Originally from Oita Prefecture, Susumu Shimizu left for France in 2002 to study under many great chefs, most notably at 3-star Michelin restaurants La Maison de Marc Veyat and l’Arpège. During his time at l’Arpège under the tutelage of well-known chef and meat specialist Alain Passard, Shimizu became the first Japanese chef to head the meat section. Following that, he worked for a year at Paris’ premier meat merchant Hugo Desnoyer to learn everything about handling meats. Seven years after first travelling to France, Shimizu returned to Japan and became the chef at l'art et la manière in Ginza. He decided to go out on his own establishing Anis in Hatsudai, Shibuya in 2013.
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