Food Sake Tokyo

Overview

Chef, sommelier, journalist, and restaurant consultant Yukari Sakamoto guides the reader through the gourmet delights of this fascinating city—from the world’s largest fish market to the Kappabashi kitchenware district.

She is a Japanese American whose insider’s view of Japanese cuisine started when she took a unique position in the depachika (epicurean food hall) at the world-renowned Takashimaya department store in Tokyo. Food Sake Tokyo demystifies the ingredients, ...

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Overview

Chef, sommelier, journalist, and restaurant consultant Yukari Sakamoto guides the reader through the gourmet delights of this fascinating city—from the world’s largest fish market to the Kappabashi kitchenware district.

She is a Japanese American whose insider’s view of Japanese cuisine started when she took a unique position in the depachika (epicurean food hall) at the world-renowned Takashimaya department store in Tokyo. Food Sake Tokyo demystifies the ingredients, traditional dishes, and culture surrounding all things culinary in Tokyo. Sakamoto leads the reader to the best food that Tokyo has to offer, explaining and sampling along the way.

You’ll learn 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. The guide includes lively primers on sea vegetables and wagashi (Japanese confections), cheap eats, and dining customs, as well as how the specialty foods of Japan are produced and prepared and the country’s unique food traditions.

For anyone interested in Japanese food, this is a must-have lexicon of the tastes and fashions of Tokyo’s cuisine.

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Editorial Reviews

From the Publisher
"Where to eat sushi in Tsukiji if you don't want to wait in line? How to find the finest wagashi confections, sake or shochu, handmade rice crackers or croissants to rival the best in Paris? These conundrums and plenty more are answered in Yukari Sakamoto's Food Sake Tokyo, the first proper English-language guide devoted specifically to eating and drinking in the megalopolis. Sakamoto has filled her little volume with all the intelligence she has gleaned over many years living and working in the city." -Japan Times

“Tokyo is notoriously hard to navigate, but the densely populated Japanese capital might seem especially overwhelming when it comes to deciphering its restaurants, markets and bars. Never fear–chef, sommelier, journalist and culinary consultant Yukari Sakamoto guides the reader through the best of this city in Food Sake Tokyo…. Sakamoto provides a glossary of food terms and a guide to restaurant etiquette. In the first half of the book, she demystifies the central ingredients of Japanese cuisine. In the second half, she lists restaurants, shops and bars organized by neighborhoods, with addresses in English and Japanese.” –Pittsburgh Tribune

Food Sake Tokyo is the ideal guide for indulging in the best of Tokyo dining and drinking, whether you’re a first-time visitor or a Japanophile foodie keen on discovering new favorites.” –The Examiner

"Chef, educator and food journalist Yukari Sakamoto has just published a new book: Food Sake Tokyo, a fabulous guide to the city's eats. Go Yukari! I first met Yukari a few years ago; I've always learned a ton when she lectures on Japanese food. Her book reflects her deep, deep knowledge — what I love about it is the incredible, broad and extensive details she shares, from the phrase for "juicy meat" to a detailed rundown of the stores in Kappabashi, the city's restaurant supply district, to a listing of "antenna shops" (read the book to find out what that means!) to wonderful culinary itineraries. I am so impressed by how much work Yukari has put into this book. If you're into food and heading to Tokyo, this is your guide."  – Harris Salat, The Japanese Food Report 

"Japanese-American chef and sommelier Yukari Sakamoto unveils the diversity and subtlety of Japanese food...She explains Japanese food philosophy, offers advice on basic etiquette and proper attire, introduces the basic ingredients of the Japanese pantry, and describes the astonishing number and types of restaurants."—The Chicago Tribune  PRAISE FOR THE TERROIR GUIDES: "Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist...packed with local history, food lore, and useful translations." –Sherman's Travel “When I travel, food is naturally a primary focus, but most guidebooks provide minimal information in that realm. Thankfully, The Little Bookroom is publishing Terroir Guides, a series for the foodie traveler that focuses entirely on culinary delights." –Cravings "I love The Terroir Guides. They give me everything I want. They're a tactile pleasure, compact, meaty. They're lovely to look at, elegantly laid out, mutedly and tastefully colored...positively overflowing with the Who, What, Where and How even an intrepidly independent traveler should know...The Little Bookroom has a knack for putting guidebooks into print that are as useful as they are beautiful." –Wine News "I advise you not to go [to Tokyo] without Food Sake Tokyo tucked into your tote. Digest [Sakamoto's] preamble on the mysteries of Japanese dining rules and rituals and then follow her footsteps to the best places to eat and drink and shop, to snack and splurge."Gael Greene, Forkplay 

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Product Details

  • ISBN-13: 9781892145741
  • Publisher: New York Review Books
  • Publication date: 5/18/2010
  • Series: Terroir Guides Series
  • Pages: 320
  • Sales rank: 772,391
  • Product dimensions: 8.46 (w) x 4.40 (h) x 0.69 (d)

Meet the Author

Trained at the French Culinary Institute and the American Sommelier Association, Yukari Sakamoto was the first non-Japanese to pass the rigorous exam to become a “shochu adviser.” She has taught classes on food, wine, and shochu, and has conducted culinary tours of Tokyo’s shops and markets. Her writing has been featured in such publications as Food & Wine, Travel & Leisure, Time, The Washington Post, and Time Out Tokyo. She divides her time between Tokyo and New York City.

Tokyo native Takuya Suzuki specializes in food, travel, and culture photography. His work can be seen in magazines like Brutus, Goethe, Sotokoto, and Hers, among others.

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