After graduating from a confectionery college, Yukari worked as a pastry chef in Tokyo for around five years. In 2007, she became chef de pâtissière at the one-Michelin-starred Nouvelle Ale in Marunouchi, Tokyo. During this time, she also studied French cuisine, and in 2010 took on the additional role of sous chef at the same restaurant. She was later promoted to chef de cuisine in 2014. From 2016, she served as sous chef at the Michelin-starred Azure Forty-Five at The Ritz-Carlton, Tokyo, before becoming chef de cuisine at Amarantos upon its opening in October 2021.
