Washoku Wizard
Celebrity chef Kimio Nonaga puts a modern twist on Japanese tradition
SUMMER SMILES
BOURBON STREET
TOAST MASTER
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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.
TOAST OF THE TOWN
Member Monica Akabane aims to build bridges between Japan and the world—one word at a time.
DISTILLED WISDOM
This month’s TAC Talk with Member Ed Thompson features marketing insights—and a taste of bourbon.
A PLATE IN TIME
On a mission to put a modern twist on traditional cuisine, Iron Chef champion Kimio Nonaga brings a special menu to the Nihonbashi Club this month.
BOARD OF GOVERNORS
Representative Governor Jesse Green (2025)
First Vice President Nils Plett (2025)
Second Vice President Agnes Ouellette (2026)
Secretary Lin Shi (2026)
Treasurer Hiroshi Miyamasu (2026)
Governors Ginger Griggs (2025), David Hackett (2026), Geoffrey Kamizuru-Bowman (2026), Justin Negrón (2026),
Dean R Rogers (2026), Reiko Saito (2025), Nathan Schmidt (2025), Rune Sølvsteen (2025), Jillian Tattle (2025)
Statutory Auditors Paul Kuo (2025), Alok Rakyan (2026)
Parentheses denote term limit.
CLUB COMMITTEE CHAIRS
Compensation Nils Plett
Culture, Community & Entertainment Matthew Tappenden (David Hackett)
Finance Dennis Hubbs (Hiroshi Miyamasu)
Food & Beverage Douglas Schafer (Nathan Schmidt)
House Martin Zotta (Justin Negrón)
Human Resources Ken Cogger (Reiko Saito)
Membership John Sasaki (Lin Shi)
Nihonbashi Rike Wootten (Ginger Griggs)
Nominating Neil Bevan
Recreation Shinji Yamasaki (Agnes Ouellette)
Parentheses denote Board liaison.
INTERIM GENERAL MANAGER
Nori Yamazaki
ASSISTANT GENERAL MANAGER
Business Support Lian Chang
DIRECTORS
Facilities Toby Lauer
Finance Naoto Okutsu
Food & Beverage Gerard Bonenfant
Human Resources Jason Dominici
Interim Nihonbashi Koji Kaneko
Marketing & Communications Shane Busato
Member Services Jonathan Allen
Operations Thomas Zaleski
Recreation Susanna Yung
INTOUCH
Managing Editor C Bryan Jones
editor@tac-club.org
Communications Editor Alec Jordan
Assistant Editor Kathy Russo
Designer Kohji Shiiki
Designer/Photographer Clara Garcia
CONTRIBUTORS
Writers
Phoebe Amoroso
Meg Bather
Jesse Green
Tim Hornyak
Keith Truelove
Photographers
Yuuki Ide
Ken Katsurayama
Ed Thompson
Noru Yamamura
Kayo Yamawaki
Illustrator
Tania Vicedo
INTOUCH is printed on Forest Stewardship Council-certified paper, harvested from sustainably managed forests.
ADVERTISING IN INTOUCH
Explore the Club’s range of advertising possibilities by talking to the Club’s exclusive advertising agency, Custom Media.
Custom Media CEO Robert Heldt
Custom Media Publisher Simon Farrell
Sales Director Edvard Vondra
advertising@tac-club.org 03-4540-7730 | custom-media.com
JOINING TOKYO AMERICAN CLUB
To arrange a tour of the facilities, contact the Membership Office.
Tokyo American Club 2-1-2 Azabudai, Minato-ku, Tokyo 106-8649
membership@tac-club.org 03-4588-0687 | tokyoamericanclub.org
All prices referenced in INTOUCH include consumption tax.
“ Intrepidity 2 ” at the Ritz-Carlton Tokyo
David Stanley Hewett came to Japan in 1988, and his love for its arts and culture motivated him to study the country ’ s ceramics, traditional painting, obi design and, most notably, the technique for making traditional screens. He has since become one of the best-known artists working in Japan.
In March 2024, Hewett held a major joint exhibition with Living National Treasure Inoue Manji at the Onishi Gallery in New York to great acclaim. Today, Hewett’ s paintings can be seen in the permanent collections of e Ritz-Carlton Tokyo, e Okura Hotel, e Peninsula Hotel, the Embassy of the United States, Tokyo and hundreds more public and private collections around the world.
HEWETT STU D IO & GALLERY
The Hewett Studio & Gallery welcomes visitors year-round on an appointment basis.
To schedule a viewing of original paintings and crafts at the Hewett Gallery, please send an email to info@hewett.jp
i nfo@ hewett.jp hewett.jp
Productivity Gains
WORDS JESSE GREEN
IMAGE KAYO YAMAWAKI
In the middle of April, we launched a six-month trial of the Workspace, a dedicated environment for Members to address transient work between meals, meetings or workouts.
Conveniently located across from the elevators on B1, the Workspace is a focused response to a challenge many of us recognize—how to accommodate work needs without compromising the Club’s social, recreational and family atmosphere.
Outfitted with existing Club furniture and with soundproof phone booths arriving in the coming weeks, this pilot project provides a professional yet informal setting for short bursts of productivity for our Members, who can bring one guest each.
As we’ve investigated creating a space like this in recent years, proposals for permanent work areas have raised understandable concerns about sacrificing shared spaces used by Members. This trial does not take away from Member-used areas and will instead offer a low-impact, efficient way for us to gather data, test usage patterns and truly understand what’s needed before deciding if additional long-term investment is required.
Along with this trial, we rolled out a series of changes for where and how devices can be used throughout the Club. Rest assured, we are not eliminating laptop or phone usage, but we are reducing the time and locations where some devices can be used, restoring those locations to their intended purpose.
According to new rules that went into effect on April 14, laptops and devices with connected keyboards can only be used in certain areas. In the Workspace, Fun Zone, Library, Business Center and The Cellar, they can be used at all times. Meanwhile, they can be used until 5pm at 51 East Bar and after 3pm on weekdays at Rainbow Café and Café Med.
We know changes of this kind can be disruptive at first. We’re asking you to take this journey with us. This is a living pilot, and we will be learning and adjusting along the way. Your input will directly influence how the Workspace functions, how device guidelines are refined and how we strike the right balance. With this in mind, I invite you to answer the usage survey accessible through QR codes that you’ll find on tables in the Workspace. Your opinion makes a difference.
Planning and implementing this new endeavor couldn’t have been possible without the thoughtful leadership of the House Committee—past and present— and the care of Facilities & IT Director Toby Lauer. And finally, I’d like to thank all of you for your understanding during this transition.
Jesse Green is the Club’s representative governor.
“Your input will directly influence how the Workspace functions, how device guidelines are refined and how we strike the right balance.”
FACILITIES
Water Wonders
Aquatic fun for the little ones is back, as the Sky Pool’s Kids’ Water Park reopened on April 30. Open from 5:45am until sunset, the inviting space features a vibrantly colored splash pool and water slide and gives children 5 and under the opportunity to enjoy the water in a safe environment while moms and dads catch a few rays nearby. Note that, as surfaces in the area are slippery, water shoes are recommended. And if you’re visiting during Splash! hours, make sure to drop by the rooftop café for a bite. AJ
SWIMMING
Pool Performers
Members of the Tokyo American Club Swim Team (TACST) made waves at the Tokyo Junior Short Course Swimming Competition on February 1 and 2. Among 3,402 competitors from a total of 128 teams, the TACST put in a strong showing.
One of the most impressive performances was that of Emma Kurokoshi. The 9-yearold swam the 50-meter breaststroke in 39.5 seconds. Her time was fast enough to qualify her for the Junior Olympic Cup National Championship. Kudos to all the Club swimmers who took part! AJ
Emma Kurokoshi
When Member Takeshi Kataoka was growing up in a village in postwar Japan, ensuring that children could access books was not a primary concern. As a result, he didn’t read many, recalls the Nara Basin native. Over time, he came to love reading, and today he can be found twice a week in the second-floor Library seeking out new tomes.
What was your favorite childhood book?
Around the World in Eighty Days by Jules Verne (a Japanese translation for children).
What inspired your love of books?
From the Shelves
I was very much influenced by Dr Kinnosuke Otsuka, a member of the Japan Academy. As a student, I learned many things in his classroom, as well as through many private opportunities after graduation.
Dr Otsuka was imprisoned in 1933 for violating the Peace Preservation Law. He was dismissed from his professorship at the Tokyo University of Commerce, being reinstated only after the law was rescinded in 1945. During the 13 intervening years, he continued his research at public libraries daily.
As a victim of fascism, he burned with sorrow and anger about 2,000 books in 1940 and 1941 under pressure from both the Special Higher Police and Military Police. In 1956, he published Index Librorum Prohibitorum in the Pre-War Japan, a catalog of the burned books.
Later in his life, the shelves of his home came to hold 20,000 books, and he donated 12,000 Japaneselanguage books to the Berlin State Library, which
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was severely damaged during World War II. He was a regular at that library when he was a student at the Royal Friedrich Wilhelm University of Berlin (now Humboldt University of Berlin) from 1921 to 1923.
Dr Otsuka suggested that all students in his classroom read so-called “world heritage books”—those by Shakespeare, Goethe, Tolstoy, Franklin, Whitman, etc.—explaining that this helps them acquire a fair view of the world as well as a broad education.
What genre do you most enjoy?
History books—especially the complete history of nations. I also enjoy reading travel guides. What are you currently reading?
The Silk Roads: A New History of the World by English historian Peter Frankopan.
When were you last unable to put down a book?
Silk Road: Monks, Warriors & Merchants on the Silk Road by French historian Luce Boulnois, translated into English by Helen Loveday. From the days of the Roman Empire and the Chinese Qin dynasty, many people— kings, lords, politicians, traders and even robbers— traveled to the East and West in search of new products and commodities. For instance, this book describes how a robber used a mule’s maternal instinct to avoid missing a turn in a swamp—the mule’s child was left on the side of the road. I was involved in international trade for many years and understand how all people—in any field and in any era—must have been encouraged by the same spirit to achieve their goals.
CLARA GARCIA
Takeshi Kataoka
Renew and Refresh
Spring and summer are shaping up to be an exciting time of transformation in the recreation areas, with a variety of improvements in the locker rooms on the way that will improve the Member experience.
Beginning in May, four showers will be installed in the second-floor family locker room area. This promises to create a more convenient space and will cut down on crowding—especially during after-school periods.
In June, the position of the fourth-floor Recreation Desk and the ladies’ relaxation room will be switched. This adjustment will improve access to Recreation Desk services and lead to a smoother check-in process, resulting in a safer, more convenient and more efficient experience.
Finally, in July and August, the fourth-floor men’s locker room will be expanded by repurposing the men’s relaxation room in the spa and one spa treatment room. In addition, the men’s shower wet area will be upgraded.
The expansion promises an enhanced overall experience by offering more space, privacy and convenience. Meanwhile, the upgrade of the wet area will lead to a cleaner, more comfortable and modern showering environment, while also reducing maintenance and utility costs.
As Recreation Director Susanna Yung explains: “We’re thrilled to be introducing these changes in the locker room areas. Not only will they help accommodate an increased number of Members and make it easier for families to use the spaces, but they will also make using them even more pleasant and convenient.”
During various stages of the renovations, access to some areas of the locker rooms will be limited, while some will be closed. The exact timing and details of the work will be provided on the Club website and signage near recreation areas, so stay tuned. AJ
Red Red Finds
The US West Coast offers a range of climates and terroirs that produce a variety of wines extending well beyond the Napa Valley standards. I’ve selected three such delights available in The Cellar.
Let’s start with the 2023 Forager Pinot Noir (¥4,500) from Oregon’s Willamette Valley. Forager’s lowintervention approach to winemaking— grapes are harvested and sorted by hand—provides a sense of delicacy with a fresh, floral nose that leads into a mouthful of ripe red fruit, fresh acidity and a touch of minerality. A great wine on its own or paired with lighter dishes.
Looking for something that carries a bit more weight? Try the 2021 Bonny Doon Le Cigare Volant (¥3,300) from the Central Coast American Viticultural Area. A favorite from my younger days in the US, I was pleasantly surprised to find it in The Cellar. This classic southern Rhône blend dominated by Grenache and Syrah offers spice, dark fruit and licorice, with a firm body and tannins.
Aged in American oak, the Petite Sirah and Zinfandel in Bogle’s 2020 Phantom (¥3,620) offers a deep ruby red and lush texture that complements any robust main course. The smooth tannins underlie a velvety wine with jammy fruit, pepper and baking spices.
Keith Truelove is chair of the Club’s Wine & Beverage Committee.
For the month of May, receive a 10 percent discount on purchases of at least three bottles of any of these recommended Cellar wines.
WINE
WORDS KEITH TRUELOVE
IMAGE KAYO YAMAWAKI
Vendor’s rendering
What’s on in
MAY
1 Exhibitions:
Kaoru Kobayashi and Peter Nadler
The Frederick Harris Gallery welcomes two artists this month, starting with Kaoru Kobayashi, who uses acrylic and ink along with gold and silver powder to bring to life her memories of trips, the flow of water, plants and natural forms.
“I draw on paper instead of canvas to cherish the randomness,” explains Kobayashi. “I start by pouring a liquid, such as water, onto a piece of white paper. I enjoy the harmony of shapes that appear by chance. Then I draw patterns and paint with vivid colors to balance the denseness and scattering on the paper. It is a graphic work combining Art Nouveau curves with the symbolic color blue.”
New York native Peter Nadler, who will exhibit at the end of the month, draws inspiration from Japan’s landscapes, aesthetics and traditional craftsmanship. His method varies based on the subject matter.
“Cityscapes are started on-site—I set up my easel in the street and get a feel for the scene by doing rough sketches or quick-painted studies. For my abstract paintings, as a base, I always use actual objects that have been distorted, darkened, lightened, rearranged,” he explains. “I am a great fan of the painter Franz Kline, who I am certain followed a similar method. This approach allows viewers to feel a sense of familiarity with the images without quite knowing why.” CBJ
Members are invited to attend opening receptions for Kobayashi on May 7 and Nadler on May 27, both at 6:30pm.
Moment I realized I wanted to become an artist.
Kobayashi: No particular moment.
Nadler: When I made the Sphinx from clay in third grade. What I would tell my 20-year-old self.
Kobayashi: Your journey is just beginning! Cherish every moment!
Nadler: Clarity of vision is one key to making good art. My perfect creative environment.
Kobayashi: A bright room with wide windows and a large table.
Nadler: A warm, well-lit room with ’70s and ’80s music playing.
Artist, living or dead, I’d most like to share a meal with.
Kobayashi: Manabu Mabe, Hundertwasser and Antoni Gaudi.
Nadler: Lucian Freud.
• Kaoru Kobayashi: April 30–May 26; Peter Nadler: May 27–June 16 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online
Artwork by Kaoru Kobayashi
Artwork by Peter Nadler
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
7
Heitz Wine Dinner with Philana Bouvier
The Demeine Estates president visits the Club to pair Heitz Cellar reds and whites with a special menu by 51 East chefs.
• 6:30–9pm • 51 East (private dining room) • ¥30,000 • Limit one guest per Member • Sign up online
8 & 27
Squash Night
Enjoy casual games on the second Thursday and final Tuesday of the month.
• 5:30–7:30pm • Squash Courts
• Details online
9
Movie Night
Club kids enjoy pizza and flicks while moms and dads celebrate Cinco de Mayo at First Friday.
• 6–9pm • Washington & Lincoln rooms
• ¥2,750 (guests & walk-ins: ¥3,300)
• Ages 5–12 • Sign up online
9
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
9
First Friday: Cinco de Mayo
Celebrate Mexico’s heritage and America’s multicultural roots with an evening of authentic cuisine, free-flow drinks and mariachi music.
• 7–9pm • Winter Garden • ¥2,750 (walk-ins: ¥3,850); guests: ¥7,150 (walk-ins: ¥8,250) • Nihonbashi
Members welcome • Adults only • Sign up online
9 Salvation Army Visit
Ever wonder where your charitable contributions end up? Join the Club’s Connections group for an eye-opening tour of the Salvation Army facility in Suginami Ward to see your gifts in action.
Get a firsthand look at the Charity Bazaar, where your contributions to the Club’s Salvation Army Charity Drive find new homes. You’ll also have the chance to visit a local children’s home and see how last year’s Angel Tree presents and monetary donations brightened young people’s lives.
Additionally, participants will hear about new efforts, such as the support program for young adults leaving children’s homes, introduced last year. A member of the Salvation Army staff will provide an overview of their broader charitable activities and how they make a difference in the community.
This visit offers a meaningful way for Members to step out beyond the Club and gain deeper insight into the impact of their contributions and connect with the spirit of giving.
Wrap up your visit by hearing about ongoing needs and how your generosity makes a difference in the local community.
Later in the month, on May 30, drop off your clean, gently used clothes, shoes, linens and other household items at the Club between 9am and 4:30pm. Donations will be sold at the next Salvation Army Charity Bazaar. The proceeds help fund muchneeded facilities in the Tokyo area, including children’s homes, women’s shelters, elderly-care services, rehabilitation programs and other community support services. CBJ
• 10–11:30am • Free • Sign up online
11
Sailing Experience
Nurture your nautical dreams with expert guidance from sailor and Club Member Wolfgang Bierer.
• 9:30am–4:45pm • Toko Shinoda & Yukiko Maki classrooms and offsite
• ¥7,340 • Ages 10 & above • Members only • Sign up online
11
Swim Clinic with Olympians
Former Olympians Miguel and Bruno Ortiz-Cañavate turn Club swimmers into freestyle stars.
• 4:30–6pm • Sky Pool • ¥11,000 (¥8,800 for each additional sibling) per session • Sign up online
12
Culture Connections
Explore how personal image can empower your daily life in this session with fashion expert Silvia García Blanco.
• 10–11:30am • Toko Shinoda & Yukiko Maki classrooms
• Connections members: free (nonConnections members & guests: ¥1,000) • Details online
15
Book Lovers’ Group
Join the Club’s band of bibliophiles for an open discussion.
• 11am–12:30pm • 51 East (private dining room) • Free • Details online
15
Duckhorn Wine Dinner at Nihonbashi
The famed Napa producer’s Karl Coveney leads Members through an evening of creative dishes and perfect pairings.
• 6:30–9pm • 1673 • ¥28,000 (guests: ¥33,000) • Limit three guests per Member • Sign up online
16
Yokohama Rose Garden Tour
Take in the scents and sights of Yamashita Park and Port View Park on this Connections-organized tour.
• 9am–1:30pm • Connections members: ¥2,500 (non-Connections members & guests: ¥2,750) • Adults only • Sign up online
11
Mother’s Day Grand Buffet
Mother’s Day has evolved dramatically since its inception—from Anna Jarvis’ intimate memorial service for her mother in 1908 to today’s global celebration.
Interestingly, Jarvis herself, after convincing US President Woodrow Wilson to formalize the holiday in 1914, later campaigned against it. She grew dismayed by the commercialization of what was meant to be an intimate occasion, a “thank-offering” from sons and daughters and the nation “for the blessing of good homes.” She even got arrested for disturbing the peace at a Mother’s Day carnation sale.
The Club’s celebration on May 11 honors the original spirit of the day—genuine appreciation of Mom and quality time together.
A mother’s work is never done, so say thanks in grand style by treating the “heart of the home” to an all-you-can-eat-buffet of popular dishes like crab cakes, roasted Aomori chicken, macaroni gratin and mini smash burgers. Top it off with angel food cake, fresh strawberry tarts, spring flower cheesecake and much more—treats that are just as sweet as Mom. CBJ
• 11am–3pm • New York Ballroom & Brooklyn rooms • Adults: ¥9,200; ages 13–17: ¥5,500; ages 4–12: ¥2,450; ages 3 & under: free • Limit: 10 people per reservation • Sign up online
24 Father-Daughter Dinner Dance
The bond between father and daughter is a magical one, and each year the Club welcomes dads and their princesses to make memories as they show off their moves.
Dance through life at this year’s Father-Daughter Dinner Dance— hosted in a New York Ballroom transformed into a wonderland inspired by emerald skies, soaring dreams and unexpected friendships—and capture the moment with a fairy-tale photo.
Before the magic begins, young ladies are invited to step into a world of sparkle and style for an emerald-and-pink bestie makeover. Inspired by the charm and confidence of two unforgettable friends, this glam session is the perfect way to get ready for the big night. Whether bold and fearless or sweet and stylish is more your vibe, this makeover will have you glowing with confidence and ready for a dazzling evening where good times and great style defy gravity. CBJ
• 5:30–8:30pm (Makeover Salon: 2–4:30pm) • New York Ballroom
• ¥16,500 per pair; ¥6,600 per additional daughter (guests: ¥19,800 per pair; ¥7,920 per additional daughter) • Sign up online
17
Music Recital
They’ve learned their chords, polished their melodies and honed their routines. Now the curtain rises for the Club’s top musical talents.
• 1–3pm • Manhattan I • Details online
21
Nihonbashi Mixer
Enjoy a laid-back evening of tapas from famed confectioner Eitaro Sohonpo and all-you-can-drink wine and beer.
• 6–7:30pm • Muromachi Bar & Lounge
• ¥3,000 (walk-ins: ¥3,500); guests: ¥4,000 (walk-ins: ¥4,500) • Limit: two guests per Member • Sign up online
21
TAC Talk: A Taste of Branding
Member Ed Thompson shares marketing strategies and a taste of four bourbons new to Japan. Learn more on page 17.
• 6:30–8pm • Brooklyn III • ¥1,980 (guests: ¥2,480) • Sign up online
25
Kids’ Book Lovers’ Meetup
Young Members explore the books behind their favorite movies and series.
• 2–3:30pm • Logan Room • Free • Ages 7–12 • Details online
26
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
31
Family Dinner at 51 East
Relax and unwind together with elevated cuisine and a “bambino” appetizer plate for the kids one Saturday each month.
• 5–9pm • 51 East • Details online
Check the Club website for the most up-to-date information on events and programs.
The Allure of British Boarding Schools Boarding
n 1859—the year Yokohama opened to British trade—an estimated 50 to 70 percent of senior British and colonial leaders were alumni of British boarding schools. This is despite these schools educating less than 1 percent of the UK population.
So it’s fair to say that British boarding schools had an outsized influence on the world at that time. But what about today? In a world increasingly shaped by the influence of the United States, China and India, do British boarding schools still matter? Many Japanese and international families believe they do.
THE POWER OF SOFT SKILLS
Graduating from a British boarding school is often likened to receiving a master key to the world’s top universities and employers. This is because institutions worldwide prize the depth and breadth of
Why institutions such as Rugby School Japan still matter.
the British curriculum, alongside the soft skills British boarding schools cultivate, including confidence, resilience, critical thinking and communication.
Soft skills are more than just an advantage. According to Ian Siegel, cofounder and CEO of ZipRecruiter, 93 percent of hiring leaders see these traits as essential for new recruits. Leadership expert Peggy Klaus famously summed it up: “Soft skills will make or break your career.” This is why British boarding schools have a proud history of blending academic rigor with soft skillsbuilding cocurricular programs. This focus is also evident in the way teachers deliver their lessons, favoring inquirybased approaches over rote learning.
This distinctly British way of teaching develops pupils’ ability to think laterally, articulate their ideas clearly and positively influence others. What’s more, pupils prefer learning this way, thanks to the interactivity of British-style lessons.
EDUCATION LIKE NO OTHER
It’s no wonder, then, that a British boarding school education is still highly prized by families worldwide. It’s also why, when Rugby School Japan (RSJ) welcomed its first pupils in 2023, the school’s opening was met with great excitement among Japanese, expat and overseas families. Since then, RSJ has delivered the same exemplary academic, cocurricular and pastoral standards
as its UK sister school, Rugby School, which has educated renowned authors, scientists and even a UK prime minister.
Located just 30 minutes from central Tokyo, RSJ is the only authentic British day and boarding school in the greater Tokyo area. It offers the same level of academic and cocurricular excellence that families expect from a top UK boarding school.
With its unique “whole person whole point” ethos, RSJ sets pupils on a path to the world’s leading universities, equipping them with the skills and character to thrive in and out of the classroom. To learn more, book a private campus tour or attend the next Open Day.
Summer Served
WORDS C BRYAN JONES
IMAGE KAYO YAMAWAKI
Mother Nature served up a chilly spring , but with the air warming up it’s time to enjoy a side of sunshine with your next meal. And the Club has the perfect spot for an alfresco meal with friends and family.
Splash! is open for another season of breezy lunches and dinners under the stars. Welcoming Members and guests Wednesday through Sunday and on national holidays, the perennially popular fifth-floor venue boasts a Hawaiian-themed menu filled with tropical treats. Say aloha to a Big Island Burger served with french fries, Cajun fries or onion rings, go light with a Hawaiian-Japanese Market Salad topped with roasted macadamia nuts, coconut flakes and passion fruit dressing, or satisfy your sweet tooth with a slice of Hawaiian Rainbow Cake (available only on weekends). A huge variety of delectable dishes awaits at the Club’s rooftop café.
• Splash! opens for the summer on April 30.
Expert Property Consulting
Kozue Dunn’s meticulous approach to real estate has made her a star agent in a highly competitive industry.
Japan’s real estate market is a complex industry, but Kozue Dunn navigates it with ease. Her datadriven approach and deep market expertise have positioned her as a topperforming real estate agent in Japan’s fast-moving property market. She quickly became one of the top agents at Keller Williams, where she began her career, before joining Terass (pronounced Terrace) on July 1, 2024, to take on a new challenge. Since then, she has received the Monthly Award twice and was ranked the topperforming residential agent out of 700 agents in February.
EXCLUSIVE SERVICE FROM AN EXPERT
Dunn is one of just four agents selected to work on Terass Prime, the company’s exclusive real estate service. This offering goes beyond typical property searches, providing in-depth consultations that prioritize clients’ unique goals and longterm satisfaction. Dunn’s consultative approach is rooted in data and tangible metrics rather than intuition alone. Leveraging Terass’ proprietary database, she conducts in-depth research on asset quality, evaluating properties based on
SHE TAKES THE TIME TO CLEARLY EXPLAIN EVERY STAGE OF THE PROCESS, BREAKING DOWN COMPLEX CONTRACTS AND FINANCIAL DETAILS WITH PATIENCE AND EFFICIENCY.
livability, long-term value and alignment with clients’ financial and lifestyle goals. Through strategic consultation, she often uncovers essential conditions that clients themselves may not have initially considered, making tailored property recommendations that go beyond surface-level preferences.
Specializing in high-end real estate transactions, Dunn provides a comprehensive, white-glove service that extends far beyond traditional property searches. She structures deals meticulously, factoring in financial modeling, investment potential and future market trends. She collaborates with financial planners and banks on behalf of her clients, making sure clients get the full picture of their financial options. Dunn’s expertise at navigating complex contract negotiations and regulatory considerations has
Get in touch:
Kozue Dunn
080-9036-5550
kozue.dunn@terass.com
led to lasting relationships, with many clients returning to her to expand their portfolios. Beyond the transaction itself, her commitment to aftercare sets her apart. She goes the extra mile to support clients with post-purchase needs,whether it’s coordinating renovations, assisting with appliances and furniture or even helping families with school arrangements for their children.
REDEFINING REAL ESTATE
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LINE LinkedIn About
Ed
Thompson
DISTILLED WISDOM
This month’s TAC Talk features marketing insights—and a taste of bourbon.
WORDS
ALEC JORDAN IMAGE YUUKI IDE
It was an exchange program nearly 30 years ago that brought Ed Thompson on his first trip abroad from Dallas to Katsuura, in Chiba Prefecture, for a year at International Budo University. That same spirit of adventure has informed his long career across academia and marketing.
Given that some of his most significant business activities include premium liquors, he also knows the importance of creating refined experiences. “Branding is definitely the key to deeper emotional connections with an audience,” the Club Member says.
It’s a craft he’ll discuss at a TAC Talk this month when he shares strategies and a taste of four bourbons he’s helping bring to Japan.
Thompson’s own journey to Japan continued after his year in Chiba when he returned on the Japan Exchange and Teaching Programme, better known as JET. He next moved to marketing, coordinating the production of print and point-of-service materials for audio companies. Pivoting into the world of digital media, he joined an internetfocused startup before becoming a freelance producer and project manager. His work has ranged from advertising and e-commerce projects with Tiffany, General Motors and ExxonMobil to publicity and PR with Weber Shandwick.
Since the mid-2000s, he has focused on strategy, marketing and activation campaigns for overseas brands— as well as training their marketing teams—through his consultancy. He’s also been teaching marketing since 2005 with organizations that include United International Business Schools and Temple University, Japan Campus.
It was early in his career that he gained experience in the liquor industry, launching Heineken’s platform that targeted youth culture and lifestyle on i-mode, NTT DoCoMo’s mobile internet service, in the early 2000s. This would lead to collaborating on several innovative products for bourbon brand I.W. Harper.
The world of premium spirits, and the bars and venues where they are served, are central to Thompson’s lifestyle—and his business. “Culture, fashion, music and entertainment are all things that I consider core to how I lead my life. But they also wind up being reflected in my work because I involve many of the latent connections that I have gathered in those social circles to deliver exceptional brand experiences.”
One of his current projects is Penelope bourbon, a relatively new entrant in the spirits market, having launched in the US in 2018. He feels that the market is primed for the brand to succeed in a similar niche as the major players. “Remember that Jack Daniel’s and Maker’s Mark were higher-end products when they came to Japan. They’re positioned more as commodities now, and we’re perfectly positioned to capture that space.”
To help Penelope make an impact, he’s executing a branding strategy that has included activation events in Tokyo and Osaka—based on strong narrative storytelling— to highlight the bourbon’s craftsmanship. Penelope can already be found not only on the shelves of bars in Ginza but also farther afield in high-end establishments in Sapporo, Fukuoka and Kyoto.
At his TAC Talk, Thompson will walk attendees through approaches he’s developed over the years for strategic marketing and branded communications, using examples of his work with Penelope and other clients as case studies. The talk, which includes a tasting of four of the brand’s bourbons, is ideal not only for those in marketing but for anyone who wants to learn to effectively get the word out.
TAC Talk: A Taste of Branding
• May 21 • 6:30–8pm • Brooklyn III • ¥1,980 (guests: ¥2,480) • Sign up online
A PLATE IN TIME
On
a mission to put a modern twist on traditional cuisine, Iron Chef champion Kimio Nonaga brings a special menu to the Nihonbashi
Club this month.
WORDS
In the heart of Nihonbashi —the former political center and arguably still the financial center of Japan— something new is simmering, a new type of washoku . Club Members can lift the lid on this evolution of traditional Japanese cuisine this month as the American Room collaborates with celebrity chef Kimio Nonaga for a special menu and dinner.
A familiar face in Japanese media, Nonaga is the owner of Nihonbashi Yukari, a long-standing restaurant specializing in washoku that has been authorized to serve the Imperial Household Agency for three generations.
Describing himself as a “food evangelist,” Nonaga has made it his life’s mission to promote washoku and is keen to open up the traditional fare to younger generations and global audiences. As an Iron Chef champion and frequent contributor to Japanese TV, YouTube and social media, he’s built up a loyal fan base, many of whom make the pilgrimage to Nihonbashi to experience his cuisine for themselves.
Nonaga’s approach to cooking stems from his early culinary training. After graduating high school, he obtained a license from the highly regarded Hattori Nutrition College and subsequently headed to Kyoto to train under the renowned Yoshihiro Murata of the
three-Michelin-starred Kikunoi—an experience that profoundly influenced his own cuisine.
At Kikunoi’s counter restaurant, Nonaga served kappo cuisine—washoku where customers can order seasonal dishes à la carte—in a setup similar to his family’s Yukari restaurant. There, the emphasis extended beyond simply cooking delicious food but also to sharing the philosophy behind the dishes, bringing context to them and providing warm service to customers, an experience that underscores the omotenashi hospitality he serves up today.
“My master [Murata] was—and still is—a great role model to me,” says Nonaga. “As a leader in Japanese cuisine, it wasn’t just his cooking that made him stand out. He also thinks differently, and I learned a lot from that.”
Nonaga takes his Kyoto training and marries it with recipes and techniques from Kanto cuisine, developing a style of washoku that incorporates and builds on the regional differences found across Japan.
Beyond that, however, Nonaga is also working to develop a cuisine that transcends time.
“I want to create dishes that are based on the past but arranged to suit the modern era,” he says of his “new-type” washoku. “I have studied the fundamentals and Kyoto
PHOEBE AMOROSO
IMAGE YUUKI IDE
Chef Kimio Nonaga
“There’s a theory to it, a kind of logic. Using seasonal ingredients is about omotenashi for your body.”
cuisine and returned to my family’s restaurant. Now I create dishes that are unique to me.”
It’s no secret that Japanese cuisine is gathering global attention and becoming increasingly popular. In full evangelist mode, Nonaga notes with pleasure that chefs around the world are adding their own originality. Yet he feels a strong sense of mission to share the underlying principles of the cuisine, that beyond the evident deliciousness of washoku there’s a good reason behind each component. This, Nonaga says, is something that even younger Japanese don’t appreciate, and it drives him to utilize all tools—including social media—to spread the word.
“It’s well-known that Japanese cuisine is based on the four seasons,” he says. “But—for example—why do we eat wild mountain vegetables in the spring? The bitterness helps to clear the toxins that have built up in winter. Or, in summer, we eat tomatoes and cucumbers to help cool the body. There’s a theory to it, a kind of logic. Using seasonal ingredients is about omotenashi for your body.”
To provide the best hospitality, however, knowing your customers is key, Nonaga emphasizes. Their happiness and satisfaction are first and foremost in his mind when designing the menu of new-type washoku. At the Club’s collaboration dinner, Members can expect to be treated to a carefully curated selection of Nihonbashi Yukari’s signature dishes.
“The first thing I thought about was serving our mozzarella cheese chawanmushi,” says Nonaga of his take on Japan’s popular steamed savory egg custard. “You can really feel the texture.”
Each ingredient has been carefully selected. The eggs are from Tokyo and the mozzarella cheese is from Hokkaido, notes Nonaga, indicating the colorful badge pinned to his shirt highlighting the United Nations’ sustainable development goals. Sustainability is a key consideration, and Nonaga focuses on local production for local consumption as much as possible. Even when using ingredients that are traditionally non-Japanese, he ensures that they are sourced domestically, such as buying caviar produced in Hokkaido.
There’s one exception for the collaboration dinner in honor of Club Members: American beef. “I want guests to discover different ways to incorporate it into cooking that reflect Japanese food culture,” he explains.
Discovery is the main focus of the event. Above all, Nonaga enthuses, he wants guests to experience the deliciousness of Japanese food and feel something new, to realize that there are so many possibilities and so many dishes that appeal to all generations and palates.
Nihonbashi couldn’t be a more fitting setting for such an effort. The center of historic Edo—the starting point of the five major historical roads across Japan—the area also became the focal point for Japan’s post-1868 modernization and emergence onto the global stage.
“Nihonbashi is historically a merchant town,” Nonaga says, “so it feels like it’s a place that sends a message from Japan to the world. I want people to get that feeling through the food, presentation and hospitality.”
Chef Nonaga Specials
• May 26–June 13 • American Room • Details online
Chef Nonaga Night in 1673
• June 13 • 1673 • Details online
SU M M E R S M I L E S
Young Members and their parents find fun, friendship and growth in the Club’s Camp Discovery program.
WORDS C BRYAN JONES
IMAGE YUUKI IDE
When Erin Lovelace’s son Maverick was 2 , she made the decision not to send him to preschool. “I thought he and I would be on our own,” explains the Club Member. “But he craved something I couldn’t always provide at home, and I truly desired for him to have time to play with peers on his own.”
She found what she was looking for in the Club’s Preschool Prep program. Maverick started slowly, attending once a week, but enjoyed it so much that he was soon going three times.
“The small ratio, the incredible care, the high quality of songs, crafts, meals and activities were second to none,” exudes Lovelace. “I don’t believe anyone’s child has had such an incredible balance of preschool experience mixed with love at home and flexibility.”
With Maverick’s first day in Japanese kindergarten on the horizon—he started this April—Lovelace took advantage of another Club offering, Camp Discovery, to help him prepare.
Camp Discovery, held in winter, spring and summer, offers weeklong sessions of crafts, games, dance and sports designed to boost young campers’ confidence and independence.
Maverick, now 3, attended this year’s spring session.
“I liked the balls, playing basketball, eating my yummy lunch, sleeping and bowling,” he says. “I made a big lollipop, made friends and we sang the bye-bye song every day. Playing with toys is fun and we sang for Mommy. I love my teachers and hugging Ms Joyce [Mensah, the Club’s recreation programs leader for kids and youth].”
“In an era where children’s interactions are increasingly shaped by digital technology, summer camps offer a rare and meaningful chance for authentic, face-to-face connection.”
Lovelace says she is so grateful.
“My little baby was a big kid by the end of the week. He was performing for his mom, high-fiving his friends, carrying his own backpack, navigating the Club like he owns the place. The camp program is a perfect blend of fun, socialization, creativity and education. And Joyce and her team perfectly utilize the Club resources in a way that I never could alone with my son.”
Member Maiko Yoshida, whose son Joe, 9, and daughter Lyon, 7, have attended the summer camps each year since 2022, says she appreciates the strong emphasis on safety, the welcoming atmosphere and the genuine connection between young Members and counselors.
“Because our children return year after year, there is a rare and cherished sense of continuity—the counselors come to know them as campers and individuals,” Yoshida explains. “They recognize and reflect on the subtle ways each child grows, creating a truly nurturing and affirming space. It is this depth of care and connection that makes the camp experience not only enjoyable but genuinely formative.”
Joe enjoys meeting new friends, playing sports and going on field trips. “Visiting Hakkeijima Sea Paradise with everyone was special,” he shares.
Lyon says she likes making crafts and spending time in the gym with the counselors. “In addition to that, I look forward to the teriyaki chicken lunch—it tastes excellent.” She also cites a rare cultural opportunity offered in 2023,
when the legendary Izumi clan of kyogen performers visited the Club for a Camp Discovery workshop.
Yoshida adds that she appreciates the absence of digital devices, which allows kids to be fully present and physically active. “In an era where children’s interactions are increasingly shaped by digital technology, summer camps offer a rare and meaningful chance for authentic, face-to-face connection. By bringing together young people from diverse backgrounds, these camps create a setting where empathy, cooperation and cultural understanding can naturally flourish—experiences that are essential in nurturing well-rounded, globally minded individuals.”
It’s a sentiment shared by Kaoru Smoler. “The camp is a wonderful way for kids to have fun without screens, helping them develop and enhance their social skills beyond the classroom,” says the Club Member.
Smoler’s daughter Hana, 10, and son Kenshin, 7, have participated in Camp Discovery for five years. “The counselors are young, making them like fun older siblings for the kids—something they don’t experience during regular school terms. Our kids get to try new things in a supportive environment, such as tasting unfamiliar vegetables or improving their swimming.”
Hana and Kenshin both say they love meeting new friends, bowling, swimming, snacks and lunch, and that Camp Discovery taught them how to adapt to other social environments. Hana even aspires to be a camp counselor in a few years.
“The summer camp is a reliable and enjoyable environment for kids—especially when school is not in session,” Smoler says. “We appreciate the enthusiastic counselors who consistently provide a great experience.”
She also notes that the new friends Hana and Kenshin have made from different schools and cultural backgrounds have brought new friendships to their family.
When looking for enriching experiences, the Members agree that there’s no need to look far.
“Literally the best preschool and best camps are right here in the same building as your gym and your library, and where you already have a bike parking spot and where everyone greets you like family,” says Lovelace. “The camp connects Members to Members and makes the Club a true home.”
Camp Discovery
• June 9–August 22 • Weekdays: 9am–3pm • Preschool Camp (ages 3–4): ¥49,500 per week (non-members: ¥64,350); Big Kids’ Camp (ages 5–10): ¥55,000 per week (non-members: ¥71,500); ¥5,000 discount for each younger sibling; Camp Plus (3–5pm): ¥3,960 per day (non-members: ¥5,150) • Sign up online
(opposite) Members Hana Smoler and Mio Kuwahara at the 2023 Camp Discovery Summer Festival; (above) Maverick Lovelace
TOAST OF THE TOWN
Member
Monica Akabane
aims to build bridges
between Japan
and the world—one word at a time.
WORDS TIM HORNYAK
Flashing her megawatt smile , Member Monica Akabane speaks confidently on all manner of topics, from traditional Japanese culture to her ambitions for a career in mergers and acquisitions. And not a single “um” or “er” passes her lips, thanks to her training through the Club’s Toastmasters group, part of the international speech club founded in California that celebrated its centenary last year.
Akabane, also from the Golden State, has something to crow about herself: she won second prize in a Toastmasters Tokyo-area competition among five clubs, taking home the accolade for a seven-minute speech about the labels people live by. She was also selected as a judge of a Toastmasters district speech contest on April 13.
“Public speaking appeals to me because, when you share stories, they can be about the most mundane experience to you but can really impact and change the lives of others,” says Akabane, 20. “I’ve long been a fan of TED Talks, and my favorite is by Jia Jiang. His talk was essentially about how he went on this journey to get over his fear of rejection but ultimately found the kindness in people.”
Apart from two years of elementary school in Tokyo, Akabane grew up in Santa Monica and debated in high school. During the coronavirus pandemic, she decided to move to Japan so she could do remote learning amid lockdowns and take advantage of internship opportunities. She also studied tea ceremony, traditional cooking and kimono. After joining the Club just over a year ago, she joined the Toastmasters group—she’s the youngest member—because she wanted an intellectual challenge but nothing too heavy.
The experience has helped Akabane overcome her fear of public speaking.
“The scariest part is to gauge people’s reactions. That’s still scary, but I’ve come to enjoy the thrill of adrenaline,” she says with a laugh. “Maybe you get used to that fear. I told myself that nervousness is just me being excited. The lead-up is frightening when you’re worried about forgetting everything, or what if they think what I’m saying is silly. But in the end, people are there to learn something. Telling myself that has eased my anxieties and stage fright.”
Apart from honing her speaking skills, Akabane has traveled to South Korea, Singapore, Vietnam, the United Arab Emirates and Indonesia to expand her world view. She has written articles about her life in Japan for the Mainichi Shimbun newspaper and is busy choosing a university to study East Asian studies and business. Her goal is to become someone who can act as a bridge between Japan and the rest of the world.
Despite all that, Akabane finds time to volunteer at a mental health nonprofit in Tokyo, helping people age 15 to over 50. She visits nonprofits, companies and schools to help people set goals in springtime, when the new school and fiscal years begin and many feel overcome by disappointment and the urge to give up.
“In America, it’s very common to have goals and aspirations in our education system. But in Japan, you are just dedicated to that school or work,” she says. “I’ve found that, just like with Toastmasters, you can learn from each other’s perspectives.”
Toastmasters Luncheons
Interested in joining? Learn more about Toastmasters by visiting the Leisure & Learning section of the Club website.
Monica Akabane wins second prize in a Toastmasters Tokyo-area competition
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Learning Curve
After a medical procedure prompted her to exercise, Member Sion Kanegawa is finding her new self through training at the Club.
IMAGE KAYO YAMAWAKI
About two years ago , I had gallbladder surgery. The doctor told me that I might have trouble regulating my weight afterwards. I had already gained about 10 kilos during pregnancy years earlier that had been difficult to fully shed, so the operation motivated me to start exercising.
I asked friends at the Club if they knew a good trainer. They recommended Luis Uraga. I tried a lesson with him and really had a great impression. I had a good time, so I decided to start his boxing camp. Initially, I said I wasn’t ready, but he assured me that I could do it.
It was difficult at first, because I’ve never really exercised or gone to the gym. Growing up in South Korea, physical education time in school was used for other things, like studying math to prepare for entrance exams.
For years, my husband’s dream has been for the family to do sports together. He’s an avid runner and our daughters love to run as well, but they’ve never been able to get me to join. I tried, but was not good at it, so stopped. Even activities like hiking, I would tell the girls, “Go ahead with your father, I’ll wait here.”
When I started training with Luis, he asked me to run just 1 kilometer. He then increased that to 2 then 4 then 6 then 8. Now I can run a full 10 kilometers. Luis told me to form a group to encourage each other to keep going. My family and friends have joined in and we run around the Imperial Palace.
Recently, eating dinner with my daughter, I said, “Let’s go outside for a 3K run after dinner.” Her face lit up. She couldn’t believe that Mom was now the one leading her outdoors.
My husband was really surprised and asked Luis how he got me to move like that.
In addition to running, I do jump rope and shadowboxing as part of the program. Jump rope is especially difficult for me. I think sometimes others in the Gymnasium look and wonder what I’m doing. But they all encourage me.
Luis also advises me about food and nutrition. I have a weakness: Chinese food. It’s my favorite. I love it. I haven’t completely given it up, but when I do eat Chinese I now make more informed choices.
The program has already made a difference in how I feel. Although I haven’t noticed much weight loss during the first two months, I have seen a quick drop in body fat—more than 6 percent. I can also see the shape of my body changing. When I started my exercise, my goal was to lose weight. But now I know what I need. My new goal is to reduce more body fat and increase muscle.
Recently, I pulled out a skirt that I hadn’t worn in a while to dress for an event. It had been tight last time. This time, I found that I couldn’t wear it at all—because it was too big! I discarded it and said goodbye to old Sion.
As told to INTOUCH’s C Bryan Jones.
Luis Uraga and Sion Kanegawa
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AZABUDAI
GERMANY | Jurgen Schweigert & Kate Varley
Global Atlantic Financial Group
“We recently moved to Tokyo from London with our two children, ages 4 and 6. For us, the Club has quickly become a second home where we get to connect as a family, meet with our friends and enjoy the many activities the Club has to offer. Especially with young kids, the Club has become invaluable to us. There’s a tremendous sense of community and we look forward to making many new friendships and lasting memories.”
AZABUDAI
USA
Torin Chang & Yu-Ching (Jezy) Lin Yugen Kaisha Daisan
Jai Sahni
Boston Consulting Group
AUSTRALIA
Chun Kit Tai & Hoi Yee Heidi Wong
Miyata Company Limited
CANADA
Marius Popescu NN Life Insurance Co.
JAPAN
Koji Asai
Theatre Academy
Ryuji Hirose Accenture Japan Ltd.
Mitsuru Nagata Accenture Japan Ltd.
Momoka Oya Apple Japan
PERU
Erika Nakazaki Walter & Miroslav Nikolov
Sukha Cafe Bar
PORTUGAL
Paulo Pinto & Maria de Fatima
Oliveira de Sousa
Alcon Japan Ltd.
TAIWAN
Yen-Hsin (Grace) Cheng & Tim Tian Ma
Midas Union Co., Ltd.
UK
Tsit (Jacqueline) So &
Yip Hei Chan Malvern College Tokyo
AZABUDAI
USA | Madeleine & Sean Batson
Aprio LLP
“As an expat military family, we knew how important it would be to find a community for our family in Tokyo. We joined the Club for the swim team—what a beautiful pool!—as well as the family spaces and social activities. It’s so special to have a place where our whole family can be active, share meals with friends and forge lifelong friendships.”
(clockwise) Kate Varley and Jurgen, Sophia and Luca Schweigert (l–r) Sean, Adrienne, Benjamin and Madeleine Batson
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Flex Time
Class
Stretch
Stretching every day stimulates blood circulation, helps prevent injuries and improves flexibility. Start your day healthily and activate your body and mind through two classes offered at the Club. Conditioning Stretch focuses on dynamic stretches to help loosen stiff muscles through exercises you can replicate on your own. Gentle Stretch is perfect for those who want to improve flexibility and stamina without engaging in high-stress workouts.
Instructor Toshiteru Sako
A bilingual, Japan Stretching Association-certified personal trainer, Toshiteru Sako provides stretching treatment at a Ginza clinic and teaches at a private studio near Tokyo Tower as well as online.
Student Gary Chan
“My wife and I had been looking for exactly this type of low-level group class, which didn’t bind us to a long-term contract or minimum days a week or month. I think the word ‘gentle’ also made the program much more inviting. And Teru-sensei is incredible! He makes everyone feel welcome and is able to create a program which seems to achieve each attendee’s goals. The class has helped me not only to relieve the tension in my body, but also understand different techniques to casually stretch on my own at home or work. It’s been a lifesaver!”
Conditioning Stretch
• Thursdays • 7–7:45am • The Studio
• Free • Ages 16 & above
• Members only • Sign up online
Gentle Stretch
• Thursdays • 8–8:45am & 7–8pm
• The Studio • Free • Ages 16 & above
• Members only • Sign up online
Private session: ¥6,600 for 45 minutes; ¥8,800 for 60 minutes
IMAGE YUUKI IDE
Toshiteru Sako and Gary Chan
SETOUCHI
March 10
Coppola Wine Dinner with Chef Tim Bodell
Chef Tim Bodell captivated Members with a six-course culinary feast paired with exquisite wines at 51 East.
IMAGES YUUKI IDE
March 21
Bruichladdich Master Class with Murray Campbell
Members were wowed by the rugged beauty of Islay with a perfectly crafted Botanist gin and tonic and five exceptional Scotch whiskies.
IMAGES ED THOMPSON
March 21
Sakura Fes Nihonbashi
Spring vibes bloomed at this year’s community celebration of cherry blossoms with the Nihonbashi Club pop-up bar and yatai food stall.
IMAGES YUUKI IDE
March 28
Nihonbashi Fourth Anniversary Celebration
Members celebrated the Nihonbashi Club’s fourth birthday with a salsa-themed soirée featuring live tropical tunes.
IMAGES YUUKI IDE
April 4
First Friday: Hanami Night
Members celebrated Japan’s cherry blossom season with a captivating live tuna cutting and sakura-themed beverages.
IMAGES YUUKI IDE
From Play to Purpose
WORDS MEG BATHER ILLUSTRATION TANIA VICEDO
When I first stepped into a Japanese classroom, I was overwhelmed with a mixture of awe and trepidation. Lacking experience with the Japanese language, I felt out of place among children who barely spoke a word of English. The colorful displays on the walls seemed to smile at me, offering a flicker of encouragement amid my anxiety.
My memories from that time are a blend of playful learning and frequent confusion as I struggled to bridge the language gap. My interactions with the teacher were surprisingly pleasant. Fresh out of school, she could speak English to a reasonable degree, much to my immense relief. I was incredibly fortunate to have her guiding me through those early days.
Making friends was a challenge, but I found immense joy in the endless possibilities of fun and creative play in the classroom. There seemed to be no limit to what I could do.
When my parents decided to enroll me in international school after kindergarten, I had to skip a year and go straight to second grade due to the misalignment of the Japanese and international school calendars. To prepare for this change, I had a wonderful English tutor and lots of homeschooling in writing and math because my academic skills were significantly behind.
The transition was intense. Instead of playtime all day, second grade—to my great annoyance—meant classes and homework. However, I was thrilled to speak my own language and make friends more easily. My new school was filled with an incredible mix of cultures and perspectives, including from places on the other side of the globe like Russia, Brazil and even Saudi Arabia! Because of this, everybody felt unique. It was very different from kindergarten, where the point was to be part of a community. Even in school plays or performances, there were no lead roles; everyone had an equally important part to play. Through this, I learned just how important inclusion was in a group—not just within the school community but in the wider world around me.
In kindergarten, everyone had a role to play to contribute to the group. Much effort was spent on rotating classroom chores—cleaning the class pet’s cage, sweeping the shoe cubbies, all sorts of responsibilities. But in international school, there was much more focus on individual achievement. There were points that earned prizes as well as individual awards and recognition from teachers. Instead of cleaning out the cubbies as a class, we had weekly cubby checks, and you had to make sure your own working space was tidy. The contrast between kindergarten and international school was stark: one expected me to contribute to the group, and one expected me to develop myself. I was incredibly lucky to experience both.
Over the years, my experiences in both types of schools have shaped my understanding of different cultures and ways of learning. They have left me with a blended perspective that I continue to carry.
Meg Bather is a sixth grader and a Member of the Club.
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