April 2024 INTOUCH Magazine

STAGE PRESENCE

FINDING HER GROOVE

SAND STAR

The Club launches its modern Italian-American dining spot,

Welcome Home Premium real estate for Tokyo living

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Our newest project, Livio Residence Nishiazabu, is a 32-story, high-rise tower that is surrounded by lush greenery, standing out as an oasis in the heart of the city as well as an architectural landmark. It offers a wide range of amenities to enrich residents’ daily lives, from a fully appointed fitness room to a comfortable teleworking lounge. This property is the latest example of our dedication to provide high-quality housing in Tokyo’s city center for our discerning customers.

After being mesmerized by the thrill of theater as a child in Britain, Member Enzo Thomaz is now finding his feet on the stages of Tokyo.

With the Club unveiling its eagerly awaited, third-floor restaurant this month, Francesco “Paco” La Monica, 51 East’s head chef, talks menu inspirations.

BOARD OF GOVERNORS

Representative Governor Jesse Green (2025)

First Vice President Reiko Saito (2025)

Second Vice President Ginger Griggs (2025)

Secretary Nils Plett (2025)

Treasurer Rune Sølvsteen (2025)

Governors Trista Bridges Bivens (2024), Justin Keyes (2024), Mihoko Manabe (2024), Tetsutaro Muraki (2024), Sam Rogan (2024), Dean R Rogers (2024), Edward Rogers (2024), Nathan Schmidt (2025), Vanessa Thomas—Connections president (2025)

Statutory Auditors Koichi Komoda (2024), Paul Kuo (2025)

Parentheses denote term limit.

CLUB COMMITTEE CHAIRS

Compensation Sam Rogan

Culture, Community & Entertainment Matthew Tappenden (Trista Bridges Bivens)

Finance Patrick McLeod (Rune Sølvsteen)

Food & Beverage Mark Spencer (Nathan Schmidt)

House Adam Donahue (Justin Keyes)

Human Resources Ken Cogger (Sam Rogan)

Membership Justin Negrón (Tetsutaro Muraki)

Nihonbashi Geoffrey Bowman (Ginger Griggs)

Nominating Grace Lee

Recreation Shinji Yamasaki (Nils Plett)

Risk Control Ren Kuroda (Mihoko Manabe)

Parentheses denote Board liaison.

GENERAL MANAGER

Darren Morrish

ASSISTANT GENERAL MANAGER

Business Support Lian Chang

DIRECTORS

Facilities Toby Lauer

Finance Naoto Okutsu

Food & Beverage Suranga Hettige Don

Human Resources Jason Dominici

Marketing & Communications Shane Busato

Member Services Jonathan Allen

Nihonbashi Noriaki Yamazaki

Operations Thomas Zaleski

Recreation Susanna Yung

INTOUCH

Editor C Bryan Jones

editor@tac-club.org

Communications Manager Nick Jones

Designer Kohji Shiiki

Designer Clara Garcia

Production Administrator Yuko Shiroki

CONTRIBUTORS

Writers

Meg Bather

Kanako Ijichi

Stefan Nilsson

Mark Spencer

Photographers

Clara Garcia

Yuuki Ide

Benjamin Parks

Aya Shimizu

Kayo Yamawaki

Illustrator

Tania Vicedo

ADVERTISING IN INTOUCH

GALLERY SAOH & TOMOS

CONTEMPORARY ART EXHIBITION

Naomi Van Holbutt

ナオミ · ヴァン · ホルバット

White Thread / 白糸

Paintings and Works on Paper 2001–2024

April 1–April 10, 2024, 11:00am–6:00pm daily (closed Sunday)

OPENING PARTY April 1 (Monday) 6:00–7:30pm

GALLERY SAOH & TOMOS warmly welcomes Tokyo American Club Members to this event

GALLERY SAOH & TOMOS presents White Thread, a solo exhibition by the British abstract artist, Naomi Van Holbutt. Educated at University of the Arts, Chelsea College of Arts London and Tokyo University of the Arts, her previous solo exhibitions include In Praise of Shadows (Sotheby’s Japan, 2003) and TOZAI, TOZAI (GALLERY SAOH & TOMAS, 2001). Van Holbutt returns to GALLERY SAOH & TOMOS with 20 works created over the last 23 years.

GALLERY SAOH & TOMOS, Tokyo-to, Shibuya-ku, Jingumae 3-5-10 tel 03-6384-5107, http://www.saohtomos.com

(On Google Maps)

Naomi Van Holbutt, White Thread, 2019, oil on linen, 206cm x 366cm

Cooking Up Memorable Dining

WORDS

we thought that the Club should offer something different from its former third-floor iteration. After several brainstorming sessions, we came up with the idea of Italian-American dining.

As Italian-American food is among the top three most popular cuisines in the United States, we thought it would be perfect for the Club. And with so many Italian restaurants in Japan, finding skilled chefs would be relatively easy. It is also a dining concept that often features steaks—something we believed Members still wanted to enjoy in a fine-dining environment.

YAMAWAKI

MARK SPENCER IMAGE KAYO

The waiting is finally over. On April 8, 51 East opens its doors for evenings of top-quality ItalianAmerican cuisine.

Since CHOP Steakhouse closed at the start of the pandemic, the Club has been without a high-end dining destination. With so many Members eager for an Azabudai restaurant where they can entertain business clients or colleagues, mark special occasions or merely enjoy exceptional food, this launch is a momentous one for the Club.

The Food & Beverage Committee was involved right from the birth of 51 East. The committee is made up of Members who work in the restaurant and hotel industry and who have lots of experience developing and opening restaurants. We were asked, therefore, to come up with some concepts for the third floor.

With Tokyo now flooded with high-end steakhouses,

We presented our thoughts, along with a few possible menu items, to Club management. After some refining of the culinary focus and a much-needed refurbishment of the dining space, 51 East welcomes Members this month. The whole committee is excited to see the reaction of diners.

There’s little doubt that 51 East’s head chef, Francesco “Paco” La Monica, brings something special to the kitchen. The Italian’s résumé and passion are impressive, and Members can expect some of the best and most creative Italian-American cuisine outside the US.

You can read more about some of Francesco’s inspired creations in his own words on page 20, while Kanako Ijichi, the Club’s wine program manager, discusses the Italian wine selection she curated for the restaurant on page 9.

Working closely with the Club’s management team, from the initial idea to a fully formed menu, has been a rewarding experience for the Food & Beverage Committee. Now all that remains is to sit down for dinner.

Mark Spencer is chair of the Club’s Food & Beverage Committee.

“As Italian-American food is among the top three most popular cuisines in the United States, we thought it would be perfect for the Club.”

Paws-itive Support

The generosity of Members has helped to improve the lives of dozens of cats and dogs at the Animal Refuge Kansai (ARK) shelter in Hyogo Prefecture.

The Library’s annual holiday donation drive for ARK, which kicked off on December 3, saw Members place pet food, toys, blankets and other useful items under the Christmas tree in the Library.

What’s more, Hill’s-Colgate Japan donated 1 kilogram of food for each decoration Members crafted to hang on the tree during

Top Tier AWARDS

The Club has again been listed among the top 100 Platinum City Clubs of the World by the Club Leaders Forum, a US-based private club consultancy. It’s the fourth time the Club has received the honor, which is bestowed on only the top 1 percent of private membership clubs across the globe.

A panel of judges assessed the Club in seven areas: brand recognition; membership engagement; amenity and facility excellence; service; management and governance; adaptability; and member experience.

And the honors don’t stop there. The Californiabased Association of Private Club Directors extended the Club’s status as the only Iconic Distinguished Club (a club with “good standing,” founded at least 75 years ago) in Asia. Meanwhile, the Club’s general manager, Darren Morrish, was named to the group’s Standards Advisory Committee. CBJ

the seasonal drive. The company also matched the donations of Hill’s pet food. In all, ARK received 75 kilograms of pet food.

According to Club Member Samuel Gallagher, a director with Hill’s-Colgate in Tokyo, nutritious food ensures the animals feel and look healthy while increasing their chances of adoption.

“We are proud to support the Club’s ARK donation drive and are impressed by the generosity and engagement of Members,” he says. CBJ

CLARA

GARCIA

Image: (l–r) Club Library manager Sue Conolly, ARK’s Yukari Yamaguchi and Julie Okamoto and Member Samuel Gallagher

KAYO YAMAWAKI

From the Shelves

When Member Bryan Battenfelder’s mother introduced him to CS Lewis’ magical world of Narnia, he set out on a journey of exploration that continues to this day. And with the help of the Club Library, the Connecticut native is recreating that magic with his own daughters.

What was your favorite childhood book?

One of my favorite childhood books was Surely You’re Joking, Mr Feynman! by the famed physicist Richard Feynman. I was captivated by his adventures and experimentation. This sparked my own desire to constantly question, explore and push boundaries. I am happy to now share this imaginative thinking with my daughter. Her current favorite book is 17 Things I’m Not Allowed to Do Anymore by Jenny Offill. It’s a funny picture book that inspires her to come up with outrageous ideas and scenarios. I love to see her imagination run wild. What inspired your love of books?

My love of books was inspired by my parents, who read to me every night before bed. I’ve continued this tradition with my two daughters and try to instill in them an appreciation for storytelling and knowledge. What genre do you most enjoy?

I enjoy a variety of genres, but my favorites are literary fiction and narrative nonfiction. I like the work of Walter Isaacson and am drawn to well-crafted stories that explore human experiences and provide insights into different cultures and perspectives.

What are you reading now?

I am reading When the Heavens Went on Sale by Ashlee Vance. It’s an exciting book that explores the eccentric

characters and companies driving developments in the private space industry.

When were you last unable to put down a book?

I recently borrowed Fancy Bear Goes Phishing by Scott J Shapiro from the Club Library. It’s a fascinating exploration of major cyberattacks, weaving tales of legendary hacks from the Morris worm to Fancy Bear. Shapiro digs into the idea that security flaws often arise from issues in our moral “upcode” and how hackers exploit those vulnerabilities.

SPA

Weekday Unwinders

Why wait until the weekend to draw breath? With studies showing that people’s stress levels peak on Tuesday or Wednesday, The Spa has a few antidotes to those midweek blues.

Book a treatment for any weekday evening (after 6pm), and you’ll receive a 15 percent discount as well as an energizing boost that will see you through to the weekend.

But if you’re in need of a morning or afternoon pampering, make it a Tuesday or Wednesday to enjoy 15 percent off a Rejuvenating or Wellness therapy or facial treatment.

And why not invest in your wellness with a discounted package of three or five sessions? Check The Spa page of the Club website for details. NJ

KAYO

YAMAWAKI

Image: Liz and Bryan Battenfelder

CLARA GARCIA

Perfect Timing

And when they drop by, they’re always on the lookout for the bar’s Oshan Gunasekara.

“It’s nice to see a familiar face, someone who is always there when you look up and who you know has a sense of when you might need them,” says the Club governor.

On a recent Friday night, Manabe and Kim visited the Club watering hole to mark a family occasion. It was crowded, but Gunasekara appeared at just the right moment.

Manabe felt inspired to recognize the junior captain in an online Tell TAC.

The accolades came as a surprise to Gunasekara, who joined the Club in 2019. The Sri Lanka native insists that he is just doing his job, and that he and the Traders’ Bar team are focused on making Members feel welcome.

“Great customer service has many attributes, but the final result should be that your guests leave with a memorable experience,” he says. “Being able to read your customers individually and being attentive can go a long way.”

That attitude is evident to Manabe every time she visits.

“Oshan always helps us and is always very, very pleasant,” she says. “We really appreciate him.” CBJ

Members can recognize Club staff by submitting an online Tell TAC through the Club website.

WINE

Tasting Italy

WORDS KANAKO IJICHI IMAGE KAYO YAMAWAKI

The last few weeks have been a thrilling wine adventure. In preparation for the opening of 51 East, our ItalianAmerican restaurant on the third floor, I have been uncorking Italy.

After so many years of immersing myself in the wines of the United States, it has been a delight to try grapes like Grignolino, a varietal indigenous to Piedmont and featured on our list of Italian wines available by the glass at 51 East.

After meeting with Italian wine specialists and sampling a wide array of wines, we decided to offer more than 10 different wines by the glass. This will give Members a chance to take their own journey through Italy’s wine country and see what works with the dazzling dishes of our talented chef, Francesco “Paco” La Monica, and his team.

Other wines that have impressed include Franciacorta, an elegant sparkler made from Chardonnay, Pinot Nero and Pinot Bianco grapes in the Lombardy region of Brescia, and a refreshingly crisp Pinot Grigio from the mountainous region of Trentino-Alto Adige.

Naturally, you’ll find more familiar names on the list as well, like Tuscany’s famous Sangiovese-derived Chianti Classico wines. Overall, the lineup is designed to complement evenings of memorable food and conversation.

Kanako Ijichi is the manager of the Club’s wine program.

Visit the 51 East page of the Club website to learn more about the third-floor restaurant, which opens on April 8.

Everyone has their favorite spot at the Club , and for Member Mihoko Manabe and her husband, Edward Kim, it’s Traders’ Bar.

CLARA GARCIA

Image: Oshan Gunasekara and Mihoko Manabe

What’s on in

APRIL 2

Exhibition:

Mutsuko Yawatagaki

With its roots in the colonial period, quilting is a quintessentially American art form that came to represent the country’s resourceful spirit while even documenting its history.

Japan was introduced to American quilts in the 1980s through exhibitions, books and visiting artisans.

That’s when Shimane-born Mutsuko Yawatagaki encountered the craft and became fascinated with its use of fabric. For the past 40 years, she has continued the cultural exchange by transforming centuries-old kimonos into art through quilt patchwork techniques.

“My works mainly make use of kimonos from the Edo to Meiji periods,” she explains. “By using an important part of Japanese culture, I believe my quilts are a fusion of East and West.”

Yawatagaki’s works are on display this month at the Frederick Harris Gallery and Library. CBJ

Moment I realized I wanted to become an artist.

There was no specific moment, but as a child I wore handmade clothes from my mother and spent my 20s as a fashion designer. These experiences inspired me to create with textiles.

What I would tell my 20-year-old self.

All the people and textiles that you will encounter will lead you to a world you could never have imagined. My perfect creative environment.

I have a studio in Unnan in Shimane Prefecture. The prefecture retains much of Japan’s traditional scenery, and the beauty of the changing seasons touches my heart.

• Through May 7 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online

3 & 17

Toastmasters Luncheon

Hone your public speaking and presentation skills at regular meetings of the Club’s cohort of Toastmasters.

• 12–1:30pm • ¥2,420 (guests: ¥2,900)

• Sign up online

5

Movie Night

Club kids enjoy pizza and flicks while moms and dads indulge their sweet tooth at this month’s maple-themed

First Friday.

• 6–9pm • Washington & Lincoln rooms

• ¥2,750 (guests & walk-ins: ¥3,300)

• Ages 5–12 • Sign up online

5

First Friday: Sugar Shack

Celebrate the Great White North’s maple-harvesting tradition with a night of jazz and bites inspired by Canada’s famous springtime sugar shacks.

• 7–9pm • Winter Garden, American Bar & Grill • ¥2,750 (walk-ins: ¥3,850); guests: ¥7,150 (walk-ins: ¥8,250) • Limit: two guests per Member • Sign up online

7

Sunday Brunch Buffet

Enjoy an eye-popping selection of brunch classics and Club signatures at Rainbow Café’s take on a popular American tradition.

• Every Sunday • 11am–3pm • Rainbow Café • Adults: ¥4,200; ages 12–17: ¥3,400; ages 7–11: ¥1,600; ages 6 & under: free • Details online

10

Cocktail Connections

Head to the Club’s watering hole for this spring-infused mixer.

• 5–7pm • Traders’ Bar • Connections members: free (non-Connections members & guests: ¥1,000) • Details online

11

Sakura City Tulip Tour

Go Dutch during this day trip to Chiba’s Sakura Furusato Square, with its spectacular spring scene of 650,000 blooming tulips.

• 9:15am–4:45pm • ¥1,500 (nonConnections members & guests: ¥1,650) • Adults only • Sign up online

4 IWA 5 Sake Dinner

After 28 years as the chef de cave at world-renowned Champagne house Dom Pérignon, Richard Geoffroy turned his hand to crafting a personal interpretation of Japan’s traditional drink.

The prime motivation for the shift, says the legendary winemaker, was a sheer love for Japan. “Having sake alongside shojin ryori [vegetarian Buddhist cuisine] at Daitokuji in Kyoto was the seminal moment.”

That was in 2000, and Geoffroy has since been experimenting with sake at his Kengo Kuma-designed brewery in Toyama Prefecture. The result is IWA 5, a sake that pushes the envelope while maintaining strong roots in tradition.

IWA 5 is not based on a fixed recipe, and each year yields something new. Members will taste the distinct characteristics of three IWA 5 blended “vintages” (2020, 2021 and 2022) at this exclusive four-course dinner and discover how they change when served at different temperatures.

“Making IWA is so playful in dealing with so many options,” explains Geoffroy. “It is experimental, with an element of risk. Versatile by virtue, it is able to dialogue with the greatest cuisines of the world on a par with the greatest wines.” CBJ

• 7–9:30pm • Brooklyn I & II • ¥26,000 (guests: ¥31,200) • Limit: one guest per Member • Sign up online

Image: Richard Geoffroy

11 & 30

Squash Night

Connect with fellow players at casual evenings of games on the second Thursday and final Tuesday of the month.

• 5:30–7:30pm • Squash Courts

• Details online

11

Citation Wine Dinner

The Oregon winery’s founder and president, Howard Rossbach, hosts an intimate dinner of stellar Pinot Noir and Chardonay from Citation’s Erratic Oaks Vineyard.

• 6:30–9pm • 1673 • ¥33,000 (guests: ¥39,600) • Limit: one guest per Member

• Sign up online

12

Poses & Pours

Put the week’s stresses behind you at a Friday evening of yoga and wine.

• 6:30–8pm • Washington & Lincoln rooms

• ¥4,400 • Adults only • Sign up online

12

Cub Scout Meeting

Elementary school kids are introduced to the exciting world of Scouting through the Club-sponsored Pack 51.

• 6:30–8:30pm • Toko Shinoda & Yukiko Maki classrooms • Details online

14

Swim Clinics with Olympians

Former Olympians Miguel and Bruno Ortiz-Cañavate turn Club swimmers into freestyle stars at this techniquefocused session.

• 4:30–6pm • Sky Pool • ¥11,000 (¥8,800 for each additional sibling) per session

• Sign up online

15–26

Evenings of American Classics

Step back in time as the American Room pays culinary homage to its Azabudai restaurant namesake with a menu of popular Club signatures.

• 5–10pm • American Room

• Details online

18

Book Lovers’ Group

Join the Club’s band of bibliophiles for a discussion of Paul Lynch’s Prophet Song • 11am–12:30pm • Free • Details online C

11

TAC Talk: teamLab

Founded in 2001 by University of Tokyo grad Toshiyuki Inoko and several of his “ultra-technologist” friends, teamLab is an art collective that set out to create a “laboratory to experiment in collaborative creation.”

The group’s goal is to unite artists, programmers, engineers, CG animators, mathematicians, architects and others to explore the relationship between the self and the world, as well as new forms of perception.

At this TAC Talk, Takashi Kudo, teamLab’s communications director, will discuss the collective’s approach to art and some of its exhibitions and permanent installations in cities around the world, including New York, London, Paris, Singapore, Beijing and Melbourne.

The group’s philosophy is evident in “teamLab Borderless,” a sprawling collection of digital exhibits—some interactive—which opened in February in the new Azabudai Hills complex.

The presentation first dazzled visitors in 2018, when it opened in Odaiba’s Palette Town entertainment and shopping complex and attracted 2.3 million visitors in the first year—a world record for any museum devoted to the work of a single artist or group. Its rebirth in Azabudai remains familiar but advances the goal of immersive expression through the expanded canvas offered by technology. CBJ

• 6:30–8pm • Manhattan I • ¥1,980 (guests: ¥2,480) • Sign up online

BRYAN JONES

Image: Universe of Water Particles on a Rock Where People Gather

Let’s Get Flexible

As a contestant on the British dance competition TV show “Got to Dance” in 2013, Shun Sugimoto fell short of the top prize. But he bagged something even better: a call from Cirque du Soleil.

Over two years as a dancer with the famous, Montreal-based circus, he learned techniques that would come to form the “Shun Method,” his own course of yoga-based exercises.

“In my method, yoga trains your body to breathe and improves strength and flexibility, while techniques derived from circus training build core and upper-body strength, boost energy and control stress,” he explains.

During his first workshop at the Club, Sugimoto will guide yoga enthusiasts through a step-by-step process to completing a handstand, before introducing simple exercises to increase flexibility and mobility in his second session.

Sugimoto invites anyone, no matter how supple, to join.

“It’s a lot of fun,” he says, “and you might surprise yourself with how much you can achieve.” CBJ

21 Sky Pool Splash-A-Round

Kids burn off energy and make new friends during an afternoon of aquatic thrills.

• 3–5:30pm • Sky Pool • ¥2,200 (guests: ¥2,750) • Ages 5–12 • Sign up online

22

Coffee Connections:

Preparing for Disaster

Pick up life-saving tips to help your family when the next big earthquake or typhoon hits Tokyo.

• 10–11:30am • Free (non-Connections members & guests: ¥1,000) • Beate Sirota Gordon & Haru Reischauer classrooms • Details online

26

Koinobori Candy Workshop

Craft colorful, carp-shaped candies ahead of this year’s Golden Week holidays.

• 4:30–7:15pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,310 (guests: ¥2,772) • Ages 3 & above • Sign up online

27

Show & Tell Jamboree

Ages 6 to 9 build confidence at an afternoon of games, music and selfesteem-boosting activities.

• Members only • Sign up online 20

• 1–2:30pm (handstand workshop); 2:45–4:15pm (flexibility and mobility workshop) • The Studio • ¥7,700 per workshop (¥13,200 for both) • Ages 16 & above • Sign up online

Image: Shun Sugimoto

• 1–2:30pm • Toko Shinoda & Yukiko Maki classrooms • ¥1,000 (guests: ¥1,200)

• Sign up online

23

Youth Toastmasters Club

Youngsters pick up tips on public speaking and how to engage an audience.

• 3–4pm • Toko Shinoda & Yukiko Maki classrooms • ¥1,100 (guests: ¥1,320)

• Sign up online

26

Cocktail Hour

Budding mixologists learn how to craft a Nihonbashi to Manhattan, a blend of single-grain whiskey, strawberryinfused vermouth, cherry blossom liqueur and bitters.

• 5:30pm • Muromachi Bar • ¥2,200

Check the Club website for the most up-to-date information on events and programs.

Summer Escape

Fusaki Beach Resort Hotel & Villas sets the stage for the perfect island getaway

Ishigaki Island is a location of unparalleled natural beauty, with expansive, white sand beaches, azure waters and a night sky that offers glimpses of 84 of the 88 known constellations. An excellent launching point for hopping around the Yaeyama Islands, it’s also a destination where you can just let time pass as you slip into its relaxing ambience.

And whether you’re traveling solo, as a couple or with young children, there may be no place on the island that blends family-friendliness with cosmopo litan elegance like Fusaki Beach Resort Hotel & Villas.

The resort blends modern amenities with the culture and nature of Ishigaki, and offers 21 types of accommodations— everything from spacious rooms to villas with private pools and terraces—as well as four restaurants, a lounge and bar, a café, a spa, two pools—one of which is built parallel to the beach—and a fitness gym. Artwork that depicts the culture and landscape of Okinawa adorn some rooms and public areas.

OPTIONS FOR ALL

Fine dining is on offer at the restaurant Hanaré, which puts a spotlight on the produce of Ishigaki, expertly crafted into fusion dishes by chef Seigon Sorimachi. The Shanghai native has cooked in his hometown, as well as Taiwan, Japan, Malaysia and the United States. This artist of the kitchen brings his varied culinary skills to life in course meals that blend Ryukyuan cuisine with influences from China, Southeast Asia, Kyushu and the West.

Hanaré’s design is equally impressive, with a tropical modernist entrance, a garden that surrounds it and an eye-catching chandelier whose celestial appearance evokes the starry sky above Ishigaki. These elements all come together to make a meal at Hanaré a feast for all the senses.

There are also attractions for young ones, such as Splash Park, an aquatic area that offers hours of fun for children, and the babies and kids’ room Ayapani.

Should you be in the mood for some pampering, the Fusaki Spa offers a varied

treatment menu, including the Fusaki signature treatment, which features a footbath using Ishigaki salt, harvested from nearby Nagura Bay. The spa’s pair room allows two guests to enjoy a treatment together.

With its idyllic location, diverse room options and activities the whole family can enjoy, Fusaki Beach Resort Hotel & Villas sets the stage for a summer getaway that will relax, refresh and inspire.

www.fusaki.com/eng

Midday Delights

WORDS C BRYAN JONES IMAGE KAYO YAMAWAKI

British writer Guy Beringer coined the term brunch in 1895 to describe a Sunday meal for “Saturdaynight carousers,” but there are various origin stories for the English practice. Some peg it to churchgoers who indulged in a large meal after fasting for mass. Others believe it grew out of “hunters’ breakfasts,” lavish morning feasts during hunting season.

The American tradition may have had a more starstudded beginning, with Hollywood stars of the 1930s enjoying a late-morning repast as they zipped across the country on transcontinental trains.

However Sunday brunch became a cultural phenomenon, the Rainbow Café chefs invite Members to sit down to an eye-popping selection of brunch classics and Club signatures each Sunday. The eclectic lineup features pancakes, dim sum, pizza, pasta, customized omelets, rotisserie roasts, charcuterie, desserts and much more. CBJ

• Every Sunday • 11am–3pm • Rainbow Café • Adults: ¥4,200; ages 12–17: ¥3,400; ages 7–11: ¥1,600; ages 6 & under: free • Details online

Singular Talent

One Designs brings international flair to interior design, renovations and more

It can be the opportunity of a lifetime to build, renovate or redesign a home, office or shop to your heart’s content. But in Japan, expats may find it challenging to achieve exactly what they want, due to strict local requirements for building and renovation projects, as well as the language barrier. Overcoming these challenges, with impeccable style, is central to One Designs’ mission.

The company can handle a wide variety of projects—from building a new property to renovating or redecorating an existing one—and have worked on private homes, hotels, offices and retail spaces. They work with a diverse team of architects, designers and contractors, some of whom have collaborated with One Designs for close to 20 years.

As well as having a thorough background in the regulations for building and renovating here, their team of professionals is dedicated to staying up to date with the latest trends in their fields. This keen design sense can be seen in some

WHAT

MAKES

ONE DESIGNS STAND OUT FROM THEIR COMPETITORS IS THEIR ABILITY TO PROVIDE FULL SERVICE IN ENGLISH AND THEIR PERSONAL TOUCH

of the renovation projects they deliver for their clients, from “urban” styles that feature exposed concrete and custommade wooden furniture to “Japandi”— a developing trend that is marked by a mixture of modern Japanese and Scandinavian aesthetics.

OUTSTANDING RESULTS

While most of One Designs’ projects are in Tokyo, they have also worked on many outside the greater Tokyo area. One was a second-home apartment at a holiday complex in Yuzawa. This challenging project involved merging two adjacent apartments, an endeavor that was made smoother thanks to the strong relations the company has built with local partners in the area.

The company consults carefully with every client to discover exactly what they need and responds with a proposal that fits the project budget. Once this is agreed upon, they prepare multiple options for building plans and design boards, which are carefully created to meet Japanese building regulations and revised according to client feedback.

But what makes One Designs stand out from their competitors is their ability to provide full service in English and their personal touch, which is maintained from start to finish. While skillfully handling the technical aspects of each project would be a stern challenge for nonspecialists, they provide regular updates on progress and the opportunity to share feedback that makes the finished result an outstanding one.

With their broad range of expertise in local and international design trends, extensive background in Japanese building and renovation requirements as well as a dedication to delivering impeccable and attentive service in English, One Designs is one of a kind.

www.koyou-onesd.co.jp/en

THE PLAY’S THE THING

One young Member discovers a passion for acting and takes a step towards realizing his dream.

WORDS C BRYAN JONES

Raymond Briggs’ heartwarming Christmas classic The Snowman has caught the imagination of millions since it was first published in 1978.

It certainly mesmerized Member Enzo Thomaz when he saw a stage adaptation of the book in London when he was just 6 years old.

“I remember seeing that and it having an impact on me because it was the first production where I felt, as a kid, that I could escape into it,” Thomaz, 17, says. “I felt

like I was that little boy, building a snowman and going on an adventure.”

Thomaz also remembers encountering more traditional plays and having Shakespeare “hammered into us” at school.

“It wasn’t really something we wanted to learn, but we had to,” he says.

But a visit to see a production of The Comedy of Errors changed the way he viewed the Bard.

“It left an impression on me at the young age of 8 or 9,” he says. “I was thinking, ‘Wow, what a feat to do that in front of so many people.’ It was just incredible.”

Fast forward to November 2023 and Thomaz found himself rehearsing for a production of Hamlet with Sheepdog Theatre, a Tokyo-based theater group.

Last spring, the group’s director, Michael Walker, was scouting young actors at the British School in Tokyo, where Thomaz is enrolled. But Thomaz was away in the United States for a three-week acting program at the Interlochen Center for the Arts. He later sent Walker a recording of his performance of Hamlet’s “Am I a coward?” soliloquy from a Kanto speech competition.

Walker was impressed.

“Enzo clearly had great passion for acting and was receiving amazing support from his parents,” says the Australian founder of Sheepdog Theatre. “For someone so young, he has excellent theater instincts, meaning he doesn’t overplay his moments but stays truthful to his character. He was also very comfortable with the language of Shakespeare.”

Thomaz was chosen to play Horatio and understudy the lead role for the five-night run at Theater Bonbon in February.

“It was intimidating at first,” Thomaz admits. “But looking back, I wouldn’t have had it any other way because I feel that by being thrown into the process, I was forced to learn from the other actors. It was a beautiful experience.”

One particular tip from Walker stays with him.

“If you have an emotion, bury it. If you’re on stage and you feel like expressing it, shove it down until it comes out in an uncontrollable way. That’s what the best actors do so well,” Thomaz says.

Sage advice for a young actor with silver-screen aspirations.

“The dream is to be a film actor,” he says. “Any exposure to acting is going to help me grow. I love theater and I would be happy doing either, but film is the endgame.”

Image: Enzo Thomaz in Sheepdog Theatre’s 2024 production of Hamlet

CIRCUIT MAKER

Member Paul Raudkepp shares how beach volleyball shaped his life.

WORDS C BRYAN JONES

In the 1930s , sunshine and a laid-back lifestyle drew many Americans to the beaches of California, where communities began to form around a sandy adaptation of a popular indoor game. Beach volleyball became a favorite pastime. It later turned competitive, then went global.

Member Paul Raudkepp started playing half a century later, in the late 1980s, when the game was really taking off in Australia.

“I played indoor volleyball in high school, and then was fortunate enough to be selected for the university team,” he says. “My coach was an American guy who lived out of his car. He introduced a bunch of us to beach volleyball. After I finished my studies, I decided to pursue it fulltime. I didn’t want to work. I wanted to play beach volleyball and travel the world.”

Raudkepp joined a professional circuit in Australia, playing up to 12 tournaments a year, and was among the country’s top 10 players. He and some teammates even traveled to the sport’s spiritual homeland of Southern California to test their skills against the best players in the United States.

When the pro tour collapsed in 2001, he and his English girlfriend (now wife) Claire decided to move to Japan. Raudkepp soon unearthed Japan’s own professional beach volleyball scene.

“Kugenuma, near Enoshima, and Hiratsuka were big places for the game,” he recalls. “I was able to get in, and everyone was very supportive of me playing with them.”

While Raudkepp had the backing of his fellow players, support from some of the bigger organized events was not so forthcoming.

“They didn’t want me to play initially,” he says. “I wasn’t Japanese, and they were concerned. At the time, beach volleyball in Japan was largely a promotional outlet for the big indoor players. I think there were worries about some

guy coming in who no one knows. And he’s a beach player, while these indoor players don’t really play beach. So it took me a couple of years to break in.”

Raudkepp began touring the country, competing in around 10 tournaments per season.

“I got to see a lot of Japan through beach volleyball,” he says. “We’d play down in Fukuoka, Ibaraki, Okayama—all these different locations. It was certainly a great way to get a better understanding of Japanese culture.”

Though his pro days are over, Raudkepp occasionally makes the one-hour trek from Meguro back to his old haunt in Hiratsuka for friendly weekend matches.

He can also be found playing the indoor variety at the Club.

“We have a great bunch of high school kids—like 20 or 30—who come and join us,” Raudkepp says. “It’s really been reinvigorating to have this kind of volleyball group at the Club.”

Volleyball

• Every Thursday and Sunday • 8–9:30pm • Gymnasium • Details online

Paul Raudkepp (left) at the Pro Beach Volleyball Australia Darling Harbour Open in 1990

EAST SIDE STORY

As the Club prepares to open a new third-floor restaurant this month, chef Francesco “Paco” La Monica offers a taster of the 51 East menu.

WORDS C BRYAN JONES IMAGES

KAYO YAMAWAKI

Tokyo has around 20,000 Italian restaurants, with 43 of them listed in the world-famous Michelin Guide. But Italian-American is one variant of the cuisine you won’t easily find, according to Lindsay Gray, the Club’s executive chef.

That changes this month when the Club opens 51 East on the third floor. Named after the 51 founding American Members of the Club and the restaurant’s location within the building, 51 East takes inspiration from chef-driven, ItalianAmerican restaurants in New York City.

“Our lead chef, Francesco ‘Paco’ La Monica, brings refinement to the cuisine,” Gray says. “His personality as a chef is such that the menu we start with could very quickly evolve, based on seasonal inspiration and Member feedback.”

La Monica’s approach to developing a menu is simple.

“It’s easy to surprise someone by giving them exotic ingredients they’ve never tried, but it’s very difficult to surprise them with something they already know,” says the Italian. “Elevating the familiar. That’s the twist of 51 East.”

Ahead of the restaurant’s grand opening on April 8, La Monica shares the inspiration behind three standout dishes from the menu.

Polpo con Patate

“This dish is a creative twist on a classic from Liguria, the region I’m from in northwest Italy. Elevating the traditional method, in addition to boiling the octopus we finish it on the chargrill. We nestle it in potatoes first cooked in the oven and then lightly glazed with fish stock. Two creams inspired by my travels are another 51 East addition. One features piquillo peppers, which I fell in love with while working in Spain, and the other combines ricotta and lemon zest.”

Lobster Ravioli

“Embracing our theme, Lindsay [Gray] and I teamed up to put a 51 East spin on lobster ravioli, a beloved dish on the menus of Italian eateries in America. But instead of Maine lobster, we’ve chosen blue-shelled Irish lobster, which is my favorite. It has a very rich flavor and produces a powerful salsa di aragosta, or bisque. To fill the elegant tortellacci pasta, we mix the chopped lobster meat with ricotta, lemon zest and herbs. A garnish of porcini mushrooms and cress top off the morsels. It looks like a simple dish, but the preparation and flavors are complex.”

51 East takes inspiration from chef-driven, ItalianAmerican restaurants in New York City.

Spaghetti Pomodoro Sciué Sciué with Burrata

“Sciué sciué means “quick, quick” in the Neapolitan dialect, and this simple dish was traditionally made during brief work breaks. It’s a signature dish at my mom’s restaurant in Savona and brings back so many childhood memories for me. At 51 East, we elevate this classic by using Japanese amera tomatoes, which are wonderfully sweet and bursting with umami. By cooking them over a high flame, we retain the soul of the raw tomato, and its sugar is caramelized. I’ve added a twist to the family recipe by topping the pasta with a crown of burrata cheese.”

51 East

G L O B A L G R O O V E S

Member and pop sensation Crystal Kay reflects on her journey and the road ahead as she celebrates 25 years in the music business.

WORDS STEFAN NILSSON

Images: Crystal Kay at the Billboard Classics x Snoopy “Magical Christmas Night” at the Hyogo Performing Arts Center on December 3, 2023; (right) Kay with Jimmy Jam (left) and Terry Lewis

Crystal Kay was just 13 when her debut single “Eternal Memories” was released in 1999. It has turned out to be a lucky number.

Thirteen albums later, the Yokohama native has sold millions of records and reached No 1 on Japan’s Oricon rankings with her seventh album, “All Yours” (2007). But she still has plenty she wants to achieve, and there may be no better time for the Club Member to ride the rhythm of her tricultural heritage to the top of the US Billboard charts.

What are some of your recent career highlights?

CK: Last year, I sang both the Japanese and US national anthems at the [Los Angeles] Dodgers and Angels game. That was cool because I don’t think anybody has done both.

While in LA, I got a call from Jimmy Jam and Terry Lewis, Janet Jackson’s producers. They used to be in The Time with Prince, and they produced a few of my tracks, years ago. “We’re headlining the Pittsburgh International Jazz Festival,” they said. “Can you perform Janet’s songs with us?” OK!

We were using tracks, so I was basically singing Janet’s songs with Janet’s vocals as my background. That was kind of surreal. And singing with Lionel Richie, that was a highlight, too. He’s a living legend.

“As I got older, I saw the responsibility that I have as an artist privileged enough to be the soundtrack to people’s lives.”

How have you evolved as an artist over these 25 years?

CK: When I first started, I was just singing whatever I wanted, whatever was hot on the US charts. I wanted to sound like the top 40. I thought music was global. I remember when I [made my debut], I was looking for my name on the Billboard charts. So naïve!

Whenever I am making music, I always have the world in mind. I want anyone in the world to groove to it. But in the beginning, I was more focused on the beat or whatever was cool. Maybe “shallow” is kind of a negative way to say it, but as I got older, I saw the responsibility that I have as an artist privileged enough to be the soundtrack to people’s lives. I am able to send out a message through my music. Wow! That is a pretty big responsibility, but also such a blessing.

Have there been disagreements about your musical direction?

CK: There was a lot of that in the beginning, especially after the [2005] single “Koi ni Ochitara,” which was my biggest hit. That’s when the sound changed. It was the theme for a TV drama series. That song is what got me attention. But soundwise, I didn’t like it. It wasn’t me.

Up until then, I was pretty much pop and R&B, but that song was very kira-kira [sparkly] J-pop. I had a hard time coming to terms with it. But because of the success, of course the label wanted me to go in that direction. As I got older, and the music industry did too, there was no formula.

Nobody knows what’s going to hit. With streaming, TikTok and social media, what the labels have been doing is not really working. That is also an advantage for us because we have more freedom. Because of streaming, the Internet and YouTube, the reach we have now as artists is tremendous. The access people have is a great change.

Do you now see your American, Korean and Japanese heritage as an advantage?

CK: When I [made my debut], because there was no one else like me, it was pretty difficult. Today, because of globalization and different influences, such as K-pop, social media and a lot of mixed-race kids growing up in Japan, people are changing and becoming more open-minded. I think it is easier for me—or people like me—to be prouder and embrace our uniqueness. But back then, not so much. I think I had a hard time just because I was the only one doing it. I had a complex about being of mixed race. It was a struggle. But, if the music is good, people can’t deny it.

Is breaking into the US market still important for you?

CK: If it happens, it happens. I would love to. I have always had that dream in the back of my head because little Crystal was like, “Where’s my name on the Billboard charts?” That dream of bridging Japan and the world is still there. Winning a Grammy is every artist’s dream.

I do think it is a really great time to be tricultural, especially with my Korean heritage. Everyone is so accepting of Korea right now. The whole world is on the Korea train. By just being active and continuing my musical journey, I think something will happen.

AYA SHIMIZU

”Recruiting

assisting with executive and

searches is about matching skillsets, cultures, values, and financials. To do that, you need business experience and a strong, trusted network. Prior to starting Japan Hire, I spent more than 20 years working in Japan as a managing partner in consulting, a senior vice president in banking, and country manager for two international subsidiaries.”

—Nicolas Tollie, CEO

Social Stamina

Since moving to Tokyo and joining the Nihonbashi Club, Misaki Otoshige has seen both her fitness regimen and social life transformed.

When I was a kid , my parents let me do a lot of different sports. I swam, did tennis and got into handball. I played handball for 10 years, even through university. But when I finished, I didn’t do anything for two years, not even exercise. I took a break and focused on work.

That affected me badly. When you take a break like that, you start to feel the effects of it. I wasn’t healthy physically or mentally. So, I decided to get fit again. I started going to a gym in Fukuoka, where I grew up, went to university and was now working.

When the pandemic hit and we had to start working from home all the time, I decided it was time for a change. “If this is the situation,” I thought, “I’m not going to stay in Fukuoka.” I decided to move to Tokyo.

I found a job here, but this was still in the middle of the pandemic and I was still working from home. And because I didn’t know anyone in this town, I felt isolated. So, I joined the Nihonbashi Club. That was three years ago, right after it opened. It was perfect timing.

Image: Misaki Otoshige

The Club has been a great place for me to get to know others and build a network in Tokyo. Because I always go there around the same time in late afternoon, I meet pretty much the same people constantly. If I go to the American Room or the lounge, someone will say, “Oh, you’re the person from the Fitness Center,” and they will talk to me. I really like the environment.

When I’m there, I don’t use my phone. I’m not facing a laptop. It gives me space to clear my mind and not think about work. And I can talk to people face-to-face, which is really important. That has changed a lot for me.

I go to the Fitness Center three or four times a week. It’s really refreshing. A key difference from the gym I used to go to is that, at the Club, people want to meet other people. Apart from staying physically fit, I have a chance to socialize, and that really helps me.

When I exercise, I usually listen to a podcast that motivates me instead of music. It’s the only time I really focus on myself, and it helps me mentally, not just physically. I also feel more confident.

Working out and just meeting people to chat for a bit gives me energy. The Club has really changed my perspective.

It’s been five years since I went back to exercising, three of those at the Club. Now, I cannot imagine my life without it.

As told to INTOUCH’s C Bryan Jones.

KAYO

YAMAWAKI



treatments (wrinkle removal, hyperhidrosis, migraines)

 Ultherapy, Titan, Laser Genesis, IPL

 Mole, tattoo, skin blemish removal

 Liposuction, mesotherapy (fat-dissolving injection)

 Facelift, breast augmentation/reduction

 Laser (for tattoos, hair removal, broken veins)

 Foreign insurance accepted

New Members

AZABUDAI

UK | Milica & Roland Abella

Philip Morris Japan Ltd.

“When we found out that we were moving and started reaching out to people we knew in Tokyo, joining the Club was a top recommendation from all. The kids love the activities and facilities, but it is the people, both staff and Members, that have left the biggest impression—friendly, warm and always there to help and support our transition to life in Tokyo.”

Image: (l-r) Milica, Marko, Oliver, Roland and Peanut Abella

AZABUDAI

USA

Alexander Junichi & Lisa Mogi Kushigata Co., Ltd.

Mark & Grace Swaine Clarity Partners G.K.

CANADA

Ryan Timms & Aya Yamaura BookingCenter

CHINA

Shumei & Sheng Yong Liu Shinyu Jitsugyo Co., Ltd.

DENMARK

Christoffer & Tanja Dahl Genmab K.K.

FRANCE

Benjamin Lamberg Credit Agricole CIB

INDIA

Sidharth Singh Givaudan K.K.

JAPAN

Aya & Satoshi Fukushima

Apple Japan, Inc.

Eri & Kazuaki Hashimoto

LGT Wealth Management Trust, Inc.

Goro & Nami Hokari

Dee Company

Atsuo Ishihara

Denkosha Corporation

Reo & Ai Kasai

Reo Asset Management, Inc.

Masahiro Miwa

Nippon Steel Kowa Real Estate Co., Ltd.

Atsushi & Mayumi Moriya TAO LLC

Toshiko & Masatoshi Shimbo

Houraiya Building Co., Ltd.

Taisuke & Yuiko Tominaga

Fukuokaunyu Holdings

Hiroko & Kazumasa Yanagisawa

Cardinal Advisors

NETHERLANDS

Rutger & Cyntha van der Holst

Nippon Boehringer Ingelheim Co., Ltd.

NIHONBASHI

CHINA | Keyi Guo & Eunbin Cho

Ascott International Management Japan Co., Ltd.

“Hello! We’re Kuni and Emma, a dynamic duo with a fusion of influences from Shanghai, Seoul, Switzerland, California and Tokyo. Having grown up amidst the vibrant cultures of Tokyo, we’re excited to expand our social circle at the Club. Both passionate about golf, we look forward to connecting with fellow Members and sharing our unique perspectives.”

Image: Eunbin “Emma” Cho and Keyi “Kuni” Guo

PHILIPPINES

Camilo Jr Requilme

Hill’s-Colgate (Japan) Ltd.

SOUTH KOREA

Yoo & Hyeongin Kim

Quark Co., Ltd.

UK

Robert & Joanna Louise Kenney

Asahi Group Holdings

Richard McCallum

Ueda Totan Forex Ltd.

Simon Rose

Vertical Options G.K.

VIETNAM

Anh Thai Vu & Takeshi Kamada

Mass Global Trading Co., Ltd.

NIHONBASHI

JAPAN

Yoshihiro Hirokawa

Mitsui Fudosan Co., Ltd.

Mikiko Ishihara

Mitsui & Co., Ltd.

Kimiya Kimura

Stock Co., Ltd.

Hideaki Kishi

Marukishi Co., Ltd.

Yoshihisa & Rieko Komoto

Meikyo Trading Co., Ltd.

Kei Miyazato

Tokyo Stock Exchange, JPX Group

Kenichi & Hatsue Nagata

Atsushi Noji

Masayo Ogino

International Antique House Co., Ltd.

Keisuke Shishido

Boston Consulting Group

Mariko Shono

Jewelry Shono Co., Ltd.

Mariko Takahashi

Sumitomo Life Insurance Company

Yuko Tanabe

Toshiki Yazawa

Bower Group Asia (BGA)

Japan G.K.

TAIWAN

Ying-Jun Wu

Masamura

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Hakuba’s Greener Side

Stretching, I hop out of the car , take a deep breath of alpine air and walk into our mountain home. Compared to the muggy gloom of Tokyo, this is a big improvement. It’s Friday after school, and my parents have driven the family all the way to Hakuba for the weekend.

After a good night’s sleep, I wake up with a sense of glee. Another fantastic weekend in Hakuba lies ahead. A delicious breakfast of bacon and eggs energizes us for a day of excitement, and everyone pitches in to load the lake gear into the car.

With stand-up paddleboards, wetsuits, goggles and life jackets piled into the trunk, we make our way to Lake Aoki. Hakuba is best known for its ski season and landscapes covered in brilliant white snow. But I love the drive during spring. Rice paddies, mountain streams, onsen and rows and rows of wildflowers flood through the windows as we wind our way to the lake. And at the finish line, the water shimmers in the morning sun, inviting us to dive in for a refreshing break from the creeping heat.

Lake Aoki is the deepest lake in Nagano and the clearest in all of Japan. Motorboats are not allowed, so the

atmosphere is quiet and peaceful. My dad and I paddle all the way around the lake. After our self-powered cruise, we dip in for a swim.

All this activity leaves us hungry, so we pile into the car and soon arrive at one of my favorite restaurants, a place with stunning views of mountains and rice terraces. Some might say that Hakuba is a wintertime destination, but I disagree. There are staggering views of lakes, a rainbow of colorful wildflowers, snow-capped mountains and absolutely incredible hiking paths waiting to be explored. The green season in Hakuba is the real gem.

On our final day, my parents take us mountain biking and fishing. As we pull off the road onto the trail, I kick into third gear and start pedaling hard. The air hangs with the fresh scent of the mountains, and I take in the colorful views all around me.

We stop from time to time to gaze at the delicate beauty of the blooming hollyhocks, columbines and mountain laurel.

At the fishing hole, my dad grabs three rods. We cast, wait and then—all of a sudden—my little sister’s float dips. Everyone grabs the rod and helps her pull. Out comes a ginormous fish, practically the size of my arm! There’s dinner. Soon we are feasting on our catch, salted and grilled over a charcoal fire.

With Sunday fading, it’s time to head back to the concrete of Tokyo, and to school. As we pack up the car and start our drive home, I peer at the landscape gliding by the window. How beautiful. “Bye Hakuba, see you again soon,” I say softly.

Meg Bather is a sixth grader and a Member of the Club.

WORDS MEG BATHER ILLUSTRATION TANIA VICEDO

All proceeds from the evening will go to support ongoing relief efforts following the Ishikawa earthquake on New Year’s Day.

February 8

Sculpting the Perfect Course with Scott Macpherson

Course architect Scott Macpherson had golf lovers on the edge of their tees as he discussed his work on the world-famous Old Course at St Andrews in Scotland.

IMAGES YUUKI IDE

February 24

Ryo Kiyuna’s Karate Workshop

The Tokyo 2020 Olympic gold medalist and kata master introduced around 100 Members to the basics of the martial art during a fun afternoon in the Gymnasium.

IMAGES BENJAMIN PARKS

March 1

First Friday: Okinawa Night

Members embraced the laid-back vibe of this spring celebration of the rich culture, food and music of Japan’s southern chain of subtropical isles.

IMAGES YUUKI IDE

March 2

King of Pop Tribute Show

Spain-based dance artist SacMJJ stopped by the Club to dazzle Members of all ages with an electrifying tribute performance to the King of Pop.

IMAGES YUUKI IDE

March 8

International Women’s Day Luncheon

Tokyo Governor Yuriko Koike and fashion designer Yumi Katsura were guests of honor at Connections’ luncheon for International Women’s Day.

IMAGES KAYO YAMAWAKI

Sweet Traditions

IMAGE KAYO YAMAWAKI

Class

The Art of Mochi

Japanese wagashi sweets, made of mochi glutinous rice, have been an important part of the culture for more than 1,000 years. Today, they’re enjoyed in many forms throughout the year, and their subtle flavors and colors reflect the changing of the seasons.

How mochi connects to the New Year’s holiday, Girls’ Day, Children’s Day and the mid-autumn festival is just part of what Members will learn in this Connections enrichment class. They will also try their hand at crafting tri-colored dango balls on skewers and two strawberry daifuku, a soft sweet stuffed with red bean paste.

Instructor

Miyuki Suyari

The first time Miyuki Suyari made nerikiri wagashi, a variety known for its artistic and intricate designs, was at a workshop with her ikebana flower arrangement instructor. Fascinated that nature could also be expressed in a small sweet, she decided to explore the art more deeply.

“Just by looking at a piece of wagashi or hearing its name, you can imagine the nature it expresses,” says Suyuri, who is director of the Wagashi Promotion Association Japan and the founder of Simply Oishii wagashi school in Meguro.

Traditional Sweets and Tea Ceremony

• April 23 • 10am–12:30pm • ¥7,700 per class (non-Connections members: ¥11,200) • Sign up online

The Art of Mochi

• May 14 • 10am–12:30pm • ¥7,700 per class (non-Connections members: ¥11,200) • Sign up online

Image: Miyuki Suyari

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