Food Sake Tokyo

Best Seller
Food Sake Tokyo by
Paperback $29.95

Little Bookroom | May 18, 2010 | 304 Pages | 4-1/4 x 8-3/8 | ISBN 9781892145741

  • Paperback$29.95

    Little Bookroom | May 18, 2010 | 304 Pages | 4-1/4 x 8-3/8 | ISBN 9781892145741

Praise

"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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