John is a postharvest and food scientist who currently teaches at the University of Tokyo. He first came to Japan to pursue his Ph.D. degree as a scholar of MEXT (Japanese Ministry of Education, Culture, Sports, Science & Technology) specializing in food safety with his research focusing on the functional properties of food to promote human health and well-being. For him, Tsukiji (where the world’s biggest seafood market is located) is a must-see to further appreciate the Japanese food culture. And, a food night-out in the vibrant town of Shibuya is just a delightful treat. His scholarship and exposure make him an interesting docent – satisfying the hunger for that authentic Japanese taste and the inquisitive mind with cultural and science-based information.