INSPIRING INCLUSION
COMING HOME
CRAFTING TASTES
Member Kevin Quinn is making waves and setting records
Welcome Home Premium real estate for Tokyo living
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We don’t just offer places to live, but locations where communities can grow.
Our newest project, Livio Residence Nishiazabu, is a 32-story, high-rise tower that is surrounded by lush greenery, standing out as an oasis in the heart of the city as well as an architectural landmark. It offers a wide range of amenities to enrich residents’ daily lives, from a fully appointed fitness room to a comfortable teleworking lounge. This property is the latest example of our dedication to providing high-quality housing in Tokyo’s city center for our discerning customers.
Member Kevin Quinn shares how a family moment at the Sky Pool reignited his passion for competitive swimming.
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), Vanessa Thomas (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)
Parentheses denote Board liaison.
INTERIM GENERAL MANAGER
Nori Yamazaki
ASSISTANT GENERAL MANAGER
Business Support Lian Chang
DIRECTORS
Facilities Toby Lauer
Finance Naoto Okutsu
Human Resources Jason Dominici
Interim Nihonbashi Koji Kaneko
Marketing & Communications Shane Busato
Member Services Jonathan Allen
Operations Thomas Zaleski
Food & Beverage Gerard Bonenfant
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
Kanako Ijichi
Harald deRopp
Lisa Wallin
Shinji Yamasaki
Photographers
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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GOOD LUCK TO NEW HIRES THIS SPRING SEASON!
A SCHOOL WHERE LEARNING BLOSSOMS
Magnolia Tree Kindergarten and Elementary School at the International House of Waldorf Steiner educates children to meet the world with purpose, gratitude, and respect. Our Waldorf curriculum, inspired by Dr. Rudolf Steiner, progresses in accordance with child development, awakening students to the experience of knowledge, strengthening their sense of moral responsibility, and empowering them to act with courage and conviction. The school’s aim is to graduate a diverse group of young people distinguished by the scope and acuity of their minds, as well as the depth and integrity of their character.
4-8-10 Nishiazabu, Minato-ku 03-3400-1593 | ihousewaldorf@gmail.com www.waldorf-steiner.org
JOIN OUR UPCOMING EVENTS
March 8 and 15 13:30–17:00 Open Houses
March 24–31 International Standard Spring Enrichment
Starting April 7
Full Day School and Afternoon Global Waldorf Certificate Course
Functional Gains
WORDS SHINJI YAMASAKI IMAGE KAYO YAMAWAKI
Recreation facilities remain among the Club’s most popular areas. And this year, we are continuing to enhance the Member experience with several exciting updates.
We’ve added a Functional Fitness Room on the second floor, revamped the Fun Zone and relocated the Kids’ Lounge from the second floor to the first floor to bring all family and youth facilities together. With these changes completed, we’re now focusing on improving Member satisfaction and addressing overcrowding.
We are exploring upgrades to cardio equipment, the addition of lockers in the Men’s Locker Room, renovation of the wet area and repositioning the Recreation Desk to improve communication between Members and staff. We also plan to add shower facilities to the current Family Locker Room.
The new Functional Fitness Room is a key part of the plan to alleviate overcrowding in the Fitness Center. As a dedicated space for functional training, this room will help distribute Members across different areas. And by focusing on functional exercises, body conditioning and flexibility, it creates a more efficient and organized environment for both Members and personal trainers.
The space is equipped with a range of specialized equipment designed to support a variety of exercises. Notably, we have installed two Matrix Connexus Crest machines, which offer versatile training options using
cable attachments, resistance bands and functional training accessories. These machines are ideal for strength training and body conditioning, providing a well-rounded fitness experience.
Also available is an assortment of small equipment, including kettlebells, jump ropes, foam rollers, resistance bands, TRX suspension trainers, slam balls, medicine balls, Swiss balls and PLYO boxes.
By providing a designated area with proper equipment for functional exercises, the Functional Fitness Room directly addresses safety concerns by reducing the need for Members and personal trainers to improvise with machines that were not designed for such activities. For example, personal trainers attach resistance bands to some equipment during training sessions, occupying multiple pieces of equipment and disturbing other Members who rely on the machines for their intended use. In the Functional Fitness Room, Members and trainers can safely engage in exercises like strength training, flexibility work and body conditioning without the risk of equipment mismanagement or overcrowding.
While we work to ensure a safe and functional environment for everyone, we also recognize the importance of maintaining a considerate one. Through our Member satisfaction survey, some Members have expressed a desire for improvements in overall etiquette. In response to this feedback, we are actively working to ensure that all Members have a positive and efficient experience. Staff are encouraging mindful equipment usage—such as minimizing phone use while occupying equipment between sets and ensuring that equipment is wiped down after use— and placing signage throughout the facilities as a gentle reminder of the importance of courtesy and cleanliness. We believe that by fostering a culture of mutual respect, we can create an even better environment for all Members to enjoy their workouts comfortably and efficiently.
Creating more opportunities for Members to make the most of the Club’s recreation facilities is a hugely rewarding part of the committee’s work. I hope you find the changes we’ve made helpful. You can expect to see more of the same over the coming months.
Shinji Yamasaki is chair of the Recreation Committee.
“The new Functional Fitness Room is a key part of the plan to alleviate overcrowding in the Fitness Center.”
Pawsome Giving
Each year, the Connections group collects donations to support Animal Refuge Kansai (ARK). Members place items such as pet food, toys and other useful pet items under the Christmas tree in the second-floor Library. The Library team brought the donations down to the first floor by cart for the ARK team to pick up on January 29.
During the holidays, young Members enjoy books about animals during storytime sessions, inspiring them and their families to help the dogs, cats and even rabbits at ARK. “We had a ton of fun making Christmas crafts with photos of the animals up for adoption at the shelter,” says Club Library Manager Alexandria Albanese. CBJ
TRAINING
Wine Wisdom
Recognized as the world leader in helping professionals in the dining and hospitality industries—as well as amateurs—refine their knowledge of wine, spirits, beer and sake, the Wine & Spirit Education Trust (WSET) awards Level 1 certification to those who can identify wine types by taste and smell and recommend ideal food and wine pairings.
The Club is proud to announce that several staff have recently achieved WSET Level 1. They are Joyce Handa, Kevin Andres Camara Mosquera, Melody Guzman, Oshan Gunasekara, Jason Troiani, Jeffrey Kamitani, Wichien Sanguansree, Pablo Sakurai, Jorge Luis Imacana Alava and Marina Fukasawa.
Even more staff will be certified in the months to come, helping to ensure that you can discover the perfect wines to accompany the Club’s cuisine. Members interested in WSET can also join courses taught by Kanako Ijichi, the Club’s wine program manager. Cheers! AJ
CLARA GARCIA
(l–r) Library team members Anna Mukai and Alexandria Albanese, ARK’s Julie Okamoto and Yukari Yamaguchi, and the Library’s Sonika Khatri
From the Shelves
Member Roseanna Pendleton has one reason to thank the pandemic. “It was during the early days that I started actually enjoying reading,” she says. “My mom came into my room and took out a 50-page story—a Secret Kingdom book—and suggested I read it. From then on, there has always been a book glued to my hand.”
What was your favorite early childhood book?
Embarrassingly enough, my 4-year-old self loved the Rainbow Magic fairy stories. By the time I was 7, I was demanding that my mom buy me a new one every night. I even wrote my own Rainbow Magic fairy story—a painful memory I try futilely to block from my mind. What inspired your love of books?
My dad read Harry Potter to me when I was in first grade. I was 6, and my adoration for the series hasn’t diminished in the slightest. Over the past five or so years, I have read the last book, Harry Potter and the Deathly Hallows, 19 times. What genre do you most enjoy?
Despite my early preferences, I love reading horror and dystopia. My first dystopian addiction was The Hunger Games by Suzanne Collins. I first read it in September 2023 and was hooked from the first sentence. I finished the first book in one evening, hidden under my covers with a flashlight.
My love of horror is far newer. It was inspired by a book my mom was reading a few months ago—The Ones Who Come Back Hungry by Amelinda Bérubé. It is about a girl whose elder sister died and came back craving human blood. It gave me nightmares, but I was unable to put it down.
What are you currently reading?
I don’t know where to start! I always have at least five books on the go. Right now, I’m reading Through the
Dark by Alexandra Bracken, This Is My America by Kim Johnson, That’s Not My Name by Megan Lally, Unraveled 9.5 by Shannon Messenger, Firestarter by Stephen King, Signed Sealed Dead by Cynthia Murphy, Chasing Embers: The Oarsmen by Glenn Beck and Mikayla G. Hendrick and The Hunger Games: Catching Fire by Suzanne Collins.
When were you last unable to put down a book?
When I was reading Too Scared To Sleep by Andrew Duplessie. I was so immersed, I got dressed with one hand while holding my obsession with the other!
CARS
Range Rover Month at the Club
British luxury SUV brand Range Rover, creator of the world’s first luxury SUV, is holding a series of activities for Members in March.
Check out the latest flagship model and the new Range Rover Sport SV—the fastest, most dynamic Range Rover ever created—from March 1 to 9, and take advantage of exclusive benefits for Club Members, including special pricing and unique finance programs.
Test drives of both models will be available during the first two weekends, and those wanting to experience passenger comfort can enjoy a Range Rover chauffeur service, which will take you to any location within 10 kilometers of the Club throughout the month. More details on the Club website. CBJ
CLARA GARCIA
Roseanna Pendleton
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RECOGNITION
Heartfelt Service
There’s service, and then there’s service so good that it becomes a cherished part of life, year after year. For Members Greg and Maki McDonald, Rainbow Café’s Juvy Diamzon has become extended family.
“I remember when we had Liam in the baby carriage and she commented on how cute he was,” says McDonald of his son, now 6. “One of the best memories I have of Juvy is how she would try to make sure he ate his dinner before he got his ice cream.”
As the years have flown by, Diamzon has taken note of each family member’s preferences, ready to serve their favorites even before they ask. She’s even developed a game plan for Liam’s tendency to eat the cheese off his burger before taking a real bite. Plates are now delivered with a few extra slices on the side.
“Looking after Members’ children as they grow up makes me feel happy and proud to be a part of their lives,” says Diamzon, who began working at the Club in 1993. “So many of our valued Members dine almost every day. I want them to always feel taken care of and loved just like a family member.”
The Manila native recalls Liam’s first visit. “Mr Greg McDonald was so happy and proudly announced to us the birth of Liam and brought him to the Club just a few weeks later. I was one of those who hugged him and carried him like a proud aunt. I am very honored to watch him grow up to be so smart and active.”
That care has endeared Diamzon to the McDonalds. “She’s a big part of why we enjoy going to Rainbow Café nearly every weekend.” CBJ
Members can recognize Club staff by submitting an online Tell TAC through the Club website.
WINE
Coppola Classics
WORDS KANAKO IJICHI
IMAGE KAYO YAMAWAKI
Since Francis Ford Coppola Winery Culinary Director Tim Bodell last visited the Club in May 2023, the Chardonnay poured at the dinner has become a Members’ favorite. With concentrated flavors of melon and vanilla, the 2022 Diamond Collection Chardonnay (¥3,200) is great with white meats.
As we welcome Chef Tim to the Club again this month for two nights of course dinners and wine pairings at 51 East on March 10 and 11, The Cellar is offering red varietals from the Coppola series as well. The 2023 Diamond Collection Pinot Noir (¥3,200) opens with strawberry and raspberry aromas, layered with hints of spice and mocha—a perfect companion for a slice of pizza Margherita.
To go along with something a bit heavier, like a traditional bacon cheeseburger, try the 2022 Diamond Collection Merlot (¥3,200), a wellbalanced wine with the character of ripe red fruits, caramel and chocolate, infused by the oak.
All three wines embody the essence of California—sun-drenched vineyards and coastal breezes infusing grapes with vibrant fruit, balanced acidity and a touch of savory depth, ready to elevate any occasion.
Kanako Ijichi is the manager of the Club’s wine program.
For the month of March, receive a 10 percent discount on purchases of at least three bottles of any of these recommended Cellar wines.
KAYO YAMAWAKI
(l–r) Juvy Diamzon with Maki, Liam and Greg McDonald
What’s on in
MARCH
4
Exhibition: Takehiko Murata
“I like the walls of unknown alleys somewhere in Tokyo,” says Takehiko Murata of his artistic inspiration. The Kanagawa native transforms everyday scenes from the city’s bustling streets into unique works through what he calls “bug output.”
After spending his childhood in Belgium, France and Germany, Murata returned to Japan and graduated from Tama Art University’s graphic design program in 1997. His next steps took him to companies focused on gaming, photographic equipment and visual communications. These influences can be seen in his works, such as large-scale murals at the Seibu Dome in Saitama and striking wall art at Shibuya Station.
Murata’s unique style, which redefines urban art by uncovering the beauty in the ordinary, has earned him many prizes, including the prestigious ADC Award from the New York Art Directors Club in 2021. Discover Tokyo through Murata’s eyes this month at the Frederick Harris Gallery. CBJ
Moment I realized I wanted to become an artist.
I attended a solo exhibition by Shinro Ohtake and was deeply struck by his paintings.
What I would tell my 20-year-old self.
To keep going without giving up! My perfect creative environment.
A spacious area reminiscent of an abandoned factory, with high ceilings and the freedom to make a mess without fear of reproach.
Artist, living or dead, I’d most like to share a meal with.
Shinro Ohtake, Taro Okamoto, Andy Warhol and Kohei Nawa.
• Through March 31 • Frederick Harris Gallery
• For purchase inquiries, please contact the artist directly via the contact information in the gallery • Details 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
2
Glow Up: A Fitness Workshop for Teen Girls
Learn proper techniques to improve strength, flexibility and form to prepare for the next steps in life.
• 9:30–10:30am • Fitness Center • Free
• Ages 13–19 • Sign up online
2
Introduction to Squash
Club instructor Rico Cheung leads families through the basics.
• 4:30–6:30pm • Squash Court 1 • Free
• Members only • Ages 6 & above
• Sign up online
5 & 20
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
7
Movie Night
Club kids enjoy pizza and flicks while moms and dads go undercover at First Friday.
• 6–9pm • Washington & Lincoln rooms
• ¥2,750 (guests & walk-ins: ¥3,300)
• Ages 5–12 • Sign up online
12
Cocktail Connections
Head to the Club’s third-floor watering hole for this popular mixer.
• 5–7pm • 51 East Bar • Connections members: free (non-Connections members: ¥1,000) • Details online
14
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
7
First Friday: 007 Night
Step into an evening of cloak-and-dagger excitement and international sophistication.
From Dr No to No Time to Die, the cinematic exploits of super spy James Bond have thrilled audiences around the world for more than six decades.
The next installment is a special First Friday presented in collaboration with the British Chamber of Commerce in Japan, in which the Winter Garden becomes the stage for a rendezvous worthy of 007 himself.
The soundtrack for the soirée will be provided by the talented Philip Woo and his band, who will transport you straight into the world of MI6 with iconic Bond themes and classic British music. A tantalizing lineup of British food and drinks will be on offer to enjoy throughout the event.
Dress to kill in black-tie attire or as your favorite Bond character for an evening of intrigue, elegance and timeless style.
Be sure to register quickly: the first 100 agents to sign up for this mission will be entered into a drawing for two 60-minute rejuvenating treatments at The Spa.
And while adults get their briefing from M in the Winter Garden, young ones can munch on their favorite snacks and investigate a lineup of films at Movie Night, starting at 6pm. AJ
• 7–9pm • Winter Garden • ¥2,750 (walk-ins: ¥3,850); guests: ¥7,150 (walk-ins: ¥8,250) • Adults only • Nihonbashi Club Members welcome • Sign up online
15
Show & Tell Jamboree
Ages 6 to 9 build confidence at an afternoon of games, music and selfesteem-boosting activities.
• 1–2:30pm • Beate Sirota Gordon & Haru Reischauer classrooms • ¥1,000 (guests: ¥1,200) • Sign up online
15
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
16
Swim Clinics with Olympians
Former Olympians Miguel and Bruno Ortiz-Cañavate turn Club swimmers into freestyle stars.
• 4:30–6pm • Sky Pool • ¥11,000 (¥8,800 for each additional sibling) per session • Sign up online
17
Spring Camp Discovery
The Club kicks off weeklong sessions of seasonal games, crafts, music, dance and fun. Three sessions through April 4.
• 9am–3pm • ¥49,500 per week (non-members: ¥64,350); Camp Plus (3–5pm, Members only): ¥3,960 per day • Ages 3–10 • Sign up online
17–21
Volleyball Camp
Build core skills, teamwork and oncourt decision-making during this weeklong coed camp.
• 8–10am • Gymnasium • ¥37,500 (guests: ¥45,000) • Ages 14–18 • Sign up online
17–21
Spring B-Ball Camp
Member and 3x3 pro Spencer Jennings leads a weeklong skills camp filled with fun, learning and prizes.
• 3:30–5:30pm • Gymnasium
• ¥23,100 (guests: ¥27,720) • Ages 7–12 • Sign up online
10 & 11
Coppola Wine Dinner with Chef Tim Bodell
Savor an outstanding multicourse meal that blends Italian culinary traditions with top California wines from Sonoma County’s Francis Ford Coppola Winery.
The winery’s culinary director, Tim Bodell, hosts an evening of stellar wines and food inspired by the famed filmmaker’s Italian roots. Chef Bodell has made a name for himself as a leading figure in the California restaurant world, thanks to his innovative approach to fine dining.
For two nights, he will be bringing his culinary excellence to 51 East, crafting six exquisite courses and pairing them with exceptional Coppola wines. As Members savor Bodell’s creations, he will share insights into the dishes and bottles being served.
“Francis Ford Coppola is a quintessential Italian American, and hosting Chef Tim is a unique opportunity for our Members to experience not only authentic Italian-American dishes, but also some outstanding California wine pairings from the Coppola Winery’s finest selections,” says Club Executive Chef Lindsay Gray, noting how the tie-up speaks to the heart of 51 East’s concept as a restaurant that bridges two cultures.
Spaces for this unforgettable epicurean event are limited, so make your reservation today. Members can also enjoy Bodell’s dishes from March 10 to 28, either as a course meal or à la carte. AJ
• 6:30–9:30pm • 51 East • ¥18,700 • Sign up online
28 Nihonbashi Fourth Anniversary Celebration
The Club’s first-ever satellite hub turns 4 this month! With its cozy ambience, iconic design and special dining experiences, the space on the sixth floor of the Nihonbashi Muromachi Mitsui Tower has become a welcome retreat for Members living and working in the area.
The Club’s connections to the historic Nihonbashi community have continued to grow year after year, as highlighted by Members’ participation in events such as the Fukutoku Shrine Shinkosai Festival and the annual Nihonbashi Bridge Cleaning.
As Member Kaori Koide tells INTOUCH, “The Nihonbashi Club may be small, but we have a very interesting neighborhood, and we try to utilize this location and build a local community network.”
The growing number of special interest groups also continues to add to the vibrant experience of being a Nihonbashi Member.
Join the birthday celebration as Members from both clubhouses mark the occasion with a salsa-themed evening of dance, live music, buffet eats and all-you-can-drink libations. You might even win a prize or two. And as the vibrant lights of Nihonbashi shine through the night, keep the celebratory vibes going at the after-party. CBJ
• 7–9pm • American Room, Muromachi Bar & Lounge • Members: ¥7,700 (walk-ins: ¥8,800); guests: ¥9,900 (walk-ins: ¥11,000) • After-Party: 9–10:30pm • Members: ¥2,640 (walk-ins: ¥8,800); guests: ¥3,300 (walkins: ¥11,000) • Sign up online
20
Book Lovers’ Group
The Club’s band of bibliophiles swap book recommendations and literary thoughts at this monthly get-together.
• 11am–12:30pm • 51 East • Free • Details online
23
Sky Pool Splash-A-Round
Kids burn energy and make friends at an afternoon of aquatic thrills.
• 3–5:30pm • Sky Pool • ¥2,200 (guests: ¥2,750) • Ages 5–12 • Sign up online
24
Coffee Connections
Expand your social circle over a morning cup of joe.
• 10–11:30am • Toko Shinoda & Yukiko Maki classrooms • Connections members: free (non-Connections members: ¥1,000) • Details online
25
Cocktail Hour
Budding mixologists learn to craft a matcha highball, a blend of Suntory Chita whisky, honey syrup, matcha powder and soda.
• 5:30pm • Muromachi Bar • ¥2,200 • Members only • Sign up online
29
Cracking College Admissions: UK
Get advice from one of London’s top education consultancies.
• 2–4pm • Washington & Lincoln rooms
• Free • Sign up online
29
Family Dinner at 51 East
Relax with elevated cuisine and a “bambino” appetizer plate for the kids one Saturday each month.
• 5–9pm • 51 East • Details online
29 & 30
Tokyo Squash Grade Tournament
The Club hosts matches organized by the Japan Squash Association.
• 8am–8pm • Squash Courts
• Details online
Check the Club website for the most up-to-date information on events and programs.
Discover Japan in Style
Explore in ultra-luxury and comfort aboard Regent Seven Seas Cruises on a trip that goes beyond the usual tourist spots.
Japan has become one of the most sought-after travel destinations in recent years, with a remarkable surge in inbound tourism. As more visitors flock to the country, many are drawn to its iconic cities, such as Tokyo and Kyoto. However, for those who want to delve deeper into Japan’s rich cultural heritage and breathtaking landscapes, Regent Seven Seas Cruises offers an extraordinary all-inclusive luxury experience that takes you beyond the usual tourist destinations. The ultraluxury cruise line’s world-class voyages aboard Seven Seas Explorer offers guests a seamless introduction to Japan, with carefully curated itineraries that blend well-known locales with hidden gems, all while providing an opulent and unforgettable travel experience.
THE MOST INCLUSIVE LUXURY EXPERIENCE
Seven Seas Explorer has been called the most luxurious ship ever built. This vessel provides an unmatched standard of comfort and elegance, setting the stage for a journey unlike any other. One of the standout features is the level of luxury
afforded to each guest. Every suite is equipped with a private balcony, offering stunning oceanfront views that allow travelers to bask in the serene beauty of Japan’s coastlines from the comfort of their room.
Onboard amenities rival those of a high-end resort, including a theater for live entertainment, a luxurious spa offering state-of-the-art face and body treatments, an elegant pool, several lounges and bars and a diverse range of gourmet dining options catering to all taste buds and dietary needs, including
vegan and vegetarian menus. For those seeking the ultimate in ultra-luxury, the Regent Suite offers up to 412 square meters of space, complete with its own en suite spa retreat, master bedroom, a piano and exclusive butler service. What truly sets Regent apart, however, is its all-inclusive approach. Guests need not worry about additional costs, as everything is covered in the price of the cruise. Meals, entertainment, Wi-Fi, valet laundry services and even gratuities are included, allowing travelers to fully immerse themselves in the experience
without the stress of hidden fees. With a guest-to-staff ratio of 746 guests to 548 dedicated crew members, Seven Seas Explorer offers highly personalized service, ensuring that each guest receives the attention they deserve. Whether it’s organizing a special anniversary dinner or planning an excursion, guests will enjoy a seamless experience with little to no waiting time.
IMMERSIVE EXPLORATION
Seven Seas Explorer is more than just an ultra-luxury cruise ship; it is a breathtaking way to explore this dynamic land of contrasts in unparalleled comfort and style. Each Tokyo round-trip sailing spans several ports of call, each offering its own unique charm and cultural significance. From Beppu’s famous hot springs to Sendai’s historic landmarks and the beautiful coastal views in Miyako and Aomori, a Regent cruise provides an exceptional opportunity to experience Japan’s rich history and picturesque landscapes in a way that few other travel options can.
Every journey aboard Seven Seas Explorer is designed to showcase the full spectrum of what Japan has to offer, whether travelers wish to explore the ancient temples of Tokyo or endless fresh seafood in Hokkaido. Every port of call is meticulously selected to high-
light a different aspect of Japan, giving guests a deeper understanding of the country’s traditions, landscapes and culture. Depending on the itinerary, the length of the cruise and the specific ports of call will vary, allowing guests to tailor their experience to suit their preferences.
SITES FOR ALL SEASONS
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Regent Seven Seas Cruises and Seven Seas Explorer are registered trademarks of Seven Seas Cruises Ltd.
Tuscan Tradition
WORDS C BRYAN JONES
IMAGE KAYO YAMAWAKI
Wild boar has been a Tuscan staple since Etruscan times and was later a delicacy of Roman banquets. Now a cold-weather favorite, wild boar ragù pappardelle is a rich Italian pasta dish featuring a deeply flavored tomato sauce served over wide, ribbon-like noodles.
“It’s a very popular pasta in the States and in Tuscany,” explains renowned chef Mario Frittoli. “This is a wild boar pappardelle with a slice of Parmesan, aged for 24 months, and a touch of rosemary sauce,” he says of the dish on 51 East’s revamped menu. “This is really one of my specialties.”
• Wild Boar Ragù Pappardelle • 51 East • ¥2,600
SERVING EXCELLENCE
New food and beverage director Gerard Bonenfant shares his vision for the Club’s culinary experiences.
WORDS
C BRYAN JONES
IMAGE KAYO YAMAWAKI
Growing up in New Hampshire , Gerard Bonenfant worked at a small bed and breakfast where he fell in love with the art of hospitality. When he left his hometown soon after graduation, he followed that desire to serve others from one big city to another, working first for The Cheesecake Factory and then Ruth’s Chris Steak House in Dallas and San Francisco.
Over the years that followed, Bonenfant has been part of some of America’s finest organizations, including the Nantucket Golf Club and the Dallas Cowboys, helping create unforgettable experiences for members, guests and the community. Now he joins the Club as food and beverage director.
How did you become involved in F&B for private clubs?
While in San Diego, I was asked to join the Four Seasons in Los Angeles. I worked with the hotel group for many years throughout the United States—in Beverly Hills, Palo Alto, Westlake, New York City—and then, one day, I got a call to join the Jonathan Club. After considerable thought, I chose to leave the luxury hotel business and began a new chapter in my life.
The private club environment allowed me time to develop relationships with members and fellow employees. Mentoring and coaching people to exceed expectations, and watching the development of my teams and my own career growth, has been exceptionally rewarding.
What differences do you see between clubs in the US and Japan?
Clubs in America have members of a specific demographic. At Tokyo American Club, we are a true representation of the
greater community, with Members from many nationalities, races and religions. What a true blessing it is to be a Member or an employee at a place with such diversity and a collaborative goal of community and service.
What changes can Members expect?
Three big things happening this year related to F&B are the third-floor bar renovation, replacement of the New York Ballroom carpets and the launch of the Northstar system, which will enhance operations and internal processes.
In the coming months, we will continue to improve the coaching and development of staff and management, and we’ll reward team members who show leadership potential to create better Member experiences.
We will also push the creative envelope with our menus, increasing value while maintaining great pricing.
What’s your vision for F&B at the Club?
My vision is for Club spaces to be used and enjoyed for all types of occasions—from family celebrations to business meetings.
To me, Members are not guests or customers; they are my family. The Club is a central and important part of each Member’s weekly—and potentially daily—activities. The Club environment affords me the time and resources to properly source and train staff, resulting in higher retention rates of talented employees and better service.
I hope that Members will look forward to entertaining family, friends and colleagues at the renovated third-floor bar with live music before or after enjoying an exceptional meal at 51 East.
The most important moment is now, and my present is to be fully present here at the Club.
Gerard Bonenfant
Ibaraki: A Story of Flowers and Food
Nature and avors from the Edo period brought to life today.
Flowers and food are the key elements that define Ibaraki’s charm. A special experience awaits you, where the natural beauty and traditional flavors handed down from the Edo period are brought back to life in the
modern age. Take a moment to relax and enjoy the seasonal floral landscapes and carefully selected local ingredients. We invite you to experience for yourself the continually evolving history of Ibaraki.
SHOKUSAI ROKU:
REBORN FOR THE MODERN ERA
Shokusai-roku is a collection of 300 recipes that are said to have been created by Nariaki Tokugawa (1800–1860), the ninth lord of the Mito domain that ruled the central and northern parts of presentday Ibaraki Prefecture. For Tasting the Phantom Recipes with History, a project launched by Ibaraki Prefecture, 11 restaurants have cooperated to create an updated 2025 version of the menu! Enjoy one-of-a-kind delicacies, each with its own unique flavor.
One of the highlights is Yoshichou, a renowned Japanese restaurant that has faithfully recreated two traditional recipes.
The first dish, charcoal-grilled wild mallard duck, is inspired by Nimitori from the Shokusai-roku. In keeping with tradition, the ducks—caught using net hunting—are not drained of their blood before cooking, resulting in a rich, wild flavor. The second dish, carp with Nishiki ware, is a modern interpretation of the koi no kawatsukuri recipe described in the Shokusai-roku. Carp from Kasumigaura is carefully soaked in fresh water for several days, allowing it to develop a delicate, refined taste.
Scan the QR code to explore 11 restaurants serving Ibaraki cuisine.
Hideaki Kimura, head chef of Yoshichou in Tsuchiura—a restaurant with a history of nearly 180 years—draws on Ibaraki's rich history to recreate traditional dishes with his own unique approach.
A dashi sauce made from duck bones is poured over the duck.
The sweetness of carp is enhanced by dressing it with vegetables.
HITACHI SEASIDE PARK
One of the most breathtaking destinations in Ibaraki Prefecture, Miharashi no Oka offers stunning panoramic views over the Pacific Ocean. In spring, visitors can marvel at the vast fields of vibrant blue nemophila, while autumn transforms the landscape with brilliant crimson kochia (summer cypress). The park, decorated with seasonal flowers, offers a beautiful scene in harmony with nature.
KAIRAKUEN GARDEN
One of the three most famous gardens in Japan, Kairakuen was opened in the Edo period by Nariaki Tokugawa as a place for the people of the Mito domain to rest and relax. Renowned for its stunning spring plum blossoms, the garden features 3,000 plum trees of about 100 varieties. Visitors can immerse themselves in the harmonious blend of history and nature.
IBARAKI FLOWER PARK
A healing spot where visitors can enjoy flowers and immerse themselves in nature, Ibaraki Flower Park is open year-round. Visitors can also savor dishes and sweets made from locally sourced ingredients and inspired by the concept of “being invited by a rose farmer.” These delightful offerings can be enjoyed at any favorite spot within the park.
VOICES
CHANGE OF
The Club’s International Women’s Day celebration is set to inspire and spark a more inclusive future.
WORDS LISA WALLIN
International Women’s Day (IWD) has been a moment for reflection, action and celebration for more than a century. What started as a call for fair wages and voting rights has evolved into a global movement for gender equality.
On March 10, the Club will once again lend its voice to this important cause with a thought-provoking International Women’s Day luncheon. Organized by the Connections group, the annual event brings together
influential women leaders, business executives and community members to discuss challenges and successes in advancing women’s empowerment.
“For us modern-day women, International Women’s Day serves as a reminder of the progress made and the obstacles that still exist,” says Member Blanka Kobayashi. “Celebrating at the Club is important, as it fosters an inclusive environment that recognizes and promotes gender equality. And inviting high-profile speakers to share their stories can inspire Members and attendees, providing diverse perspectives on women’s achievements and their challenges.”
This year’s keynote speaker, Dr Karen Makishima, exemplifies the growing influence of women in Japanese politics. A member of the House of Representatives since 2012, Makishima has held several high-profile positions, including minister for digital and minister in charge of administrative reform. Her international background, which includes studying at George Washington University and Yale, has helped her push for progressive policies that
(l–r) Dr Karen Makishima; Mai Demizu; Yoshiko Koike
“Celebrating at the Club is important, as it fosters an inclusive environment that recognizes and promotes gender equality.”
modernize Japan’s digital infrastructure and empower women in leadership roles.
“[Makishima’s] journey serves as an inspiration, highlighting the importance of resilience and leadership,” says Kobayashi. “Her presence at the event not only amplifies the message of International Women’s Day but also empowers attendees to strive for greater equality and support one another in their pursuits.”
Joining the conversation are two distinguished guests whose careers bridge Japan and the world. Mai Demizu, a well-respected announcer with the television network TBS, brings a wealth of experience in media and international affairs. Having spent part of her childhood in the United States, she offers a unique perspective on cultural exchange and the role of media in shaping societal narratives around gender equality.
Meanwhile, Yoshiko Koike, president of Kitano Godo Tatemono Inc., represents female leadership in the corporate sphere. As head of the only Japanese-owned hotel in New York City, she has successfully blended Japanese hospitality with Western luxury, proving that women can thrive at the highest levels of business.
Together, their diverse backgrounds and achievements not only celebrate women’s empowerment but also illustrate the transformative impact of inclusive leadership on society.
Beyond achievements, International Women’s Day also shines a light on the work still to be done. In Japan, debates over issues such as pay disparity, workplace inclusion and access to childcare underscore the continued need for advocacy. The government’s recent initiatives, such as the Nikko Statement, issued during Japan’s G7 presidency in 2023, reflect a growing recognition of gender-related challenges. However, real change requires both policy shifts and grassroots efforts from individuals and organizations alike.
As Minister Kato Ayuko noted in her 2024 IWD address: “Gender equality is important for everyone. I believe that when not only women but also men are free from gender stereotypes, gender equality and women’s empowerment will further move forward.”
This sentiment is echoed in the Club’s commitment to fostering an environment where women and men work together to create a more inclusive future. Women make up almost half of the Club’s adult membership and hold 22 percent of positions on the Board of Governors—well above national averages. Whether it’s through the mentoring programs supported by Connections, the advocacy work led by women Members or the meaningful discussions facilitated at gatherings like this one, the Club continues to provide a space where women’s voices are heard and valued.
Beyond the inspiring keynote speech, panel discussion and Q&A session, the luncheon will feature a delectable menu that includes delights such as smoked salmon mimosa salad, classic chicken à la king and a selection of organic teas alongside a powerful performance by the allfemale taiko drumming group Suzune, adding a dynamic cultural element to the celebration.
For those looking to be part of the conversation, this is a wonderful opportunity to engage with inspiring speakers, enjoy a thoughtfully curated meal and connect with like-minded individuals who share a commitment to gender equality.
“It’s also a great opportunity for Members who manage female employees—especially male managers who want to show support and appreciation for their hard work and accomplishments—as we address the unique aspects of women’s issues in Japan,” notes Member Marieann Machida, who has helped organize the event. “They can come and learn about what’s happening or host their staff for lunch as a form of professional development or recognition. I’m very excited about this event and I hope that it brings understanding and awareness to women’s issues in Japan.”
As Kobayashi puts it, the day “reminds us that women can achieve anything and should be allowed into all rooms and spheres of life and governance.”
International Women’s Day Luncheon
• March 10 • 11:30am–2pm • Manhattan III • ¥10,000 (guests: ¥11,000) • 10 percent of ticket proceeds will be donated to a women-focused charity selected by Connections • Sign up online
The Club’s 2024 International Women’s Day Luncheon
KAYO YAMAWAKI
Returning staff bring fresh experiences, perspectives and skills to the Club.
WORDS ALEC JORDAN IMAGE YUUKI IDE
COMING HOME
Whether it’s returning to one’s home country after years away or reconnecting with a long-lost friend, coming back to something after an absence allows us to see ourselves in a new light. How much we’ve changed, grown and learned can become starkly apparent.
The same holds true in the working world, as INTOUCH found in conversations with four Club staff among the many who have returned after gaining new skills and perspectives from other jobs.
Jose Salazar, who manages Rainbow Café, Splash! and Café Med, found his time away rich and varied. After two years as an associate server at American Bar & Grill, he left in 2014 to manage an Italian restaurant in Tokyo. This proved a rewarding challenge, he says. “I was working crazy hours, and I had to be in charge of the numbers, costs, vendors and everything that goes into managing a restaurant. And because it was a Japanese company, I had to do it all in Japanese.”
Salazar then moved to a company selling condominiums in Southeast Asia to Japanese investors before managing a newly opened chain of restaurants around Tokyo.
He came back to the Club in 2020 as assistant manager of American Bar & Grill and later became assistant manager of the newly opened Nihonbashi Club.
These diverse experiences have inspired Salazar to try new approaches. “It made me more open-minded,” he explains. “I think that if we can bring a bit of a twist to what we offer, it can lead to more satisfied Members.”
Maintenance technician Christian Jensen also found that time away broadened his horizons. Hailing from London, he has lived in Japan since 2011 and first came to the Club in 2017. He left three years later to work in building maintenance, furniture-making and antique restoration.
All these jobs were in fully Japanese environments, providing unique opportunities for growth. “My Japanese
(l–r) Ivan Melendez de la Cruz, Christian Jensen, Mitsue Minami and Jose Salazar
“Sometimes, you have to leave something to realize how much it meant to you.” –Christian Jensen
background that included international marketing, restaurant service and property management. From 2021 to 2023, he worked at Rainbow Café and American Bar & Grill, as well as with the banquets team. When presented with an opportunity at a fine dining restaurant in a luxury hotel, he saw it as a way to develop his skill set.
“The environment and management style were very demanding,” he explains. “But the kitchen, floor and management experiences were invaluable and gave me a chance to grow.”
Melendez also appreciated the chance to improve his communication and team-building skills. “Before I left, they were good, but when I came back [to the Club], they were even stronger. Now I feel like my team and I are sometimes able to communicate even without talking.”
Mitsue Minami, a service attendant at the Nihonbashi Club, has a history with the Club that goes back nearly 30 years. She first worked at the former Azabudai Club’s American Room, training in fine dining service and food hygiene used by Japanese hotels. She would return several times, gaining experience with international clientele at upscale restaurants around Tokyo between stints at the Club.
got really good, and I also learned a lot about Japanese work etiquette and the value of being very komakai [detail-oriented].” This serves him well when working with Japanese coworkers and Members, he explains.
Since returning in 2023, Jensen has appreciated the variety of the work. “Here, I might be making furniture one week, then fixing doors, painting or welding. It’s a bit of everything.”
While he appreciated his time away, Jensen says it made him recognize how much he valued working at the Club. “Sometimes, you have to leave something to realize how much it meant to you.”
Ivan Melendez de la Cruz, a service attendant with the banquets team, first came to the Club with a varied
As Minami explains, working at these restaurants allowed her to understand the needs of international customers. “I got much better at predicting what they might want and adapting quickly. I also learned a lot from my foreign coworkers about how they handled service opportunities.”
When Minami married, she stepped away for many years, only occasionally working at family restaurants near her home. But after a former coworker told her about five years ago that there was an opportunity to return to the Club, she spent a month in English conversation school refreshing her language ability before applying.
And while she appreciates the professional development she’s achieved over the years, Minami most treasures the Club’s international environment and the feeling of community that is nurtured between staff and Members. “It feels like family. It feels like home.”
One Member shares how a family moment at the Sky Pool reignited his passion for competitive swimming.
WORDS C BRYAN JONES
Kevin Quinn never imagined he’d be ranked first in the United States at age 49, much less beat Olympic legend and former world-record holder Matt Biondi. But that’s just what the Club Member did in 2024, when he won eight gold and two silver medals at national swim meets in the US.
The journey started unexpectedly three years ago, when his daughter Yuriya, on the verge of her first meet, turned to Dad for support. Quinn, who was urged into the pool by his parents at age 3 and was a swimmer and scholarship water polo player at the University of California, Davis, had hung up his competitive goggles years ago. While he had continued to swim for fitness after graduation, attempts to break records were a distant memory.
“She was 10 and had never competed in anything,”
Quinn recalls. “She said, ‘Dad, it looks like adults can join, too. Why don’t you do it with me?’ I thought, I’m in okay shape, so I agreed. It was my first time competing in about 25 years.”
Once in the water, Quinn found that his drive came back right away.
“From the very first race, I was like, all right, where’s the next one I can sign up for? I know I can do better than that. It was just, all of a sudden, we’re doing this!”
With determination and the help of the Club facilities, he has returned to form.
“I started with a pretty notable gap, as you might imagine. But over the past three years, I’ve pulled within striking distance of my university times,” he explains.
Quinn trains at the Club every day. Three days are spent at the Sky Pool doing high-intensity race drills. “You perform how you practice is my philosophy,” he says. The other days are devoted to fast-paced runs to boost his aerobic capacity and stamina along with weightlifting in the Fitness Center.
“As we get older, we have a lot of muscle deterioration, so I lift pretty hard, targeting muscles needed to swim short distances very quickly; everything is specifically for the motions that make me swim faster,” Quinn says. “Most swimmers my age are not lifting that hard. I think that’s a big part of why I’m doing so well.”
This regimen, he adds, is very different from the approach that was common in the mid-1990s, when he left the UC Davis swim team as a sophomore to focus on water polo.
“From the very first race, I was like, all right, where’s the next one I can sign up for?”
“I’ve always regretted leaving. I think that’s part of the reason that I’m kind of making up for lost time, or trying to figure out what I left on the table.”
Last year, Quinn returned to California to compete in two major meets: the US Masters Swimming Summer Nationals in Mission Viejo in August and the Short Course Meters Championships in Long Beach in December.
The intense training at the Club paid off. At the Summer Nationals, he finished first in the 45 to 49 age group in the men’s 50-meter butterfly as well as the 50- and 100-meter freestyle races. He also placed second in the 50-meter breaststroke and first in two relay events, the men’s 200-meter freestyle and the mixed 200-meter freestyle. At the Short Course Meters Championships, he won five golds and one silver, as well as the overall highest ranking for ages 45 to 49. And four of Quinn’s races were recognized as All-American, making them the fastest times recorded in the US in 2024 for his age group.
“My favorite highlight of the year, though,” Quinn notes, “was that I beat Matt Biondi twice. As a kid, he was the guy I looked up to. I remember watching him get the gold medal at the Olympics, just jumping up and down. He’s 10 years older than me, so it’s definitely not an apples-toapples comparison, but it’s still pretty cool.”
The next stop for Quinn will be competitions in Japan during March and April, and then the World Aquatics Masters Championships in Singapore, from August 7 to 14.
“This year, I’ll move up to the 50 to 55 age group. Being among the youngest, if I’m ever going to be number one in the world—which is kind of a goal in this whole thing—then this is my big year. There’s going to be no better chance. I don’t know if it’s realistic, but I’m going to swing for it and see what happens.”
YUUKI IDE
(clockwise) Kevin Quinn at races at the US Masters Swimming 2024 Summer Nationals; Quinn at the 2024 Short Course Meters Championships; Quinn in the Sky Pool
Personalized Dental Care for Your Best Smile
Experience dental care designed specifically to meet your needs. Our team combines advanced techniques with precise, thoughtful diagnoses. Discover the di erence exceptional dental care can make for you.
Ask about our same-day crowns and inlays. Emergency treatment is also available.
Pilina
Our clinic offers comprehensive veterinary
from routine
and wellness checks to advanced
treatments and surgeries. We also provide training support and premium grooming services, including popular specialized treatments
Expats with Business
Lifestyle Insights
Right: DA Anhelina Left: DA Viktoriia
New Members
AZABUDAI
USA | Joseph & Kelly Shofner
XWestern LLC
“We were so excited to discover the Club. Having recently moved to Tokyo from Las Vegas, we were drawn to the beautiful Gymnasium and the welcoming atmosphere of Traders’ Bar. As entrepreneurs, we love connecting with other Members and sharing ideas. Birdie, 5, is enjoying the variety of classes. With its strong sense of community, the Club has quickly catapulted as our go-to spot in Tokyo.”
AZABUDAI
USA
Maher & Dianne Atta
Allegis Group Japan KK
Ken & Katherine Bomongcag US Embassy Tokyo
James & Alexandra (Ali) Buford PAG Renew
Steven (Drew) Edwards Grantham Mayo van Otterloo
Franz & Natsumi Essig C-United
Christopher Kodama & Asako Kakehi
Davis Polk & Wardwell LLP
John & Sachiko MacAloon Apex K.K.
Jan & Mami Schiffman Authentic Indication
Aaron Shek & Soohyun Shin US Embassy Tokyo
Britt Williamson & Ian Taylor PricewaterhouseCoopers Japan
AUSTRALIA
John Paul & Anna Said-Pullicino
Norvartis Pharma K.K.
CANADA
Robert Hoey
Funeral Support Services Co., Ltd.
Sami Khan
Eduard Sheremeta &
Jennifer Yang
DLA Piper Tokyo Partnership
CHINA
Gongye Jin & Wenxian Cai
NTT Data Group Corp.
Shuangliu Qi & Shasha Shi
Rex Co., Ltd.
DENMARK
Niels & Alice Hougaard
Nihon Tetra Pak K.K.
FRANCE
Petea Jean Tauhiro
GERMANY
Michael Witt
Nicole Racing Japan LLC
JAPAN
Yukako Idehara & Yuki
Someya
ANA Holdings Inc.
Sho & Kana Ishizaka
Scentnations Inc.
Kota & Ami Yuzawa
Goldman Sachs Japan Co., Ltd.
MALTA
Yu Liu & Sheng Li
Shinwa Co., Ltd.
NIHONBASHI
USA | Michael Pearce
Alamode-Alamode K.K.
“I joined the Nihonbashi Club because of its accessible location, but mostly for its brilliant design. Every amenity bespeaks the deep consideration with which the facility was crafted. The Fitness Center is particularly impressive. It certainly doesn’t hurt that the staff is extraordinarily kind and professional. Many, many thanks!”
PHILIPPINES
Jefrey (Ken) Figueroa
Advantage Partners Japan K.K.
SOUTH KOREA
Sang-Dae Rah & Risa Takahashi
Jefferies Japan Limited
TAIWAN
Yu Wen Chen & Shota Araki
Visa Worldwide Japan
Matt Cheng & Irene Yang
Cherubic Ventures
UK
Clive Rees
Fujitsu
NIHONBASHI
JAPAN
Yukio Kani
JERA Co., Inc.
Akihiko Okuno
SK IP Law Firm
(l–r) Joseph, Birdie and Kelly Shofner
Michael Pearce
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
3-6-25 Shiba-Koen, Minato-ku, Tokyo 105-0011
Email: saintalbansnursery@gmail.com www.saintalbansnursery.com
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Way of the Warrior
Class
Kendo
Tracing its origins to the Heian period (794–1185), kendo evolved during the Kamakura period (1185–1333) as samurai sword-fighting techniques became more refined, developing into a structured martial art by the Edo period (1603–1868). Today, it is practiced with protective armor and a shinai wooden sword, blending physical skill with mental discipline and respect for one’s opponent.
In this class for beginners of all ages, you’ll hone your body and mind as you practice this traditional Japanese martial art and learn the essentials of handling a shinai, along with the fundamental techniques and deeper values of kendo, including proper conduct and the concept of zanshin, or relaxed alertness. By treating opponents with respect and cultivating serenity through meditation, students grow holistically as they develop technique.
Kendo • April 10–June 5 • 4:45–5:35pm • ¥36,960 (eight classes) • Sign up online
Instructor Hinano Tominaga
A world champion at the 2018 World Kendo Championships, Hinano Tominaga also competed in the All-Japan Women’s Kendo Championship four times and won two national championships during her university years. Tominaga has taught kendo in South Africa, Indonesia, Australia and Hong Kong. Currently, she devotes her time to teaching kendo across Japan while continuing to compete.
January 16
Wine Dinner with Xavier Bizot
The first wine dinner of 2025 showcased exquisite wines from Terre à Terre, Daosa and Tapanappa, paired with a multicourse meal.
IMAGES KAYO YAMAWAKI
January 16
Men’s Golf Group Kickoff Party
The Men’s Golf Group teed off a new season while celebrating the past year with an evening of drinks and prizes.
IMAGES YUUKI IDE
January
24
Noto Wine and Shochu Pairing Dinner
The Nihonbashi Club hosted two drinks makers from Noto for an evening highlighting the peninsula’s finest cuisine.
IMAGES YUUKI IDE
February 7
First Friday: Brazilian Carnival
Members gathered in the New York Ballroom for a vibrant evening celebrating the extravagance and pageantry of the worldfamous festival.
IMAGES YUUKI IDE
February 10 Super Bowl at the Club
Football fans enjoyed a morning of breakfast bites and thrilling pigskin action as the Philadelphia Eagles thwarted the Kansas City Chiefs’ three-peat bid 40-22.
IMAGES YUUKI IDE
Fermenting Friendships
WORDS HARALD DEROPP ILLUSTRATION TANIA VICEDO
Japanese sake is the silver nectar of the gods , a magical and wondrous fermented liquid made of rice, water, koji and yeast. Originally brewed and given as an offering to connect the Japanese people with their deities, it has a history spanning more than 2,000 years, with deep connections to Japan’s people, history, food, culture and traditions.
Ise Grand Shrine is one of the most sacred Shinto shrines in Japan and is located in Ise, Mie Prefecture. Even today, there is a sake brewery on the grounds of Naiku (the Inner Shrine), and the sake that is brewed there is offered to the gods each day.
Over time, Japanese sake went from being an offering to the gods to an elixir available to the nobility to a drink for everyday people. It became a way for people to connect with each other and the world around them.
Today, sake continues to make these connections, and the connections with people I’ve met through sake, as well as our mutual experiences, are at the heart of my passion for this Japanese libation.
My passion for sake is also driven by my great respect and admiration for the brewers and their dedication to the craft. I experienced this firsthand in 2018, when I visited a sake brewery in Niigata Prefecture on Sado Island, in the Sea of Japan. I spent a week there learning how sake is made.
Brewing sake is very hard work and requires the utmost care and diligence at each step of the process. Through this experience, I gained an even greater appreciation and love for sake. Since then, I have followed my passion by obtaining various certifications and visiting breweries throughout Japan, building strong connections and friendships with brewery owners—two of whom are Club Members. I would like to share my knowledge and passion for sake with fellow Members by teaching them more about this quintessential Japanese drink and introducing them to my favorite breweries among the 1,200 located throughout Japan.
Let’s have fun together at the Club learning more about sake, tasting a wide variety, pairing it with food and making sake connections. To build this community, I’m organizing the TAC Sake Sippers special interest group and have created a special Tokyo American Club sake necktie for Members who are interested. Other sake items may be available in the future, and sake certification training courses are also planned.
I look forward to fermenting friendships with you, spreading the joy of sake and creating a community of sake lovers within the Club. Kampai!
Harald deRopp is a Club Member and sake enthusiast. He holds WSET Sake Level 3 and other sake certifications.
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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