Author of Food Sake Tokyo, Yukari demystifies Japanese cuisine and beverages while guiding readers to Tokyo’s essential shops and restaurants. She trained as a chef at the French Culinary Institute, is certified as a sommelier by the American Sommelier Association, and is a shochu advisor with the Sake Service Institute. Her writing has appeared in The New York Times, The Washington Post, Afar, and other outlets, and she has been featured on CNN, BBC, PBS, and NHK World.