Agent: Lisa Ekus
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, and Time Out Tokyo, among others, and she writes a column in Metropolis magazine to help foreigners in Tokyo access the food culture in Japan.
Interests: Japanese cuisine, food, sake, shochu, wine, travel in Japan
Published writer: Yes