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This is a must-have lexicon of the tastes and fashions of Tokyo's cuisine.
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
This excellent Terrior Guide is a must-have lexicon of the tastes and fashions of Tokyo's cuisine, and a perfect manual to anyone new to the city. Business Destinations