Born and raised in Japan, Matsuhisa apprenticed in the sushi bars of Tokyo before he ventured overseas to Lima, Peru. Classically trained, Matsuhisa was challenged by the culture and regional ingredients that contributed to inventive style. Thereafter, he continued to Buenos Aires then back to Japan, Alaska and finally, Los Angeles where he opened his restaurant in 1987.

Imaginative dishes ranging from Sashimi Salad with Matsuhisa soy dressing and Yellow Tail Sashimi with Jalapenos to Squid Pasta with light garlic sauce and Black Cod in Miso led Food & Wine Magazine to name Matsuhisa one of America's "10 Best New Chefs" in 1989.