Explore and Engage
The Club’s Connections group helps Members learn about Japan and make a difference in the community
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SHARED PURPOSE
The Club’s Connections group helps Members learn about Japan and make a difference in the community.
through
to see—and taste—Japan’s culinary traditions.
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)
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.
INTERIM GENERAL MANAGER
Nori Yamazaki
ASSISTANT GENERAL MANAGER
Business Support Lian Chang
DIRECTORS
Finance Naoto Okutsu
Food & Beverage Gerard Bonenfant
Human Resources Jason Dominici
Interim Nihonbashi Koji Kaneko
Marketing & Communications Shane Busato
Member Services Jonathan Allen
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
Neil Bevan
Abigail Leonard
Keith Truelove
Photographers
Enrique Balducci
Alisa Blanc
Yuuki Ide
Kyosuke Nagata
Kayo Yamawaki
Illustrator
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.
“ Intrepidity 2 ” at the Ritz-Carlton Tokyo
David Stanley Hewett came to Japan in 1988, and his love for its arts and culture motivated him to study the country ’ s ceramics, traditional painting, obi design and, most notably, the technique for making traditional screens. He has since become one of the best-known artists working in Japan.
In March 2024, Hewett held a major joint exhibition with Living National Treasure Inoue Manji at the Onishi Gallery in New York to great acclaim. Today, Hewett’ s paintings can be seen in the permanent collections of e Ritz-Carlton Tokyo, e Okura Hotel, e Peninsula Hotel, the Embassy of the United States, Tokyo and hundreds more public and private collections around the world.
HEWETT STU D IO & GALLERY
The Hewett Studio & Gallery welcomes visitors year-round on an appointment basis.
To schedule a viewing of original paintings and crafts at the Hewett Gallery, please send an email to info@hewett.jp
i nfo@ hewett.jp hewett.jp
Your Voice Matters
WORDS NEIL BEVAN IMAGE KAYO YAMAWAKI
The Tokyo American Club community is always growing. We welcome Members of various nationalities and professions—businesspeople and families alike. This diversity requires the Club to maintain and develop its service, allowing an incredible Member experience for all.
The key difference between our Club and others of its type is the way in which Members influence its operation. Your ideas and opinions drive the Club’s direction, affecting your membership experience, and can be shared through participation in committees and working groups. But most important is to vote in the November Board of Governors elections for Members whom you feel can most effectively guide the Club in the direction you prefer.
We have 11 committees, all of which are made up of Members who volunteer their time to help ensure the healthy running of the Club. There is also the Board of
Governors, directly elected by you, that makes decisions and recommendations on behalf of the membership.
The common theme here is that you, the Member, can influence things greatly, and it is very important that you take the time to register and then vote in the November election.
The Nominating Committee’s role focuses on two very important tasks. The first is to identify new candidates from the Club membership whom we feel have the right experience, energy and willingness to dedicate time and effort to help make decisions that will maintain and improve your Member experience. The second is to inform and empower Members to vote in the November election. We hope to instill a sense of responsibility and awareness that voting is essential to the direction and culture of our Club.
We will be bringing together an exceptional group of Members for you to consider. You will have access to their bios and be able to understand each of their attributes before deciding who is the right person for each open seat on the board.
Over the next few months, we will update you on events related to the 2025 election. I ask you to be mindful of the elections and make time to actively participate in the voting process.
We will be updating the website and including all the information that you need, as well as answering any questions that you may have.
Let’s make a difference together!
Neil Bevan is chair of the Nominating Committee.
“Over the next few months, we will update you on events related to the 2025 election. I ask you to be mindful of the elections and make time to actively participate in the voting process.”
Smashing Success
Club Members and guests from both the Azabudai and Nihonbashi clubhouses gathered in the New York Ballroom on April 19 for the inaugural Charity Gala, an evening of tapas, Champagne, gaming and jazz—all for a good cause.
Organized by the Connections group and the Culture, Community & Entertainment Committee, the event raised ¥3,361,000 for charity—almost half of Connections’ annual fundraising target of ¥7 million.
“The positive energy in the room was palpable, and it was truly a night to remember,”
DINING
Season to Sizzle
Alfresco dining reaches new heights at the Splash! rooftop terrace. Available for private bookings on weekday afternoons and evenings, the scenic space offers a setting where groups can enjoy chargrilled classics, free-flow drinks and city views.
Two party options are available that include rib and wagyu steaks, salads and roasted vegetables as well as an assortment of tempting desserts. For real meat lovers, there’s an additional package that features about 2 kilograms of Texan-style smoked brisket, accompanied by summer slaw and a loaf of cornbread.
Whether you’re planning an outdoor meal with friends and family or a barbecue gathering with coworkers, contact the Club’s event-planning team to book an unforgettable event. AJ
says Connections communications director Blanka Kobayashi. “We are already excited to announce that this event will be repeated in March 2026, and we look forward to making it an annual celebration to raise funds for organizations in need.”
This year’s theme was education, with proceeds supporting five charities: Do-It Japan, Bridge for Smile, Tokyo Visitation Support Center, Art de Vivre and Comhbo.
See photos from the evening on page 30 and learn more about Connections’ fundraising mission on page 21. CBJ
ENRIQUE BALDUCCI
From the Shelves
Member Julie Sidharta fell in love with reading in elementary school, but not thanks to Nancy Drew. It was Ann M Martin’s The Baby-Sitters Club series that dominated weekly book reports and skits. Today, the Iowa native seeks out new stories regularly among the shelves of the second-floor Library.
What was your favorite childhood book?
The Boy Who Fooled the Giant by Tamara Kitt. I loved it because my mom could do a terrific giant voice, so it was an amazingly fun book to have read to me. Also, the boy is never allowed to do much because he is too little. Being much younger than my siblings, I felt that!
FACILITIES
Productive Power
Designed to provide Members with a dedicated space for catching up with emails, putting the final touch on presentations and making calls, the recently launched Workspace has already proved a hit. And now that three soundproof phone booths have been installed, the area is perfect for virtual meetings.
Food and drink that has been bought at the Club is allowed in the Workspace, and for those looking to fuel up in the morning, Café Med’s Executive Breakfast can be ordered and enjoyed while you power through your tasks to start the day. AJ
What inspired your love of books?
In third grade, my teacher told my mom that I was struggling with reading, so she started to read with me every night. I was the youngest of four, with a busy single mom, so that kind of individual attention was rare. I absolutely adored that time together. In fourth grade, my homeroom teacher, Mr Stillman, was an outstanding storyteller who read to us every day before school was dismissed. He could have the whole class sobbing while reading Gary Paulsen’s Hatchet or have us, literally, falling out of our chairs laughing with Roald Dahl’s The Twits. I think both turned me into a reader. What genre do you most enjoy?
It very much depends on my mood, but I would say I always return to fantasy and historical fiction.
What are you currently reading?
I just finished The Ten Thousand Doors of January by Alix E Harrow. I liked it so much, I sent a photo of the cover with a recommendation to our family chat and multiple friends. It was so well done. The story you end with is not at all the story you expected at the beginning. To accomplish that and keep the reader invested is a remarkable thing. When were you last unable to put down a book? I don’t really have an answer because, with any kind of media, I just really, really want to know the end—so it’s always hard for me to put it down. I binge-watch shows, and for books, I read as much as possible as fast as possible to get to the end. My mom jokes that I skim books because I want to know the ending, and that’s why I often need to reread them. But I really reread books I like because it’s comforting.
CLARA GARCIA
CLARA GARCIA
Julie Sidharta
RECOGNITION
The Card’s the Thing
It’s never pleasant to find your membership card missing. So when Geoff Hart’s daughter reached into an empty pocket one Saturday afternoon, she called dad in a panic.
“She had a playdate with a friend, and I was in Traders’ Bar with their parents watching a basketball game while the kids were having a good time,” recalls the Member. “I went downstairs to the B1 counter and explained what had happened.”
Member Services receptionist Clio Tanaka was on duty, and she quickly jumped to action. Hart was so impressed with her services that he recognized Tanaka in an online Tell TAC.
“She went through the process and made a bunch of phone calls—to the gym, upstairs, various places—but couldn’t find the card. She said they usually pop up, so let her keep looking.”
The card did indeed finally appear. It had been outside the building, on the rock ledge where the girls had been sitting.
“I was able to reactivate the card and give it back that same day,” explains Tanaka, who always strives to make an impact beyond just a smile. “As someone who grew up in theater, I always tell myself the show must go on and try to handle anything that comes my way without breaking character. I believe that a positive interaction creates ripples that radiate out and make a slightly happier community.”
Hart says he really appreciates that attitude and her efforts—not just in this case but on other occasions when something has been lost. “She’s always very nice, very friendly. I’m very impressed with her service. She did a great job and went beyond the call of duty.” CBJ
Members can recognize Club staff by submitting an online Tell TAC through the Club website.
WINE
By the Bunch
Beginning this month, the Wine & Beverage Committee will group-taste new wines available in the Club’s dining venues and The Cellar, and share guidance in this column for Members eager to explore the Club’s expansive offerings.
We start in 51 East, where two new white wines are offered by the glass, each with a distinct profile and opportunities for pairing.
The 2023 Château de FontaineAudon Terres de Silex is a pronounced example of Sancerre, the most recognized wine from France’s Loire Valley. Grown in rocky soil, the Sauvignon Blanc grapes offer a fresh blend of flinty minerality, salinity, subtle honeysuckle, crisp green apple, citrus and sharp acidity. It’s an ideal pairing for light fare such as 51 East’s sea bream crudo, calamari fritto and vongole clam spaghettoni “Monograno.”
From Santa Barbara’s Los Olivos district comes the 2021 Margerum M5 White, a Rhône blend that offers a fuller body and richness, but with a backbone of acidity and long finish. Providing a well-rounded portfolio of apricot, tropical fruit, vanilla and honey flavors, it matches with more substantial dishes like the seared Hokkaido scallops; podded pea, leek and goat cheese risotto; and Ora King salmon.
Keith Truelove is chair of the Club’s Wine & Beverage Committee.
To see 51 East’s menus and extensive wine list, and check opening hours, visit the Dining section of the Club website.
WORDS KEITH TRUELOVE
IMAGE KAYO YAMAWAKI
CLARA GARCIA
(l–r) Geoff Hart and Clio Tanaka
What’s on in
JUNE
First Friday: Hip-Hop Night
Hip-hop got its start in the early ’70s, born from block parties in the New York City neighborhood of the Bronx. Over the decades, it has flourished into a truly global phenomenon, encompassing music, dance, art, fashion and more.
This month’s edition of First Friday will celebrate the music and style of hip-hop with an evening of rhythm, rhymes and next-level vibes. Celebrated DJs Kango and Ta-Shi will be on the ones and twos, while rapper Dag Force will wow the crowd with his hard-hitting flow.
DJ Ta-Shi brings decades of experience to the decks, having performed alongside legends like James Brown, Dr Dre and Snoop Dogg and on tours around the US and Asia.
DJ Kango is known for bringing an intuitive approach to his performances. “The venue is always a living, breathing thing,” he says. “Everything changes based on the audience, the vibe and even what the DJ before me played.”
And Dag Force—inspired by the natural surroundings of his hometown of Hida-Takayama and the global music and culture he encountered in the urban meccas of Tokyo and New York—seeks to reflect his unique background. “I want to contribute to a brighter future through music, spreading joy, healing and connection.”
Providing a visual backdrop to the music will be hip-hop artist Novol, who has done live paintings around Japan and across the world.
While bobbing your head to the beats, you can hit the chicken wing bar, feast on wagyu smash burgers and jerk chicken, and sip on some Hennessy and Hpnotiq cocktails.
There’s fun to be had for the young ones, too. While moms and dads are getting down on the dance floor, Club kids can catch their favorite flicks and munch on snacks at Movie Night. AJ
• 7–9pm • Winter Garden, American Bar & Grill • ¥2,750 (walkins: ¥3,850); guests: ¥7,150 (walk-ins: ¥8,250) • Limit: five guests per Member • 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
4
Summer Reading Challenge
The Library’s semiannual, pageturning read-a-thon returns.
• Through August 13 • Library
• Details online
4 & 19
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
6
Movie Night
Club kids enjoy pizza and flicks while moms and dads vibe to a hip-hop First Friday.
• 6–9pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,750 (guests & walk-ins: ¥3,300) • Ages 5–12 • Sign up online
8
Sailing Experience
Nurture your nautical dreams with expert guidance from sailor and Club Member Wolfgang Bierer.
• 9:30am–4:15pm • Beate Sirota Gordon & Haru Reischauer classrooms and offsite • ¥7,340 • Ages 10 & above
• Members only • Sign up online
9
Summer Camp Discovery
The Club kicks off weeklong sessions of games, crafts, music, dance and fun.
• 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
9–27
Summer B-Ball Camp
Three-on-three basketball pro Spencer Jennings helps young players supercharge their game.
• 4:30–6pm (ages 7–12) • Gymnasium • ¥23,100 (guests: ¥27,720) • Sign up online
14 & 15
Father’s Day at the Club
Father’s Day falls on different dates around the world, but Japan is one of the many nations whose celebration aligns with the US. And there is a good reason for that. In 1980, then-chairman of the Japan Men’s Fashion Association Kyoichi Ito visited New York and was taken with the outpouring of love for dads. A year later, he helped establish the Japan Father’s Day Committee with the aim of bringing the tradition to Japan.
Inspired by the American practice of tying a yellow ribbon around a tree to show support, the group launched the Father’s Day Yellow Ribbon Campaign in 1982 and encouraged people to express gratitude to their fathers by giving gifts adorned with yellow ribbons, a color that symbolizes happiness, warmth and safety.
This month, the Club honors the important role dads play with an all-you-can-eat buffet filled with an array of scrumptious treats. The mouthwatering selection includes all the fatherly favorites—from savory meats to all-you-can-drink beer, wine and sake. Meanwhile, American Bar & Grill, Rainbow Café and Café Med will be serving up prime rib and an assortment of ice-cold brews.
But you don’t need to be a chef to craft a gift that’s truly sweet. Club kids can kick off the weekend with a fun-filled candy workshop led by the ever-popular Mrs Candy G. Choose your flavor, grab a stick and hot toffee, and craft a spitting image of Dad—maybe even with a yellow ribbon. CBJ
Father’s Day Candy Workshop
• June 14 • 1–4:45pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,310 (guests & walk-ins: ¥2,772) • Ages 3 & above • Sign up online
Father’s Day Grand Buffet
• June 15 • 11am–3pm • New York Ballroom & Brooklyn rooms • Adults: ¥9,200; ages 13–17: ¥5,500; ages 4–12: ¥2,450; ages 3 & under: free • Limit: 10 people per reservation • Sign up online
12
Summer Scenery in Kamakura Tour
Come face-to-face with the Great Buddha and explore the enchanting Hasedera Temple, home to over 2,500 vibrant hydrangeas, on this Connections-organized tour.
• 8:30am–2:30pm • Connections members: ¥2,000 (non-Connections members & guests: ¥2,200) • Adults only • Sign up online
13
Cub Scout Meeting
Elementary school kids are introduced to the exciting world of Scouting through the Club-sponsored Pack 51.
• 6:30–8:30pm • Free • Toko Shinoda & Yukiko Maki classrooms • Details online
13
Chef Nonaga Night in 1673
The Iron Chef winner brings his “new-type” washoku dishes to the VIP space, paired with outstanding sakes.
• 6:30–9pm • 1673 • ¥33,000 (guests: ¥39,600) • Limit three guests per Member • Sign up online
15
Sky Pool Splash-A-Round
Kids burn off energy and make new friends during an afternoon of aquatic thrills.
• 3–5:30pm • Sky Pool • ¥2,200 (guests: ¥2,750) • Ages 5–12 • Sign up online
17
Flavors of Japan: The Art of Washoku
Delve into the deep-rooted traditions of Japanese cuisine with a documentary and dinner combination. Learn more on page 16.
• 6:30–8:30pm • Manhattan II • ¥2,900 (walk-ins: ¥3,770); guests: ¥4,350 (walk-ins: ¥5,655) • Limit: two guests per Member • Sign up online
19
Book Lovers’ Group
Join the Club’s band of bibliophiles for a discussion of Peter Attia’s Outlive.
• 11am–12:30pm • 51 East (private dining room) • Free • Details online
17
Exhibition: Len Makabe
Raised by an oil painter, Len Makabe always knew he would be a painter himself. But he never imagined he would become a sculptor.
“When I entered art college, my father advised me to study sculpture in order to become a painter,” he recalls. “I took a course in metal sculpture, became fascinated and here I am today.”
Since graduating from the Tokyo University of the Arts in 1982, Makabe has contributed to a wide range of projects around the world. These include the Japan–China–North Korea coproduced monster film Pulgasari, Butoh dancer Goro Namikawa’s performance at World Expo 88 in Brisbane and the Fantastic Animals exhibition at Ishigami no Oka Museum of Art in Iwate Prefecture. He has also hosted the Monster Tea Ceremony, featuring his handmade kettles, at the G-Fest Godzilla convention in Chicago. In March 2024, he offered tea and presented his sculpture Cardinal at the Vatican, returning to the place that so inspired him at age 15.
Returning to the Frederick Harris Gallery for the first time since 2018, Makabe invites Members to reflect on the connection between nature and human craftsmanship with a new exhibition of works that seamlessly blend observations of natural materials with modern design. CBJ
Members are invited to attend the opening reception on June 17 at 6:30pm.
Moment I realized I wanted to become an artist.
Painting alongside my dad. But it was in art college that I fell in love with sculpture. What I would tell my 20-year-old self.
Read more, have empathy for others and take responsibility for your actions.
My perfect creative environment.
A large plot of land with a studio and warehouse. Artist, living or dead, I’d most like to share a meal with.
Leonardo da Vinci, Michelangelo, Gaetano Giulio Zumbo, Salvador Dalí, Katsushika Hokusai, Ito Jakuchu, Unkei and Rudolf Steiner.
• Through July 7 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online
18
Nihonbashi Mixer
The Nihonbashi Club may be small compared with Azabudai, but when it comes to connections, its Members go big. This is true for community outreach as well as building ties within the Club.
One popular activity that brings together Members from both clubhouses is the Nihonbashi Mixer, held on the third Wednesday of every month. Much more than a hump day celebration, the Nihonbashi Mixer is a chance to mingle over drinks and tapas.
In addition to the usual selection of sips and bites, this month’s gathering will offer Finnish flair with drinks featuring Kyrö gin, compliments of Liquors Hasegawa.
The origins of the Kyrö Distillery Company, based in the village of Isokyrö, may resonate with those familiar with Japan’s onsen culture. The idea came to the founders while they were sweating it out together in a sauna. As they sipped rye whisky, they asked why none of their compatriots had yet turned Finnish rye—an abundant crop and culinary staple for centuries—into spirits.
They made their first batch of whisky in 2014, and while waiting for it to mature, crafted gin from 16 botanicals, including locally foraged ingredients such as birch leaves, sea buckthorn and meadowsweet. The following year, they received a call: “We know nothing about your distillery, but your gin has been selected as the best gin for gin and tonic,” the caller said. “We suggest you prepare yourselves before the award goes public.”
They sold out of gin in two days.
Come find out what all the fuss is about and forge new friendships over a G&T at this special edition of the Nihonbashi Mixer. Savor the Nordic spirit. CBJ
• 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
21
Youth Toastmasters Club
Youngsters learn public speaking and how to engage an audience.
• 3–4pm • Beate Sirota Gordon & Haru Reischauer classrooms • ¥1,100 (guests: ¥1,320) • Sign up online
21
Traders’ Trivia Night
Members test their knowledge to win prizes and support charities.
• 7:30–8:30pm • Traders’ Bar • ¥3,000 (guests: ¥6,000) • Sign up online
22
Tie-Dye Blast
Unleash your inner artist and add a splash of color to your summer at this fun and funky workshop.
• 1:30–4pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,200 (walk-ins & guests: ¥2,640) • Ages 3 & above
• Sign up online
24
Cocktail Hour
Budding mixologists learn to craft a classic mai tai, a blend of Havana Club 3-year-old rum, Diplomático rum, Grand Marnier, orgeat syrup, Angostura bitters, lime juice, mint leaves and brown simple syrup.
• 5:30pm • Muromachi Bar • ¥2,200 • Members only • Sign up online
26
Seven Stones Wine Dinner
Renowned winemaker Aaron Pott leads an evening of Cabernets and tales from the Napa vines. Learn more about Aaron on page 18.
• 6:30–9pm • 51 East (private dining room) • ¥40,000 • Limit one guest per Member • Sign up online
28
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.
BST to Deliver IBDP
fro� August 2025
Apply 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.
Skyview Slices
WORDS ALEC JORDAN
IMAGE KAYO YAMAWAKI
The warming weather and the Club’s cityscape vistas make for the perfect alfresco dining setting. And coupled with 51 East’s new Pizza Terrace offering, dining under the sky has never been so delicious.
The package, ideal for groups of 15 or more, offers freshly oven-baked pizzas—everything from quattro formaggi to spicy salami and pepperoni—as well as a buffet lineup that includes bruschetta, fried calamari and Ora King salmon.
Pair the dishes with two drink package options that feature sparkling wine, red and white wine, Suntory The Premium Malt’s and a cocktail selection, and you’ve got an unforgettable way to celebrate special occasions with friends, family and colleagues.
• 51 East’s Pizza Terrace is available by reservation from June 1.
THE ART OF WASHOKU
Take a trip through history to see—and taste—Japan’s culinary traditions.
WORDS
C BRYAN JONES
A+E GLOBAL MEDIA JAPAN
Japanese food is loved around the world , but knowledge of the traditions and philosophy behind the food is limited. Even for those living in Japan, many familiar ingredients and techniques may be taken for granted, their origins a mystery.
A+E Global Media Japan, led by Member John Flanagan, collaborated with Japan’s Agency for Cultural Affairs to shed light on these culinary traditions through The Art of Washoku, a documentary that aired on History in 40 international markets in March.
One historical tidbit that Flanagan says surprised him is the origin of umami, the sought-after zest associated with Japanese cuisine. “Emperor Tenmu, influenced by Buddhism, banned the eating of meat in 675, and the prohibition lasted for centuries,” he explains. “Chefs searched for ways to recreate the flavors without meat. They settled on fermentation techniques that led to the creation of culinary staples such as soy sauce, miso and dashi, the core stock of Japanese cuisine.”
Members can take a multisensory deep dive into such tidbits at a special event this month that combines a screening with a tasting of dishes explored in the documentary. “Viewers will gain in-depth background prior to sampling dishes and experiencing techniques,” says Flanagan. The evening has been organized by the Culture, Community & Entertainment Committee in collaboration with A+E’s award-winning History channel.
The project came about after Member Daniel Desmarais helped introduce A+E to a top official at the Agency for Cultural Affairs. Having heard that the agency was looking to promote washoku—or traditional Japanese cuisine— internationally, Flanagan’s team began looking for a way to pitch their ideas. But any chance to put their own love of Japanese food to film would have to wait several months until the agency announced an open tender. When the bids were reviewed, the A+E plan to focus on not only the food but also the history and philosophy won out.
“This was the agency’s first video production project on washoku, so it was not taken lightly,” Flanagan notes.
Seeing the documentary from concept to completion was a challenge, reveals Yasunori Fukui, head of production and programming and a Club Member. A+E was awarded the project last summer, but a long contract process delayed the start.
“We began working on it last fall, and the Agency for Cultural Affairs required that we finish and air it in key international markets before the end of their fiscal year in March.” Shooting took two months and postproduction took two and a half. “For a rich hour-long documentary with multiple locations across Japan and a variety of expert interviews, this schedule was very tight,” Fukui adds.
Appearing in the documentary is Sébastien Martin, who has served as chef de cuisine at the French Embassy in Tokyo since 2004. The opportunity, he says, allowed him to
experience Japanese culinary culture far beyond its surface. “Washoku, a UNESCO Intangible Cultural Heritage of Humanity, is much more than a cuisine—it’s a philosophy of balance, respect for the seasons and masterful simplicity.”
By exploring Japan’s culinary traditions, Martin was able to lift the veil on ingredients and look at them differently, giving them a central role without ever masking them with superfluous techniques. “The importance of the rhythm of the seasons, the precision of the gesture, the attention paid to every detail—down to the tableware and the way it is presented—are lessons every chef should learn at least once in their life,” explains the native of Nantes, in western France, along the Loire River.
Martin says that Japan also introduced him to the notion of umami, that fifth flavor so subtle that it transforms the perception of a dish. “Dashi, fermented products like miso and soy sauce, seaweed, dried fish—all these elements open up an extraordinary field of culinary expression, including in French cuisine.”
Even as a seasoned chef, Martin found new paths to culinary excellence through washoku. “It has allowed me to rethink my craft with greater humility and respect for all living things, drawing inspiration from the intimate connection the Japanese have with nature and the seasons. Washoku is an inexhaustible source of inspiration that, every day, pushes me to seek a balance between tradition and creativity, between French culture and Japanese sensibility.”
Don’t miss this unique chance to gain a deeper appreciation for washoku.
Flavors of Japan: The Art of Washoku, Honoring Nature and the Seasons
• June 17 • 6:30–8:30pm • Manhattan II • ¥2,900 (walkins: ¥3,770); guests: ¥4,350 (walk-ins: ¥5,655) • Limit: two guests per Member • Sign up online
“[Washoku] has allowed me to rethink my craft with greater humility and respect for all living things, drawing inspiration from the intimate connection the Japanese have with nature and the seasons.”
POTT’S PURSUIT
Seven Stones Winery and 51 East team up for an evening of sips and stories led by one of Napa’s most renowned winemakers.
WORDS C BRYAN JONES IMAGES SEVEN STONES
ESTATE
When Aaron Pott was 9 , he asked for milk at a Paris restaurant but was given a glass of wine. He didn’t hesitate to take a sip. “I remember thinking that it was super bitter and it dried out my mouth. I felt as if I had little knit sweaters on each of my teeth,” recalls Pott, who more than four decades later was named one of Food & Wine magazine’s Winemakers of the Year for 2012.
The founder of Pott Wine and exclusive winemaker for Seven Stones Winery, both in Napa Valley, will host a wine dinner for Members at 51 East this month. INTOUCH spoke with Pott about his journey from milk mix-up to master vintner.
Did the milk incident really lead you to become a winemaker?
What stuck with me was that wine was a drink for an adult, not a baby. I desperately wanted to be an adult at age 9, and I thought this might be the ticket. I learned everything I could about wine from that point.
Tell us about your winemaking journey. Every day, I felt I was learning, and I was able to work with some of the best winemakers in the business. I was lucky to start with John Kongsgaard at Newton, where I encountered Dominique Lafon and Michel Rolland. I would later work with Jean-Louis Mandrau, the winemaker at Château Latour from 1970 to 1986, and André Porcheret, the winemaker for the Hospices de Beaune.
My experience in France especially put me into two very legendary properties: Château Troplong Mondot and Château Latour Figeac. I learned so much technique in the time that I was in Saint-Émilion. I was working with Michel Rolland, who was perhaps the best technical winemaker ever. But most importantly, I learned that the best way to make great wine is to grow great grapes. Most good winemaking is done in the vineyard.
Why is an organic, hands-on approach so important to you?
In my experience, wines that are produced from organic vineyards as naturally as possible show their pedigree and quality more than wines produced using chemical agriculture and additives. It is about purity and not about artifice. It is about elegance and not about overwhelming.
What is special about the Pott Wines Viognier?
Pott Viognier, which we’ll serve at the 51 East dinner, is made from a half-acre vineyard on the lowest section of the Pott Art Vineyard on my estate, at an altitude of 1,450 feet. Below the block is an old-growth redwood forest that was too steep to log after the 1906 San Francisco earthquake, when California’s redwood forests were ravaged to rebuild the great city.
Redwoods create their own weather and make this block—the only north-facing parcel in my
vineyard—slightly more humid than the others. There is always a little fog in the morning. The grapes ripen slowly in this cool climate and retain a bright acidity.
The Viognier clone comes from Yves Gangloff, directly from Condrieu. We harvest the grapes in early September and press them in the early hours of the morning. The press is whole-cluster and a light, Champagne style. I move the juice into two clay amphora for fermentation, starting in our 65-degree Fahrenheit warm room. When spontaneous fermentation begins with indigenous yeast, we move them into the 52 F cold room. The process lasts about two months. We stir the leaves, and the wines are left in clay for 10 months before bottling. The result is a wine with a freshness and crispness that is surprising for people who have never tasted these characteristics in Viognier. I make fewer than 1,200 bottles.
What is the secret to a great Cabernet Sauvignon?
Great Cabernet Sauvignon comes from great sites. For Cabernet Sauvignon to really be great, it needs to be in very well-drained, nutrient-poor soil. It needs to be grown right on the edge of where it can get perfectly ripe, but not overripe. Clonal material is important in Cabernet Sauvignon. Not all clones are the same. Maceration post fermentation creates Cabernet Sauvignon that is big and rich, but without being pruny. Great Cabernet Sauvignon must be fresh and fruity with lively acid and generous texture. It should be balanced with oak but not dominated by oak.
What sets Seven Stones Cabernet Sauvignon apart from other Napa Cabernets?
Seven Stones is a small, organically grown vineyard in a unique part of the Napa Valley. The site is composed of volcanic ash that cooled very quickly. This gray powdery ash is broken down from white spongy rock that contains a great deal of iron. These give Seven Stones a unique structure that is both rich and dense but fresh and lively at the same time. The wine is infinitely complex and ages forever but is always good as a young wine. We’ll be tasting three such Cabernets at this dinner.
What can Members look forward to at this dinner?
I have worked with Seven Stones for 20 years and made wine professionally for over 35. There will be a lot of stories and some magic!
Seven Stones Wine Dinner
• June 26 • 6:30–9pm • 51 East (private dining room)
• ¥40,000 • Limit one guest per Member • Sign up online
(left) Seven Stone (1999) by Richard Deutsch in the winery’s sculpture garden; (above) Aaron Pott
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SHARED PURPOSE
The Club’s Connections group helps Members learn about Japan and make a difference in the community.
WORDS C BRYAN JONES
PHOTOS KAYO YAMAWAKI
“As an international community , the Club has a responsibility to build positive ties with Japanese society and contribute in meaningful ways,” says Lina Raffone, director of charities for the Club’s Connections group.
Growing up in Mexico and Brazil in the 1970s and ’80s, Raffone witnessed the stark contrast between wealth and poverty—an experience that sparked a desire to help others.
Connections does this by bringing together Members through a range of activities and events that build community within the Club, foster greater understanding of Japan and generate resources to help the wider community beyond our walls.
The annual Angel Tree initiative, for example, brightens the lives of young people in the Tokyo area around the holidays. Club Members can choose from a wide array of wished-for items and gift them to a child through the Salvation Army program. At the end of 2024, 54 Christmas gifts and ¥266,100 in cash were donated. The funds support
children leaving care homes by helping them purchase basic household items for independent living.
Fundraising such as this is at the core of the Connections mission, and exciting new ideas are in the works, says interim fundraising director Robin McClearn, who has taken over the role from Ilka von Witzendorff, who has left the Club. “In addition to our traditional fundraising events, such as the International Bazaar, we’re hoping to increase awareness of Connections through ‘friend-raising’ activities. Current plans include a spring 2026 scavenger hunt for families.”
This sort of event, says McClearn, has been a key part of her transition as an expat. “From Tokyo 101 to volunteering on committees, Connections has helped me make a wonderful life in Tokyo, introducing me to incredible friends and exciting new experiences.”
Other popular Connections activities include the monthly Coffee Connections, Culture Connections and Cocktail Connections events as well as a range of enrichment classes and tours.
The group’s annual fundraising target is ¥7 million. The challenge in reaching this mark, McClearn notes, is engaging the community. “We hope to do so by making our annual fundraising events fresh and interesting. For example, in 2024 the International Bazaar highlighted a prefecture in need. In 2025, we’re spotlighting Italy’s fabulous culture and food.”
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Connections is also always seeking new voices.
“Expat turnover means regularly losing experienced volunteers, but with new members, we welcome new friends and new ideas,” McClearn adds.
Raffone agrees that the group has been an essential part of her life in Tokyo. “Connections has given me purpose and friendships, and has also connected me with people of different ages and backgrounds—helping me see Tokyo and the world through more diverse perspectives.”
Jillian Tattle, the group’s president, says that “the way in which we provide such a welcoming and supportive environment to newcomers is, for me, our greatest strength. And through the relationships we build, we are able to make a difference in the city and country we now call home.”
That ability was on full display in April when Connections and the Culture, Community & Entertainment Committee teamed up to host the inaugural Charity Gala. Club Members raised ¥3,361,000 on the night, and all proceeds will go to five charities: Do-It Japan, Bridge for Smile, Tokyo Visitation Support Center, Art de Vivre and Comhbo.
Blanka Kobayashi, the group’s director of communications, says that a goal for the upcoming year is to make everything they do “more compact, fast and effective.” As an example, she cites the Nearly New Sale, an annual treasure trove of bargains filled with Members’ outgrown items looking for a new home. At the end of the sale, remaining goods are donated to the Salvation Army. In past years, the event has spanned two days. This
year, everything happens on one, with the Salvation Army packing up donations just after the sale closes at 4pm. The goal is to generate more excitement and urgency, and to relieve the burden on Club staff.
While external charitable outreach is a central part of Connections’ mission, the group also contributes to internal needs. In preparation for a disaster, a portion of its reserve funds will be used to provide emergency relief items—such as water, food and blankets—to be managed by the Bosai Center.
Aligning with overall Club planning is behind a major change for the group this year: a shift in timing of the Connections AGM from May to September. The move brings the selection of Connections leaders closer to the Club’s election for the Board of Governors. Instead of taking office in June of each year, the Connections Board of Directors (pictured on the opposite page) will now refresh in October.
Kobayashi invites all Members who want to make a difference to get involved in Connections. “We welcome both women and men to join us and help build the community. We hope to get new volunteers and committee members who bring fresh ideas. We’re very open. Every Club Member is welcome to be part of the group and even become a board member.”
Raffone echoes the sentiment. “I’m continually inspired by the generosity of Club Members and the passion of volunteers who turn compassion into action. I hope even more Members will join us for future events and activities.”
“Connections has helped me make a wonderful life in Tokyo, introducing me to incredible friends and exciting new experiences.”
Connections 2024 International Women’s Day Luncheon welcomed Tokyo Governor Yuriko Koike.
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Joint Effort
Members Mark and Saori Chambré get moving again with the help of The Spa’s Koichi Uesaka.
IMAGE YUUKI IDE
I couldn’t lift my left arm . I had to use my right hand to push it up. The pain was severe and I couldn’t lift it past chest level without discomfort.
I was reminded of an injury I suffered two years earlier. I’m kind of a gym rat, and I was doing a shoulder press. I pulled something and had to go to the doctor. He gave me a steroid shot—three sessions. After about six months, things got better.
This time around, however, I didn’t recall doing anything to cause the pain. It just started. I was hoping it would go away, but it didn’t. It got worse. I went to a doctor and was diagnosed with a calcium deposit that was causing tendinitis. The doctor said shots weren’t going to work and suggested physical therapy. If that didn’t help, painful shockwave therapy would be needed.
I had already started working with Koichi Uesaka, a therapist at The Spa, to prepare for knee replacements, so I wanted to try him for this tendinitis.
I felt some immediate relief after the first session. And after five or six sessions, my flexibility was back and the pain was gone.
My wife, Saori, had problems with her left arm as well. During a massage session outside the Club, a stretch
performed on her strained her arm. She decided to work with Koichi as well and see if he could help.
One thing that Koichi does when he starts working with you is a gait analysis to understand your movements and posture, because everything is connected.
Saori doesn’t have the chance to exercise much, so when she started working with Koichi, he noticed that her muscles were very tight in many areas, and she had trouble lifting her arm without pain. She needed to take training very slowly, and some things needed to be corrected before working on her arm. He started by using osteopathy to help her posture so she would have fewer pains. Once the pain was reduced, she became more flexible and could do the exercises.
Following gym training, Koichi does an hour of osteopathic alignment with Saori. And after three or four months, she found that her arm pain was completely gone. He even helped her posture to prevent further problems.
Through gentle, subtle movements—even just an inch at a time—and more aggressive stretching of the areas causing pain, Koichi really helped us both a lot. He even showed us things we can do at home to maintain posture and flexibility.
If you’re having an issue, get a diagnosis from a doctor first. If physical therapy is the solution, Koichi can definitely make a difference. He understands so well how the parts of the body work together and is really happy when he sees that you’re getting better.
As told to INTOUCH’s C Bryan Jones.
(l–r) Saori and Mark Chambré and Koichi Uesaka
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New Members
AZABUDAI
UK | Tsit (Jacqueline) So & Yip Hei Chan
Malvern College Tokyo
“We’re excited to join the vibrant family at Tokyo American Club and look forward to meeting new friends and connecting with fellow Members! It’s a wonderful opportunity to contribute to the international community in Tokyo via developing Malvern College Tokyo. Here’s to more fun, enjoyable activities and memorable experiences within the Club community together!”
AZABUDAI
USA
Peyton Bowman IV & Yoko Otsu
Innovative Language Learning K.K.
Lisa Brown
Northrop Grumman Japan G.K.
Tiago Campos Rodrigues & Sonia Afonso AbbVie GK
Jeffrey Grenn & Deanna Jean Schmitt
The Walt Disney Company (Japan) Ltd.
Sharon Lee & Sung Hoon Jung Google Japan, Inc.
James Miller
Japan Secure Technologies K.K.
Paul Oswald & Asako Kohno MakeLeaps
Matthew Witte & Amanda Grosse Witte
Cordis Japan
AUSTRALIA
Matthew & Hannah Klimenko
Big Fish GK
CHINA
Donald Wan Hok Chow & Kanae Ho
Arcwealth Global Investment and Management Limited
Duan (Frank) Yang & Lina Chen
ASAS Japan K.K.
GERMANY
Markus & Christine Middendorf Nippon Boehringer Ingelheim Co., Ltd.
INDIA
Jay Shah & Wen-lan Julie Shi
Catalytic Funds Management/ Entropy Funds VCC
SOUTH KOREA
Seungbum Huh & Hyunjung Soh Samil Pharm. Co., Ltd.
TAIWAN
Yong-Yi (Yuki) Lin (Koshiba) Menace Model UK and Image Models Tokyo
NIHONBASHI
JAPAN | Yuki Tabata
Workato K.K.
“As the dedicated and proud sales manager at Workato Japan, I am eager to immerse myself in American culture in Tokyo. I have lived my whole life in Japan but always worked at American IT companies. As an individual who loves traveling, I’ve visited all continents except Antarctica. I am thrilled to join the Club and look forward to meeting many Members to talk IT, travel and wine.”
UK
Nicholas & Asako Shindo KX
NIHONBASHI
USA
Ian Morehouse Takahara Totan ICAP
JAPAN
Taro Abe
Mitsubishi Corporation
Hidetoshi Hikawa
BMO Japan Securities
Akiko & Asahi Omori
Asahi Ohmori Office Inc.
Shoko Sasaki
List Sotheby’s International Realty
Sachio Semmoto
Kyoto University
(clockwise) Jacqueline So, Yip Hei Chan, Ambrose Chan and Benedict Chan
Yuki Tabata
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Fresh Moves
Class
Hip-Hop Dance
Born in the Bronx in the 1970s, hip-hop dance became a form of expression that transcended language and borders, spreading around the world to influence discourse and encourage unity. Evolving from its breakdancing origins, hip-hop dance branched out to include popping, locking and freestyle moves, eventually branching out into various styles like krumping and lyrical hip-hop.
As children adjust to the dance movements and postures in this class, they increase body coordination, confidence and self-esteem. Freestyle dance also teaches independence and creativity. The high physicality also improves flexibility in range of motion, strength, stamina and overall fitness as students learn the fundamentals of hip-hop dance, including choreography and teamwork.
Instructor Olivia Tobari
A passionate dance teacher from Germany with a background in musical theatre, Olivia Tobari has performed in productions such as Siddhartha , Lazarus and Conni – Das Zirkus-Musical! with companies like a.gon Theater and Cocomico Theater. One of the most popular instructors at TNG Dance Academy in Tsukishima, she has experience teaching both children and adults, and is loved for her energy, enthusiasm and ability to inspire kids through movement and expression.
Hip-Hop Dance
• Tuesdays • 4:45–6:25pm
• The Studio • Ages 5 & above
• Details online
IMAGE ALISA BLANC
Olivia Tobari
April 19
Charity Gala at Tokyo American Club
Members and guests gathered for an exciting evening of tapas, Champagne, gaming and jazz to help Connections-supported charities.
IMAGES KYOSUKE NAGATA
July 5
Ring in America’s 249th birthday with a full day of festivities.
April 20 Easter at the Club
The Easter Bunny brought joy to the holiday weekend as Members celebrated with festive activities, seasonal splashes and an indulgent feast.
IMAGES YUUKI IDE
May 7
Heitz Wine Dinner with Philana Bouvier
A legendary lineup of Heitz Cellar vintages and gourmet dishes delivered a night of pure indulgence at 51 East.
IMAGES YUUKI IDE
May 9
First Friday: Cinco de Mayo
An electrifying fiesta filled the Winter Garden with soulful mariachi melodies, vibrant dances and exquisite flavors.
IMAGES YUUKI IDE
A Mother’s Path
WORDS ABIGAIL LEONARD ILLUSTRATION TANIA VICEDO
“Let’s go around and everyone tell us what you did before you became a mommy,” the principal said, smiling at our group perched awkwardly on small yellow chairs at our children’s school in Daikanyama. I shifted uncomfortably in my seat, pregnant with my third child, and tried to conjure a vision of my pre-“mommy” life.
Something about the question bothered me. The premise seemed to confirm that even as women were pushing for professional equality, there was still a perception that careers were something they dabbled in before getting married and procreating.
What I did before was the same thing I was still doing: working as a journalist. Except that now, I was also juggling the demands of domestic life. That meant filling out daily school forms that chronicled what our children had eaten, when they’d used the potty and a description of the results. I was immensely happy to have children, and grateful to live in a place that cared so much about their welfare, but I resented the assumption that we all had chosen to devote our days to the pleasure and mundanity of child-rearing. It seemed to deprive us of any agency about how to inhabit the role of parent.
Perhaps the principal could have framed the question differently: Who were you before you became a mother? Because I would have been the first to admit I was not the same person who had moved to Japan several years before,
heavily pregnant with my first child and hoping for the best. That was made all the more clear when we moved back to the US. I approached motherhood back in the States with the same curiosity that I had in Japan. It was inspiring to be around so many professionally empowered women, but it also struck me that the sense of choice many American mothers felt was false. They were encouraged to succeed at work and at home with no commensurate support system. They had professional opportunity but lacked the public framework to make it reasonably attainable without significant wealth or full-time family support.
It was the inverse of the problem in Japan. In the US, mothers were expected to be professionals, but there was no universal day care, no immaculate community center where volunteer retirees sang to small children, no real infrastructure for young families. Many of my friends battled to stay relevant at work and cobble together childcare. Some were pushed out of the workforce because day care was too expensive. Others were stuck at awful jobs because their families needed the health insurance. What real choice did these women have about how to be mothers, professionals, partners?
As I had come to understand, the way societies support families is critical to how women experience motherhood. Because while parents might feel they have the freedom and responsibility to raise their children as they want, the truth is that many of the big decisions, like how much time to spend with their children and how to divide the emotional and physical labor with their partner, are heavily determined by social structures. And often women are asked to sacrifice freedom for support, when what they should have is both.
Abigail Leonard is a Member of the Club and author of Four Mothers: An Intimate Journey through the First Year of Parenthood in Four Countries.
平成三年十二月二十日第三種郵便物許可定価八００円
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