About Yukari

Born in Tokyo and raised on the shores of Lake Wobegon, Yukari Sakamoto trained as a chef and baker at the French Culinary Institute. Following that she trained as a sommelier at The American Sommelier Association and worked as a sommelier at Tokyo’s New York Bar and Grill in the Park Hyatt Tokyo. She also worked at Takashimaya in Nihonbashi as a sommelier. While at Takashimaya she passed the exam to be a shochu advisor. Shochu is a distilled spirit native to Japan.

Her first book, Food Sake Tokyo, will be published by The Little Bookroom in the spring of 2010.