Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)

Hideki Matsuhisa

What's included?

  • 2h HD video
  • 10 recipes 
  • 24 lessons
  • Recipe Book
  • Course certificate
    English, Spanish, Italian, French, German, Portuguese


Discover the tradition and the skills needed to prepare perfect sushi and sashimi dishes

In this online course, Michelin-starred Japanese chef, Hideki Matsuhisa, shares his knowledge, techniques and advice to help you achieve perfect sushi and sashimi creations.

Discover Japanese cuisine at its best. Learn in depth the elements to take into account so that your sushi (nigiri and maki) and sashimi preparations are perfect, from cooking the rice, to cleaning and cutting different types of fish (squid, salmon, tuna and horse mackerel) through to the key ingredients of Japanese cuisine: soy sauce, ginger and wasabi.

A montage of Chef Hideki Matsuhisa at work, cutting fish, sharpening knives and preparing rice
What you'll learn

Theory and technique to make sushi and sashimi like a Japanese master

In this online course you will learn all about the importance of knives and the cutting techniques required  to prepare different fish, such as salmon, horse mackerel, tuna or squid.

For each type of fish (large, small fish, cephalopod etc), you will learn how to clean it, preserve it and then cut it in the appropriate way for different types of preparation, as well as understanding how to get the most out of the product.

You will learn to identify and master the steps needed to prepare perfect sushi rice as well as learn to make your own rice vinegar.

You will make spectacular Japanese preparations: sashimi, nigiri and maki (tekkamaki, uramaki and temaki), with different types of fish to achieve high quality results.

You will also delve into the  different types of soy sauce, their use and  conservation, as well as everything there is to know about ingredients such as wasabi and ginger.

Who is it for?

This online course is aimed at both foodies and professionals who love quality gastronomy and who want to master the essential elements of sushi and sashimi.

What you'll need

  • Knives and knife sharpeners (highest quality possible)
  • Japanese grater (or microplane)
  • Makisu (bamboo sushi mat for making makis)
  • Fish scaler
  • Rough spatula
  • Large container for the rice
  • Rice cooker (optional)
A montage of sushi and sashimi


Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)

Hideki Matsuhisa

Hideki Matsuhisa was born in Toyota (Japan) in 1972. From an early age he was introduced to Japanese cuisine and sushi techniques by his father, a sushi master and restaurant owner. At the age of 15 he moved to Tokyo where he worked in different restaurants and trained in different Japanese culinary techniques. In 1997 he arrived in Spain and was fascinated by the variety and quality of Mediterranean products. It was then that his notion of uniting Japanese culinary tradition with Mediterranean cuisine and products began to take shape. For a while, Hideki worked in several Japanese restaurants in Barcelona, but it was in 2001 that he decided to open his own restaurant, Shunka (which means Seasonal Aroma) together with his wife, his sister and his brother-in-law. Their idea was to fuse traditional Japanese techniques with Mediterranean products and the characteristics of Mediterranean cuisine, to achieve excellence and delicacy in dishes with a simple appearance but with a high level of preparation and quality. In October 2009 Hideki inaugurated Koy Shunka (Intense Seasonal Aroma), Shunka's big brother. A spectacular restaurant with an open kitchen surrounded by a cedar wood bar where diners eat, detailed decoration, and a supreme gastronomic proposal in terms of quality and creativity, combining Hideki's wisdom and experience. The excellence and quality of the restaurant was recognized in 2013 with a Michelin star that it still retains today. In 2014 Chef Hideki Matsuhisa opened Koy Hermitage at the Sport Hotel Hermitage in Soldeu (Andorra). In 2015 he opened the Kak Koy restaurant, a robataya Japanese brasserie. In 2016 he opened the Majide restaurant; a spin-off of Shunka.

This Course is included in the Scoolinary Subscription

About Scoolinary

This is what Scoolinary Courses are like

  • Learn at your own pace. Enjoy learning from home. Set your own schedule.

  • Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.

  • Professionally produced courses. We select the best instructors and a professional team produces the course with them.

  • Online Community. Learn from others and share what you learn.

  • Certificate. Demonstrate your course completion with a Scoolinary Certificate

What are you waiting for?

Take your cooking skills to the next level. Learn from anywhere at your own pace.

Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.

  • When do the courses start and when do they finish?

    The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

  • Are course completion certificates available?

    We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.

  • What's is the refund policy?

    If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.


5 star rating


Carlos R

Great teacher, no matter the language barrier.

Great teacher, no matter the language barrier.

Read Less
5 star rating


Lisa M L

I took notes enjoyed this chef's course. I took notes and learned a great deal.

I took notes enjoyed this chef's course. I took notes and learned a great deal.

Read Less