Issuu

Summer Comfort

Favorite flavors await across the Club’s scenic terraces

KITCHEN CRAFT

CAMP DISCOVERY FRESH FACES

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BOARD OF GOVERNORS

Representative Governor Nils Plett (2026)

First Vice President David Hackett (2026)

Second Vice President Agnes Ouellette (2026)

Secretary Lin Shi (2026)

Treasurer Hiroshi Miyamasu (2026)

Governors Vibhu Jain (2027), Geoffrey Kamizuru-Bowman (2026), Ren Kuroda (2027), Gregory Lyon (2027), Justin Negrón (2026), Dean Rogers (2026), Reiko Saito (2027), Douglas Schafer (2027), Christa Wallington (2027)

Statutory Auditors Alok Rakyan (2026), John Sasaki (2027)

Parentheses denote term limit.

CLUB COMMITTEE CHAIRS

Centennial Anniversary Brian Nelson

Compensation Justin Negrón

Culture, Community & Entertainment Matthew Tappenden (Vibhu Jain)

Finance Dennis Hubbs (Hiroshi Miyamasu)

House Mike Foley (Ren Kuroda)

Long-Range Planning Ron Lenore (Reiko Saito)

Membership Yan Fan (Lin Shi)

Nihonbashi Rike Wootten (Geoffrey Bowman)

Nominating Steven Greenberg

Recreation David Lee (Agnes Ouellette)

Parentheses denote Board liaison.

GENERAL MANAGER

Dustin McAvoy

ASSISTANT GENERAL MANAGER

Nori Yamazaki

DIRECTORS

Brand Marketing & Communications Shane Busato

Facilities Richard Woods

Finance Naoto Okutsu

Food & Beverage Gerard Bonenfant

Human Resources Jason Dominici

Member Services Jonathan Allen

Operations Thomas Zaleski

Recreation Kaitlyn Giguere

INTOUCH

Managing Editor C Bryan Jones

editor@tac-club.org

Communications Editor Alec Jordan

Social Media Specialist Avery Devlin

Lead Designer Kohji Shiiki

Support Designers

Aya Harada

Anna Wong

Social Media Specialist Avery Devlin

CONTRIBUTORS

Writers

Andrew Daniels

Steven Greenberg

Andrew Heffernan

Pueyen Lee

Chris O’Neal

Photographers

Avery Devlin

Yuuki Ide

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.

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Suhyun

Who Guides the Club?

WORDS STEVEN GREENBERG IMAGE KAYO YAMAWAKI

Every year, well before the November Board of Governors election, the Nominating Committee gets to work. The process is thoughtful and deliberate—and this year it is already well underway.

Our work shapes not just who sits on the Board, but the direction the entire Club takes in the years ahead. That sense of purpose is what first drew me to lead the committee more than a decade ago, and why I am pleased to serve as chair this year. The Nominating Committee has a unique opportunity to shape the Club’s future through strong leadership, and I am proud to play a role in that effort.

We’ve already begun identifying and meeting with candidates for the 2026 election, and the initial pool is impressive. We’ve been conducting interviews and having substantive conversations with Members who bring a genuine commitment to the Club. The caliber of the candidates is encouraging. The committee is now assembling a slate for Board approval, which will then be presented to the full membership for final approval at the Annual General Meeting (AGM) in November.

Serving on the Board is one of the most meaningful ways a Member can contribute to Club life. Governors make

decisions that impact all aspects of the Club—facilities, programming, staffing, finances, and long-term strategy. It’s a serious commitment of time and energy, and the impact is real and lasting.

Which brings me to something equally important: voter registration.

An important lesson learned from previous election cycles is that a number of very strong potential candidates who expressed interest weren’t eligible for the Board because they had not registered. Per Club rules, a candidate must be a registered voter. You cannot vote if you are not registered, and registration does not happen automatically.

Please take a moment now to register through the Voting page on the Club website. It takes only a few minutes and is the essential first step in participating in our democratic governance process. All Voting Members are eligible to participate in elections and other key decisions affecting the Club.

Once the slate has been confirmed by the Nominating Committee and approved by the Board of Governors, you’ll have multiple opportunities to get to know the candidates before the AGM. Candidate statements will be published in INTOUCH and online, and there will be Meet the Candidates events where you can engage directly with those seeking your vote.

The election matters. The Board shapes the Club you and your family experience every day. When more Members register, engage with the candidates, and cast informed ballots, we all benefit—today and tomorrow.

Broad member engagement in this November’s election will help ensure the Club remains strong, vibrant, and well governed for years to come.

Steven Greenberg is chair of the Club’s Nominating Committee.

“All Voting Members are eligible to participate in elections and other key decisions affecting the Club.”

CAR CLUB

Drift Mode

Members of the Club’s car lovers group headed to the Porsche Experience Center in Kisarazu in April for a high-speed afternoon of learning.

After a lively lunch and practice on driving simulators, 20 Members drove high-performance vehicles across a full range of activities, testing the limits of the cars and themselves.

“It was a little bit scary to drive on the drift pad in the wet,” explains Member Naoko Kazama. “But the instructors taught me how to drift on a fully drenched, slick road when the car oversteers.”

Member So Kikuya says, “From gymkhana and drifting to circuit and off-road, we experienced every dimension of Porsche and shared the joy together.”

The TAC Car Club, instigated by Member Greg Adams, gathers at 51 East once a month to talk cars and plan countryside drives, motorsports activities, and more. Interested Members can join the group by emailing taccarclub@gmail.com. AD

DINING

Father’s Day Served in Style

The Club pays the ultimate homage to the man of the house on June 21 with a scrumptious all-you-can-eat buffet that will have him beaming with joy. This year, a new experience awaits on the third floor as 51 East plays host to the celebration.

The mouthwatering array includes hickory-smoked short ribs, lacquered St. Louis ribs, long-smoked chopped pork shoulder, American pork sausage, grilled lamb chops, and an array of desserts and drinks.

There will be three two-hour seating sessions between 11am and 6pm in the main dining room, with the buffet tables set in New York Bridge and the barbecue grill and pizza oven on the Tokyo Tower Terrace. See the Club website or app for full details, pricing, and reservations. Bring your appetite and show Dad how much he means to you! CBJ

From the Shelves

Lyon native Léa Coulet is an avid reader in both English and French. A favorite part of her three-year stop in Tokyo is the second-floor Library, where she can often be found seeking out beautifully crafted stories.

What was your favorite childhood book?

As a child, I read comics. I was hooked on Tintin, the Smurfs, Lucky Luke. My parents encouraged me to start reading “real books” when I was around 8. For a primaryschool girl in France in the 1980s, a good starting point was the 19th-century aristocrat Comtesse de Ségur. Her

books describe the life of a young, mischievous noble girl and deal with morality, education, childhood foolishness, and its consequences.

What inspired your love of books?

I loved French literature class in high school. I was lucky to have excellent literature teachers who offered a good selection of compulsory reading. I learned that books are more than stories; they are a powerful tool to leave a trace in history, to describe the past, to influence the present, to share one’s worldview, to denounce, to criticize, to dream, to travel, to learn, to imagine, to get ideas.

What genre do you most enjoy?

What matters is not the genre nor the story; it is the quality of the writing. I can read science fiction, thrillers, mysteries, or romance as long as the writing is beautiful. I like to be impressed by the author’s style—the choice of words, the artistic language, the rhythm, the sensitivity, the ability to move the reader and convey a message about humanity.

What are you currently reading?

I have just finished The Vanishing Half by Brit Bennett. It is a touching story about twin sisters in Louisiana’s Black community in the 1950s. Although they are Black, one has white skin. She abandons her family and community to lead the free and comfortable life of a white woman. It is a beautiful story of love, treason, violence, discrimination, a quest for a better life, and the unbearable weight of one’s true identity.

When were you last unable to put down a book?

I guess I’ve been very lucky with my book choices lately; it’s always hard to put them down. Last December, I read a “bestseller.” Despite the book’s worldwide success, I failed to find it interesting. After one month of trying, I dropped it and moved on to something more inspiring.

SPA

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AI is everywhere, though you might not expect to find it in your lotions. But premium Japanese wellness brand Miros, whose products are now available at The Spa, used AI-driven design to create Pikiä, a proprietary micromolecular vegan collagen with an amino acid sequence identical to the collagen found in human skin.

These ultra-fine molecules penetrate the outermost layer of the epidermis, allowing for seamless affinity with the skin. This breakthrough ingredient has become trusted by the world’s most prestigious luxury spas. Contact 03-4588-0714 or spa@tac-club.org to book a session, or visit to purchase Miros products. You’ll be amazed by how they hydrate, brighten, and rejuvenate the skin. CBJ

Léa Coulet

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RECOGNITION

Birthday Surprise

Member Hatsue Nagata visits the Nihonbashi Club twice a week for workouts and dining, but she had never been on her birthday. This year, she invited a friend to dinner on that special occasion. It was really just a coincidence—they hadn’t gone for a celebration—but she sure got one.

“It was perfect. Just as we were finishing our meal, I was surrounded by a large group of staff, all familiar faces, presenting me with a beautifully prepared surprise birthday plate and wishing me a happy birthday while a jazz band played in the background,” she recalls. “The moment felt so special, making it such a memorable day.”

She was so moved, she singled out the whole group for recognition in an online Tell TAC.

Nagata would like to extend a huge thank you to Koji Kaneko, Ramon Takahashi, Masaru Moribe, Mizuki Oikawa, Mitsue Minami, Tomoko Takeoka, Bruno Yasunory, Edward Alalon, and the whole Nihonbashi team for always welcoming her so warmly.

“Nihonbashi has a very cozy, relaxed atmosphere that comes with being a small establishment,” she explains. “However, what makes the space so comfortable is the excellent hospitality from the staff. I’m always greeted with a smile and called by my name, which makes every visit so special.”

The Club, she says, feels like family.

“Thanks to all of you, I am able to enjoy an exceptionally comfortable Members’ life,” Nagata says. “I’m grateful for the warm hospitality from the Nihonbashi staff, who truly went above and beyond.” CBJ

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

Happy Hour Hits

Since Traders’ Bar and 51 East Bar & Lounge unveiled their new Happy Hours in February, Members have been enjoying the inviting and delicious way to unwind.

At Traders’ Bar, Members and guests can enjoy a rotating selection of craft beers on tap as well as bites like clam chowder fries and all-you-can-eat wings with a choice of Buffalo, BBQ, or spicy Nashville dipping sauces to punch up the heat.

At 51 East Bar, get a taste of the States with mini Cuban sandwiches and meatball subs or try Americanstyle California and dragon sushi rolls—a unique take only found in Tokyo that brings a lighter counterpoint to the drink menu.

Happy Hour at Traders’ Bar is from 3 to 7pm on weekdays and all-day on weekends and holidays, while 51 East’s Happy Hour is from 3 to 7pm Tuesday through Friday.

Make sure to drop by Traders’ on Mondays, when there will be drawings for outstanding prizes at 4pm.

We’ll see you there! CBJ

Traders’ Bar and 51 East Bar & Lounge

• 3–7pm (weekdays at Traders’, Tuesday to Friday at 51 East); all day at Traders’ Bar on weekends and holidays

YUUKI

Image: (l–r) Masaru Moribe, Hatsue Nagata, Mizuki Oikawa, and Ramon Takahashi

KAYO

What’s on in

JUNE 5

First Friday: Hip-Hop Night

Born in the Bronx, hip-hop found a home in Japan when urban youth took to breaking in the early ’80s. Elite DJs, dynamic dance crews, and influential streetwear brands soon made the culture their own.

This month’s First Friday will celebrate the American phenomenon that took the world by storm with an evening of rhythm, rhymes, and next-level vibes on the Club’s biggest dance floor yet.

While bobbing your head to the beats, you can make a break for the Club’s signature chicken wing bar or feast on wagyu smash burgers, fried falafel with street sauce, and pulled-pork pinsa.

Up for more grooves? A DJ will keep the energy flowing until 11pm at the optional after-party on the third floor, where 51 East will host a special exhibition of ’90s photography by Atsuko Tanaka, who honed her craft in New York, collaborating with Beyoncé, Eminem, Jay-Z, and others, as well as shooting album covers for popular Japanese artists.

But sign up soon—the first 100 to register will be entered into a prize drawing for two 60-minute rejuvenating treatments at The Spa. CBJ

• 7–9pm • Winter Garden • ¥2,750 (walk-ins: ¥3,850); guests: ¥7,150 (walk-ins: ¥8,250); after-party: bar charges apply • Limit five guests per Member • Adults only • Nihonbashi Members welcome • Sign up online

1

Culture Connections

Add new tools to your toolbox with this crash course on artificial intelligence, featuring live demonstrations led by AI implementation experts.

• 10–11:30am • Toko Shinoda & Yukiko Maki classrooms

• Connections members: free (non-Connections members & guests: ¥1,000) • Details online

1

Nihonbashi Summer Afternoon Tea

Enjoy a selection of sweet and savory bites paired with black, green, and refreshing herbal teas.

• 2–5pm (last order: 4:30pm)

• American Room • ¥3,500

• Details online

Barolo Wine Dinner with Cecilia Rocca

Enjoy some of Italy’s most celebrated wines, paired with six superlative courses.

• 6:30–9pm • 1673 • ¥38,000 (guests: ¥42,000) • Limit three guests per Member • Adults only • Sign up online

Ca’ del Bosco Wine Dinner

Join vino virtuosos in honoring the winery that redefined Franciacorta— the sparkling jewel of Italian wines.

• 6:30–9:30pm • 51 East • ¥25,000

• Limit two guests per Member

• Adults only • Sign up online

Summer Reading Challenge

The Library’s semiannual, pageturning read-a-thon returns.

• Through August 21 • Library

• Details online

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

9 Exhibition: Haruka Mitta

Despite a presence on the global stage—exhibiting at an event attended by King Charles III, Paul Smith, and Brian May and being selected for the MvVo AD Art Show in New York—Haruka Mitta did not originally set her sights on art. After earning a degree in economics from Kyoto University, she spent seven years building a career at Rakuten.

One day, she thought, “Life could not end this way,” and began studying design and Nihonga.

“As I painted my ideal world onto the canvas, my reality began to resonate with those visions; my life itself was set in motion, as if following the very stories I had drawn.”

In 2022, she studied at the University of the Arts London. Just one year later, her kakejiku hanging scrolls were featured at the Chelsea Flower Show in London. CBJ

Members are invited to attend the opening reception on June 10 at 6:30pm.

Moment I realized I wanted to become an artist.

Seeing people moved to tears by my work, I realized that a painting is not a mere object but a living entity with a soul. What I would tell my 20-year-old self.

Give your absolute everything to the task at hand. Even if things seem unrelated now, the dots will inevitably connect to form a beautiful line.

My perfect creative environment.

A quiet, private space with soft sunlight and a view of lush greenery. Artist, living or dead, I’d most like to share a meal with.

Marc Chagall, Banksy, and Taro Okamoto.

• Through June 29 • FH Gallery • Artworks available for purchase through Member Services • Details online

Strikes and Sips

Club women hit the lanes for a social night paired with light bites and refreshments.

• 5–7pm • Bowling Center • ¥6,000 • Members only • Adults only • Sign up online

NBA Finals in Traders’

The Club’s home for American sports opens early to air the basketball season’s final showdown live.

• 11am • Traders’ Bar • Details online

Suntory Tipples Tour

Explore Suntory’s forest distillery and taste the twist that makes Japanese whisky a global favorite.

• 7:15am–5:30pm • ¥4,400 • Members only • Adults only • Sign up online

Movie Night

Club kids enjoy pizza and flicks while moms and dads break out hip-hop moves at First Friday.

• 6–9pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,750 (guests & walk-ins: ¥3,300) • Ages 5–12 • Sign up online

All-Comers Swim Meet

Grab your goggles and prepare to battle it out for medals and bragging rights.

• 9am–1:30pm • ¥2,000 • Ages 6 & above • Members only • Sign up online

Introduction to Squash Club instructor Rico Cheung leads families through the basics.

• 4:30–6:30pm • Squash Court 1 • Free • Members only • Ages 6 & above • Sign up online

Business Is Social

Catch up with fellow Members at this intimate networking session.

• 6–8pm • Winter Garden • ¥1,500 (guests: ¥2,000); includes one drink and a canapé • Adults only • Sign up online

11 Craft Beer Tasting

America’s craft beer boom took off in the 1980s when small brewers rebelled against bland mainstream lagers. It would take Japan a bit longer to follow suit. In 1994, the threshold for a brewing license dropped from 2 million liters annually to just 60,000, setting off a wave that has grown into more than 850 craft breweries across the country.

Some of the finest will bring their beers to the Club this month. This includes Black Tide Brewery, which has won two years in a row.

“Their Hoya Boya hazy IPA that won last September was both smooth and tasty, which makes it ‘crushable’ without being bland,” says Member Amanda Witte, who is organizing the event.

While previous tastings have been open only to breweries owned or operated by Americans, this year Japanese brewers are invited.

One of those is Vertere. “They make a ton of dangerously drinkable pale ales and IPAs,” Witte says. “Any night with a Vertere beer in hand is going to be a good night.”

After sampling all the entries—in between visits to a buffet of wagyu burgers, vegetable jambalaya, caponata pinsa pizza, and more—Members will vote for their favorite.

“The Club does a lot of wine events, but this is the only event where beer is the star,” notes Witte. “I hope everyone takes advantage of this opportunity to taste something great.” CBJ

• June 11 • 6–9:30pm • Manhattan III • ¥4,000 (guests: ¥6,000) • Adults only • Sign up online

12 World Cup at Traders’

Once every four years, the world comes together for a shared experience like no other. The World Cup demands attention on a scale few events can match. FIFA expects more than 5 billion people to follow the expanded 48-team tournament, which kicks off on June 11 across North America. It’s the first time for the United States, Canada, and Mexico to jointly host the beautiful game’s biggest stage.

Traders’ Bar will stream matches live as soccer-loving Members cheer on their home teams. With 59 countries represented among the Club’s diverse community, there’s sure to be plenty of goodnatured rivalry.

Four World Cup-themed cocktails will be on offer. Cheer on Japan with a Blue Samurai, a blend of whisky, yuzu cordial, blue curaçao, and soda water. Celebrate a score with a Samba Goal, a mix of cachaça, pineapple juice, lime, and mint. Sweat out the final result with an Extra Time Paloma, featuring Agavales tequila, grapefruit juice, pepper ginger, and lime juice. And toast a title with Le Champion, which combines cognac, elderflower, sparkling wine, and lemon. Each is ¥1,000. A limited food menu will be available until 11am, followed by the normal lunch menu.

Will Argentina repeat as champs? Can the US, Canada, or Mexico make a deep run? Don’t miss the excitement starting at 10am each day. CBJ

• Through July 20 • Traders’ Bar • Details online

8–26

Summer Basketball Camp

Member and 3x3 pro Spencer Jennings leads a skills camp filled with fun, learning, and prizes.

• 4:30–6:30pm • Gymnasium

• ¥23,100 (guests: ¥27,720) • Ages 7–12 • Sign up online

10 Cocktail Connections

Celebrate hump day at this fun evening of mingling over drinks.

• 5–7pm • 51 East Bar & Lounge

• Connections members: free (nonConnections members & guests: ¥1,000) • Details online

12

Cub Scout Meeting

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

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

• Details online

Troop 51 Meeting

Discover adventure and lifelong skills through the Club-sponsored Scouting troop.

• 5–7pm • Activity Room • Free • Ages 11–17 • Details online

15

Summer Camp Discovery

The Club kicks off weeklong sessions of games, crafts, music, dance, and fun. Learn more on page 26.

• 9am–3pm • Big Kids (ages 5–10): ¥58,300 (non-members: ¥75,800); Preschoolers (ages 3–4): ¥52,800 (non-members: ¥68,650); Camp Plus (3–5pm): ¥4,200 (non-members: ¥5,500) per day • Sign up online

15

Traders’ Trivia Night

Teams of two to four Members test their knowledge to win prizes across exciting rounds hosted by quiz master Nick Rees.

• 7–9pm • Traders’ Bar • ¥3,000 (guests: ¥6,000) • Includes one drink

• Sign up online

PROUD TO BE AMONG THE

TOP 100

PRIVATE SCHOOLS IN THE WORLD

- The Spear’s Schools Index 2025 & 2026

NURTURE each student’s unique potential

STRIVE to help them create a strong sense of self

BUILT around purpose and passion

17 Nihonbashi Mixer

Join us for an intimate evening of discovery as the Nihonbashi Club uncorks a remarkable selection of fine wines from around the world. The centerpiece of this month’s mixer will be a very special Champagne: the Brut d’Eulalie from Domaine Edouard Duval, produced on one of the most storied vineyard sites in all of Champagne.

The Monopole de Sainte Eulalie, nestled in the commune of Bligny on the Côte des Bar, traces its origins to 1095, when monks of the legendary Abbey of Cluny established a priory and planted the first vines on these steep, south-facing slopes. For centuries, the estate played a pivotal role in shaping the viticultural traditions of the region until the French Revolution scattered its religious stewards and left the buildings in ruin. Yet the vines endured.

In the 1950s, Charles Roger Duval acquired the entire 28-hectare monopole and began its modern revival.

I had the privilege of visiting the domaine in February. Walking those hillside vineyards, you immediately sense the weight of nearly a thousand years of history beneath your feet.

Alongside the Brut d’Eulalie will be a curated selection of fine wines from the Colonial Trade Wine portfolio, spanning South Africa, New Zealand, and Australia. It promises to be an evening of wonderful wines, great conversation, and new discoveries. AH

• 6–7:30pm • Muromachi Lounge • ¥3,000 (walk-ins ¥3,500); guests ¥4,000 (walk-ins ¥4,500) • Ages 20 & above • Limit two guests per Member • Sign up online

16–19

Summer Tennis Camp

Club kids enjoy a week of fundamentals and techniques.

• 1–2:30pm (ages 5–8); 2:30–4pm (ages 9–12) • Gymnasium • ¥20,000 (guests: ¥25,000) • Sign up online

Shibamata Tour

Experience the charming and popular retro town that’s home to museums, tranquil gardens, tea houses, art, traditional Japanese cuisine, and Taishakuten Temple.

• 10:30am–3:30pm • Connections members: ¥2,000 (non-members: ¥2,200) • Adults only • Sign up online

20

Show & Tell Jamboree

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

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

Youth Toastmasters Club

Youngsters pick up tips on public speaking from the Club’s own Toastmasters group.

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

• Sign up online

21

Hydrangea Workshop

Learn the basics flower arrangement and create a refreshing blue and purple addition to your home.

• 1–2pm • Toko Shinoda & Yukiko Maki classrooms • ¥6,600 (guests: ¥7,920)

• Sign up online

Coffee Connections

Expand your social circle over a morning cup of joe.

• 10–11:30am • Frederick Harris Gallery

• Connections members: free (nonmembers: ¥1,000) • Details online

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

KAYO YAMAWAKI

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Providing a quality and nurturing education based upon Christian principles since 1872

Stress-free in the Summer Sun

An e ortless family retreat on the shores of Ishigaki at Fusaki Beach Resort Hotel & Villas

Summer vacations are a challenge for families. Escaping the hectic pace of Tokyo is a priority, but idyllic beach trips take detailed planning, especially with children. Selecting the right resort is only the beginning; the real task is coordinating every detail—activities, dining, childcare—to truly enjoy a moment of serenity. Fusaki Beach Resort discreetly resolves each consideration, creating a bespoke, stressfree vacation for you to savor.

Mornings might begin with a private paddle along Fusaki Beach before the tide turns, while afternoons are spent exploring the activities that take guests through natural beauty of Ishigaki Island.

Take to the water together in a kayak or dragon boat and feel the sea air cutting through the midday heat as you move across the clear, shallow reefs. For an allages activity, an exclusive glass-bottom boat tour provides an unrivaled view of the sea’s natural beauty, with the brightly colored tropical fish gliding through the thriving coral reefs. Offsite tours can be arranged with the resort’s dedicated tour desk, with advanced booking recommended for summer. Meanwhile many resort-based activities accept walk-ins at the beach station.

But for those who want a truly relaxing experience, everything is only moments from your accommodation. The beachfront splash park offers an

easy rhythm to the afternoon, perfect for lounging while the children play. Or let them express their inner artist, as Fusaki’s kids program provides smallgroup, supervised activities in the Ayapani children’s room, leaving you free to enjoy a relaxing poolside lunch at the Aqua Garden Cafe.

And during your child-free moments, try one of Fusaki’s carefully curated options for adults to unwind. The Fusaki Spa is steps from your front door, with treatments and massages using botanicals to draw away any lingering stress from the city. Luxuriate in the gentle ambience alone, or try the couples’ course with your partner before making your way to the Star Bar, where you can sample a fresh Ishigaki Pineapple Mojito as the sun sets on a truly relaxing day.

Discover your family’s island sanctuary: fusaki.com/eng

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A Touch of Bubbly

WORDS ALEC JORDAN IMAGE KAYO YAMAWAKI

Summer evenings are getting an upgrade at Muromachi Bar & Lounge, where you can savor the refreshing taste of Veuve Clicquot Rich, served chilled and available at a special price. And even better, your first glass of this easy-to-drink Champagne will be accompanied by complimentary canapés. It’s the ideal way to unwind at the end of the day—or a perfect prelude to dinner at the American Room.

Muromachi Bar & Lounge • Weekdays • 5–7pm • June 1–July 31 • ¥1,800

LONE STAR

SUMMER

LONE STAR SUMMER

Texas barbecue, craft beer, and alfresco dining return to the Club’s terraces.

WORDS CHRIS O’NEAL

Summer in Tokyo sets the perfect stage for alfresco dining, and this year the Club’s familiar terrace classics meet a new experience tailored for Members and their guests.

Dining options include a taste of Texas tradition, from slow-smoked barbecue to Texas-sized burgers and an enticing selection of craft beers. Executive Sous Chef Nathan Anaya says the offerings are designed to evoke the big flavors and bold personalities that define Texas cooking.

Members can enjoy a taste of Texas with a view of Tokyo Tower from Splash! as the rooftop smokehouse focuses on slow-cooked meats and rich flavors. Featured on the menu are the classics: prime brisket, a true Texas staple, colossal beef short ribs, and house-smoked pulled pork, served alongside Club-made barbecue sauces.

While Splash! has proudly offered Cal-Mex classics from tacos to salads, there’s a new burger in town this season.

“The Texas Smash Burger is something we’re really proud of,” says Food and Beverage Executive Chef Lindsay Gray. The new burger at Splash! features double smashed beef patties, cheddar, pickles, and smoked brisket jam, served with pickled onions and a Texas-style red sauce made in-house. “It hits all the right notes. It’s a great burger.”

No Southern barbecue would be complete without the sides. Anaya promises that the mac and cheese, coleslaw, potato salad, and baked beans deliver a “true taste of American BBQ.” And as hard as it may be to leave room for dessert, a slice of pecan pie or a chilled peach cobbler may help in the effort, he adds.

There’s no better antidote to Tokyo’s sizzling temps than an ice-cold craft beer, and this summer, the Club is pouring a wide range of styles, from pilsner to IPA to stout. In addition to 903 Brewers from Texas, Splash! is offering a variety of bottled favorites, including Corona, Dos Equis Lager, Dos Equis Amber, Modelo Especial, and non-alcoholic Corona Zero.

For those in a more festive mood, frozen margaritas and the Lone Star Lemon Sour can be enjoyed while lounging in the sunshine.

(clockwise from upper left) Texas barbecue; 51 East espresso martini and cigar on the 51 East Smoking Terrace; Splash! goes Texan; Café Med Terrace Beer Garden

Other offerings include selections from Japanese breweries, such as the Taco Time Hoppy Pils from West Coast Brewing, located in Shizuoka, while the Level Line Pale Ale comes by way of Ventura, California’s Topa Topa Brewing Company. Ithaca Beer, from the Finger Lakes area of New York, is making its Japanese debut. Try their Flower Power IPA for a powerful floral hop experience, the light and smooth Apricot Wheat, and the rich chocolaty Nut Brown Ale. And don’t forget Ithaca’s famous root beer for a non-alcoholic option.

Four taps and a selection of bottled beers pair well with food-friendly offerings like warm salted pretzels with beer mustard and bacon skewers with balsamic glaze, alongside housemade pulled-pork sandwiches and pulled-pork pizza, with crisp cucumbers with garlic yogurt dip available on the lighter side.

“It’s the perfect place to enjoy the sunset breeze with a couple of drafts,” says Kanako Ijichi, the Club’s beverage manager and sommelier. The Beer Garden operates from 4 to 8pm daily.

“We’re looking forward to a great season ahead and to welcoming Members back out to the terraces.”

For a little down-home comfort with Japanese flair, new this year is the Café Med Terrace Beer Garden. American and Japanese craft beer culture intertwine as the sun dips and the summer evening settles in. Domestic and American craft beers will be served on rotation, and the Club’s own Traders’ Session IPA is a fitting anchor for the lineup. Created by Baird Brewing in Shuzenji, it strikes a balance that craft beer veterans and newcomers alike can appreciate. Baird Brewing founder Bryan Baird has previously described it to INTOUCH as “a characterful, interesting beer that’s not out there on any sort of limb.”

For another evening option, head over to the smoking terrace with fire pit and new furniture on the third floor next to 51 East Lounge. The space offers a relaxing atmosphere for cigar aficionados to share a fine Cuban or friends to enjoy conversation while sipping one of the bar’s espresso martinis.

For those who prefer a more hands-on experience, the Rainbow Café Terrace put the tongs in your hand with Grill & Chill. Built around the spirit of a summer cookout, the two-hour experience gives Members the opportunity to cook up a selection of fresh meats and premium seafood of their choosing over a live flame. Seasonal vegetables, such as corn on the cob are also available, along with a refreshing selection of drinks.

Whether it’s the smell of smoked brisket drifting across the terrace or the cold beer in hand as the city lights come on, summer dining at the Club beckons you outdoors.

“We’re looking forward to a great season ahead and to welcoming Members back out to the terraces, whether it’s for grilling, sharing, or simply enjoying the summer atmosphere,” says Anaya.

YUUKI IDE

CULINARY CROSSROADS

The Club’s new executive sous chef blends diverse cultural experiences to create dishes with unique character.

WORDS C BRYAN JONES

IMAGE KAYO YAMAWAKI

Food has always been a big part of Daniel Acuna’s life. His mother cooked at home almost every day and would wake up early each morning to make breakfast before sending the kids off to school. “That instilled in me a strong appreciation for care and hospitality from a young age,” he tells INTOUCH

But the biggest influence, Acuna says, was his grandmother. “Every Sunday, I would go grocery shopping with her and watch her prepare entire chickens and whole fish from scratch. Seeing that process— understanding where food came from and the level of skill and respect involved in preparing it—was completely different from anything I had experienced before. Those moments really sparked my curiosity and became the foundation of my interest in cooking.”

As Acuna settles into his role as executive sous chef, he takes a moment to share more about his journey and what the opportunity to work at the Club means to him.

Daniel Acuna

How did Le Cordon Bleu set the stage for your career?

At Le Cordon Bleu in Las Vegas, I studied culinary arts in an intensive two-year program that built a strong technical foundation. We focused on the fundamentals— stocks, sauces, knife skills, and classic cooking techniques—before moving into international cuisines, contemporary plating, and restaurant operations.

One of the most valuable parts of the program was the restaurant class, where we cooked for real guests and experienced the pace and expectations of a working restaurant environment. That hands-on experience helped prepare me not only for the technical side of being a chef, but also for the discipline, teamwork, and professionalism required in the industry.

How would you describe your culinary style or philosophy?

Internationally influenced, drawing from different ingredients, techniques, and cooking styles from around the world and combining them into dishes that reflect my own perspective and taste.

My philosophy is rooted in simplicity and respect for ingredients. I believe great cooking doesn’t need to overcomplicate or overly manipulate the ingredients. Whether it’s a fresh turnip or a beautifully sourced kinmedai from the fish market, my goal is to highlight the natural flavor, freshness, and quality of the ingredient while creating a balanced and thoughtful dish.

What brought you to Japan?

My mentor and friend, Executive Chef Laurent Pillard, whom I worked with for eight years in Las Vegas, Aspen, and Charlotte, always encouraged me to pursue opportunities internationally—especially in Japan. That advice stayed with me, and I eventually found the courage to take that step. I was fortunate to be given an incredible opportunity to work in Tokyo, and it has been an experience that continues to challenge and inspire me both professionally and personally.

“For me, it’s about balancing refinement, precision, and warmth on every plate.”

How have stops in Las Vegas, Aspen, Charlotte, and Tokyo influenced you?

Each city taught me something different. Las Vegas taught me discipline, consistency, and high-level execution under pressure. Aspen refined my approach to seasonality and elevated ingredients. Charlotte reinforced the importance of hospitality and making guests feel comfortable, while Tokyo deepened my respect for precision, craftsmanship, and simplicity. I bring all those influences together by focusing on technically strong food that still feels approachable and hospitality-driven. For me, it’s about balancing refinement, precision, and warmth on every plate.

What are your signature dishes?

I’ve been asked this for many years, and the answer continues to evolve as I grow as a chef. My style and inspirations are always changing, so the dishes that represent me tend to change as well. At the moment, I would say one of my signature appetizers is an uni croquette with squash blossom dressing, and for an entrée, an ancho-marinated Niigata pork with charred eggplant and mole amarillo. Both reflect my approach to cooking— combining international influences while keeping the focus on balance, depth of flavor, and quality ingredients.

Why did you choose to join the Club?

Tokyo American Club offers a unique opportunity to blend high-level dining with a strong sense of community and hospitality. At this stage in my career, I’m looking for more than just creating great food—I want to build experiences, mentor teams, and develop concepts that connect with a diverse international membership. Being in Tokyo also continues to push me creatively and professionally. The culture’s respect for precision, quality, and hospitality aligns closely with how I approach my craft, so it feels like a place where I can continue evolving both as a chef and as a leader.

What can Members expect?

A dining experience they feel genuinely connected to— one that combines consistency, quality, and hospitality at a very high level. I want the restaurants and events to feel exciting and elevated while still being welcoming and approachable. Members can expect ingredientdriven menus, strong execution, and thoughtful touches throughout the experience. I also want to continue evolving the culinary program with new ideas, seasonal offerings, and experiences that reflect both the international nature of the Club and the culture of Tokyo.

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St. Alban’s Nursery , only five minutes from Tokyo American Club, offers a select English-language program of learning and self-discovery for preschoolers, inspired by Montessori principles. Located in the quiet, leafy grounds of St. Alban’s Anglican-Episcopal church, the Nursery is independently operated and open to children of all denominations and cultures, and focuses on each child’s individuality and needs, in a caring, highly personalized atmosphere.

• Large enclosed outdoor playground

• Safe off-street drop-off and pick-up area

• Parent visits welcome at all times

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Shibuya

Minato

FRESH START

The Club’s new graduate hires come on board with sharp skills and international perspectives.

WORDS ALEC JORDAN IMAGES KAYO YAMAWAKI

In Japan, the practice of new college graduates joining company ranks is as much of a springtime tradition as starting school and gathering for hanami parties. But it hasn’t been central to the way that the Club hires.

That changed this April, with a group of fresh graduates joining the Club staff. The inaugural group includes Farozan Abdul Jalil, Roanne Karylle Dumaguing, Karina Ines Toyokura Espineli, Sayaka Hosoya, Asuka Jasmine Kato, and Susana Kimura.

Coming from Tokyo International University; Temple University, Japan Campus; Sophia University; University of the Cordilleras; and SOAS University of London, among others, their academic studies include concentrations in areas such as hospitality management and the travel industry.

Since joining the Club team, they have been working in three- to four-week stints in a variety of departments: Member Services, Recreation, Food & Beverage, and at the Nihonbashi Club. After they complete their rounds, they will be assigned to posts where their talents can best be used.

Espineli explains that she was drawn to the Club for its cosmopolitanism and communal ties. “I’ve always wanted to work in an international environment, and I was drawn to Tokyo American Club because of its global atmosphere and strong sense of community. With my international upbringing and familiarity with both American and Japanese cultures, working here feels meaningful and natural to me.”

Being exposed to various facets of the Club through these rotations has offered the new hires invaluable learning opportunities—not just when it comes to technical aspects of the job but also interpersonal skills. As Dumaguing points out: “On the job, I have learned how to provide professional hospitality service, handle different

situations calmly, and work efficiently in a fast-paced environment. I have also gained experience working with people from different cultures, which has improved my confidence and adaptability.”

And in coming onto the job together, the group has already developed a strong sense of community. “We've become quick friends,” Abdul Jalil happily reports. “At first, I had just hoped to make nice acquaintances, because I wasn’t expecting to make friends at work. But that quickly changed once I met them. They have been very supportive and caring.”

Kimura adds that the diversity within the group is a reflection of the overall diversity of the Club’s staff. “We all come from different backgrounds and have different personalities, and that is one of the things that makes the Club so special and unique.”

In less than two months, the group has discovered fascinating elements of how the Club functions within Tokyo and connects with the wider world. “I am most interested in how the Club ties itself into Japanese culture and the international world,” says Kato. “Not only culturally, but also what it can do for the local community and global network.”

Club Human Resources Director Jason Dominici sees this first crop of new graduate hires as the start of something special. “This is the first time in the Club’s history that we have introduced such a program. Generally, we have hired primarily based on immediate operational needs, rather than through formal new graduate programs more commonly seen at larger Japanese companies. In today’s competitive talent market, it gives us the opportunity to build a future pipeline of talent trained across Club operations, with potential to scale over time.”

(l–r) Sayaka Hosoya and Susana Kimura (l–r) Roanne Karylle Dumaguing, Farozan Abdul Jalil, Karina Ines Toyokura Espineli, and Asuka Jasmine Kato

H A P P Y

C A M P E R S

Young Members find friendship, confidence, and a second home at Camp Discovery.

WORDS CHRIS O’NEAL

On a Friday afternoon last summer , Maya Wheeler stood at a microphone and welcomed everyone to the grand performance closing out the Club’s Camp Discovery. She was 10 years old. Four years prior, Maya walked through the door not knowing anyone. “I love how there are kids from many different places, not just from my school,” she says. “This has helped me make new friends and learn about different people.”

That transformation is what Camp Discovery has been producing for 15 years. Running across winter, spring, and summer—with the next session beginning June 15—the program brings together children ages 3–10 for weeklong sessions of crafts, games, dance, and sports.

For Cocona Hayasaka, who has been attending since

she was 3, Childcare and Camp Leader Joyce Mensah has been a constant. “Miss Joyce has hugged me ever since I was a baby, and her hugs always feel warm and make me really happy,” says the 8-year-old.

Mensah remembers the original vision clearly.

“When we started 15 years ago, the main thing was that kids didn’t have a lot of activities during the summer,” she explains. “We wanted to create a place where they could make new friends from all over.”

Many campers, Mensah adds, have come out of their shells through in-class activities.

“Some of these kids have been in school for four years and never performed. One boy told me he doesn’t dance in public. He wouldn’t do anything in the classroom at first. By the end, his parents were in tears. They said, ‘How did you get our son to dance?’”

Each of the 10 weekly sessions is built around a theme— from sports and space to sea and dinosaurs—anchored by a field trip that brings it to life. Altogether, the program is designed to boost campers’ confidence and independence.

For 9-year-old Kenzo Inagaki, who has attended each camp since he was 4, that comes through in everything from gym time to quiet reading hour. Themed crafts, he says, build the kind of creativity “we need for some jobs that children might want to do when they grow up. Teachers always

“Every time we look through their worksheets, we can clearly see how much the children have grown.”

encourage students to try things they are not good at. It’s good to learn new skills which can be useful in the future.”

Kenzo’s mother, Chiori Takesue, notes the benefits of the camp. “Every time we look through their worksheets, we can clearly see how much the children have grown. When the grandparents join the Friday performances, they are especially impressed watching their grandchildren’s growth after not seeing them for a while.”

For Cocona, gym time is a favorite. Camp counselor Kelvin Mensah is a particular highlight. “Mr. Kelvin even carried me while we were playing,” Cocona says. “I felt really happy because it was fun to play together like a big team.”

Maya points to time in the Sky Pool as something that never gets old. “I really love swimming every afternoon because it is fun and refreshing—especially in the summer heat.”

Mensah says the weekly field trips are designed to reinforce what campers have learned. When the theme is careers, the destination is KidZania, where children can try their hand at dozens of real-world roles, while Under the Sea Week means a trip to Hakkeijima Sea Paradise. Campers also visit Miraikan, the National Museum of Emerging Science and Innovation, and Yokohama’s Zoorasia animal park, among others. The group typically departs around 9am and returns by 4:30pm, making it a

full day outside the Club.

Fridays bring everything together. Parents are invited to watch their children’s creative performances shaped by the theme, brought to life with help from the counselors. For many families, this is the highlight.

“One of the things I enjoy most about Camp Discovery is that, every Friday, we get to present what we have learned during the week,” Maya says. “It is always exciting and makes me feel proud.”

The season closes with Matsuri Week, a celebration of Japanese festival culture. Last summer, Cocona’s class performed “Soran Bushi,” a traditional Japanese folk song and dance. “It was really fun to dance with everyone in the gym,” Cocona says. “I felt proud because we all worked hard together.” Afterwards, campers played the ring-toss game wanage and cooled off with kakigori shaved ice.

Mensah says watching children grow up and discover their passions—from drawing to dancing—is at the heart of what drives her and her team. “At the end of the day, you see those kids and you feel fulfilled. The things they were doing when they were little became their passions.”

Camp Discovery

• Weekdays • June 15–August 21 • 9am–3pm • All-Star Kids Program: 3:30–4:30pm • Camp Plus: 3–5pm • Details online

Your Perfect Island Retreat

Escape to Seaside Village 13, a villa-style retreat located just 30 seconds on foot from the beach, designed for longer stays with all the comforts of home. Just beyond the forest, the stunning Ibaruma coastline awaits, o�ering a tranquil shoreline with breathtaking sunrises. Explore Ishigaki’s natural beauty, from our lush fruit farms to the crystal-clear waters of Hirakubo Sunset Beach. It’s a secluded escape with easy access to the Yaeyama Islands, the perfect gateway to your island adventures.

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New Members

AZABUDAI

USA | Ally Fukada

Resilie Laboratory Inc.

“I have grown up attending both The American Club in Singapore and Tokyo American Club, and the spaces have always provided me with a welcoming, intercultural environment. Having recently returned to Tokyo after graduate school, and just starting my professional career, I was seeking both space and community. I am beyond thrilled and look forward to continuing to grow my roots at the Club.”

AZABUDAI

USA

Timothy Fourteau & Sunny Crisantes White & Case

Michael Goodman

Jacob Grover & Naoko Koyama Lockheed Mar tin Global Inc.

Nicholas & Margret-Ann Natsis Ernst & Young ShinNihon LLC

Ming Sun Nomura Securities

AUSTRALIA

David Curry

MetLife Insurance K.K.

C HI NA

Changqi Lu & Li Xi

Xi Lu Co., Ltd.

FRA NC E

Maxence Drevon-Balas Jaeger Lecoultre

ITAL Y

NIHONBASHI

JAPAN | Ruriko Takeuchi

Sugiyama Co & CPA

“My father has been a longtime Member, and I have had the pleasure of being his guest on many occasions. Today I work as a partner at the tax firm he founded and am also an outside auditor at several listed companies. At home, life is wonderfully lively with my husband and our two young sons, ages 5 and 1. I’m also a wine lover, eager to discover the Club’s offerings.”

Martina Sardelli & Vincent Torok

The Walt Disney Company

JA PA N

Hidetake & Yoko Akiba

Akiba Farm Holdings

Hitoshi Hosoya

GPlus Media Inc.

Ken & Ryoko Ichikawa

BGC Shoken Kaisha Limited

SOU TH KOREA

Dae Hyun Chung

Sampyo

NIHONBASHI

JAPAN

Shinichi Kato

Sumitomo Corporation

Noriko Yano Yano Clinic

Independence Day Celebration

March

Flavors of Japan: Spring in Fukui

Members immersed themselves in rich coastal culture with seasonal delicacies and traditional crafts.

IMAGES YUUKI IDE

April 11

Nihonbashi Fifth Anniversary

Community and staff came together to celebrate a huge milestone for the Club’s downtown hub.

IMAGES YUUKI IDE

April 19

Matthew Gilbert at Splash!

The Club got a taste of Chicago with a special barbecue hosted by the Medinah Country Club executive chef.

IMAGES YUUKI IDE

April 23

David Rose Dinner

The celebrity chef hosted an evening of bold flavors and Southern fare, paired with Uncle Nearest whiskey.

IMAGES YUUKI IDE

May

First Friday: Roaring Twenties

The Winter Garden shined with vintage glamour for a night of jazz, elegance, and spirited revelry.

IMAGES YUUKI IDE

Growing Courage

WORDS PUEYEN LEE ILLUSTRATION TANIA VICEDO

When I am asked how my six-year volunteer journey began, I always return to a simple conversation among three parents who were fellow Toastmasters at the Club. We found ourselves reflecting on how, late in life, we discovered the importance of public speaking and how much courage it took to begin. That sparked a daring question: What if our children could grow up in an environment where public speaking felt familiar, safe, and even fun? That aha moment led us to trial two sessions, which quickly evolved into the structure we still run today: Show & Tell Jamboree for ages 6–9 and Youth Toastmasters for ages 10–18.

Over the years, the program changed, and so did the team behind it. One by one, the original cofounders moved away or stepped back, leaving me as the only Member continuing the program alongside another dedicated Toastmaster.

I would be lying if I said I never thought about stopping. Life gets busy, and reclaiming personal time is tempting. But running this program was never about filling time. It has always been about the joy of witnessing children gather their courage, step forward, and share stories they have prepared. When they return month after month, applying feedback, growing more confident, and

discovering their own voices, it becomes difficult to walk away. I get to be part of their journey, and these children are our next generation of leaders.

To me, the greatest value is transforming fear into familiarity. Public speaking is intimidating mostly because we rarely practice it. But when children return regularly, the unfamiliar becomes familiar. Just like in my own Toastmasters journey, every repetition strengthens their communication “muscles” of courage, clarity, confidence, and self-expression. I often imagine our sessions as a public speaking gym: a safe space where children come to do their reps and evolve at their own pace.

I’ve seen this transformation most vividly in my own two children. My son, Frederick Lin, 11, joined the program shortly before he turned 6. I still remember his first session, standing frozen at the microphone, unable to get the words out. Today, he stands tall and speaks in his own words. My daughter, Florence Lin, 8, took six months before giving her first speech. Since late 2025, she has been preparing her topics independently, and her preparation now focuses on thinking deeply about how to engage her audience.

Watching them grow has been one of the greatest joys of my life. I often think, “I wish I’d had this kind of support growing up.” And then I realize: I get to create that support for them, and for so many others.

This journey has taught me the power of investing in skills over time, the importance of paying it forward, and what purpose feels like. Through volunteering, I’ve learned that joy comes from creating significance in others’ growth. It aligns deeply with my life’s calling: to inspire and empower each other to dream more, do more, and become more.

Pueyen Lee is a Member of the Club.

毎月一回一日発行

The essence of urban living

平成三年十二月二十日第三種郵便物許可定価八００円

Azabudai Hills Residence B offers an effortlessly elegant environment for those who appreciate the ﬁnest details of city life. The residences feature expansive layouts and interiors designed to foster a deep sense of connection to nature. With exclusive access to a resident lounge, gym, and theater room, the property provides a seamless living experience in the heart of Tokyo.

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Azabudai Hills Residence B