Yukari Sakamoto

Posted on 23. Jan, 2010 by grace in Chefs

Photo credit - The Little Bookroom

Yukari Sakamoto

Trained as a chef and baker at the French Culinary Institute and as a sommelier at the American Sommelier Association, Yukari Sakamoto has worked as a sommelier at the prestigious New York Bar and Grill in the Park Hyatt Tokyo and the Takashimaya department store. She has taught classes on food, wine, and shochu, the popular Japanese distilled spirit, and she was the first non-Japanese to pass the rigorous exam to become a “shochu advisor,” essentially a sommelier for shochu. She has conducted culinary tours of Tokyo’s shops and markets, as well as hands-on cooking classes.

Her writing has been featured in such publications as Food & Wine, Travel & Leisure, Time, The Washington Post, The Japan Times, andTime Out Tokyo, among others, and she writes a column in Metropolismagazine to help foreigners in Tokyo access the food culture in Japan. For more information, go to http://foodsaketokyo.wordpress.com/ and
http://tokyostation-yukari.blogspot.com/

The following is a list of recipes by Yukari Sakamoto:

• Marinated Tuna and Salmon Donburi
• Salmon and Ikura Donburi
• Salmon Zuke Donburi (Marinated Salmon)

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