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TOKYO AMERIC AN CLUB JANUARY 2025

Walk and Talk Member-led tours reveal Nihonbashi’s rich tapestry

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Contents

20 OUT AND ABOUT

18 BUILDING FOR THE FUTURE

Jesse Green, the Club’s representative governor, reflects on challenges, achievements and what’s to come.

KAYO YAMAWAKI

Nihonbashi walking tours help Members connect with the centuries of history and art that define the Club’s downtown neighborhood.

LE ADERSHIP

DIGEST

AGENDA

FL AVORS

INDEPTH

OF GR APES AND GR AIN

Family-run drinks makers from Noto bring their unique products to the Nihonbashi Club this month.

HARUO MOTOHASHI FOR THE JAPAN TIMES

DINING

GOVERNANCE

COMMUNIT Y

SPIRITS

COMMUNITY REGISTER

PURSUIT

HIGHLIGHTS

VOICE

Cover image of Members Miyako Sasagawa, Kaori Koide and Glenn Fischer by Kayo Yamawaki

JANUARY

TOKYO AMERIC AN CLUB

BOARD OF GOVERNORS

INTERIM GENERAL MANAGER

Representative Governor Jesse Green (2025)

Noriaki Yamazaki

First Vice President Nils Plett (2025) Second Vice President Agnes Ouellette (2026)

ASSISTANT GENERAL MANAGER Business Suppor t Lian Chang

Secretar y Lin Shi (2026) Treasurer Hiroshi Miyamasu (2026)

DIRECTORS

Governors Ginger Griggs (2025), David Hackett (2026),

Facilities Toby Lauer

Geoffrey Kamizuru-Bowman (2026), Justin Negrón (2026),

Finance Naoto Okutsu

Dean R Rogers (2026), Reiko Saito (2025), Nathan Schmidt (2025),

Human Resources Jason Dominici

Rune Sølvsteen (2025), Vanessa Thomas (2025)

Interim Nihonbashi Koji Kaneko

Statutor y Auditors Paul Kuo (2025), Alok Rakyan (2026)

Marketing & Communications Shane Busato

Parentheses denote term limit.

CLUB COMMITTEE CHAIRS

Member Services Jonathan Allen Operations and Acting Food & Beverage Thomas Zaleski

Compensation Nils Plett

Recreation Susanna Yung

Culture, Community & Enter tainment Matthew Tappenden (David Hackett) Finance Dennis Hubbs (Hiroshi Miyamasu)

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Food & Beverage Douglas Schafer (Nathan Schmidt)

Managing Editor C Bryan Jones

House Caterina Tanaka (Justin Negrón)

editor@tac-club.org

Human Resources Ken Cogger (Reiko Saito)

Communications Editor Alec Jordan

Membership John Sasaki (Lin Shi)

Assistant Editor Kathy Russo

Nihonbashi Rike Wootten (Ginger Griggs)

Designer Kohji Shiiki

Nominating Neil Bevan

Designer / Photographer Clara Garcia

Recreation Shinji Yamasaki (Agnes Ouellette)

CONTRIBUTORS

Parentheses denote Board liaison.

Writers Shane Busato Tim Hornyak Agnes Ouellette Jeongmi Dozono-Kim Photographers Masaki Ebata Yuuki Ide Haruo Motohashi Marina Nagumo Takamaru Suzuki Yuya Tamagawa Kayo Yamawaki Illustrator Tania Vicedo

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leadership

Recreation Revamp WORDS AGNES OUELLETTE IMAGE KAYO YAMAWAKI

It was almost two years ago that the Recreation

Committee gave itself a new three-part directive with community building at its heart. We decided to look for ways to encourage Member participation in recreational activities, help build new communities within the Club and create Member value. In the first stage, we focused on removing barriers to participation. This resulted in the introduction of an everevolving schedule of free fitness classes. This new scheme almost immediately brought tremendous added value to membership. Classes that you once had to pay for were now being offered free of charge. There are currently 29 such classes, and they have become extremely popular. We will continue to refine and add to these offerings this year. One of the most rewarding results of increased Member participation is seeing communities develop around the new fitness activities. More participation results in more positive interactions among Members, with a shared camaraderie that spills over to a great overall Club atmosphere. With Club usage increased, we began to shift our focus to upgrading existing recreation spaces. The first you may have noticed is the revamped second-floor O-Zone space. The new anti-slip floor provides a shock-absorbing area built for outdoor ball activities and offers an additional location for fitness classes—weather permitting.

Less visible, but very impactful, are improvements to the men’s locker room. The latest renovation has created 102 additional locker spaces as well as more elbow room. But we are not stopping there. More expansions and upgrades are planned for 2025. Based on data gathered through general Club surveys, more-specific user group queries and last year’s focus groups, we have also chosen to reorganize some of the space currently used by Members in the recreation areas. Starting this month, the Fun Zone will undergo an update to create a more welcoming, comfortable and enjoyable atmosphere for teens, children and families. The flexible design of the space allows us to adapt to future Member needs. Shortly after the Fun Zone renewal, we plan to construct a Kids’ Room within the Childcare Center. This will be a room where parents with small children aged 7 and under can play with friends and toys in close proximity to all the amenities of the Childcare Center. By accommodating teens and kids in the new purpose-built areas, we can free up space adjacent to the Gymnasium. This will become an extension of our Fitness Center, creating more room for training and stretching sessions to allow everyone to move more freely. With all these changes on the way, we hope that Members will be even more encouraged to participate in all that the Club’s recreation facilities have to offer. Staying fit and making connections is what Club life is all about. Agnes Ouellette is the Club’s second vice president and chair of the Swim Subcommittee.

“With all these changes on the way, we hope that Members will be even more encouraged to participate in all that the Club’s recreation facilities have to offer.”

JANUARY

digest SWIMMING

Strong Strokes

MARINA NAGUMO

Competing against local and international swimmers, the Tokyo American Club Swim Team put on an impressive showing at the St Mary’s Buccaneers Fall Invitational. At the meet on October 26 and 27, a number of records were broken, including in the 4 x 50m freestyle relay for girls aged 11 and 12. Emily Schamisso, Mina Roces, Jessy Fan

and Linea Furber swam a 2:04.81, beating the previous mark of 2:06.19. Meanwhile, other Club swimmers ranging in age from 7 to 16—including Kiko Kanai, Luc Maury, Kallen Joyce, Emma Kurokoshi, Kate Asari and Daniel Ouellette—ranked in the top three for points scored in their age groups, helping bring home the meet’s Team Trophy. AJ

(l–r) Emily Schamisso, Jessy Fan, Mina Roces and Linea Furber

CHARIT Y

Impactful Giving

CLARA GARCIA

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As part of a long-running partnership with Sanyukai, a shelter for homeless men, the Club’s Connections group collects items each year to benefit one of Tokyo’s overlooked communities. Members visited on November 15 to deliver contributions of food and household goods, such as instant and regular rice, pasta, oil, dried seaweed, canned food, dried furikake seasoning and individually packed snacks to help the nonprofit organization feed those in need. Connections’ fundraising efforts and philanthropic initiatives, including the annual charity drives for Sanyukai, stretch back decades and make a real difference in the community. CBJ

L I B R A RY

From the Shelves What was your favorite childhood book?

One of my favorites was Heidi by Johanna Spyri. It’s a heartwarming story about a young orphan girl sent to live with her grumpy grandfather in the Swiss Alps. The book beautifully captures themes of innocence, love and the healing power of nature. The setting resonated with me because Quito is surrounded by imposing, beautiful mountains.

What inspired your love of books?

My aunt was an avid reader and had an extensive library. She inspired me to further explore different genres and authors. A visit to her house was always such an enriching experience that holds a special place in my heart. I never leave my house without the book I’m reading! Their ability to teach, inspire and transport feels like a kind of magic.

CLARA GARCIA

What genre do you most enjoy?

Veronica Connor

Growing up in Quito, Ecuador, before the internet or cable TV, Member Veronica Connor’s main source of entertainment was getting lost in books. Today, Connor loves the books of Isabel Allende. “Her storytelling transports me across time, offering vivid glimpses of Latin America. She often spotlights strong female characters and delves into themes of love, resilience and the pursuit of justice.” Favorite Allende tales such as The House of Spirits, Paula and her most recent, The Wind Knows My Name, await Members on the shelves of the second-floor Library.

Historical fiction is my favorite. It allows me to travel through time and explore pivotal moments. I also love biographies; they provide deep insights into the lives of inspiring figures. Both genres let me experience history on a personal level.

What are you currently reading?

I’m currently reading The Covenant of Water by Abraham Verghese, a sweeping multigenerational saga set in South India that spans from 1900 to 1977. When were you last unable to put down a book?

That would be Frozen River by Ariel Lawhon. It is a gripping historical novel inspired by a true crime that occurred in the late 18th century. Set in 1789 on the frozen Kennebec River in Maine, the story follows Martha Ballard, a midwife whose journal provides the foundation for the narrative.

S PA

Lucky Spin

KAYO YAMAWAKI

The year of the snake in the Chinese zodiac is all about shedding the old and making way for the new. Now that the holidays have come and gone, it’s the perfect time to renew yourself with some long-overdue pampering. This month, every time you spend at least ¥7,000 on any of the rejuvenating experiences available at The Spa, you’ll have the chance to win discounted or complimentary treatments from the “wheel of fortune” lineup of invigorating therapies, facials and body wraps and Dermalogica skincare products. Renew, refresh, and reveal your best self. Book your next treatment and spin that wheel today. CBJ

JANUARY

A SCHOOL WHERE LEARNING BLOSSOMS Magnolia Tree Kindergarten and Elementary School at the International House of Waldorf Steiner is dedicated to educating children in the Steiner Method, which encourages students to develop a joy in learning, natural self-discipline, and other inner resources to enrich themselves individually and as citizens of the world. We embrace each child’s unique character and nurture them to become independent, thoughtful, and kind-hearted human beings. Teachers at our school collaborate closely with parents to create a holistic and inclusive learning environment that bridges the gap between home and school to set the stage for a lifetime of educational development. 4-8-10 Nishiazabu, Minato-ku 03-3400-1593 | ihousewaldorf@gmail.com www.waldorf-steiner.org

JOIN AND EXPERIENCE OUR OPEN HOUSES Saturdays January 18 and 25 13:30–15:00

Waldorf Music and Education

digest WINE

Niki Notes WORDS KANAKO IJICHI IMAGE KAYO YAMAWAKI

With a new year starting, oshogatsu celebrations offer a chance to enjoy traditional Japanese foods. To find the perfect pairings for your festive gatherings, look no further than Hokkaido’s Niki Hills Winery. Yamanashi, with its Koshu grapes, is well-known as the leading prefecture for Japanese wine production and history. But Hokkaido is also blessed with ideal conditions for growing a range of international grape varieties. The Niki-Yoichi region, just a 30-minute drive from the historic city of Otaru, northwest of Sapporo, is home to many artisanal wineries. That’s where you’ll find Niki Hills, the award-winning winery whose ambassadors visited the Club in November to share their sophisticated whites and reds. Here are four bottles available in The Cellar that will make kicking off 2025 with family and friends a delight. The 2022 Niki Hills Hatsuyuki (¥5,500) has a fruity and floral aroma typical of Kerner wines and

featuring the crisp acidity of the Hokkaido terroir. Pairs well with seafood tempura. Meanwhile, the 2023 Niki Hills Neiro Assemblage (¥3,100) presents light, floral aromas of tropical fruits in a refreshingly sweet wine that makes a great aperitif. If you’re looking for a red that goes well with dishes such as chicken teriyaki, the 2022 Niki Hills Pinot Noir (¥6,050), with its delicate flavor profile of cherries and camellia flowers along with a refreshing, natural acidity is an excellent choice. For beef and lean meats, try the 2022 Niki Hills Zweigelt (¥6,050), a light and fruity red wine with smooth oak notes. Kanako Ijichi is the manager of the Club’s wine program. For the month of January, receive a 10 percent discount on purchases of at least three bottles of any of these recommended Cellar wines.

FAC I L I T I E S

Reservation Rewards

NACÁSA & PARTNERS

Start off a new year of business in style at the Nihonbashi Club’s 1673. Perfect for larger-scale gatherings, the private space can accommodate up to 16 people and features its own separate entrance, bar area, large conference table and 85-inch 4K monitor with screen-casting capability. For meetings over breakfast, lunch or dinner, Members can choose from a selection of exquisite multicourse menus, expertly crafted by the Club culinary team. The space can be reserved five days to two months in advance, and until March 31, Members who book 1673 will receive a voucher for dinner at the American Room. A breakfast or lunch reservation earns a ¥22,000 voucher, while a dinner reservation will net you a ¥44,000 voucher. If you’re looking to plan a memorable meeting in the new year, it’s an ideal option—and one that pays dividends. AJ

JANUARY

agenda

What’s on in

JANUARY

Sky Pool Pass Since its introduction two years ago, the Club’s Sky Pool Pass has helped Members make the most of their time in the water. The all-inclusive offering allows unlimited access to all adult pool programs for a low annual, quarterly or monthly fee. Member Hiromitsu Miyamoto says that his life has become healthier since signing up for the pass. “I also think that swimming in the morning is a great way to start the day,” he shares. “After swimming, you are able to concentrate better, and it has positive mental effects.” Michiko Arakaki was able to realize an elusive goal thanks to the program. “For

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decades, I had wanted to be a morning person, but I could never make it happen,” she reveals. “When I started morning lessons, I had to wake up early to make it there by 7am. At first, I wondered if I could really do it. But once I committed, I just had to.” Make a difference in your own routine to start off 2025. With no monthly registration or bookings required, swimmers can select one of three pass options, then dive into any program at any time. And throughout January, Members not already subscribed to the Sky Pool Pass can try out the lineup of adult classes for free. CBJ • Sky Pool • Annual: ¥100,000; Annual Flex: ¥120,000 (¥10,000 per month); Quarterly: ¥37,500 • Register online

New Year’s Day Closed on the first day of 2025, the Club welcomes back Members on January 2. • Details online

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

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

Spaghetti Wednesday 51 East Bar puts its own spin on an Italian-American tradition, serving a midweek special that includes soup or salad and three spaghetti options. • 3–11pm • 51 East Bar • Details online

Cocktail Connections Head to the Club’s watering hole for this seasonal mixer. • 5–7pm • 51 East Bar • Connections members: free (non-Connections members & guests: ¥1,000) • Details online

Exhibition: Hiroaki Okabata Artist Hiroaki Okabata draws his creative vision from a deep desire for self-transformation. Inspired by the world around him and this pursuit of personal growth, Okabata creates art that itself is in a continual process of change. Using rabbits to symbolize the gap between innocence and raw power, he explores the complex interplay of individual actions, engagement with others and the broader impact of those interactions. His dozens of exhibitions since graduating with a bachelor of fine arts degree from Osaka University of Arts include shows at the Ikebana Sofu-kai Art Exhibition in Tokyo and the Contemporary Ikebana and Art Exhibition in New York. He also received recognition at the 2007 Adobe Cube Awards. The Osaka native will mark his 20th year of artistic activity with this month’s solo exhibition in the Frederick Harris Gallery. “I would be happy if people can enjoy the world I create, even just a little bit.” CBJ

Moment I realized I wanted to become an artist. After starting to work in the graphic arts field, I realized that I wanted to draw freely, so I began to focus on art. What I would tell my 20-year-old self. Just go for what you want to do most. My perfect creative environment. A place with an atelier, where I can always create my world. Artist, living or dead, I’d most like to share a meal with. [French Art Brut pioneer] Jean Dubuffet, [French expressionist] Bernard Buffet, and [American social realist and modernist] Ben Shahn. • Through February 3 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online

8 & 16

Ladies’ Squash Clinic Learn the fundamentals or boost your game with Club pro Rico Cheung. • 9:30–11:30am • Squash Courts 1 & 2 • Free • Sign up online YUUKI IDE

9 & 28

Squash Night Enjoy casual games on the second Thursday and final Tuesday of the month. • 5:30–7:30pm • Squash Courts • Details online

JANUARY

agenda

Preschool Prep Early-development games and activities introduce youngsters to learning before the first school bell rings.

Tsukiji Outer Market Tour Built on land first reclaimed from Tokyo Bay in the 17th century, the Tsukiji fish market opened in 1935, and until its inner market closed in 2018, it was the world’s largest wholesale fish and seafood exchange. The wholesale operations that made up the inner market have since been relocated to Toyosu, but the network of shops and restaurants that surrounded it continues to be a popular draw for international tourists as well as local foodies. On this tour led by Connections members Blanka Kobayashi and Robin McClearn, Members can explore the storied space while indulging in culinary delights—from some of the city’s freshest sashimi and sushi to premium A5 wagyu and sake produced by breweries from around Japan. “We will enjoy great food together while learning a little bit about the history of Tsukiji, the market and the produce sold there,” Kobayashi says. “We recommend Members come with empty stomachs, so they can try a lot of food!” Don’t miss this guided visit to a location where you can try a dazzling array of Japanese cuisine and discover food trends. AJ

• Daily & weekly sessions through March 7 • 9am–2pm • Childcare Center • Details online

Club Study Hall: After School Students of all ages make new friends and maximize their academic potential. • Daily & weekly sessions through March 7 • 2–6pm • Childcare Center • Details online

Wine Dinner with Xavier Bizot The Champagne-born son-in-law of pioneering winemaker Brian Crose puts a spotlight on three leading brands from South Australia: Terre à Terre, Daosa and Tappanapa.

• 9am–12:30pm • Meet at Kamiyacho Station • Connections members: ¥1,000 (non-Connections members and guests: ¥1,100) • Price excludes lunch and transportation • Details online

• 6:30–9pm • 51 East • ¥17,600 • Limit one guest per Member • Sign up online

Hands-On Gym Demonstration Smash your fitness goals with Club trainer Matt Twigg. During this 75-minute session, you’ll learn the secrets of muscle engagement, helping you target specific muscle groups effectively. • 10–11:15am • Fitness Center • Free • Members only • Details online

New Year’s Daruma Workshop Decorate your own traditional daruma wish doll to keep that New Year’s resolution on track. • 2–3:30pm • Gymnasium • ¥4,950 (guests: ¥5,940) • Sign up online

Sky Pool Splash-A-Round

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

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YUUKI IDE

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

Nihonbashi Mixer Enjoy a 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

Noto Wine and Shochu Pairing Dinner Two family-run drinks makers from Noto—one crafting wines, the other shochu—bring their unique products to the Nihonbashi Club. • January 24 • 6:30–9pm • 1673 • ¥28,000 (guests: ¥33,600) • Limit three guests per Member • Sign up online

Coffee Connections Expand your social circle over a morning cup of joe. • 10–11:30am • Toko Shinoda & Yukiko Maki classrooms • Connections members: free (nonConnections members & guests: ¥1,000) • Details online

KAYO YAMAWAKI

Family Dinner at 51 East With the week’s work and school obligations out of the way, Saturday evenings are the perfect time for families to relax and unwind while enjoying a meal. At 51 East, this pleasure is elevated with delicious cuisine that adults and young ones alike can enjoy. Offered one Saturday each month, the Family Dinner opens up the third-floor Italian-American eatery to diners ages 6 and up. The kids’ menu features a “bambino” appetizer plate, a choice of pasta and main options that include petit tenderloin, pan-roasted salmon and grilled chicken breast—all followed up with ice cream or gelato for dessert. Meanwhile, adults can savor all the items on 51 East’s regular menu, from straw-smoked yellowtail and eggplant parmigiana to wagyu tagliata and veal marsala. Drop by for a culinary experience that pleases the palate and crosses generations. AJ • 5–9pm • 51 East • Ages 6–12: ¥4,900; Ages 13 and above: regular menu prices • Details online

Squash Kickoff Party The Club’s squash enthusiasts launch the 2025 season with an evening of friendly games on the courts, followed by drinks and buffet eats. • 7:30–9:30pm • Squash Courts, Washington & Lincoln rooms • ¥3,300 • Members only • Sign up online

Inspiring Young Minds in Fukushima As part of a longstanding relationship between the Club and Fukushima City, a group of “English ambassadors” heads to the Tohoku region for a weekend of community support, education and culture. • Details online

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

JANUARY

adver torial

Tradition and Taste Discover the secrets of Yukawa Sake Brewery and the timeless charm of Kiso Village.

estled in the mountainous southern area of Nagano Prefecture, Kiso Village stands as a testament to Japan’s rich cultural heritage. The area is home to traditional crafts, rich local cuisine and Yukawa Sake Brewery, a family-run establishment that has been brewing sake using sustainable and traditional Japanese techniques since its founding in 1650. For the first time in its 370-year history, Yugawa is opening its doors and offering exclusive private tours, inviting visitors to step inside the brewery’s historic walls and experience the artistry of sake making firsthand. Naoko Yugawa, the 16th-generation owner, leads the tours alongside her husband, who is also the toji (master brewer). The three-day, two-night experience goes beyond a simple facility visit. Guests gain an in-depth understanding of the traditional brewing techniques behind Yugawa’s award-winning sake, along with a cultural immersion in Kiso Village that transports them to the timeless charm of old Japan.

SAKE BREWING UP CLOSE Yukawa Brewery’s unique location makes their sake brewing process stand out as an unconventional. At 936 meters above sea level, the brewery benefits from colder temperatures and natural geographic features for each step of the process, from steaming the rice to bottling the final product. Relying on the natural environment to maintain ideal temperatures for the various stages of sake brewing— steaming, fermentation and maturation—helps preserve both traditional practices and the environment.

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“Kiso Village is a small community, and Yukawa Brewery is a small business,” says Yugawa. “People take a lot of pride in local sake brewing. By sharing our brewery and our village through this tour, we hope visitors will understand not only the complexity of sake brewing, but also its cultural significance.”

EXPLORING KISO VILLAGE The tour extends beyond the brewery, giving visitors the chance to immerse themselves in the local charm and history. Accommodations are provided at a traditional ryokan, and English tour guides and a private car are guaranteed. Guided hikes offer a chance to explore Mount Ontake, a sacred volcano with centuries of spiritual significance, as well as portions of the Nakasendo Trail, a historic route connecting Kyoto and Edo (now Tokyo). At Yukawa’s recently renovated storefront, housed in a 150-year-old building, guests can taste San Mizuki, Yukawa Brewery’s signature sake made exclusively

from locally sourced ingredients, including rice grown in Kiso Village. This unique brew is unavailable outside the village, making for a once-in-a-lifetime tasting. Last year, Yukawa Brewery was recognized at the prestigious International Wine Challenge, and since then, the amount of sake they export has grown substantially. But Yugawa is adamant that her focus is on preservation rather than expansion. “We want to continue brewing great sake, and to contribute to a sustainable and prosperous community here in Kiso Village,” she says. “We’re not worried about keeping up with changing times because our desire to produce delicious sake is never going to change.” For anyone looking to experience the essence of traditional Japan, Yukawa Brewery and Kiso Village offer an unforgettable journey into craftsmanship and heritage. For more information: yukawabrewery.com/tourism

flavors

Morning Matters WORDS ALEC JORDAN IMAGE KAYO YAMAWAKI

Even if you don’t consider breakfast the most important meal of the day, there’s no doubt that catching up with colleagues or potential business partners over morning bites can stimulate ideas and conversation. With this in mind, Café Med presents its energizing Executive Breakfast. Choose from two mouthwatering options: a hearty American meal complete with eggs, bacon, breakfast potatoes and a biscuit with gravy; and a lighter continental breakfast featuring a goat cheese and avocado salad, muesli and a cheese platter. Available weekdays from 7 to 11am by reservation, it’s an ideal way to mix the pleasures of a meal with getting down to work. • Café Med • Continental breakfast: ¥2,000 • American breakfast: ¥2,600

JANUARY

Warm wishes for a wonderful 2025

This year ARK celebrates its 35th anniversary! We have come a long way from starting out as a small shelter in the mountains of Osaka to becoming a fully-ﬂedged welfare organization with three facilities capable of impacting the lives of more than six thousand animals.

To help ARK secure the future for many more animals: ADOPT

FOSTER

SPONSOR

Come and meet our greatest assets ‒ our animals.

Care for an animal in your home until a forever home is found.

Support an animal who is ﬁnding it diﬃcult to be adopted.

BECOME A “PAW MEMBER”

LEGACIES

DONATE

Choose between 4 levels to provide our animals with secure, continued support.

Leave a gift in your will to save animals after you are gone.

Your donation is tax deductible.

ARK (Animal Refuge Kansai) was founded by Briton Elizabeth Oliver, MBE in 1990. More than 6,000 animals have been rescued, rehabilitated and rehomed over the last 30 years. Construction continues at a new facility, designed to further improve animal welfare standards, has commenced operation in Tamba Sasayama, Hyogo Prefecture.

ARK has achieved Nintei status, offering you a special tax receipt for your donation. For more details: arkbark.net/en/support | 050-1557-2763 | tokyoark@arkbark.jp

Sasayama ARK boasts a spacious dog park, where our dogs can run and play to their heart’s content.

It’s not too late to get your Original ARK Calendars. Proceeds are used to vaccinate more than 100 animals per year.

¥1,200 (wall) ¥1,000 (desk) tax included, shipping separate

To order : email tokyoark@arkbark.jp phone & fax 050-1557-2763

www.arkbark.net

indepth dining

SETTING THE TABLE

Refinements across the Club’s restaurants make for memorable culinary moments. WORDS ALEC JORDAN IMAGE YUUKI IDE

(l–r) Rainbow Café receptionists Momoka Fukasawa, Marina Fukasawa and Maria Paula Bastidas

As the famed chef Julia Child said, “Dining with

one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soulsatisfying and eternal.” Meals at the Club offer an ideal opportunity to enjoy these delights, and thanks to an array of enhancements, Members can get even more out of their dining experience. Morning at Rainbow Café is a great example. The toast bar has been upgraded to include a wide variety of pastries, smoothies and a rotating selection of warm dishes such as dim sum, bread pudding and French toast, making breakfast a delicious start to the day. Meanwhile, the dining team has upgraded the chefs’ specials, adding premium ingredients such as lobster and wagyu to the lineup. On weekends, the brunch buffet now includes a premium carving station that features selections like prime rib. “Before you wouldn’t expect to find high-end items like lobster and wagyu at Rainbow Café,” explains Thomas Zaleski, the Club’s director of operations. “But they bring some of the refined elements of American Bar & Grill and 51 East to a restaurant that Members with families can enjoy.” Weekend brunching is made more convenient with online buffet reservations. “This is perfect for Members to plan a celebration with family or friends,” Zaleski says. From start to finish, attentive service is provided by staff such as Rainbow Café’s welcoming team of receptionists, who greet diners and escort them to their tables.

Café Med has added luxurious course meals to its offerings, and recently introduced the Executive Breakfast, an ideal setting for Members who want to catch up with colleagues or potential business partners over a morning meal. At Traders’ Bar, Members can find a variety of sharestyle dishes that bring a feeling of conviviality. Prices have been reduced on a range of items, including the popular Traders’ IPA. And for those who want more time to relax and socialize over drinks, bar hours have been extended to 11pm from Thursday to Saturday. Members who loved CHOP will find plenty to appreciate at American Bar & Grill, thanks to its revamped, steakcentric menu, while an afternoon tea service at the Winter Garden, which launched over the holidays, makes for an ideal way to while away a weekend afternoon. The refined culinary experience that 51 East offers has been made even more accessible as Nihonbashi Members can now dine at the third-floor eatery on Mondays and Tuesdays. On Wednesdays and Thursdays, diners can enjoy the tipples they buy at The Cellar with no corkage fees, and once a month, a Saturday Family Dinner will offer a lavish meal that is both epicurean and family friendly. These improvements help to ensure that—whether a Member is dropping by the Club for a casual lunch, a social dinner or a luxurious brunch—they can find not only elevated flavors, but a variety of ways to savor the delights of a meal shared with family and friends.

JANUARY

indepth governance

BUILDING FOR In his final year at the helm, the Club’s representative governor reflects on challenges, achievements and what’s to come. WORDS SHANE BUSATO IMAGE HARUO MOTOHASHI FOR THE JAPAN TIMES

Jesse Green grew up at the Club. Decades after he learned to swim in the outdoor pool of the old Azabudai clubhouse, he was called upon to help guide our community through the recovery from one of its most trying times: the coronavirus pandemic. Reselected to lead the Board for a fourth year in November, Green discusses the evolution of the Club and what initiatives Members can expect to see over the coming months.

Our work on recreation has been outstanding, with huge improvements to the Fitness Center, teen rooms and family areas. And financially, the Club has never been in a better position. We’re seeing the highest earnings in our history thanks to operational improvements and a focus on bottom-line growth rather than just revenue growth. Would you describe 2024 as a success?

While we saw positive results in membership satisfaction, value and net promoter score, the pace of change wasn’t as rapid as I had hoped. We’ve tackled many of the bigpicture issues, and now the Board is focusing on more detailed challenges. Food and beverage remains in need of significant improvement, as does long-range planning, which I’m particularly passionate about. Although we made great strides last year, we didn’t complete the long-range planning process. This is crucial to the Club’s future. We need a strategic plan that defines where we are and where we want to be.

Looking back, what are you most proud of?

Membership value, satisfaction and our net promoter score. From the beginning, I emphasized that Member value was critical to the success of our Club, and I’m proud of the results we’ve continued to achieve. Coming out of the pandemic, the Club was generally unhappy. There was an assortment of Covid mitigation efforts that impaired community engagement, quality and consistency of food and beverage, and led to a general loss of sense of purpose. Restoring excitement and finding new ways for Members to utilize their Club were key goals. We did this by eliminating Covid-era restrictions, rethinking our events to appeal to more age groups and interests, improving food and beverage offerings with distinctive outlets and menus, as well as enhancing our recreation offerings and facilities. Because so much of our revenue relies on new Member entrance fees, if existing Members aren’t recommending the Club to others because they don’t believe in our value proposition, it’s that much harder to achieve growth. Fortunately, our efforts to improve value and satisfaction have had a positive impact. Events have also been revitalized—particularly those around the Fourth of July and December holidays. All have exceeded expectations. Wonderful collaboration between management and the Board played a key role in our success. Food and beverage offerings remain both an achievement and a challenge. We’ve made progress, but there’s a long way to go in terms of consistency and quality. The Board, the Food & Beverage Committee and management need to work more closely together to tackle this more effectively.

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What can Members expect from the new Northstar Club management system?

Northstar is set to bring tangible benefits. From a Member’s perspective, the changes might not be immediately obvious, but they will enhance the efficiency of management through improvements to our website, a new app and better customization for communication. The real transformation, however, will occur behind the scenes, allowing us to gather valuable data on Member engagement, participation and facility utilization that will help us make informed decisions.

How is the search for a new general manager progressing?

We’re looking for someone with a blend of hospitality and business experience who can partner with the Board, our committees and management on further defining our strategic direction, and then execute that vision for longterm success. With the Azabudai Club over 4,000 Members and Nihonbashi over 300, are we reaching capacity?

It’s not just about hitting a specific number; it’s more about how effectively we’re utilizing facilities. If I’m waiting 10 minutes for equipment at the Fitness Center or 30 minutes for a table at a restaurant, we might be at or beyond capacity. However, we need to consider operational efficiency. For example, could we optimize space utilization in our dining outlets or open new areas? So, while we’re getting close to capacity in some areas, we’re not necessarily there yet.

THE FUTURE

Why was the entrance fee just increased?

Our goal is to ensure the long-term health and sustainability of the Club—not just for today’s Members, but for the next generation as well. Adjusting the new Member entrance fee is one of the tools we use to protect both the Member experience and to maintain financial stability. While it’s possible that entrance fees might be adjusted in the future, any change would be made thoughtfully, with careful attention to demand, capacity and the Club’s ongoing financial health so that we protect what makes the Club special and ensure that every Member— present and future—receives lasting value. What has being representative governor meant to you?

Leading a club of this size and complexity has deepened my appreciation for what it takes to consistently deliver on the Member value proposition. With so many

Members—each with their own vision of what the ideal Club experience should be—I’m reminded that effective leadership requires listening carefully, balancing diverse perspectives and achieving consensus where possible. It’s not about having all the answers, but about fostering an environment where the best ideas can rise to the top and then executing those. This experience has strengthened my belief in the power of honesty, transparency and thoughtful decision-making. Will you continue to volunteer in Club leadership?

Absolutely. I’ve been a part of the Club since I was twoand-a-half, and it’s had a profound impact on my life. If called upon by future Club leadership, I’d be honored to lend a hand where I can be of the most value. It’s been an incredible journey, and I’m proud of the positive impact we’ve had during my time on the Board.

JANUARY

indepth communit y

OUTAND ABOUT Nihonbashi Club walking tours help Members connect with centuries of history and art. WORDS TIM HORNYAK IMAGE KAYO YAMAWAKI

Since it opened in March 2021, the Nihonbashi

Club has emphasized its place in the local community as its raison d’être. This is evident in the special interest groups that Members have formed at the satellite hub to pursue shared passions—especially those centered on walking the neighborhood. Open to Members and their families, the free walking tours are one of the most popular activities organized by the Nihonbashi Community Group. Club enthusiasts know that Nihonbashi is perfect for strolling. This traditional

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merchant town is mostly flat and within easy reach of major sights and transit hubs. It’s also packed with history. During the Edo period (1603–1867), when most Japanese traveled on foot, a signpost by the great arched bridge of Nihonbashi was the starting point for the five Gokaido roads that led out of Edo, the old name for Tokyo. “Nihonbashi was the center of water commerce, where merchants would come to trade their goods and wares,” notes Glenn Fischer, a business owner and walking enthusiast who holds a special place in his heart for Nihonbashi—he first met his wife at the Mandarin Oriental Hotel. “It became extremely popular and known as a

(l–r) Members Miyako Sasagawa, Kaori Koide and Glenn Fischer

“Whenever I participate in walking tours or go on walks with my family, I learn something new that taps into the rich history and tradition that exists today.”

launch point for cultural diversity, including art, prints and Kabuki. Whenever I participate in walking tours or go on walks with my family, I learn something new that taps into the rich history and tradition that exists today.” Members like Fischer who have a sense of passion for history have plenty of company. Kaori Koide moved to Nihonbashi 14 years ago after living overseas and was one of the first to join the Club’s satellite location. She founded the Nihonbashi Community Group and now leads the Bettara Matsuri Walking Tour each October. It’s a 90-minute stroll around a festival dating back more than 300 years that centers on bettara, a type of pickled daikon radish. Called the Nihonbashi Ebisu-ko Bettaraichi Matsuri, the annual neighborhood event features hundreds of stalls in the streets surrounding Takarada Ebisu Shrine. “I have been going to Bettara Matsuri for quite some time, but I never get enough of this classic matsuri mood,” says Koide, a native of Hyogo Prefecture. “We meet up at the Nihonbashi Club and walk over as a group to the Bettara Matsuri site. Participants can enjoy the festival, try festive snacks, buy bettara pickles or simply soak in the festive mood.” Miyako Sasagawa, a freelance consultant from Tokyo who joined the Club in 2023, developed an art walk with Koide that debuted in October. Sasagawa had explored the area herself, but she says that Koide’s deep local knowledge allowed her to learn how different stakeholders intersected to develop Nihonbashi. Sasagawa is keen to look at the community through the lens of contemporary art. She led Members around four galleries—including Reijinsha Gallery and its “30 Faces” exhibit, in which young Japanese artists explore hidden emotion through faces—on October 25 and November 7. After the tour, participants discussed their favorite works at the Club’s Muromachi Bar. “Despite its traditional image, there’s a new generation of younger artists who are exploring Nihonbashi as a base for their artistic endeavors,” says Sasagawa. “I think this reflects the current changes in Japan. Even as the world increases its pace, artists are reconnecting with the country’s history and traditional aesthetics.” Koide appreciates how the walks allow her to connect with her passion for the culture and history of Nihonbashi. “While the satellite club is relatively young, smaller in size and made up of adults only, we can design the community the way Members like. The Nihonbashi Club may be small, but we have a very interesting neighborhood, and we try to utilize this location and build a local community network.” To learn more about the walks and Nihonbashi special interest groups, visit Groups in the Members’ area of the Club website.

JANUARY

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indepth spirits

OF GRAPES AND GRAIN

Family-run drinks makers from Noto bring their unique products to the Nihonbashi Club. WORDS TIM HORNYAK

On New Year’s Day 2024, the most powerful

earthquake to hit Japan since 2011 struck the Noto Peninsula, leaving hundreds dead and more than 1,300 injured. In Ishikawa Prefecture alone there was nearly $9 billion in damages. Of the small businesses that are continuing to rebuild, two craft drinks makers from Noto will bring their flavorful wares to the Nihonbashi Club this month to share the region’s unique tastes. Heidee Winery is a small vineyard in Wajima on the west coast of the peninsula. As a youth, Masaki Takasaku traveled through Europe, enjoying the food and wine— especially that of Switzerland and the winemaking village of Maienfeld, famed as the setting for Johanna Spyri’s 1880s classic novel Heidi. Inspired to create great wine in Japan, Takasaku found land in Noto, established Heidee Winery in 2011 and began cultivating the fields the following year with Sauvignon Blanc grapes. The windswept peninsula is relatively cool and dry, gets

little snow because of the warm Tsushima Current and sees little rainfall from spring to autumn—conditions ideal for growing grapes. Its soil is a clay-gravel mix on sedimentary rocks, yielding terroirs comparable to those of Bordeaux. The white wine grape Albariño, originally from the Iberian Peninsula, takes up the largest portion of Takasaku’s acreage, but he has also planted Cabernet Sauvignon, Merlot, Chardonnay and Sémillon. “Even though Noto has great conditions for winemaking, people had only grown grapes as food here,” says Takasaku. “We rely on microbial farming techniques to improve growth and basically do not need anything to be added.” Takasaku ships about 30,000 bottles annually and sells his Senri, Sojo and other wines in Ishikawa, Osaka and Tokyo. In the January earthquake, a restaurant and wine shop at Heidee were destroyed, some winemaking equipment was damaged and many of his bottles were scuffed. Fortunately, friends and supporters on social media

JANUARY

indepth spirits

areas of Japan have been associated with sake, and we have stepped up to buy them. Despite those setbacks, the winery incorporated some sake-making techniques. When people has continued to produce whites, reds, rosés and grape drink our product sight unseen, they’re surprised to learn juice, and Takasaku is eager to share the fruits of his labor it’s from Noto.” with Club Members at the January event. Last year’s quake disrupted production just as the “Heidee wines are especially suited for pairing with company was beginning to recover from the Covid-19 seafood, including crab, sweet shrimp, octopus and sazae pandemic and another major temblor that rocked Suzu in sea snails,” Takasaku explains. “After the heavy impact of May 2023. It was set to install new distilling equipment, but the disaster on our business, we have renewed our focus the January shock scotched those on winemaking and welcome the plans. With a magnitude of 7.5 and opportunity to have Club Members “Traditionally, colder an epicenter only 6 kilometers from drink and enjoy our wines.” Suzu, it left giant metal tanks askew The other maker being featured areas of Japan have been or toppled and large cracks in the in Nihonbashi is Nihon Hakko associated with sake, and distillery grounds. The company Kasei, a distillery producing cannot distill new product and has mugijochu, or shochu made from we have incorporated some been selling existing stock over the barley. Shochu production is sake-making techniques. past 12 months through its website centered in the southern areas of and distributors in Ishikawa. Kyushu and Okinawa, where the When people drink our To help its recovery, Noto Shochu warm climate speeds fermentation. product sight unseen, has launched a crowdfunding Distilling it on a peninsula campaign on the Corezo website and that’s farther north than the snowy they’re surprised to learn has raised ¥7.2 million—exceeding prefecture of Nagano is unusual. In it’s from Noto.” its goal of ¥5 million. A stretch goal fact, Noto Shochu, as the distillery is of ¥8 million aims to accelerate the commonly called, has the distinction rebuilding of the business and the recovery of Suzu. of being Ishikawa’s only shochu maker. The Nihonbashi Club tasting will be an opportunity to Noto Shochu was established in 1947 in Suzu City, near increase the maker’s exposure outside Ishikawa and share the tip of Noto. Over the eight decades since, it has placed the unique taste of cold-climate shochu. great importance on high-quality barley, water and koji “We’re a small company, little known even among mold to produce premium shochu. Its Noto Chongaribushi Japanese people,” admits Fujino, “but perhaps the quake and Tora no Namida brands are known for their unique, mellow flavor resulting from the long aging process in tanks can become an opportunity for people to learn about us making shochu in Noto.” that are exposed to snow, other elements and large swings in temperature. “Our shochu is aged for more than three years in the Noto Wine and Shochu Pairing Dinner cooler climate of Noto,” says Hirofumi Fujino, the third• January 24 • 6:30–9pm • 1673 • ¥28,000 (guests: generation head of the business. “Traditionally, colder ¥33,600) • Limit three guests per Member • Sign up online

JANUARY

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communit y register

New Members

(l–r) Carol DeWolf, Margaret Miller, Charles Miller and Catherine Miller

Mitsuhiro Sekiya

AZABUDAI

NIHONBASHI

US A | Carol DeWolf & Charles Miller

JA PA N | Mitsuhiro Sekiya

Evercore ISI

Shimizu Corporation

“We joined the Club as we were transitioning to our life in Tokyo after living in New York City. Our girls, Catherine, 8, and Maggie, 6, truly enjoyed the summer camp provided last year, which was the first time we learned about the Club. Clearly, we were impressed by the facility and the service, but loved the community more than anything. Carol grew up in Japan and the US, but she was away from Japan for more than two decades. Given that Charles is from the US and the girls are still quite ‘American,’ joining was the best decision for us.”

“I am a construction engineer working on a huge urban redevelopment in Nihonbashi, after engaging in projects in Tokyo and Singapore. I had been looking for a place like the Club, where I could relax and stay connected to the global community. It’s not easy to find somewhere in Tokyo that offers quality interactions with people with rich cultural backgrounds from all over the world. It has been only two months since I joined, but I am thoroughly enjoying dining, working out and mingling with fellow Members. I look forward to seeing you all!”

AZABUDAI US A

B E LG I U M

TA I WA N

Peter Fonyodi & Coulet Lea

Shinya & Yoko Chikagami

GlaxoSmithKline K.K.

NVIDIA G.K.

Kevin & Yuko Abe DAZN Japan Investment G.K. Simran Khanduja & Mehervan Sethi Okayama Denim

Dairi & Sachiko Higashi

DENMARK Rune & Louise Teresa Andersen Lundbeck Japan K.K.

Frank Hiroshi Ling Anthropocene Institute John (Jake) Lynch Select Equity Group

Seikohkai Hospital

STAYCATION IN STYLE

UK George Sherriff & Ami Hashimoto

H O N G KO N G

Gallagher Re Japan K.K.

Chao Zhu AP Asset Management

Prashant Nikam & Mukta Gajanan Joshi MSD K.K. Eric & Ikumi Persoff CMIC Inizio Co., Ltd. Eric & Alissa Tanaka Wellington Management Japan Pte Ltd.

JA PA N Conoway Inc. Tetsuji & Yuko Ichimori Goldman Sachs Japan Co., Ltd.

Mark Enticott

JA PA N Junichiro & Kazumi Egawa Yanone Co., Ltd.

A chic retreat with all the comforts of your home away from home.

Yoh & Anna Imoto BOX Inc.

AUST R A L I A

NIHONBASHI

Kazuyoshi & Seiko Hisano

Masateru & Kie Kitashiro Medical Corporation Entoku

Michael Page International

Masayuki Nakatani

(Japan) K.K.

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JANUARY

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community pursuit

Samurai Spirit IMAGE YUUKI IDE

Class

Little Samurai: Iaido Studied by samurai warriors, iaido is a martial art that focuses on swiftly and silently drawing a sword and attacking an opponent. Students study iaido kata—or movements—which are performed without an opponent and require a high level of concentration. There are a number of styles of iaido, and this class follows the 340-year-old Iai Mugairyu school, Japan’s largest. Students first learn fundamental kata before moving on to tokumidachi movements of combat in pairs. Through practice, students learn to adopt refined movements and posture while progressing through the dan (degree) rankings. Iaido introduces students to samurai customs, etiquette and philosophy. The martial art’s techniques and training methods enhance mind and body and can be adapted for self-defense.

Instructors

Master Hougyoku Takeda, Ougyoku Yasumura and Giuliano Kumashiro Master Hougyoku Takeda is the top instructor of the Japan Mugairyu Organization, Japan’s largest group teaching traditional swordsmanship. He is a director of iaido at Hougyokukai and holds a seventh-degree teacher’s license. He inherited the 340-year-old scrolls containing the names of all the headmasters of iaido since the martial art was established. Ougyoku Yasumura holds a sixth-degree ranking in iaido. She is an instructor with the Japan Mugairyu Organization and the head of the Kanto chapter of Hougyokukai. And Giuliano Kumashiro (pictured here with Member Jesse Hal Gillespie) is a thirddegree practitioner of Mugairyu iaido.

Little Samurai: Iaido (Winter Term)

Giuliano Kumashiro and Jesse Hal Gillespie

• Fridays, January 10–March 14 • 7–8pm • ¥27,720 (nine classes) • Ages 6 & above • Sign up online

JANUARY

adver torial

d e h s a e l n U e Heritnears gunite for a thrilling day

McLaren ow n. and family fu le ty s , d e e p s of

n November 9, the Fuji Speedway circuit in the foothills of Mount Fuji was once again home to the annual McLaren Japan track day. This exclusive event, open exclusively to McLaren owners, brings together people from all over Japan to celebrate the passion they share: driving the best cars in the world. McLaren is famously born on the track, but the event goes further. Besides track events, such as a special hot lap by Bruno Senna, the first appearance in Japan of the Solus GT, expert-free practice and, of course, the parade, this year’s edition also included other family-focused events. Of course, McLaren cars are equally at home on the track and road, a fact that was clearly on display during the short touring event, when the cars left the grounds of Fuji Speedway and toured the scenic Shizuoka countryside. From its founding by racing legend Bruce McLaren to today’s exploits of the Formula One team, racing DNA is part of McLaren and every car they make. During track day, owners from beginners to experts enjoyed putting their driving skills to the test. The vehicles gathered ran the gamut of McLaren’s epic history. Models from the present lineup, such as McLaren’s first hybrid supercar, the Artura, and its sibling, the Artura Spider, were there, alongside the 750S, the next-level supercar that surpasses all previous benchmarks for performance, engagement and purity. There was a special spotlight on the Solus GT. This circuitonly hypercar, based on the McLaren Ultimate Vision Gran Turismo concept car from the video game Gran Turismo

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Sport, epitomizes the dedication to speed and the driving experience that is at the core of each McLaren. For those who like the classics, there was also much to feast eyes and ears on. A McLaren must be heard as well as seen. Legendary models such as the McLaren Senna and P1 could be seen next to extremely rare legends like the MP412C—vehicles that send a shiver of excitement down the spine of every true car aficionado. The high point was the parade of more than 170 McLarens. After preparing in the pit lane, the cars, with the Solus GT in the vanguard, made their way across the track. Where else can one see the legendary McLaren Senna next to the hammerhead-shaped nose of the new hybrid Artura, followed by the Ultimate series P1 next to the current bestselling 750S Spider? Every McLaren is an iconic testament to British excellence, and track day is the perfect occasion for McLaren owners to connect with this rich heritage, absorb the racing spirit and connect with fellow owners. Driving a McLaren is more than just owning a supercar. It is being part of a tradition that is steeped in racing excellence and engineering prowess, as well as the camaraderie and teamwork needed to build a winning racing team. It means being a member of the select group that knows what it feels like to drive the most exciting cars on the road.

WORDS MATHIAS PONTS

McLaren instagram.com/mclarenautojapan

community highlights

November 11 International Bazaar Members enjoyed a three-day event brimming with handcrafted treasures, traditional performances and creativity featuring Ishikawa Prefecture. IMAGES KAYO YAMAWAKI

JANUARY

community highlights

November 19 Annual General Meeting A new Board was elected during a vibrant evening featuring great wine, a selection of canapés and lively discussion about the Club. IMAGES YUUKI IDE

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December 6 Bonenkai Bash With live jazz, a gourmet feast and a festive atmosphere, Members bid adieu to 2024 in style at a black-tie event in the New York Ballroom. IMAGES TAKUMARU SUZUKI

JANUARY

community highlights

December 1–25 Christmas at the Club Santa, singers and naughty elves kicked off a joyous month filled with delicious holiday food, gingerbread houses and more than a few snowflakes. IMAGES MASAKI EBATA AND YUYA TAMAGAWA

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JANUARY

community voice

Places to Call Home WORDS JEONGMI DOZONO-KIM ILLUSTRATION TANIA VICEDO

Belonging, safety and connection. These are not

just words but profound experiences that have shaped my family’s journey through three extraordinary communities: Tokyo American Club, the Oxbridge Club in London and, most recently, the Nihonbashi Club. These are more than institutions; they are sanctuaries where we found a home, no matter where life took us. It all began a decade ago at the Azabudai clubhouse. Living next door at the Parkhouse, my family was deeply intertwined with the Club’s vibrant community. My daughter grew up amid its warmth, forming friendships that enriched her childhood and our lives as parents. The Club wasn’t just a facility; it was an anchor, a place where every event, conversation and interaction reaffirmed our sense of belonging in a bustling city. Years later, living in Oxford, the longing for that comforting environment became palpable. Enter the Oxford and Cambridge Club in London. With a heartfelt introduction from Tokyo American Club, we were welcomed as reciprocal members. But it felt like so much more. The staff and members received us as family. From

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quiet moments in the lounge to lively discussions, the Oxbridge Club exuded the same spirit of warmth and connection that we cherished in Tokyo. It was as though the thread of community had stretched seamlessly across continents, binding us to a shared ethos. Recently, we visited the Nihonbashi Club for the first time, and our experiences came full circle. Though new to us, it radiated the familiar warmth of the Azabudai clubhouse. From the meticulous care of the staff to the camaraderie among Members, it was a space where we felt instant comfort and ease. Whether sharing coffee with friends, attending a meeting or simply soaking in the serene ambiance and bumping into fellow Members we hadn’t seen in years, the Nihonbashi Club encapsulated the essence of belonging that had always grounded us. What ties these experiences together is the unparalleled power of community. In a world often marked by disconnection, these clubs offer more than amenities— they provide a home, a foundation where individuals and families can thrive. They stand as a testament to the enduring value of human connection, creating pockets of stability and warmth wherever you may find yourself. As I reflect on our journey and return to Tokyo American Club, my heart swells with gratitude. Our clubhouses are not just about membership, they are about fostering a sense of belonging that transcends borders. I hope many more families join these remarkable communities, discovering the same joy and comfort we have. To have a place to call home—whether in Japan, the UK or anywhere in the world—is a treasure that words can scarcely capture. Jeongmi Dozono-Kim is a Member of the Club.

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tac@argentumwealth.com | 03-5549-9099 www.argentumwealth.com Nisso 22 Bldg, Unit 802, 1-11-10 Azabudai, Minato-ku, Tokyo 106-0041

Licensed in Japan and established in 2007

毎月一回一日発行第四十七巻七十七号トウキョウアメリカンクラブインタッチマガジン二〇二五年十一月一日発行平成三年十二月二十日第三種郵便物許可定価八００円

Toranomon Hills Residential Tower Serviced Apartments

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. www.moriliving.com

本体七二八円

A new standard for luxurious living