Food Sake Tokyo
A Terroir Guide
By Yukari Sakamoto
Photographs by Takuya Suzuki
Any visit to Tokyo would be incomplete without a thorough exploration of the city's outstanding food culture, but with the huge array of specialty shops, restaurants, markets, and kitchen and tableware shops, where does a foreigner begin? Food Sake Tokyo leads the reader through more than a dozen neighborhoods to discover the jewels of the city's food scene. The author de-mystifies the ingredients, traditional dishes, and culture surrounding all things culinary in Tokyo: she explains how to navigate the depachika (epicurean basement food floors in department stores) and the world's largest fish market; which sushi fish are in season throughout the year; where to find the best knives, lacquerware, pottery and kitchen gadgets; how to choose sake and shochu, and much more. The guide includes lively primers on sea vegetables and wagashi (Japanese confections), cheap eats, dining customs, unique food traditions, and table etiquette.
This book will guide the reader to the best that Tokyo has to offer, explaining and sampling along the way. For anyone interested in Japanese food, this is a must-have lexicon of the tastes and fashions of Tokyo's cuisine.
About the Author
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 Park Hyatt Tokyo and the Takashimaya department store. She has taught culinary classes and 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.
About the Photographer
Tokyo native Takuya Suzuki specializes in food, travel, and culture photography. His work can be seen in many Japanese magazines.