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Born in Tokyo and raised in Minnesota, Yukari Sakamoto is trained as a chef, sommelier, and a shochu advisor. She has been a columnist with Metropolis magazine in Tokyo for five years and has contributed to several publications including Food & Wine, Saveur, and Time magazine. She conducts culinary tours of Tokyo including destinations like Tsukiji Market, Kappabashi, and depachika as well as hands-on cooking classes. She divides her time between Tokyo and Singapore.