. In this edition of Meat & Fire, he invites us to discover the perfect balance between ancient knowledge and contemporary emotion.