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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.
TAEKWONDO TRIUMPH
Member Nikko Adam shares how martial arts have prepared him to pursue his goals in university.
STORIE NEL BICCHIERE
The spirit of storytelling, discovery and masterful mixology await Members at 51 East Bar.
22 BRINGING FOURTH FLAVORS
To create a flavorful Fourth of July for Members, one of New York’s top chefs returns to where his culinary journey began.
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
Managing Editor C Bryan Jones
editor@tac-club.org
Assistant Editor Kathy Russo
Designer Kohji Shiiki
Designer/Photographer Clara Garcia
Proofreader Lidia Rényi
Production Administrator Yuko Shiroki
CONTRIBUTORS
Writers
Patrick Balfe
Shane Busato
Catherine O’Connell
Nils Plett
Keith Truelove
Lisa Wallin
Thomas Zaleski
Photographers
Yuuki Ide
Francesco Sapienza
Takumaru Suzuki
Noru Yamamura
Kayo Yamawaki
Illustrators
Emile Holmewood
Tania Vicedo
INTOUCH is printed on Forest Stewardship Council-certified paper, harvested from sustainably managed forests.
ADVERTISING IN INTOUCH
Explore the Club’s range of advertising possibilities by talking to the Club’s exclusive advertising agency, Custom Media.
Custom Media President Robert Heldt
Custom Media Publisher Simon Farrell advertising@tac-club.org 03-4540-7730 | custom-media.com
JOINING TOKYO AMERICAN CLUB
To arrange a tour of the facilities, contact the Membership Office.
Tokyo American Club 2-1-2 Azabudai, Minato-ku, Tokyo 106-8649
membership@tac-club.org 03-4588-0687 | tokyoamericanclub.org
All prices referenced in INTOUCH include consumption tax.
THE LUXURY WATCH EXPERTS
Commit Ginza is a watch specialty store located in the heart of Ginza. We carefully select and sell high-end pieces from top brands such as Patek Philippe, Rolex, and Audemars Piguet. Not only do we offer lower prices than our competitors, but our experienced appraisers—who carefully monitor all aspects of the domestic and international market—have handled over 20,000 watches, including
many rare vintage Rolex models worth over ¥ 10 milli on. This expertise ensures that sellers will receive the highest value for the items they bring in. And as many of our c ustome rs come from overseas, we have staff members who speak English and Chinese on hand at all times. We look forward to welcoming you and providing you with unparalleled service.
Cryotherapy harnesses the power of ultra-low temperatures to boost metabolism, stimulate the healing process, and improve mood.
10 Minutes
Light therapy is an innovative wellness technology that uses lasers and highenergy LEDs to reduce inflammation, relieve stress, and detox the body.
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Kinokuniya Sugar Residence 3F
2-2-1 Azabu-Juban, Minato-ku, Tokyo
Experience them for yourself at our two locations.
℃RYO TOKYO® NEO https://cryo-neo.tokyo/en | Tel. 03-6665-8411 Azabu Kyowa Building 3F 3-3-8 Azabu-Juban, Minato-ku, Tokyo
Ready to Launch!
WORDS NILS PLETT
IMAGE KAYO YAMAWAKI
After 18 years , we’re rolling out a major upgrade to our systems that’s set to revolutionize how we all interact with the Club. Both Members and staff have been asking me for more information on what the Northstar upgrade will bring, so here is an update on where we are and what you can expect over the next six months, and beyond.
At last year’s Annual General Meeting, I presented that our current club management system (CMS), Abacus, was installed in 2006, is outdated and has become increasingly costly to maintain. Realizing that we need to modernize our systems, the Board created an IT task force to explore a new CMS. The goal was to improve Member satisfaction, increase operational efficiency and empower management to make better, data-driven decisions.
After identifying and carefully reviewing seven CMS solutions for features, security and reputation, the IT task force selected Northstar, which is used by over 2,000 clubs worldwide. These include many of our reciprocal clubs, such as the Jonathan Club, Outrigger Canoe Club and Multnomah Athletic Club.
For Members, the upgrade will bring an intuitive mobile app and an enhanced website with personalized communication tools. Tailored news and events will appear directly in our news feeds in the app, making it easier than ever to stay informed. Booking facilities and registering for events and classes will be straightforward. We will also be able to view restaurant hours, check menus and order online from select outlets. Additionally, we can manage and sign checks, as well as access statements and accounts in real time. Alerts and notifications for food orders, classes and items waiting at the Member Services desk will also pop up directly in the app.
For staff, Northstar contains rules-based automation tools to optimize many routine tasks, such as scheduling, billing, mailing statements, generating reports and managing banqueting, catering and communication workflows. This means less administrative burden and more time to create unforgettable experiences for our Members.
For the Club overall, Northstar offers comprehensive data analytics and reporting tools, providing valuable insights into Member usage, financial performance and operational metrics. These insights will enable the management team to make informed strategic decisions. By analyzing usage patterns and Member feedback, they can identify underutilized facilities and design targeted programs to boost engagement. This ability to anticipate and respond more quickly to Member needs and market conditions will help position the Club for long-term success.
Implementation has started, and we’ve hired an experienced project manager to coordinate between Northstar and the Club to ensure that data and processes are ready to go when needed. The project manager will also assist with training staff for an easier transition to the new system.
Over the next few months, I will meet with the various standing committees to introduce Northstar and discuss its impact on their plans. I will also release the implementation schedule as soon as it’s finalized. As we get closer to the go-live date, I’ll hold several information sessions to explain the features of the mobile app to ensure a smooth adoption by all our Members.
I’m excited about these changes and believe they will greatly enhance everyone’s experience at the Club. Stay tuned for more!
Nils Plett is the Club’s secretary.
“I’m excited about these changes and believe they will greatly enhance everyone’s experience at the Club.”
Community Connections
As part of Connections’ continuing commitment to supporting local causes, the group visited Salvation Army facilities on May 11, including Acacia House, a group home that provides a comfortable setting for six children between the ages of 3 and 18. A Connections donation of ¥1 million last year was used to purchase furniture for the home when it first opened.
DINING
Connections followed up the visit by welcoming the Salvation Army to the Club on May 21 for a charity drive to collect new or gently worn clothing and household goods. Business-casual clothes donated by Members will be used for job interviews and other formal occasions by needy members of the community and former inmates seeking to reintegrate into society. CBJ
Broadening Brunch
Since its debut in April, Sunday Brunch at Rainbow Café has been a hit with Members, and beginning this month, the popular American tradition will also be available on Saturdays and public holidays.
Enjoy an eye-popping selection of brunch classics and Club signatures from 11am to 3pm throughout the weekend as we extend Rainbow Café’s beloved spread of delights. For those looking for à la carte options, we will be opening Café Med half an hour earlier, at 10:30am, on weekends and holidays.
Sunday Brunch is also coming soon to 51 East. Stay tuned for more details about chef Francesco “Paco” La Monica’s creative weekend menu, which will be available once a month at the third-floor Italian-American eatery. TZ
CLARA GARCIA
KAYO YAMAWAKI
From the Shelves
Keiko Ogura first fell in love with reading through photo books of flowers, birds and nature. Since those early days, turning pages has been a favorite pastime for the young Member, who makes the most of the Club Library’s events and programs in her quest for knowledge and ideas.
What was your favorite childhood book?
I loved the beautiful pictures and colors in photo books and gradually started reading picture books with stories about animals. Those stories are generally told in a gentle way, and my favorite was Little Elephant’s Song by Wolfram Hänel. What inspired your love of books?
The Library’s Winter Reading Challenge incentivized me to borrow a lot of books, because I wanted to get all the different rewards. The staff recommended Maria Isabel Sánchez Vegara’s Little People , BIG DREAMS , a series based on true stories. I found these books very interesting and easy to read.
What genre do you most enjoy?
I like books where the main character is a girl my age. I can sympathize with her feelings easily and get into the story. I also quite like history books, because I can compare past and present. I think that knowing and learning from the past can help us create a wonderful future. What are you currently reading?
Now I am reading books about food for a school project. Thanks to technology, we can eat anything all year round, even when those foods are out of season. But fishing
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The noninvasive body-sculpting alternative to fad diets and surgery penetrates deep into the skin to break down fat cells and stimulate collagen production. The result? A visibly toned, lifted and radiant appearance. Receive 10 percent off all Cavi-Lipo sessions through July 31 and get noticeable results in a few short, painless sessions. Book your treatment at 034588-0714 or spa@tac-club.org and prepare to glow this summer. CBJ
is decreasing and the harvesting of farm products is becoming unstable due to global warming. In the future, I want to think and study about our food, so I am starting to read books about it.
When were you last unable to put down a book? It was when I got a book as a gift at the Library’s “Blind Book” event. I was excited to choose an unknown book using the genre and theme written on the wrapping paper as a hint, and the one I chose had a checklist. I wanted to complete the checklist so badly that I couldn’t put the book down until I was finished.
CLARA GARCIA
Image: Keiko Ogura
Inspiring Young Minds
Helping children find their path into reading can be tricky in today’s world of smartphones and bite-sized videos. Member Gautam Kene credits outgoing Club librarian Sue Conolly for helping his son, Kenji, find just the right books and fall in love with the written word.
Kene recognized Conolly for her inspiration in an online Tell TAC.
“As adults, we might think of ‘impact’ as a particular book that resonated with us,” he explains. “But I think kids are just working out whether they like reading or if it is just something they are told to do by authority figures. Librarians like Sue infuse their enthusiasm for books into the Library. This transforms the space from simply a collection of books into a destination.”
Kene also feels that engaging activities such as the summer and winter reading challenges keep children motivated and excited about reading.
“When kids are allowed to choose what they want to read, and then encouraged to read things that they would not normally choose, good things can happen,” says Conolly, who will depart the Club this month for the next stop on her personal journey. “As a parent, the biggest gift you can give your kids is the shared experience of reading a book.”
Conolly’s vision and enthusiasm, Kene says, will be missed. “She has helped build a sense of excitement that the rectangular thing you pull off the shelf can transport you to fantasy worlds and isn’t just something you have to flip through because you were told to.” CBJ
Members can recognize Club staff by submitting an online Tell TAC through the Club website.
WINE
Patriotic Pours
July, marked by Independence Day celebrations, is a month brimming with images of Americana. Here are three bottles to set the scene.
Let’s start with a word of merci to the French (couldn’t have done it without them!) with the NV Laherte Frères Brut Ultradition (¥7,000), a grower champagne newly added to The Cellar. This biodynamic, dry sparkling offers stone fruit flavors on a base of earthiness and minerality, thanks to a generous blend of Pinot Meunier, Chardonnay and Pinot Noir. Two American reds also symbolize the sense of freedom celebrated this month. The 2020 Killer Drop from 689 Cellars (¥4,000) is produced by a duo that seeks to express the sea-tomountain thrills of California with a blend of Grenache, Syrah and Petit Sirah from the north’s cool climes. It’s a rich and velvety sip of black cherry and chocolate.
The 2021 Ride Napa Valley Cabernet Sauvignon (¥7,200) offers a bit more kick. It’s evident in the bottle and on the label that this Texas-born winemaker was inspired by the rodeo lifestyle of the Lone Star State. The sharp fruit and herbal qualities of a pure Cabernet Sauvignon are well-balanced here, just like a cowboy must be.
Keith Truelove is chair of the Club’s Wine & Beverage Committee.
For the month of July, receive a 10 percent discount on purchases of at least three bottles of any of these recommended Cellar wines.
WORDS KEITH TRUELOVE
IMAGE KAYO YAMAWAKI
CLARA GARCIA
Image: (l–r) Sue Conolly and Kenji and Gautam Kene
What’s on in
JULY 1
Kids’ Summer Swim Camp
While screen time may have put the squeeze on outdoor activities in recent years, efforts by groups such as the American Red Cross, USA Swimming Foundation and Swim America have kept water safety and education top of mind.
Club kids can escape the summer heat and develop water confidence and build their stroke skills during a series of two-week Sky Pool sessions throughout July and August.
“Learning to swim is crucial for kids because it prevents drowning, enhances physical fitness and promotes water safety awareness,” says Club pool supervisor
Johnnie Collins. “Swimming provides a fullbody workout that improves cardiovascular health, muscle strength and flexibility. It’s also a low-impact activity suitable for kids of all ages and abilities.”
Swim Team head coach Simon Hadlow and his team of assistant coaches will guide participants through three aquatic courses to ensure steady development as they move through the various levels of the overall Sky Pool program.
“The summer program is a great way to stay active, improve cardio and be part of a social environment where kids can interact with peers, develop teamwork skills and build confidence in the water,” Collins says. CBJ
• Session 1: July 1–11; Session 2: July 22–August 1; Session 3: August 5–15 • Sky Pool • Levels 1 & 2: ¥18,960; Level 3: ¥33,440 • Members Only • Ages 4 & above • Sign up online
KAYO YAMAWAKI
1
2024 Summer
Reading Challenge
The Library’s semiannual, pageturning read-a-thon returns.
• Through August 14 • Library
• Details online
1
Summer Camp Discovery
The Club kicks off weeklong sessions of games, crafts, music, dance and fun.
• Through August 23 • 9am–3pm • Big Kids (ages 5–10): ¥55,000 per week; Preschoolers (ages 3–4): ¥49,500 per week • Sign up online
3
Toastmasters Luncheon
Hone your public speaking and presentation skills with the Club’s cohort of Toastmasters.
• 12–1:30pm • Brooklyn I & II • ¥2,420 (guests: ¥2,900) • Sign up online
4
Red, White & Jazz
Toast America's 248th birthday at an evening filled with enchanting live jazz melodies and celebratory cuisine.
• Dinner only • American Room
• ¥10,000 • Sign up online
5
Querciabella Wine Dinner
Giorgio Fragiacomo leads a tour through the Tuscany winery’s biodynamic vintages.
• 7–10pm • 51 East (private dining room) • ¥18,000 • Sign up online
6
Brunch Buffet
Enjoy an eye-popping selection of brunch classics and Club signatures.
• Weekends & holidays • 11am–3pm
• Rainbow Café • Adults: ¥4,200; ages 12–17: ¥3,400; ages 7–11: ¥1,600; ages 6 & under: free • Details online
7
Cracking College Admissions
Former Ivy League admissions officer
Jennifer Liepin shares insights on how young Members can secure a bright academic future.
• 1–3pm • Washington & Lincoln rooms
• Free • Sign up online
2 Exhibition: Maki Takato
Growing up in the majestic mountains and verdant forests of Nagano instilled Maki Takato with a love of nature and a thirst for exploring distant realms. Her journeys took her to London’s Goldsmiths College and Central Saint Martins, where she honed her skills as a storyteller.
Drawing on the playful mysticism of yokai—supernatural spirits such as kappa, tengu and oni—Takato crafted an installation while studying at the Royal College of Art that employed sensors to pull viewers into a world where Japanese folklore and modernity converge.
This juxtaposition can also be seen in her Silver Screen Series, on display this month in the Frederick Harris Gallery. Using ageold techniques like yuzen and kintsugi, Takato infuses her metallic paintings with modern artistic expressions and Kyoto-inspired textures to capture the interplay of light and color. These reflective canvases are not mere visuals but invitations to meditative introspection through themes of emotion, memory and the passage of time.
“Even if memories fade,” Takato explains, “I want to create something that will endure for future generations.” CBJ
Members are invited to attend the opening reception.
Moment I realized I wanted to become an artist.
After the loss of a loved one, I realized I wanted to leave a lasting impact on the world by creating tangible objects. What I would tell my 20-year-old self.
Trust and follow the path you have chosen. Don’t lament what you lack, appreciate what you have.
My perfect creative environment.
A wooden atelier with a high ceiling and a fireplace in a forest where the stars shine brightly, surrounded by animals and family. Artist, living or dead, I’d most like to share a meal with.
[Liberian-British artist] Lina Iris Viktor
• Through August 5 • Opening reception: July 2 • 6:30pm • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online
7
Introduction to Squash
Club instructor Rico Cheung leads families through the basics.
• 4:30–6:30pm • Squash Court 1 • Free
• Members only • Ages 6 & above
• Sign up online
11 & 30
Squash Night
Enjoy casual games on the second Thursday and final Tuesday of the month.
• 5:30–7:30pm • Squash Courts
• Details online
12
Cub Scout Meeting
Elementary school kids are introduced to the exciting world of Scouting through the Club-sponsored Pack 51.
• 6:30–8pm • Free • Toko Shinoda & Yukiko Maki classrooms • Details online
13–15
TAC Premier Classic
Club players put their skills to the test against the country’s best at the Club’s annual pro squash tournament.
• July 13 (9am–9pm); July 14 (10am–7pm); July 15 (10am–7pm)
• Squash Courts • Details online
13 & 20
Kids’ Write-a-Script Workshop Club kids select a favorite scene from a beloved book and turn it into a short script during this fun twoday session.
• July 13: 2–3pm; July 20: 2–3:30pm
• Library • Free • Members only • Ages 7–15 • Details online
16
Nihonbashi Chef’s Table
Enjoy an intimate dinner of gourmet cuisine and wine pairings presented by the Club’s culinary creatives.
• 6pm • American Room (private dining room) • ¥15,500 (guests: ¥18,800)
• Sign up online
17
Toastmasters Luncheon
Hone your public speaking and presentation skills with the Club’s cohort of Toastmasters.
• 12–1:30pm • New York Bridge • ¥2,420 (guests: ¥2,900) • Sign up online
6
Independence Day Celebration
Barbecued ribs, brisket and corn on the cob followed by pecan pie. Member Rike Wootten says these flavors bring back childhood memories of celebrating the Fourth of July with his grandparents in Denver.
The Club, he adds, is the ideal place to build new memories with his own kids. “It is a little bit of America in the middle of Tokyo. It gives my family the chance to experience what the American holiday is like.”
Last year’s reimagined celebration was especially nice, he notes. “The fireworks were completely unexpected and great. And having the military band come and perform was very worthwhile.”
The Culture, Community & Entertainment Committee has a full slate of exciting activities planned again this year to mark America’s 248th birthday. Festive flavors will also be in plentiful supply, with a menu planned by the Club’s culinary team and visiting chef Michael Anthony of New York’s Gramercy Tavern. Anthony shares his own memories of Independence Day on page 22.
Throw on your star-spangled best and party like it’s 1776 at the Club’s all-day extravaganza. CBJ
Lineup of Festivities
Fun Run & Walk
• 9am • Club entrance
Opening Ceremony
• 10:30am • Club entrance
Bouncy Castle Fun & Crafts
• 10:30am • Gymnasium
Food Truck Park and Games
• 11am • Club entrance
Bowling Tournament
• 12pm • Bowling Center
Magic Show
• 1pm • Club entrance
Watermelon-Eating Contest
• 2:30pm • Club entrance
Splash-A-Round
• 3pm & 4:30pm • Sky Pool
Barbecue Buffet
• 4pm & 6pm • Winter Garden
Beer Garden Opens
• 4pm • Club entrance
Music & Light Show
• 7:30pm • Club entrance
After-Party
• 9pm • 51 East
12 Flavors of Japan: Summer in Miura
Since the arrival of foreign ships carrying tuna at the turn of the 20th century, Misaki Port in Miura City has played a key role in Japan’s tuna fishing industry. The opening of a public market in 1922 put the Kanagawa peninsula on the map, attracting buyers from around the country to witness the local experts’ renowned mekiki, or skill in assessing the quality of fish.
Members will get a taste of mekiki themselves at this five-course seasonal dinner. A purveyor and manager from the Misaki Port public market will perform a live tuna-cutting and demonstrate how quality is assessed to bring a variety of cuts—including rare parts—to your plate.
Miura City, just an hour and a half from Tokyo, is also known for its bounty of seasonal vegetables, and the menu will take Members on a summer trip through this charming seaside community’s open-field farms with an array of dishes that pair perfectly with local sake and craft beer.
Grab a welcome cocktail crafted from the area’s famed watermelon juice and get set for a delicious evening of discovery, bites and prizes! CBJ
• 6:30–8:30pm • Manhattan III • ¥7,500 (guests: ¥9,000) • Limit: two guests per Member • Sign up online
17
Nihonbashi Mixer
Mingle and forge new friendships at this laid-back evening of seasonal tapas and all-you-can-drink wine and beer.
• 6–7:30pm • Muromachi Bar & Lounge
• ¥3,000 (walk-ins: ¥3,500); guests: ¥4,000 (walk-ins: ¥4,500) • Limit: two guests per Member • Sign up online
19
Bevan Cellars Wine Dinner
Founder Russell Bevan takes Members on a guided tour of the Napa Valley maker’s Bordeaux-inspired wines.
• 6:30–9pm • 1673 • ¥28,000 (guests: ¥33,600) • Limit: three guests per Member • Sign up online
21
Swim Clinics with Olympians
Former Olympians Miguel and Bruno Ortiz-Cañavate turn Club swimmers into freestyle stars.
• 4:30–6pm • Sky Pool • ¥11,000 (¥8,800 for each additional sibling) per session • Sign up online
22
TAC Junior Squash Camp
Club squash instructor Ayumi Watanabe offers junior players a chance to refine their skills over two weeks.
• Through August 2 • ¥38,500 • Squash Courts 1& 2 • Ages 6–15 • Details online
27
Toddler Bowling
Preschoolers get their first taste of the lanes at a fun morning of bowling and mingling for young families.
• 11am–12pm • Bowling Center • Free • Sign up online
30
Cocktail Hour
Learn how to craft the perfect piña colada, a blend of Havana Club white rum, pineapple juice, coconut cream and fresh cream.
• 5:30pm • Muromachi Bar • ¥2,200 • Members only • Sign up online
Check the Club website for the most up-to-date information on events and programs.
IComprehensive Care
Fujita Haneda Clinic provides global quality medical treatment and peace of mind
f there’s one thing in our lives that’s truly priceless, it’s our health. Taking care of it at every age is something that pays dividends for decades. However, it can be a challenge to find a clinic where you can receive world-class care covering a variety of disciplines in English. This is exactly what is being offered at Fujita Haneda Clinic, which features a luxurious atmosphere, state-of-the-art equipment and highly trained doctors who operate at the top of their fields.
The clinic opened last October near Haneda Airport. It is part of Fujita Medical Innovation Center Tokyo, which is affiliated with Aichi Prefecture-based Fujita Health University, Japan’s largest academic hospital and the top provider of healthcare to inbound patients. In keeping with its parent institution, Fujita Haneda Clinic is dedicated to serving the needs of its overseas clientele. And it is already drawing attention: the facility has been covered on NHK World and visited by delegations from around the globe.
Patients can benefit from a range of services, including compre hen sive screening, cell-based therapies, collaborative consultations and a rehabilitation center where fitness examinations are offered.
It is staffed by specialists in orthopedics, ophthalmology, plastic surgery, radiology, cardiology, gastroenterology and endocrinology, as well as doctors specializing in fertility treatments. As Shigeto Shimmura, an ophthalmologist by training and the director of the clinic,
Rehabilitation center
The clinic offers a range of eye treatments
explains, most patients at the screening center and half of those receiving treatment at the clinic are from overseas. He adds that the innovative cell-based therapies that the clinic offers are a product of the research activities being conducted at the innovation center. The dedication that the clinic’s doctors have for staying at the cutting edge of their fields is also key.
FULL SUITE OF SERVICES
When it comes to screenings, the clinic offers a two-day course that includes cutting-edge low-exposure PET/CT (positron emission tomography/computed tomography) and upright CT scans, upper and lower endoscopy under sedation and marker tests for whole-body cancer screening. They also offer a PET scan that can be used to diagnose Alzheimer’s disease and breast cancer. Shimmura says that this technology enables the clinic to identify a range of conditions. “We have a very high specificity towards diagnosing cancer and metabolic disease and, in the short time since it opened, the clinic has discovered cancers in some patients,” he explains. “I think the screenings are something that anyone who’s interested in their health should really look into. They’re much more extensive than the average checkup that companies offer to their employees.”
Cell-based therapies at Fujita Haneda Clinic treat ailments of the knees and eyes, including conditions such as Fuchs’
“I THINK THE SCREENINGS ARE SOMETHING THAT ANYONE WHO’S INTERESTED IN THEIR HEALTH SHOULD REALLY LO OK INTO.”
dystrophy. The clinic also performs procedures such as corneal transplants, retinal surgeries and treatments for cataracts and myopia.
The outpatient clinic offers the opportu nity for patients to consult with doctors about any health concerns they may have and receive medications as prophylactic treatment. While Fujita Haneda Clinic can offer treatments for a variety of conditions on the premises, doctors can refer patients to specialists not only in the greater Tokyo region but also around Japan thanks to an
extensive network with Keio University, Fujita Health University and other institutions. Consultations are available for diabetic patients and those with metabolic syndrome, and the clinic offers a kitchen where a staff chef can help develop meal plans for patients who need them.
Along with its expert doctors and advanced equipment, the clinic offers a luxurious ambience, from its stylish décor to its stately private rooms. In all, it creates an environment where patients can be assured that they will receive top-quality care, in comfort and ease.
haneda.fujita-hu.ac.jp/en
Email: haneda-info@fujita-hu.ac.jp
Private waiting room with an airport view
Tell us about yourself.
I started my new job at The British School in Tokyo (BST) in April. I have been working in education in various countries for over 30 years—the most recent 10 years as head of the international stream at the French International School in Hong Kong.
What was your first impression of BST?
On my third day, there was a knock at the door of my office. It was the receptionist asking if I could talk to a Year 5 student. They “wanted a word.” Intrigued, of course, I agreed. In walked the Year 5 student Louise (not her real name), full of confidence. She said, “I just want to know why you wanted to
Focused on the Best
Getting to know Ian Clayton, The British School in Tokyo’s new principal
work at BST.” Just like that, no wasted time—straight, concise, to the point. I explained that the main reason was that I heard that the students were the best in the world. She thought about this for a moment and agreed. I said that I wanted to help make the school the best place for the students and the staff. In all my years, I had never had a student have the confidence to stroll in and be so cool and collected.
What do your students like most?
This week, I asked the Primary School Student Council three questions: what gives them joy at school, what could be improved and how could I be the best principal. As ever, there was a range of ideas. “The teachers are amazing”
and “the teachers’ greatness” were two typical comments. They also loved seeing their friends at school, many pointed to the extra opportunities like clubs and residential trips and a few mentioned the great facilities and resources.
Any tips for those who want to apply?
Our school is very popular, and each year group has limited spaces for admissions as they all have students automatically moving up from the lower year groups. The best way to get into our school is to enroll from nursery (three years old) because this is the only year group that comprises all new students.
www.bst.ac.jp/admissions
Poke Evolution
WORDS C BRYAN JONES
IMAGE KAYO YAMAWAKI
Before deep-sea tuna became widely available in the 1960s, this popular Hawaiian dish was made with reef fish. Easily caught along the shores of the islands, the fish was salted for preservation and served with seaweed and kukui nuts. Since then, diced sashimi-quality tuna has become the most common base, and the popularity of poke has surged.
The Club’s culinary team has put a delicious spin on this modern classic.
“We marinate the freshly cut yellowfin tuna briefly with Korean sweet miso, gochujang, sesame oil, soy sauce, roasted garlic and rice vinegar,” says Club executive chef Lindsay Gray. “We complement this with creamy avocado and fried wontons, sliced red onions and cilantro, then add a spicy sriracha mayonnaise to take the tuna to even higher levels. It’s a nice take on an island classic.”
• Tuna Poke
• American Bar & Grill • ¥1,800
TAEKWONDO TRIUMPH
Member Nikko Adam credits martial arts for teaching him the discipline and relentless effort needed to achieve his goals.
WORDS LISA WALLIN
IMAGE KAYO YAMAWAKI
It all started at a kindergarten in Shanghai. Six-year-old Nikko Adam took his first taekwondo class and set off on a journey that would shape his life and eventually lead him to the Club.
Now 17, Adam is a force to be reckoned with in the world of taekwondo. In September 2023, he became the first Member to receive a black belt in the martial art form through the Club’s program. It wasn’t his first. Adam is the only Member so far to receive a black belt in two disciplines through the program. He pursued gojuryu karate for eight years and achieved shodan ranking in 2021 after being inspired by his mother Kay, herself a black belt in karate.
Comparing the two disciplines, Adam says he appreciates the creativity of taekwondo over the gojuryu regimen of wide, sweeping blocks and grapples. “While karate is more about discipline, taekwondo lets you kind of grow into yourself. You have a lot of room to operate, and you can really become a martial artist from that.”
The Club’s taekwondo program has been instrumental in Adam’s development. It provided a nurturing environment for his training, supporting him through various challenges, such as a severe muscle pull that affected his ability to walk in September 2021. Despite that significant hurdle, his commitment remained steadfast. “I still showed up and did what I could, because just showing up is better than not,” he stresses.
This resilience was crucial as Adam prepared for his black belt test. Despite re-injuring himself toward the end of 2022, he persevered and succeeded the following year. “I was injury-free and ready to do it,” he reflects. “Sometimes, you’re unmotivated and have to rely on your discipline. Because I want to be the best version of myself, I will do everything I can to become that. And the best version of yourself means doing what you need to do, regardless of how you feel.”
Adam’s martial arts training has profoundly influenced
his approach to life and taught him principles that have been integral to his academic and personal development. “When you’re training with others, you need to respect one another,” he says. “You’re learning to defend yourself, and accidents can happen, so it’s very important to keep in mind that people have different skill levels. It’s sort of a mix of self-awareness, self-discipline, self-respect and respect for others.”
Currently at Charterhouse boarding school in Surrey, UK, Adam maintains his martial arts skills by using a punching bag several times a week and aspires to explore Brazilian jiu-jitsu and Muay Thai. Academically, he aims for a degree in engineering, particularly in the automotive sector. A passion for cars has set his eyes on working in the industry and even starting his own business one day.
Heading into university, Adam maintains his commitment to personal growth, striving to excel not only in martial arts but also in various aspects of life. And the Club, he notes, has been instrumental in his ambitions and success.
For more information on the Club’s martial arts programs, visit the Club website.
Image: Nikko Adam
DREAM WEAVER
Inspired by otherwordly tales, one young Member is getting an early start on a career in writing.
WORDS C BRYAN JONES
IMAGE KAYO YAMAWAKI
Lincoln Zhang knows all about fantastic beasts and where to find them. It was, after all, monsters and anomalies that inspired the young Member to begin writing his own stories.
Zhang was just 8 when he first began tapping out tales on his iPad keyboard. Initially, he wrote short stories about the efforts of the fictional SCP Foundation, the organization at the center of an online collaborative writing project that started in 2007, five years before he was born. SCP’s mission is to prevent creatures and objects from falling into the wrong hands. He also penned accounts of D-Day in which he recounted the World War II invasion of Normandy from the perspective of different soldiers.
Now 12, Zhang is busy at work on a longer story about something we all hope will remain fiction: a zombie apocalypse.
“At school, we have this thing called a biweekly, where we have to write a page of a story every second week,” he explains. “One of my classmates was writing about a virus apocalypse, and someone else was doing an insect apocalypse. I really liked the idea of an apocalypse, so I chose zombies.”
With years of writing now under his belt, Zhang has built his own processes for crafting stories. But he says he is still learning, and the challenges he cites will be familiar to any writer. “It’s definitely coming up with the characters, and thinking of an entire story plot is probably the most difficult part for me.”
He overcomes these hurdles by drawing inspiration from his friends.
“The characters are all my friends,” he reveals. “I decided to use my friends because they’re all unique. I usually switch up their names, but sometimes they ask me to use their actual names. They want to be included in the story.”
Image: Lincoln Zhang
The zombies in his apocalypse? Those are his friends, too. Feedback from teachers has also been instrumental in Zhang’s growth as a writer. They’ve encouraged him to add more descriptive details and to maintain a consistent perspective in his narratives. “I often forget to describe what new characters look like or provide enough detail about settings,” he admits. “I’ve been rereading and fixing my writing a lot.”
Zhang says he loves writing because it is a chance to create another world, and he enjoys sharing his ideas. “When I share a story with someone and they tell me how they like this and that part, it makes me feel better on the inside.”
Zhang puts messages in every story that he hopes readers will find helpful. “It could be a really important lesson like don’t do this, trust your friends or face your fears, don’t hide from them,” he says. “And sometimes it’s just something goofy that I find funny, but which still teaches something.”
For other young writers, Zhang offers this advice: “Don’t overthink it. Just sit down and write. Don’t check for grammar or spelling mistakes. Once you have everything down, then you can organize and fix it.”
Kids’ Write-a-Script Workshop • July 13: 2–3pm; July 20: 2–3:30pm • Library • Free • Members only • Ages 7–15 • Details online
STORIE NEL
BICCHIERE
The spirit of storytelling and discovery awaits Members at 51 East Bar.
WORDS PATRICK BALFE
Image: Martina Garavaglia
TAKUMARU SUZUKI
Since opening in early April , 51 East Bar has quickly become a go-to spot for Italian wine and cocktails at the Club. Emphasizing the Italian-American dining traditions of sharing meals and storytelling, the bar offers an aperitif happy hour as well as an innovative food and drinks menu. Although the third-floor space is well known, the team’s commitment to reinvention infuses fresh energy into traditional cocktails and the venue, delivering new experiences in a familiar setting.
Martina Garavaglia, 51 East’s lead bartender, began her career in 2016 in Abbiategrasso, outside Milan. With a background in arts and literature, the Italian native brings her artistic sensibilities to everything she does behind the bar. “I think it’s a nice way to combine my passions in making cocktails,” she explains. “The philosophy for this job is to do it with passion.”
Working closely with Club Beverage Director Nathan Baggs, Garavaglia developed the bar’s cocktail menu with both tradition and innovation in mind. Crafting classic aperitifs such as the Bicicletta and putting new twists on familiar favorites, as she has done with the rosemaryinfused 51 East Negroni, allows Garavaglia to draw on her tastes and share her culture with Members.
trend just for the sake of the trend,” she explains. “I want to make something that tastes good and represents my style as a bartender.”
Her favorites, like the Amaretto Espresso Martini and the Bergamot Margarita, have become hits among regulars, and she is excited to see her creations embraced. “Their response makes me really happy,” Garavaglia says. “That’s what bartending is for me. We always try to create something new for Members to enjoy, and we’re bringing the Italian concept of happy hour aperitif, conviviality and togetherness.”
“Nowadays storytelling is important, even in cocktails … we are telling you a story through drinks.”
She’s always up to the challenge of recommending the perfect cocktail for the moment or creating something new on the spot. “It allows me to grow and to offer more sophisticated and elegant drinks,” she notes.
With six new cocktails already in mind, Garavaglia says her motivations go beyond today’s Instagramworthy approach to mixology. “I don’t want to follow a
This focus on community extends to the bar’s bites, which replicate the intimacy of an Italian family dining table with shared plates of arancini, bruschetta and meatballs.
Matthieu Rigaud, 51 East’s restaurant manager, says his main goal is to create synergy between the bar and the Italian-American restaurant, where chef Francesco “Paco” La Monica leads the kitchen and is helping Garavaglia hone her skills to create new garnishes. They are currently developing homemade bitters and a basil-infused vodka.
But the bar is more than just a place to have a drink or a snack; it’s a destination for discovery.
“We want to make every Member feel as if they’ve traveled when they order a cocktail or dish,” Rigaud explains. “We are storytellers, and we aim to delight Members by creating memories with them.”
Featuring an extensive bottle list that spotlights sustainable Italian wineries, there’s something new for even the most experienced connoisseur. “There are countless food and beverage operations throughout Tokyo which carry the big brand names,” notes Baggs, “but we feel that uncovering small gems of high-quality, hard-to-find offerings provides a special sense of value which can only be had at the Club.” Not limited to obscure labels, the list features classics like Chardonnay and Pinot Noir among the 15 wines by the glass designed to pair with the restaurant’s cuisine.
The bar’s atmosphere reinforces the concepts of community and discovery, and the team is excited to be introducing a new menu this month, aiming to surprise Members with even more innovative twists. Summer sips will be extended to the terrace, which has been transformed into Moët Terrace, enhancing the alfresco ambiance for casual after-work drinks, pre- or post-dinner cocktails or more formal gatherings.
The broader goal, the team says, is to continue growing as a destination for cocktails within the Club. Sticking to the Italian traditions of community and storytelling will be key to reaching that goal, Garavaglia suggests. “Nowadays storytelling is important, even in cocktails. I think that’s the point; we are telling you a story through drinks.”
51 East Bar
• Monday–Friday • 5–11pm (Happy Hour: 5–7)
• Closed weekends & holidays
Image: Matthieu Rigaud on the Moët Terrace
BRINGING FOURTH FLAVORS
To create a flavorful Fourth of July for Club Members, one of New York’s top chefs returns to where his culinary journey began.
WORDS
C BRYAN JONES
“I employ the way home cooks put together simple dishes that are fresh and lovely.”
Image: Chef Michael Anthony
Before the gleaming tower of Tokyo Midtown brightened the area past Roppongi’s iconic crossing, the bustle quickly tapered off into dark streets meandering toward the National Art Center.
It was in this small neighborhood in the early 1990s that Gramercy Tavern Executive Chef Michael Anthony, who will visit the Club from New York this month to cook up the Club’s Independence Day menu, got his start.
“I stumbled upon it by writing a letter to Clint Hall, the then culinary critic of the International Herald Tribune,” Anthony recalls. “I wanted to get some practical experience to put in an application to the Tsuji cooking school. I asked if he had suggestions for where to start. ‘I know someone,’ he wrote back.”
Hall agreed to meet Anthony and introduced him to Bistro Shima, run by a woman who had worked for years at a legendary restaurant in France. “Shizuyo Shima was an incredible pioneer as a female chef and as a Japanese cook,” Anthony says. “I basically sat down very nervously in an interview and I had to promise that I would follow the rules and work hard. Little did I know, I was stepping into the lion’s den. Looking back, I’m quite thankful that she treated me seriously. She taught me most of the foundation of what I needed to know to get a start in this business.”
Landing at Bistro Shima was the culmination of a journey that started the day after Anthony graduated from Indiana University. He moved to Tokyo and began trading English lessons for cooking lessons. “I was living in Kita Koshigaya and met a group of middle-aged women. I tapped into these circles and learned how people cook at home.”
The influence of home-prepared dishes carried from his apprenticeship at Shima Bistro to his formal training at the École Supérieure de Cuisine Française in Paris and on to New York and Gramercy Tavern.
“I use the influence of how we like to eat at home to
inspire dishes at the restaurant, because ultimately we are trying to confuse the notion of whether people have gone out or come home to eat,” explains Anthony, who is now leading the transformation of dining outlets at the historic Waldorf Astoria in addition to guiding Gramercy Tavern.
“Instead of taking the most complex, precise of cooking techniques that I learned, I employ the way home cooks put together simple dishes that are fresh and lovely. It builds into hospitality and warmth, an all-American approachability.”
Anthony is excited to bring his skills and philosophy back across the Pacific to delight the taste buds and memories of Members as the Club marks America’s 248th birthday.
“My parents were pretty social and loved to throw Fourth of July parties,” he recalls of growing up in Cincinnati, Ohio. “These were like the stereotypical events with sparklers and fireworks, and we would invite neighbors over and play softball.”
Food also played a key role, and Anthony wants to share that experience with Members. “We’re gonna serve watermelon, we’re gonna serve corn, we’re gonna serve a burger,” he says. “We’re gonna serve foods that connect with childhood memories.”
“For the Club, I’m going to do a slightly more contemporary version of a tiny tart, with compressed watermelon served with heirloom tomatoes and herbs,” he continues. “It’s a more delicate bite, and hopefully one that will satisfy, eyes closed, someone who might’ve grown up in the Midwest who has memories of spitting watermelon seeds around the backyard.”
The burger Anthony will offer has origins in his early years at Gramercy Tavern. “I swore I would never, ever put a burger on our menu,” he reveals. “I wanted people to see our restaurant through the lens of a wide variety of nuanced foods. You can get a burger anywhere. And yet we cooked on a wood-burning grill. We had a great pastry chef who was an excellent baker.”
Reality hit. “As Americans—and it’s not just us, it’s the world—we cannot get enough of burgers; there’s this insatiable and insane appetite for this American sandwich,” he admits. So, he crafted one, and it has become the most popular thing on the menu.
Anthony will serve up a smashing Wagyu-Angus variation of his burger at the Club’s Independence Day After-Party at 51 East on the evening of July 6 and at American Bar & Grill from July 1 to 12.
“We’ll top it with caramelized onions and browned mushrooms and serve it on a beautiful, soft, squishy brioche bun that has just a touch of sweetness,” he describes with delight.
Anthony says that putting the burger on the Club’s menu is an attempt to cook up pure pleasure and a little something more. “It’s me taking off that attitude and hat that I’ve worn for so long. I’m not talking about the future of contemporary American cooking, I’m just saying, you know what, it’s the Fourth of July, y’all. Let’s eat something we love.”
Independence Day Celebration • July 6 • 9am–11pm • Details online
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Homat Monarch Hiroo
A Strong Splash
Sidelined by injury, Member William Van Alstine traded paths for the pool and found new strength in the Club’s swim classes.
For a long time, I was a runner . I ran the Tokyo Marathon four times, and I really enjoyed it. Running was how I kept in shape. But when I injured my Achilles tendon, I had to stop. It took three years to heal, and I couldn’t really run anymore, so I decided to get back into the pool after many years.
I was an avid swimmer as a child. Inspired by my father, who was a lifeguard, I took all the Red Cross swimming courses, every single one. That was back in the ’70s, in Michigan. I got my lifeguard certification when I was 14. I was officially too young, so they gave the certificate to my mom to keep until I turned 15.
At first, I was just swimming on my own at the Club, but I was inspired to join the adult swim classes when I was at the Sky Pool one evening and saw a group swimming together. They looked like they were having a pretty good time. I was invited to join and just give it a try. I loved it from the very start.
Growing up, I was never on a swim team, and I never swam competitively, but I always thought that I was a fine swimmer. At least until I started the class and Marcin [Nowakowski] began fixing things.
And I mean it was instant improvement. For example, I’m left-handed and I always breathe on my left side very efficiently, but I don’t breathe on my right side because it’s not as efficient or good. He pointed out that I wasn’t stretching my arm far enough and wasn’t holding it long enough. As soon as I did, I was able to breathe on the right side very confidently. Marcin really gets a lot out of us.
I obviously improved in my stroke but also in my strength, because we don’t swim just a kilometer, we swim beyond that. In the beginning course, you’re swimming 1.4 kilometers. For some people, it is hard to finish the class at first. But I tell you, after a year, everyone becomes very strong. In the advanced class, we swim close to two kilometers in an hour, pushing ourselves even further.
I’m doing two classes a week, and I don’t like to miss one. It’s really important for me to be in the water because that’s the real exercise that gets my heart rate up and takes care of the cardio. It also really builds strength, which at 63 is quite important for me. Swimming also helps me stay fit for other activities I love, like wakeboarding.
Another great thing about the classes is that, through them, I got a whole bunch of new friends. Before, my wife and I would go to the Club and we would use it ourselves, but we didn’t know so many fellow Members. Now, I’ve got this huge network. We meet outside, we go and get pizza or we head downstairs to Traders’ Bar to celebrate special occasions. Beyond fitness, that’s a great benefit of the swim community at the Club.
As told to INTOUCH’s C Bryan Jones.
YUUKI IDE
Image: William Van Alstine
Get Away to an Island Paradise
Savor the wonders of Ishigaki Island, with its crystal-clear ocean and pure white sand, at Fusaki Beach Resort Hotel & Villas. Its cozy yet contemporary spaces offer the perfect backdrop for experiencing the heart and soul of one of Okinawa’s most idyllic destinations.
1625 Arakawa, Ishigakishi, Okinawa 907-0024
Tel: 0980-88-7000
Mail: info-fusaki@mystays.com
EXPERIENCE TWO OF THE PREFECTURE’S TOP GOLF COURSES
Relax in the Hokkaido Brooks Country Club’s luxurious VIP room, large bathing area, and sauna.
Hokkaido Brooks Country Club www.brooks-c.com/en
For reservations at either course, contact Hironori Kuroda at 080-3726-8021 or kuroda@brooks-c.com
Gozensui Golf Club www.gozensui-gc.com/en
New Members
AZABUDAI
GERMANY | Nina Birke-Wiesheu & Moritz Paul Birke
Metzler Asset Management Japan Ltd.
We moved to Tokyo from Frankfurt at the beginning of the year, and joining the Club was an easy decision. It has quickly become our second home. We’ve met incredible people, enjoyed fantastic sports classes and special events, and savored the diverse cuisine. The sense of community is unparalleled and we truly feel welcomed. We look forward to making new friends. Feel free to say hello if you see us around!
Image: (l-r) Franz Moritz Birke, Nina Birke-Wiesheu, Marie-Louise Birke and Moritz Paul Birke
AZABUDAI
USA
Daniel Reid Goldstein & Nami Yamamoto
Oisix ra daichi Inc.
Purple Carrot
Adam Harris & Junko Kawai
Morrison & Foerster LLP
Christopher Slate ESR Ltd.
Steven Winn & Lauren Valacer JERA Co. Inc.
CANADA
Satoshi & Yumi Hozumi
JP Morgan
FRANCE
Nicolas Sitbon & Sunnyu Kim
NicSun K.K.
JAPAN
Seiji & MingYan Arakawa M&S Corporation
Ricky de Souza
Marketer’s Brain Co., Ltd.
Shuzo Ishioka
GOLF Partner Co., Ltd.
Hiroshi & Eriko Kawahara
Yusuke & Rie Kawakami
Kawakami Internal Medicine and Surgery Clinic
Tomoko Kyuzaki
Qualtrics
Yumi & Akira Morita
MediAll Inc.
Chiho & Koji Naganuma Bitengyoushi Co., Ltd.
Hideyuki & Yuko Nakajima
Miyako Orthopedic Clinic
Mitsuhiro Sugata
EY Strategy and Consulting Co., Ltd.
SOUTH KOREA
Dong Man Kim & Jungeun Lim Binggrae Co., Ltd. Tokyo Branch
SINGAPORE
Mayank Parekh & Patricia (Triccie) Luchangco Parekh
M Capital Management (M Venture Partner Funds)
NIHONBASHI
JAPAN | Koji & Noriko Seino
Newstone International Corporation
“In 1997, we exchanged vows at the Azabudai Club, marking the start of our journey together. After living abroad for many years, and with my business now settled, we have returned to enjoy the nostalgic meals and international culture of Tokyo American Club. By joining, we look forward to creating new memories and friendships, honoring our past and embracing the future.”
Image: Koji & Noriko Seino
UK
Matthew Johnston
Global Enterprise Partners
NIHONBASHI
JAPAN
Susumu Hattori
Boston Consulting Group
Sunao Manabe
Daiichi Sankyo Co., Ltd.
Masanori Murakami
Den-en Plaza Corporation
Hiroyuki Okuzawa
Daiichi Sankyo Co., Ltd.
Hajime & Nami Oshita
MedVenture Patners, Inc.
Takashi Tsukamoto
Silver Kohki Co., Ltd.
Nobuko Watanabe
Art Tax Accountant Corporation
David Stanley Hewett is one of the most well-known artists in Japan. He rst came to Japan in 1988, and his love for its arts and culture motivated him to study the country’s ceramics, traditional painting, obi design and, most notably, the technique for making traditional screens. Hewett is best known for his Bushido Series of paintings which thematically draw on Japanese history and are full of energy and passion, featuring gold leaf, bright colors, and sweeping arcs of thrown paint.
In March 2024, he opened a major joint exhibition with Living National Treasure Inoue Manji at the Onishi Gallery in New York to great acclaim.
In November 2017, Hewett’s painting, Majime, was selected as the gi from Akie Abe, the wife of Prime Minister of Japan Shinzo Abe, to the
First Lady of the United States. In 2019, the painting was inducted into the National Archives Collection of the United States of America.
His paintings can be seen in the permanent collections of prominent hotels, The United States Embassy Tokyo, and many other public and private collections around the world.
In 2008, he designed the #1 selling obi in Japan for Takashimaya, and since 2018, has been designing wine glasses and decanters for the world’s most famous wine glass maker, Riedel.
Hewett is passionate about promoting Japanese art and culture and sharing the country’s craftsmanship excellence with the world.
Mindful Moves
Class
Morning Flow Yoga
Deeply rooted in the ancient Vedic traditions of Indian spiritual texts, Vinyasa Yoga beautifully synchronizes breath with movement, emphasizing fluid transitions and the mindful placement of each pose.
Students explore the delicate art of tuning into their breath and body, learning to navigate gentle stretches. The class emphasizes the importance of each stretch and the relaxation of each muscle, guiding participants to a state of self-awareness.
Flex your way to a stronger, more agile body on Sunday mornings in this transformative class, where each breath is a tool to release stress, welcome a flood of positive energy and recharge for the new week ahead.
Instructor Ryoko Kojima
A seasoned yoga practitioner since 2018, Ryoko Kojima found personal healing in the art and science of yoga. “When I started practicing, I wanted to start new things to change myself,” she explains. “After a few months, I noticed that I was able to accept myself for who I was and stay positive, and my body felt stronger than before.”
Wanting to share the experience with others, Kojima obtained her teaching license in 2020 and now guides students in both Japanese and English. With a focus on Vinyasa flow, her classes offer a fusion of physical challenge and mental tranquility.
Morning Flow Yoga
• Sundays • 8–9am • The Studio • Free • Members only • Ages 16 & above • Sign up online
IMAGE CLARA GARCIA
Image: Ryoko Kojima
From Sketch to Supercar
McLaren’s Tobias Sühlmann shares how the 750S embodies the British automaker’s past and future.
The design philosophy behind McLaren’s Super Series road cars is rooted deeply in its rich racing heritage. Tobias Sühlmann, the firm’s chief design officer, delved into the essence of this ethos and how his team is pushing boundaries with the new 750S during a recent visit to the Club.
Sühlmann’s vision is fueled by a passion for cars and sketching that started in childhood and is inextricably linked to McLaren’s racing DNA.
“Like in Formula One, you can always improve,” says Sühlmann. “The next model should always be better, and you learn from the current status. As the whole technology moves forward, we look into those details and make them better.”
Central to McLaren’s design philosophy are five core principles: epic, focused, athletic, intelligent and functional. These guide the development of each model and ensure that every car is not only visually striking but also performs at the highest level. Epic exudes a sense of grandeur and excitement. Focused delivers meticulous craftsmanship. Athletic means McLaren cars are lean and powerful. Intelligent puts designs at the cutting edge through advanced technologies and materials. And functional ensures that nothing is superfluous.
The 750S encapsulates these principles and features the brand’s distinctive design elements, such as a sunken cabin, two air boxes and an open rear end.
The development of a McLaren is a deeply collaborative process. The aerodynamic design is a result of close collaboration between the design, engineering and aero-
dynamics teams. Sühlmann compares his role to that of a soccer coach, guiding and orchestrating a talented group to achieve the best results. This teamwork is critical to pushing the boundaries of what McLaren cars can achieve, ensuring that each model surpasses its predecessor.
While rooted in its illustrious past, the British supercar foundry is embracing new technologies and sustainable practices. Sühlmann highlights the importance of innovative materials, such as 3D-printed components and advanced carbon fiber techniques borrowed from Formula One. The balance between analog and digital in the car’s interior reflects a commitment to enhancing the driving experience without over-reliance on technology.
The 750S stands as a testament to McLaren’s unwavering commitment to excellence, innovation and authenticity. By intertwining its storied racing heritage with cutting-edge design and technology, the legendary automaker continues to create vehicles that not only perform exceptionally but also inspire passion and admiration.
“From the first sketch to the people who clean the studio to the people who build the cars, there’s a big group working on these,” Sühlmann explains. “While it’s a very technically engineered product, the human side is something we want to push more into our brand. For me, that is amazing.”
M cLaren instagram.com/mclarenautojapan
Tobias Sühlmann and the McLaren 750S
Tobias Sühlmann, chief design officer, McLaren Automotive
May 10
First Friday: Aussie Adventure
Members took an enchanting trip Down Under, complete with didgeridoo sounds, Australian gastronomy and the iconic tunes of INXS and AC/DC.
IMAGES YUUKI IDE
Spa & Golf Resort
Kuji
Stay Play Relax
Summer Golf Stay & Play Package
・18 Holes of golf
・Hotel (On-Course Villa)
・Dinner (Kaiseki or French)
・Lunch
・Breakfast
・Complimentary drink for TAC members
For Price and availability go to:
Spa & Golf Resort Kuji
1398 Iwatemachi, Hitachiota City, Ibaraki Prefecture, 313-0112
Tel: 0294-76-1711
On-C
rse Villa
Kaiseki Style Dinner Indo and Outdo Onsen
May
16
Craft Beer Tasting
Hop-rich brews from seven breweries teased Members’ taste buds in a spirited battle to become the next featured beer at the Club’s watering holes.
IMAGES YUUKI IDE
June 1
All-Comers Swim Meet
Club swimmers tested their mettle with a splash at the annual Sky Pool competition, earning medals and bragging rights.
IMAGES YUUKI IDE
June 1
Father-Daughter Dinner Dance
It was a royal affair for Club dads and their princesses, showcasing majestic moves and a culinary spread fit for kings and queens.
IMAGES NORU YAMAMURA
Unlocking My Voice
WORDS CATHERINE O’CONNELL ILLUSTRATION TANIA VICEDO
Throughout my career as a lawyer , I’ve encountered countless experiences and insights that I knew could benefit others in the legal profession, particularly women. While I always cherished sharing these stories with friends and colleagues, I yearned to reach a wider audience and help lawyers unfamiliar with the legal landscape in Japan. When I stumbled upon podcasting, I discovered the perfect platform.
As I pressed record for the first time, I felt a mixture of excitement and apprehension. The thought of sharing my voice and experiences with the world was both exhilarating and nerve-wracking. Little did I know that this simple act would mark the beginning of a transformative journey.
For the past three years, I’ve been sharing the untold stories of women lawyers in Japan through the Lawyer on Air podcast. I prep and record each guest on Zoom, and the “tech” production is done seamlessly through my collaboration with PodLaunch with Jayne. Fear of the tech held me back for years; finding the expert to help me alleviated that completely.
Podcasting transcends boundaries. It’s a remarkable medium that allows me to amplify the unheard voices of women in Japan and reach listeners who I may not have crossed paths with. My experience is a testament to this; half of my listeners are men, demonstrating the
remarkable power of one’s voice to resonate across diverse demographics.
For me, podcasting has evolved from a dream to a passion. It serves as my walking, talking résumé, opening doors to countless opportunities. As I recorded more episodes, I began to cultivate my online presence and personal brand. Now, people recognize me not just by my face but by the sound of my voice. The impact has been much larger than I expected. People write to tell me they are now in a new role or have started a new area of practice thanks to an episode that inspired them.
Through podcasting, I’ve had the privilege of uplifting others, sparking conversations and fostering genuine connections with listeners from around the globe. Whether it’s through sharing insights on leadership or highlighting the incredible stories of women lawyers in Japan, podcasting has become my platform for dialogue and discovery.
Moreover, because of the presence and confidence I’ve developed, I’ve been invited to serve as master of ceremonies for events and to participate as a panelist or keynote speaker. It’s surreal to think that such prestigious roles came about because people heard my podcast.
Perhaps the most rewarding aspect is the sense of community. With each episode, I invite listeners into a shared space where thoughts are exchanged, perspectives are challenged, bonds are formed and ideas are celebrated. And that feeling I had when I first hit record? It was a blend of uncertainty and anticipation, a leap of faith into the unknown. But as I reflect on how far I’ve come, I realize that every ounce of doubt was worth it.
So, my fellow Club Members, why not embark on your own journey of discovery and connection? You never know what wonders await on the other side of the mic.
Catherine O’Connell is a Member of the Club.
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Toranomon Hills Residential Tower Serviced Apartments can make you feel at home from day one. Floor plans range in size from studios to two-bedroom units, and each apartment comes equipped with all the necessities for daily life. And the property’s full array of services and amenities put comfort and convenience right at hand. 毎月一回一日発行