Guiding Vision
Meet new General Manager
Dustin McAvoy
DINNER DELIGHTS
GALA GRANDEUR
MILANESE MAGIC
Welcome Home Premium real estate for Tokyo living
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Our newest project, Livio Residence Nishiazabu, is a 32-story, high-rise tower that is surrounded by lush greenery, standing out as an oasis in the heart of the city as well as an architectural landmark. It offers a wide range of amenities to enrich residents’ daily lives, from a fully appointed fitness room to a comfortable teleworking lounge. This property is the latest example of our dedication to providing high-quality housing in Tokyo’s city center for our discerning customers.
BOARD OF GOVERNORS
Representative Governor Jesse Green (2025)
First Vice President Nils Plett (2025)
Second Vice President Agnes Ouellette (2026)
Secretary Lin Shi (2026)
Treasurer Hiroshi Miyamasu (2026)
Governors Ginger Griggs (2025), David Hackett (2026), Geoffrey Kamizuru-Bowman (2026), Justin Negrón (2026), Dean R Rogers (2026), Reiko Saito (2025), Nathan Schmidt (2025), Rune Sølvsteen (2025), Jillian Tattle (2025)
Statutory Auditors Paul Kuo (2025), Alok Rakyan (2026)
Parentheses denote term limit.
CLUB COMMITTEE CHAIRS
Compensation Nils Plett
Culture, Community & Entertainment Matthew Tappenden (David Hackett)
Finance Dennis Hubbs (Hiroshi Miyamasu)
Food & Beverage Douglas Schafer (Nathan Schmidt)
House Martin Zotta (Justin Negrón)
Human Resources Ken Cogger (Reiko Saito)
Long-Range Planning Ron Lenore
Membership John Sasaki (Lin Shi)
Nihonbashi Rike Wootten (Ginger Griggs)
Nominating Neil Bevan
Recreation Shinji Yamasaki (Agnes Ouellette)
Risk Control Ren Kuroda (Geoffrey Kamizuru-Bowman)
Parentheses denote Board liaison.
GENERAL MANAGER
Dustin McAvoy
ASSISTANT GENERAL MANAGER
Business Support Lian Chang
DIRECTORS
Brand Marketing & Communications Shane Busato
Finance Naoto Okutsu
Food & Beverage Gerard Bonenfant
Human Resources Jason Dominici
Member Services Jonathan Allen
Nihonbashi Nori Yamazaki
Operations Thomas Zaleski
Recreation Susanna Yung
INTOUCH
Managing Editor C Bryan Jones
editor@tac-club.org
Communications Editor Alec Jordan
Assistant Editor Kathy Russo
Designer Kohji Shiiki
Designer/Photographer Clara Garcia
CONTRIBUTORS
Writers
Shane Busato
Andrew Heffernan
Myiesha Jain
Ron Lenore
Photographers
Nicole Ellis Photography Yuuki Ide
Toshiyuki Masuda
Takumaru Suzuki
Kayo Yamawaki
LIFE.14
Illustrators
Kohji Shiiki
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 CEO Robert Heldt
Custom Media Publisher Simon Farrell
Sales Director Edvard Vondra
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.
Shaping Our Future
WORDS RON LENORE IMAGE CLARA GARCIA
Every great institution periodically pauses to ask: Are we aligned with the people we serve? Are we building not just for today but for the years to come?
At Tokyo American Club, that moment is now.
Great conductors—from Claudio Abbado to Seiji Ozawa—know that an orchestra’s soul isn’t found in its concert hall, but in its harmony. The most vital moments happen when the music stops and the players pause to retune, reconnect, and listen to each other before playing the next note together.
As chair of the Long-Range Planning Committee (LRPC), I’m honored to lead a diverse group of Members, Board representatives, and staff in shaping a future vision for our Club—one rooted in Member experience, community values, and sustainable growth. This is not just a planning exercise. It’s an invitation.
The LRPC was formed to ensure that the Club’s evolution reflects the needs, hopes, and priorities of everyone—from young families and longtime Members to hardworking staff, the local community, and visiting business travelers. We are looking not just at facilities but what it feels like to be here and belong here. We will be exploring every aspect of the Club experience—from our identity, dining, and fitness offerings to our membership, family programming, and professional networking as well
as our role in the broader Tokyo community. And that means we need to hear from you.
Over the next year, we’ll be actively engaging Members and staff to learn their thoughts, dreams, and frustrations— what they love, what they wish for, and what they never want to lose.
Have you ever thought, “Why don’t they ask us what we think?” We’re asking now.
We’ll be holding a town hall in September, where all Members will be invited to hear more about our process, ask questions, and contribute directly to the conversation.
The tradition of the town hall meeting goes back to 17th-century New England, where communities gathered face-to-face to voice their concerns and chart a shared future. That same spirit—open, participatory, and forwardlooking—is exactly what we hope to channel here.
In the meantime, you’re welcome to share your thoughts anytime through the online Tell TAC form. To receive updates or get involved with the Long-Range Planning Committee, just send us an email at tac.lrpc.chair@tac-club.org.
The Club has always been more than a gym, a dining room, or a place to host guests. It’s where people build friendships, raise families, and find community in a fast-paced city. We want to make sure it remains not just relevant but beloved—for this generation and the next.
So whether you’ve been here two months or 20 years, whether you’re a casual visitor or here every day—we want your voice in the room.
Let’s plan a future we can all be proud of.
Ron Lenore is chair of the Club’s Long-Range Planning Committee.
Town Hall • September 18 • 6:30pm • Manhattan I • Details online
“Have you ever thought, ‘Why don’t they ask us what we think?’ We’re asking now.”
CHARITY
Splash for Cash
Opportunities to put a smile on people’s faces while supporting a worthy cause are few and far between. But that is exactly what the Club’s Independence Day Celebration dunk tank offered last month.
The activity saw a string of Club leaders taking a turn at the pool, with attendees paying for the chance to send them into the drink. At the end of the day, their willingness to get drenched raised ¥130,000 for charity.
The money will benefit the educationfocused causes the Connections group is funding, including organizations supporting foster children and young people with disabilities. AJ
FACILITIES
Inspirational Space
Exciting changes are underway around the 51 East Bar to create a new environment for elevated experiences. Work on the former teppan area started in June, while the space that was known as Vista will be renovated beginning August 4.
The transformed 51 East Bar & Lounge is set to open in early September, and as Food & Beverage Director Gerard Bonenfant explains, Members have plenty to look forward to. “Expect a high-end, thoughtfully designed space that features innovative mixology, exclusive wines, brilliantly paired cuisine selections, and refined décor. It will be more than a bar: it will be a signature feature of the Club designed to impress, inspire, and indulge.”
Stay tuned to the Club website and upcoming issues of INTOUCH for more updates. AJ
Club Representative Governor Jesse Green takes a swim.
Vendor’s rendering
From the Shelves
Born in Seoul, Members Bona and BonJoon Koo lived in the South Korean capital until they were 6 and 4. One of their earliest reading memories is listening to the Oxford Reading Tree stories, which their mom and dad read to them every night. They later fell in love with Peppa Pig picture books, reading them together. Now 10 and 8, the siblings are regulars among the shelves of the second-floor Library.
What was your favorite early childhood book?
Bona: The Who Was? picture book series. I loved learning about famous people, and those books were perfect for that.
BonJoon: Mine was Dog Man by Dav Pilkey. I liked it
THE CELLAR
Sharp Threads
With summer at its peak, The Cellar’s latest clothing items are sure to have you looking cool.
For casual weekends or sessions in the Fitness Center, there’s a soft cotton T-shirt, or you can make workouts a breeze with a pair of light, breathable nylon shorts—both are available in a range of sizes. And if keeping out the rays is your goal, a fully adjustable cotton baseball cap definitely fits the bill.
All three sport Club branding and come in a variety of colors, making them a perfect complement to any wardrobe. AJ
because it was silly, fun, and felt like it was made by a kid! I also liked flipping the pages quickly to make it look like a video.
What inspired your love of books?
Bona: A book called Cookie was the one that first made me fall in love with reading.
BonJoon: I started loving books when I began reading manga. At night, I’d lie in bed thinking about what would happen next in the story.
What genre do you most enjoy?
Bona: I mostly enjoy fantasy and comedy. Once I started reading those genres, I just kept going—I hardly read anything else!
BonJoon: I like books with good guys and bad guys. I want to know what happens in the end, like who wins or how they solve the problem.
What are you currently reading?
Bona: Right now, I’m reading Minions: The Rise of Gru, the movie novel. It tells the story of how Gru became a villain and his childhood love for the Vicious 6 team of supervillains. When I read it, I feel like I’m actually watching the story in a theater!
BonJoon: I’m currently reading picture books that have lots of images but also interesting stories—not just pictures. When were you last unable to put down a book?
Bona: The last time I couldn’t stop was when I was 8. It was a book called Measuring Up. I read it everywhere— on the way to school, on the way back, all the time!
BonJoon: My last one was The Big Cheese. I couldn’t stop reading it. Even after I finished, I wanted to read it again!
CLARA GARCIA
YUUKI IDE
(l–r) BonJoon and Bona Koo
Member Spencer Jennings models the new gear.
WHERE TOKYO MEETS TIMELESS ELEGANCE
Indulge in sophisticated comfort high above the city skyline. Every detail, from personalized service to elegant interiors, redefines what it means to stay in style.
Calm Waters
Member Joseph Bodenheimer has spent a lot of time at swim meets. His son, Karl, now studying in business school in Dallas, was a swimmer at St. Mary’s International School and competed in many meets involving the Club.
Through so many visits to the Sky Pool, the New Orleanian has become a big fan of pool administrator Abena Pomaa Poku. He recently submitted a Tell TAC praising the Ghana native for her laser-focused support of Club Members—especially moms.
“Abena is always incredibly helpful,” he notes. “She’s able to disarm when the kids are excited and calm them down. She’s got a personality that makes everyone feel comfortable.”
He appreciates how Poku clearly and accurately answers parents’ questions, and quickly finds answers in the rare cases when she doesn’t already have one.
Poku says that is her number one goal. “The most enjoyable part about working at the Sky Pool is interacting with our Members, providing accurate information, and leaving them with smiles and satisfaction,” says the gospel singer-songwriter who started working at the Club in August 2023. “And Mr. Bodenheimer is a great person and always shows respect and gratitude to us. He really cares about the happiness of the service provider; he always greets me and asks how my family is doing.”
As Poku strives to provide “service that makes Members want to come back again and again,” Bodenheimer can see why she always succeeds. “There are a lot of people at the Club who are very open and friendly, but she has the perfect mix of politeness, friendliness, and professionalism to put a human touch on every interaction. And whenever I’m around her, I feel that she probably never has a bad day.” CBJ
Members can recognize Club staff by submitting an online Tell TAC through the Club website.
SIPS
Private Labels
WORDS ANDREW HEFFERNAN
IMAGE CLARA GARCIA
We are excited to announce the arrival this month of exclusive private-label wines made for Members by Clay Shannon, a pioneering figure in California’s organic winemaking renowned for his innovative and sustainable practices in Lake County.
The TAC Chardonnay 2024 displays notes of butter, popcorn, melon, and lemon zest with a strawyellow hue. It is produced adjacent to Clear Lake, part of the North District of the Californian wine scene, and the cooling effect of the lake helps provide good acidity and balance with Meyer lemon on the finish.
The TAC Pinot Noir 2024 is a slightly atypical California Pinot Noir with a deep-to-medium ruby hue. Old World in style, this medium-bodied wine is savory and smoky rather than fruit forward, with forest floor, mushroom, and farmyard on the nose.
The TAC Cabernet Sauvignon 2024 boasts chewy tannins and blends 81% Cabernet, 7% Syrah, 6% Cabernet Franc, and 6% Petit Verdot squarely in the black fruit spectrum with bramble, blackberries, and wild berries. The oak is perfectly integrated with a long, savory finish. A superb claret-style wine and a great value at this price.
Available in The Cellar for ¥3,800 per bottle (tax included), all Club labels are certified California sustainable and organic by the nonprofit California Certified Organic Farmers organization. The perfect gift for clients or loved ones!
Andrew Heffernan is a member of the Club’s Wine & Beverage Committee.
CLARA GARCIA
(l–r) Abena Pomaa Poku and Joseph Bodenheimer
2 Splash! Rooftop Cinema
Fantastical images flashing across the silver screen. Majestic orchestral scores roaring from speakers. These were the highlights of 1980s’ summers for many. Whether eating candies with an alien, being slimed by a ghost, or hitting 88 in a DeLorean, a new adventure was always right around the corner.
“There were many good movies targeted at families that were enjoyable for all ages and not unnecessarily violent,” says Yuko Akisato, the Club’s retail event coordinator and former manager of the Video Library as well as INTOUCH movie columnist. “Even today, those films are still exciting and enjoyable.”
Watching a movie together, she adds, is a great
way to identify with others. Club Members can do just that each Saturday in August as Splash! pulls back the curtains on an outdoor screen for a thrilling rooftop theatrical experience.
Akisato recalls an outdoor viewing of Jaws in the 1970s with her college mate and younger sister at a Los Angeles drive-in. “I remember her sister screamed in fear in the cramped car and my heart nearly burst! Now it is a fond memory.”
Showing at Splash! will be Back to the Future, Raiders of the Lost Ark, The Goonies, Ghostbusters, and one of Akisato’s favorites: ET. Screenings start at 7:30pm and there’s no need to sign up. So gather friends and family, head to the third floor, and grab some free popcorn— which you can pair with items from the main drink menu, available at half off until 9:30pm—for a night of movie magic! CBJ
• Through August 30 • 7:30–10pm • Splash! • Free • G uests welcome • Details online
KOHJI SHIIKI
1
Late Summer Rewards for Reservations
Book the Nihonbashi Club’s 1673 space and receive a dining voucher for the American Room worth up to ¥44,000.
• Through September 30
• Details online
1
Summer Reading Challenge
The Library’s semiannual, pageturning read-a-thon flips to the final chapter.
• Through August 13 • Library
• Details online
1
Summer Camp Discovery
Club kids close out the summer with weeklong sessions of games, crafts, music, dance, and fun.
• Through August 22 • 9am–3pm • Big Kids (ages 5–10): ¥55,000; Preschoolers (ages 3–4): ¥49,500; Camp Plus (3–5pm): ¥3,960 per day
• Sign up online
1
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
1
Veuve Clicquot Rich on Ice
Enjoy a glass of Champagne crafted to serve up perfectly when chilled along with specially prepared canapés during Happy Hour. Available through August 29.
• 5–7pm • Muromachi Bar & Lounge
• ¥1,800 • Details online
2
Cracking College Admissions
Gain key insights that can make all the difference when applying to schools in the US, UK, and elsewhere in this session led by veteran admissions consultants.
• 11am–1pm • Washington & Lincoln rooms • Free • Sign up online
5 Gallery Exhibition: Shiba Kokan
Born in 1747, Shiba Kokan was a pioneering artist who first trained in the Kano school and then as an ukiyo-e artist under Suzuki Harunobu, the revolutionary printmaker who transformed Japanese art in the mid-Edo Period with polychrome prints known as nishiki-e
Building on his teacher’s innovative mindset and his own Dutch studies, Kokan used tools such as the camera obscura—a device that passes light through a small hole into a dark space— to create stunningly realistic landscapes and popularized Western astronomy and geography in Japan.
He also painted a set of watercolors depicting stations along the Tokaido highway. These paintings, which were discovered about 30 years ago, predate Utagawa Hiroshige’s famed woodblock print series, The Fifty-three Stations of the Tokaido, by some 20 years. It is strongly suspected that Hiroshige based his series on Kokan’s, and this exhibition—running from August 5 to September 1 in the Frederick Harris Gallery—places reproductions of both artists’ works side by side for comparison. It also displays a number of original paintings by Kokan, offering the opportunity to gain not only an understanding of his work but also his connection to an undisputed masterwork. KR
• Through September 1 • Frederick Harris Gallery • For purchase inquiries, please contact the organizer directly via the contact information in the gallery • Details online
3
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
5 & 14
Gentle Exercises for New Moms
Say goodbye to lingering aches and hello to improved posture and mobility with guidance from trainer Yuko Furuya.
• 3:30–4:30pm • Washington & Lincoln rooms • Free • Ages 16 & above • Sign up online
7 & 8
New Club-Label Wine Tasting
Get a first taste of exclusive Chardonnay, Pinot Noir, and Cabernet Sauvignon made just for the Club. Read more about these private labels on page 9.
• 4–7pm • The Cellar • Details online
9
Club Maintenance Day
The Club closes for annual maintenance and a staff recognition event. Facilities reopen on August 10.
13
Cocktail Connections
Celebrate hump day at this fun evening of mingling over drinks.
• 5–7pm • Traders’ Bar • Connections members: free (non-Connections members & guests: ¥1,000)
• Details online
14 & 26
Squash Night
Enjoy casual games on the second Thursday and final Tuesday of the month.
• 5:30–7:30pm • Squash Courts
• Details online
17
Art Attack
Craft your own beach-themed masterpiece, guided by professionals from Artbar, a Tokyo-based group of art lovers.
• 12–2pm • Toko Shinoda & Yukiko Maki classrooms • ¥4,400 (guests: ¥5,280)
• Ages 6–12 • Sign up online
19
Nihonbashi Chef’s Table
It’s a simple concept elevated to high art: a group of chefs each crafting a dish that reflects their personality and creative oeuvre. Whether crafting a palate-cleansing amuse-bouche, a statementmaking entrée, or a meal-punctuating dessert, the chefs are encouraged to put their own spin on it.
When each course is served, its creator takes diners through the idea behind it and how the ingredients tell the story of their culinary roots.
This is how the Nihonbashi Chef’s Table began in February 2022. And since then, the multicourse dinner—held several times a year and coming complete with sommelier-selected wine pairings—has become a Member favorite.
Masayuki and Mariko Hashimoto have attended five times since joining the Club in 2023.
“The meal is creative and well thought out to thoroughly match the wine,” Masayuki says. “We love both. Great combination, and a perfect opportunity that makes us happy!”
Past dishes have included clam jelly and charred corn tomato coulis, Cajun-spiced Himuro pork loin with apple slaw, and petit tenderloin zucchini cannelloni with miso aïoli and yuzu chimichurri.
On occasion, the Chef’s Table will focus on a particular winery, such as Duckhorn Vineyards and New Zealand’s Trinity Hill.
As intriguing as the food may be, the insights and camaraderie are even more so.
“Besides the meals and wine, we enjoy chatting with winemakers about their wines, and getting to know other Club Members,” Masayuki notes. “In particular, listening to the chefs explain how they came up with such creative ideas is great. We’re looking forward to joining the next one.” CBJ
• 6pm • American Room (private dining room) • ¥20,000 • Limit one guest per Member • Adults only • Sign up online
31 STEM Racing
With the popularity of Formula 1 (F1) on the rise and a film about the sport currently roaring across screens globally, it’s the perfect time to hit the track and rev up young learners’ interest in science, technology, engineering, and math (STEM).
STEM Racing, a program officially supported by F1, teaches STEM subjects through the process of designing, manufacturing, and racing a miniature F1 car. Along with honing technical skills, the program formerly known as F1 in Schools tasks teams of three to six with developing and presenting a portfolio of design, engineering, and marketing ideas, helping them learn an array of project management skills as they bring their cars to life. The program culminates in a competition among teams from around the world.
At this introductory event, kids and parents can gain a deeper understanding of STEM Racing and learn how it teaches skills that will pay dividends for years to come. And given the program’s global nature, even families who may eventually return to their home countries can continue participating in local programs, keeping the development of STEM knowledge running at top speed. AJ
• 12–3:30pm • Gymnasium • Free • Ages 5–19 • Sign up online
17
Sky Pool Splash-A-Round
With the Tokyo heat at its peak, keep cool with an afternoon of Sky Pool thrills.
• 3–5:30pm • Sky Pool • ¥2,200 (guests: ¥2,750) • Ages 5–12 • Sign up online
24
Swim Clinic 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
25
Coffee Connections
Expand your social circle over a morning cup of joe.
• 10–11:30am • Toko Shinoda & Yukiko Maki classrooms • Connections members: free (non-Connections members: ¥1,000) • Details online
25
Unagi Kappo Oedo Collaboration
The American Room offers special lunch and dinner dishes showcasing Japan’s summertime love of eel in collaboration with the 225-year-old Nihonbashi restaurant Unagi Kappo Oedo. Through September 12 with a special event on the final night.
• 11am–2:30pm (lunch); 5–10pm (dinner)
• American Room • Details online
26
Cocktail Hour
Learn to craft a mojito, a blend of Bacardi rum, lime juice, simple syrup, and mint, under the guidance of a Muromachi Bar mixologist.
• 5:30pm • Muromachi Bar • ¥2,200
• Members only • Sign up online
30
Family Dinner at 51 East
Relax and unwind together with elevated cuisine and a “bambino” appetizer plate for the kids one Saturday each month.
• 5–9pm • 51 East • Details online
Check the Club website for the most up-to-date information on events and programs.
A Cutlet Above
WORDS ALEC JORDAN IMAGE KAYO YAMAWAKI
Since opening last year , 51 East has been delighting Members with its lineup inspired by Italian and American culinary traditions, regularly updated with outstanding new dishes. One of the most recent is the Veal Milanese 51, based on a timehonored Italian recipe.
Michiko Ohno, demi chef de partie at 51 East, describes the restaurant’s take on the classic. “It starts with a veal rib chop that we make into a cutlet breaded with breadcrumbs and parmesan cheese. After being fried in clarified butter, it’s topped with wild arugula, aged balsamic vinegar, and shaved grana padano.”
The dish comes in a healthy portion that you can certainly share—but you might be tempted just to keep it to yourself.
• 51 East • Details online
• 1:1 Executive coaching & mentoring
• 1:1 Executive coaching & mentoring
• Leadership development, customized workshops for your organization (1/2 day or full day, held at the Club or a convenient
• Leadership development, customized workshops for your organization (1/2 day or full day, held at the Club or a convenient location)
• Facilitation of leadership team offsite
• Strategic advisory
• Facilitation of leadership team offsite / retreat
• Strategic advisory
• Bilingual services (English & Japanese)
• Bilingual services (English & Japanese)
Contact
Paul:
Contact Paul:
DISTINCTIVE DINING
Elevated cuisine, expert service, and a refined atmosphere make the American Room a Member favorite.
WORDS C BRYAN JONES
Whether hosting a gathering with friends or entertaining clients, Kei Ichikawa has found a favorite spot for meals in Nihonbashi. “Considering the ambiance, the quality of food and wine, the excellent service, and the reasonable pricing, the American Room is undoubtedly one of the top dining experiences in the area,” says the Member.
The satellite clubhouse in the heart of the city’s historical merchant town offers a tranquil waypoint as Members go about their busy days. “Being directly connected to the station is incredibly convenient,” notes Toshinobu Aikyo. The ease of indoor access from subway lines is especially appreciated during hot August nights.
Inside, the refined and relaxing atmosphere invites Members and guests to connect over delightful dinners.
“The burger is hands down my favorite—I honestly think it’s one of the best classic American-style burgers in Tokyo,” says Ichikawa. “When I bring guests, the Tuna Yukke and the Kabayaki Flatbread tend to get great reactions. The Kabayaki
Flatbread, in particular, is always a pleasant surprise for them.”
The Tuna Yukke—100-percent sustainable wild-caught yellowfin tuna with avocado, sesame dressing, Sardinian wafer, and Kyoto seven-spice blend—is also Rob Claar’s favorite, along with the sesame-glazed New Zealand Ora King salmon. The delicious duo can easily be tried together in the American Room’s four-course dinner.
For Aikyo, the assorted hors d’oeuvres are a hit. “They pair wonderfully with Champagne or white wine. And of course, the main meat dishes are also outstanding.”
Additional highlights for Members are the flexibility of the kitchen to accommodate special requests, as well as capping off a meal with a cup of the Club’s small-batch roasted Streamer coffee.
And all three Members pointed out the business benefits of dining at the American Room.
“As I run a recruiting firm, I often use the Club for dinners with clients or candidates to celebrate milestones. The privacy
BST to Deliver IBDP
fro� August 2025
Enquire Now
www.bst.ac.jp
admissions@bst.ac.jp Tel: 03-5544-9160
The British School in Tokyo (BST) has been officially authorised as an IB World School and will offer the International Baccalaureate Diploma Programme (IBDP) to students in Years 12 and 13 from August 2025. The curriculum for other year groups remains unchanged, with (I)GCSEs continuing in Year 11.
and overall experience make it easy to recommend and genuinely helpful for business occasions,” explains Ichikawa.
“Inviting clients or candidates to the Club always leaves a strong impression—they genuinely enjoy the experience, and it creates a shared sense of something special. It helps build stronger relationships, and many times we end the evening saying, ‘Let’s come again.’ It’s truly a great environment for deepening connections and moving business forward.”
Aikyo reveals that guests he brings often comment on the sense of exclusivity. “They are always truly delighted, which contributes positively to both personal and professional relationships.”
Claar agrees that the Nihonbashi Club is a great resource. “It’s the best option in the area. Japanese business partners love it!”
One thing he appreciates is the expertise of sommelier Kyoko Ohno. “The wine selection is impressive, particularly for my guests who know more than I do, and [Ohno] is friendly, helpful, and knowledgeable.”
Aikyo and Ichikawa praise Ohno’s advice as well. “She always takes my budget and food selections into account when recommending pairings, and the attentive wine service adds great value to the overall experience,” says Aikyo.
Ichikawa also turns an eye to the far end of the space, to the Muromachi Bar, when asked about favorite experiences. “I especially enjoy how the bar team offers a wide variety of classic cocktails. For example, when ordering a martini, they’ll ask if I prefer gin or vodka, stirred or shaken, and even which gin I’d like—it becomes part of the fun.”
monthly Cocktail Hour, in which Members learn mixology from the bartenders.
“The American Room is undoubtedly one of the top dining experiences in the area.”
Described as “one of the nicest bars I’ve ever been to anywhere in the world” thanks to its classic East Coast art deco look and superb service, the Muromachi Bar adds a dimension to the dining experience with its prized concoctions. The woodand-brass watering hole also hosts special events like the
Meanwhile, the American Room offers special events of its own, such as the popular Chef’s Table—the next being on August 19. Building culinary ties with the Nihonbashi community is a central part of the dining experience for Members, and recent collaboration dinners have welcomed chef Tomoomi Oikawa, a Nihonbashi-born kaiseki master, and Iron Chef champion Kimio Nonaga, who puts a modern spin on traditional washoku cuisine at his Nihonbashi Yukari restaurant (highlights on page 31).
A new collaboration starts on August 25. Menus will showcase Japan’s summertime love of eel with dishes crafted together with Unagi Kappo Oedo, a restaurant that has been a favorite of locals for more than 225 years. Chefs will cap off the three-week event on September 12 with a special course dinner guided by Hiroyuki Wakui, the tenthgeneration head of Unagi Kappo Oedo.
“I can honestly say that joining Tokyo American Club was one of the best decisions I’ve made. It’s been almost three and a half years since I became a Member, and every visit continues to be a pleasure,” concludes Ichikawa. “There are plenty of good options nearby, but the Nihonbashi Club stands out for its luxurious atmosphere and sense of occasion. It feels special—the kind of place you come to for a meaningful experience.”
American Room
• Monday–Friday • 7am–10pm (last order: 9pm)
• Closed weekends and holidays • See menus and make reservations online
Unagi Kappo Oedo Collaboration
• August 25–September 12 • American Room • Details online
KAYO YAMAWAKI
EMERALD ELEGANCE
The Club’s banquet spaces set the stage for unforgettable events, as the Ireland Funds Japan discovered at their annual gala.
WORDS C BRYAN JONES IMAGES LIFE.14
Among the many options in the world’s largest city, Tokyo American Club stands out as a favorite for those hosting events large and small. The standout setting, cuisine, service, and planning draw a wide range of guests looking to ensure that their special occasions shine.
The Ireland Funds Japan is one such group. Its 29th Emerald Ball charity gala and dinner was held in the chic New York Ballroom on March 15, marking a change in venue after four years at the Hotel Gajoen Tokyo.
The annual gala supports the Ireland Funds, a global philanthropic network established in 1976 to promote and support peace, culture, education, and community development throughout the island of Ireland as well as Irish-related causes around the world.
“The Emerald Ball is our most prestigious event each year, and we are excited to host members of the Japanese royal family, high-ranking Irish government ministers, local dignitaries, and over 300 guests,” explains Ireland Funds Japan President and Club Member Matthew Connolly. “Everybody joins us for the party and stays for the mission.”
He says that working with Mutsumi Sekiai, the Club’s senior banquet sales and event manager, and the whole banquets team was a real pleasure—a sentiment shared by Emerald Ball Co-Chair Sibyl Kane. “They were unbelievably responsive and so resourceful,” says the Member. “Even though Japan is known for customer service, when you try to do things even slightly outside the box, Japan is basically ‘start from no.’ But the Club banquets team is ‘start from yes.’”
That attitude, Sekiai explains, comes not just from the banquets team but the Club culture. “Of course there are times when it is difficult to respond but, even in those cases, we always try to propose alternatives rather than just say ‘no.’”
Kane was impressed with the attention to detail.
“At our tasting dinner, we found that they had decorated the table in the colors of the Irish flag. It might seem like a small thing, but we hadn’t asked for it. When you see that, it gives you a lot of confidence in the team; you know they really are paying attention to the details, even if you’re not drawing attention to
Irish Ambassador to Japan Damien Cole
The Emerald Ball Committee: Michiko Yamada, Richard Devereaux, Sibyl Kane, Jodi Meenan, and John Byrne
them. They did the same with the menu. They made soda bread and the dessert featured the colors of the Irish flag.”
Touches like this come naturally, notes Sales and Events Executive Manager Reina Collins. “We always try to make our guests happy no matter the occasion. Especially when we know the theme, we prepare table settings and other items accordingly, even if it has not been specified.”
Beyond the aesthetic and culinary touches, the Club also delivered a more convenient and comfortable environment— something noticed by both guests and sponsors.
“It was a huge improvement over the hotel, where it was
a very long walk from the front door to the ballroom and difficult to easily and securely bring in diplomats and VIPs, such as the visiting minister from the Irish government and Princess Takamado,” she explains. “The Club felt so much more secure. First of all, it’s Members only, so people can’t just wander in off the streets. That already felt way above the security level of a hotel.”
When the night arrived, the Emerald Ball came off seamlessly.
Leading up to the start, Kane was in frequent contact with Sekiai, who she notes either already had her concern taken care of or quickly resolved it. Osamu Miyagi, the banquet operations assistant manager, was in charge on the floor.
“He was absolutely brilliant,” Kane exudes. “He came up and introduced himself and made sure I knew that he was the point person. I was panicked that the flowers weren’t going to be where they needed to be for the ambassador to give to the princess when she left. I told him that, and it was completely seamless. Somehow he was always around when I needed him, but also always in the back making things work. I don’t know how he did that.”
Organizers can expect even more from the Club at future events. This summer, the banquet floor will be reborn with a sophisticated and refined new look. “To give our Members and guests an exclusive first look at the renovated space, we will be hosting a Banquet Fair on September 3,” says Sekiai. “We would like to invite them to experience our unique style in this newly transformed and captivating setting.” The event will feature a variety of settings in the various Manhattan and Brooklyn spaces along with canapés and beverages.
The improvements mean the Ireland Funds can look forward to even more refined touches when the organization’s 50th year and the gala’s 30th anniversary roll around.
“An Irish ball is always going to be fun,” says Connolly, “but the Club allowed us to bring it to another level. We are looking forward already to next March when we will hold our Emerald Ball there again.”
Banquet Fair
• September 3 • 12–2pm (Members and guests) • Free • Adults only • Sign up online
To book your next event, contact 03-4588-0308 or banquet@tac-club.org.
“An Irish ball is always going to be fun, but the Club allowed us to bring it to another level.”
MEANINGFUL MOMENTS
New General Manager Dustin McAvoy shares what attracted him to the Club and his vision for our future.
WORDS SHANE BUSATO
PHOTO NICOLE ELLIS PHOTOGRAPHY
Dustin McAvoy, Kristin Thistleton, and Espn
Growing up in a family of hoteliers , Dustin McAvoy was immersed in the world of hospitality from a young age. His mother, Darline, moved abroad when Dustin was 17 and showed him what life could look like as a hotel manager. He quickly developed an appreciation for different cultures, exceptional service, and the sense of community that can be created in a well-run environment. “She was such a mentor to me in my career,” he notes.
Most recently general manager of the 128-year-old Vancouver Lawn Tennis & Badminton Club in British Columbia, Canada, McAvoy says his arrival in Tokyo is more than a professional move. “It’s a personal adventure, and [my wife] Kristin and I feel incredibly fortunate to be experiencing it through the lens of such a vibrant and welcoming community.”
As he steps into the role of general manager for the Club, McAvoy shares more about his background and experiences with INTOUCH
Why did you decide to join the Club?
It started organically. I’m very active on LinkedIn, and I knew Darren Morrish through there. When I found out he was leaving, I made the first move. I proactively reached out to Jesse Green on LinkedIn and said I would love to be considered. He replied right away, asked for my résumé, and passed it along.
What really drew me to the Club was the diversity. The staff here are from everywhere. I experienced that in Dubai, which was probably the most multicultural place I’ve worked, and I also cherish the time I spent in the Maldives, the Caribbean, and the Seychelles. I love helping people from different backgrounds work together.
richness of the experience, the quality of the offerings, and the emotional return members receive on their investment. It’s about creating moments that feel meaningful without costing too much.
You can create value through simple gestures. Free or low-cost social gatherings go a long way—events like First Friday are a great example. Even small touches matter: rolled towels on the sun loungers, complimentary frozen grapes, or even an Evian spritz make people feel like they’re at a resort—all things I learned at the high-end facilities I managed.
At one of my previous clubs, I created a group of 25 membership ambassadors from various activity groups— tennis, squash, mahjong—who helped keep members engaged and informed. Engagement drops off after a few years, so we need to continue to listen and personalize experiences.
How do you plan to balance tradition with modern trends? Tradition is the soul of any great club. It’s what gives a place meaning, character, and continuity. You have to respect the core values and traditions of your club’s identity.
But clubs that don’t evolve are the ones losing members and engagement. It’s not about change for the sake of change; it’s about enhancing the member experience in ways that feel relevant, respectful, and thoughtful.
“Tradition is the soul of any great club. It’s what gives a place meaning, character, and continuity.”
To enhance perceived value, we must constantly evaluate and elevate the member experience across every touchpoint—from the warmth of a greeting at the front desk to the creativity of a dish in a restaurant, the ease of booking through the Club app, or the impact of a thoughtful event that brings people together.
Recognition as a Platinum and Distinguished Club also stood out. There are only two such clubs in Vancouver: the Terminal City Club and the Vancouver Club. Terminal City Club’s GM, Peter Jackman, told me, “If you can get to Tokyo American Club, that’s a top-tier opportunity.” I’m competitive by nature, and I want to be part of the best. My goal is always to find creative ways to do what other clubs aren’t doing.
What was your first impression?
What immediately stood out to me is the incredible international spirit combined with a deep sense of tradition and community. It’s rare to find a club that is both globally recognized and yet so authentically personal in the way it serves its diverse membership.
Every staff interaction was positive, and during my tour with Toby [Lauer], Members in the hallway would stop, say hi to him, and take a moment to introduce themselves to me. A few even said they hoped I would be selected. That was really nice.
How do you define value, and how can we enhance it?
Value in a private club goes far beyond price—it’s about the
I also think celebrating both Japanese heritage and American traditions is important. When I was in Hong Kong, they removed a Chinese restaurant and replaced it with a proper steakhouse—a tough decision, but one that made sense based on usage and revenue. I feel that 51 East is going through something similar. There’s an identity question, and hopefully the new renovation and reimagined bar will help.
Do you have a message for Members?
I’m grateful to the Board for trusting me with this opportunity. I hope the energy I bring will be met with positivity from the membership. My goal is to elevate the Club to levels it has never seen. Why can’t we be the number one club in the world? Tokyo is an iconic city—why not have an equally iconic club within it? Just as Augusta is known worldwide, I want people everywhere to hear “TAC” and know exactly what that means.
Meet the New GM
• August 21 (Winter Garden); August 28 (Nihonbashi C lub); August 30 (Fun Zone) • See the Club website for times and details
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Strength for Two Member Janice Chan credits both clubhouses with helping her stay fit while expecting.
IMAGE CLARA GARCIA
I started going to the Fitness Center at the Club just after we moved to Tokyo from Baltimore, Maryland. Exercise has always been part of staying grounded and helping me fall asleep at night. You know, making me feel good in my body.
Last December, I gave birth to my first child. Continuing to exercise during the pregnancy was important to me. Exercise is a form of agency to move your body, and I wanted to keep that movement as part of my life. A lot of friends, even if they were active before, told me they had morning sickness and such, and it was hard to do things. I was super lucky and didn’t have any complications that can get in the way of exercising, and I was able to continue up until the week before delivery.
Of course I had to make adjustments. The rowing machine went out pretty early, because it was just bumping into my belly. But I mainly go to the Fitness Center for strength training, and I wanted to continue that, so I met with a Club trainer who was familiar with pre- and postnatal exercise to be sure I was doing things safely. I also wanted to learn proper movements and how to modify my stance while maintaining proper form. When you’re lifting, proper form is really important or else you’re going to hurt yourself. I don’t normally work with a trainer—I just like to go and do the things I like to do—but I was really glad to have that guidance.
As my pregnancy went on, my approach to exercise kept evolving. The amount of weight I could lift, for example, changed toward the end and things got kind of uncomfortable. The last month, I spent more time walking and in the Sky Pool. I was glad to be able to swim—it was lovely at the end.
Staying active helped me feel strong during pregnancy, and I believe even more so that it has helped me afterward. Friends who’ve given birth told me it would be difficult to
do this or that afterwards, but it still surprised me. I did really struggle with how hard it was for me to do things, even walking. I would get tired after 15 minutes versus before, when I could walk for miles. My core muscles were so taxed, but I do feel the exercise helped a lot with slowly recovering strength, especially when I eased back into the Fitness Center after two months.
I enjoy working out, but it’s also functional for me. Thinking ahead about the baby and becoming a parent, I wanted to make sure that I can play and be there for my kid in the way I want to. I also like traveling and hiking. I want to keep doing all the fun things as I grow older, so that is also a big motivator for me to stay active and get stronger.
As told to INTOUCH’s C Bryan Jones.
Janice Chan
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AZABUDAI
USA
Manabu Oda
Komori Shokai Co., Ltd.
David & Aude Sun MetLife Insurance K.K.
AUSTRALIA
Marcus Bartley Johns & Naomi Vowels Microsoft
CANADA
Dao (Douglas) Song GLP Japan Inc.
CHINA
Zhibo Zu & Wanyue (Luna) Liu
Societe Generale Securities Japan Limited
GERMANY
Lars Schaumann
Vopak Japan K.K.
HONG KONG
Chun Tung (Jacky) Wong & Yue Kwan Man
Kabushiki Gaisha First Mile
IRELAND
John & Bridget Hayden
Amazon Japan G.K.
NIHONBASHI
JAPAN
Manabu Hamamoto
Sumitomo Corporation
Yukihito & Kiyo Honda Sumitomo Corporation
Katsumi Kuroda Cheniere Marketing Ltd.
Kazuhiro Mihara
Nihonbashi Real Estate Appraisal Synthetic Office, Ltd.
Jun Nakamura
Nakamura & Co., Ltd.
Tatsuya Sato
Tsuneishi Shipbuilding Co., Ltd.
New Members
AZABUDAI
GERMANY | Ralf Heussner & Mie Kaneoya Heussner
KPMG Tax Corporation
“We just returned to Tokyo after having lived in Europe for the last 10-plus years. Joining the Club was a natural choice for us given the great options it has to offer for families, especially the sports facilities, the great swimming pool, the range of classes, and different culinary options. More importantly, we really appreciate the community at the Club which makes us feel part of a larger family.”
STAYCATION IN STYLE
NIHONBASHI
JAPAN | Sachio Semmoto
Kyoto University
“When my close friend who has been a longtime Member of the Nihonbashi Club invited me to visit, I was greatly inspired by its global as well as business climate and decided to rejoin the Club. I look forward to associating with the Members to further deepen my life.”
NIHONBASHI
JAPAN | Hidetoshi Hikawa
BMO Japan Securities
“I have been working for more than 20 years at American and Canadian banks. I joined Tokyo American Club to connect with an international community and enjoy the Club’s exceptional facilities, events, and dining. Being part of such a diverse and vibrant environment enriches both my personal and professional lives.”
Reservations: 03-4588-0381 | tac@tac-club.org
(l–r) Ralf, Mie Kaneoya, and Tom Kaneoya Heussner
Sachio Semmoto
Hidetoshi Hikawa
Saint Maur International School
Providing a quality and nurturing education based upon Christian principles since 1872
Seasonal Sprigs
Class
Flying Wreaths
In this seasonal workshop, young Members will create a “flying wreath”—a light and airy hanging arrangement inspired by the colors and textures of summer.
Working with flowers offers a fun and enriching experience that nurtures both creativity and well-being. Using fresh green leaves, shells, and blue glass pieces, students will bring a breezy, beachy feeling to their design.
Creating their own floral arrangements using colors, shapes, and textures helps kids develop fine motor skills through hands-on tasks like trimming stems and placing flowers with care. They will also learn about nature and build confidence as they complete their own beautiful creation to take home and share.
Instructors
Rika Yamagami and Nakaba Momma-Milstein
Yamagami is a formally trained, award-winning florist from Australia. Momma-Milstein is a certified floral educator and flower life therapist. Together, they are Hana Anon.
When the duo crossed paths at the American School in Japan and discovered they shared a deep passion for floral art, the connection quickly turned into a shared vision: to bring the joy and benefits of flower arranging to children and the school community. “We believe flowers have a special way of opening hearts, and we’re excited to pass on our knowledge in a way that’s creative, healing, and fun for kids of all ages.”
Flying Wreaths
• August 23 • 1–2:30pm • Shinoda Suite • ¥6,600 (guests: ¥7,920) • Sign up online
IMAGES HANA ANON
Hana Anon kids’ workshop
SETOUCHI
June
13
Chef Nonaga Night in 1673
Iron Chef champion Kimio Nonaga brought his mastery of modern washoku to life for an unforgettable epicurean event.
IMAGES YUUKI IDE
June
15
Father's Day Grand Buffet
With prime rib, wagyu sliders, jambalaya, and decadent desserts, this feast was a dad’s dream come true.
IMAGES YUUKI IDE
June
17
Flavors of Japan: The Art of Washoku
Members explored traditional Japanese cuisine through curated tastings paired with exclusive documentary clips.
IMAGES YUUKI
IDE
June
26
Seven Stones Wine Dinner
A feast for the senses featured Napa’s rare gems, exceptional cuisine, and stories straight from the vineyard.
IMAGES YUUKI IDE
Temporary Bleachers
WORDS MYIESHA JAIN ILLUSTRATION TANIA VICEDO
During high school assemblies, the four grades— ranging from wide-eyed freshmen to experienced seniors—are separated into their own sections of the gym bleachers. These assignments persist for the entirety of the academic year, through class competitions, assemblies, and performances.
Last year, as freshmen in our first school-wide assembly, my classmates and I took our space at the far left of the bleachers with a sense of uncertainty. Where to sit? Who to sit with? What to expect? I remember awkwardly squeezing in near the front and looking behind me to find our section full. Like subtle constellations in a light-polluted sky, if you looked hard enough, you could see the smaller cliques in the freshmen student body, separated merely by rows and angled backs. I glanced back to where I was sitting and realized that this was going to be my spot on the bleachers for the rest of the year.
From the far left, it’s really difficult to see the right side. The juniors and seniors were a distant image in the periphery of my gaze. The right side of the bleachers felt like the end of a long road that I would never cross. Now, as a sophomore, I find myself closer to that space, in a temporary section from which I will be evicted in nothing but a year.
For returning students, bleacher assignments that were once so familiar will be filled with a new set of students,
just a glance to our left. We will fill a new section, one on which students from all the years before once cried, laughed, and cheered.
The four years of high school are frighteningly ephemeral, with our time in each section of the bleachers feeling even shorter than the last. With the bleachers comes an entire history of students, from the ones just a year above us to those who have long graduated and continue their path in a new set of seats. This history stretches back long before we took the spots of those before us, and it will unfold for even longer once we have moved on. Years, if not decades, of memories lie sandwiched between each fresh coat of paint—each symbolizing a new batch of students who will replace the last and do the bleachers justice. This is the bittersweet impermanence that is the human experience.
Time continued for centuries before we arrived in this world, and will march on for centuries after we leave. It doesn’t bow to us nor bend based on how much of it we need. It will not pause when we waste it, or start when we are ready for it. Time is not ours to control, and it never will be.
All we can do is make the most of our temporary experiences, because that is all they will ever be. Temporary.
Myiesha Jain is a Member of the Club.
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