September 2025 INTOUCH Magazine by Tokyo American Club

CLASSICAL ARTISTRY

AMAZING FUJI REFRESHED SPIRITS

A Dashi of Perfection

Nihonbashi mixes age-old umami with Member connections

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The Nihonbashi Club teams up with one of Japan’s oldest artisans of umami for a dashi-ful mixer.

BOARD OF GOVERNORS

Representative Governor Jesse Green (2025)

First Vice President Nils Plett (2025)

Second Vice President Agnes Ouellette (2026)

Secretary Lin Shi (2026)

Treasurer Hiroshi Miyamasu (2026)

Governors Ginger Griggs (2025), David Hackett (2026), Geoffrey Kamizuru-Bowman (2026), Justin Negrón (2026), Dean R Rogers (2026), Reiko Saito (2025), Nathan Schmidt (2025), Rune Sølvsteen (2025), Jillian Tattle (2025)

Statutory Auditors Paul Kuo (2025), Alok Rakyan (2026)

Parentheses denote term limit.

CLUB COMMITTEE CHAIRS

Compensation Nils Plett

Culture, Community & Entertainment Matthew Tappenden (David Hackett)

Finance Dennis Hubbs (Hiroshi Miyamasu)

Food & Beverage Douglas Schafer (Nathan Schmidt)

House Martin Zotta (Justin Negrón)

Human Resources Ken Cogger (Reiko Saito)

Long-Range Planning Ron Lenore

Membership John Sasaki (Lin Shi)

Nihonbashi Rike Wootten (Ginger Griggs)

Nominating Neil Bevan

Recreation Shinji Yamasaki (Agnes Ouellette)

Risk Control Ren Kuroda (Geoffrey Kamizuru-Bowman)

Parentheses denote Board liaison.

GENERAL MANAGER

Dustin McAvoy

DIRECTORS

Brand Marketing & Communications Shane Busato

Facilities Richard Woods

Finance Naoto Okutsu

Food & Beverage Gerard Bonenfant

Human Resources Jason Dominici

Member Services Jonathan Allen

Nihonbashi Nori Yamazaki

Operations Thomas Zaleski

INTOUCH

Managing Editor C Bryan Jones editor@tac-club.org

Communications Editor Alec Jordan

Assistant Editor Kathy Russo

Designers

Kohji Shiiki

Anna Wong

Designer/Photographer Clara Garcia

Proofreader Lidia Rényi

CONTRIBUTORS

Writers

Phoebe Amoroso

Gerard Bonenfant

Kanako Ijichi

Blanka Kobayashi

Douglas Schafer

Photographers

Yuuki Ide

Sachiyo Karamatsu

Takumaru Suzuki

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.

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

September 20 1:30–3:00pm Open house and student concert

October 11 1:00–3:00pm Arisugawa Park Walk with Ms.Nakamura (Wild ﬂ ower expert)

October 4 and 25 1:30–3:00pm Ms. Seki’s ﬂower arrangement and student concert

Raising the Bar

WORDS DOUGLAS SCHAFER IMAGE KAYO YAMAWAKI

The cornerstone of any great social club is its food and beverage (F&B) program, and ours makes membership at the Club a world-class experience. Whether it’s gathering with friends, family, or business associates, many of our most cherished memories are made around a table— sharing a meal, a bottle of wine, and great conversation.

In recent years, thanks to the dedication of our Club staff, the leadership of our new F&B director, and the energy of a revitalized committee, Members have enjoyed remarkable enhancements. From innovative menus and dynamic event programming to elevated service standards, staff training, and overall consistency, the progress has been tangible. While our pursuit of excellence continues, the strong foundation now in place promises even more opportunities for Members to create lasting memories at the Club.

A major driver of this progress has been the significant construction projects completed this past summer. For the first time since the Club reopened in Azabudai in 2011, we undertook a wide-ranging upgrade, transforming the Club into multiple construction zones. Two standout improvements for F&B include the new

carpeting in the B2 banquet space and the completely reimagined 51 East Bar & Lounge.

While the carpet replacement may have gone unnoticed, it plays a vital role in keeping our facilities competitive. Members have choices, and we want the Club to be their first choice for private functions, weddings, and corporate events. To support this, our banquet menus are also being refreshed—be sure to explore the new offerings when planning your next event.

If new carpet doesn’t spark excitement, the transformation of the 51 East Bar certainly will. The third floor has long been a challenging space, evolving through various concepts—from Decanter to Chop to 51 East. Design and operational hurdles have persisted, but one key missing element has now been addressed: a proper bar integrated with the restaurant. This is a hallmark of great American dining, a place to enjoy a drink before dinner or spend a long evening with friends or colleagues.

Until now, the Club has lacked a refined bar and lounge space for entertaining clients, enjoying a date night, or simply relaxing with a well-crafted cocktail in a sophisticated setting. We’ve now added just that by transforming an unused space. When the new bar opens later this month, the added Member value will be immediately clear. From the lighting and furniture to the welcoming openness as you exit the elevator, every detail has been thoughtfully designed to create a cohesive, elevated experience throughout 51 East.

Personally, what excites me most is the improved accessibility to the terrace, with its stunning view of Tokyo Tower. The new bar layout allows for more frequent use of the terrace, including for private events—adding even greater value for Members. As autumn approaches, this will be my go-to spot at the Club. I hope to see you there, cocktail in hand, enjoying the view and the company.

Douglas Schafer is chair of the Food & Beverage Committee.

“Many of our most cherished memories are made around a table—sharing a meal, a bottle of wine, and great conversation.”

Racket Rivalry

Some of Japan’s top squash players left it all on the court at the TAC Premier Classic, which ran from July 19 to 21. Now in its 14th edition, the competition is a landmark event on Japan’s squash circuit and offers athletes the opportunity to take part in a friendship tournament or an open tournament, where they compete for prize money.

The top three finishers in the men’s open tournament were Ryosei Kobayashi, current Club instructor Yujin Ikeda, and Kosei Toki. Leading the pack among the women were Risa Sugimoto, Kurumi Takahashi, and Ayumi Watanabe, who is also a Club instructor.

For the friendship tournament, Dong-Hee Kim led among the men and Rimi Kanai was the women’s winner. See more photos from the three-day event on page 34. AJ

International Bazaar EVENT

The Club’s artisan marketplace for holiday shopping and a showcase for many beautiful and varied products from Japan and other parts of the world will return to the New York Ballroom November 9 to 11. The event will be held in coordination with two weeks of Italian-themed activities at the Club through the first half of the month. Offerings vary from year to year as new vendors are carefully curated to provide the most desirable array of merchandise. From porcelain, home décor, and antiques to jewelry, wine, and art, there is something for everyone.

This year, the Brooklyn rooms will be transformed into a café where vendors and visitors can purchase and enjoy snacks, drinks, bentos, and sweets. The space will be decorated with posters featuring charitable organizations supported by the Connections group. Stay tuned for more details of this year’s shopping extravaganza. CBJ

KAYO YAMAWAKI

(l–r) Open tournament winners Risa Sugimoto and Ryosei Kobayashi

From the Shelves

Member Gordon Niamatali got hooked on reading one slice at a time. A school program in McAllen, Texas, where he grew up in the 1990s, promoted reading by giving students a chance to win pizza for their homeroom by reading books and passing comprehension tests. The Ottawa, Canada, native started reading a book a week then and hasn’t stopped since, carrying his love of reading through his time at Cornell University and on to Japan, where he has worked

Help Shape Our Future

for the past 21 years. He can be found regularly seeking out the next great read among the shelves of the second-floor Library.

What was your favorite childhood book?

I thoroughly enjoyed the Redwall series by Brian Jacques for its combination of medieval fantasy setting and military combat between anthropomorphized animal species (think of a more fleshed-out version of Disney’s Robin Hood animation).

What inspired your love of books?

A desire to escape from homework and chores around the house. My family had a “no TV on weekdays” policy. What genre do you most enjoy?

I can’t pick a single genre. I love fantasy, sci-fi, horror, and nonfiction, and try to cycle through each.

What are you currently reading?

I’m currently reading Why We Sleep by Matthew Walker and Service Robot by Adrian Tchaikovsky.

When were you last unable to put down a book? Surprise, Kill, Vanish: The Secret History of CIA Paramilitary Armies, Operators, and Assassins by Annie Jacobsen was an incredible read—a great example of truth being stranger than fiction!

The tradition of the town hall meeting goes back to 17th-century New England, where communities gathered face-to-face to voice their concerns and chart a shared future. The Club aims to capture that same spirit this month as Members of both clubhouses gather for a lively discussion hosted by the Long-Range Planning Committee focused on the next five to 10 years. Share your needs, hopes, and priorities as well as learn more about the committee’s process and how you can contribute directly to its work to ensure the next decade is as great as the last.

Whether you’ve been a Member for 20 years or two months, this hybrid-format town hall meeting with complimentary beverages offers the perfect opportunity to make your voice heard. CBJ

Town Hall

• September 18 • 6:30–7:30pm • Manhattan I • Free • Adults only • Nihonbashi Members welcome • Sign up online

Gordon Niamatali

Your Perfect Island Retreat

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

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Family at Heart

For many Members, the Club is a second home. That’s especially true for Maki Lucking and her family, who have formed a strong connection over the years to Satoko Tamura. Because of those cherished visits to Rainbow Café, Lucking singled her out for recognition in an online Tell TAC.

“Since we joined the Club in 2017, we’ve been to Rainbow Café many times. It’s amazing and everyone is so very special to us,” Lucking shares. “My daughter has been going there since she was born. She’s now 10 and is very confident. She gained some of that confidence through meeting everyone who works in Rainbow Café. She especially loves Satoko, who always tried to amuse her when she was little, and to make us comfortable when she was screaming and crying. And Satoko always celebrates her birthday. These little things make us really feel at home.”

For Tamura, providing memorable service with a smile is a top priority. “I want to treasure every single meeting I have,” says the veteran service attendant, who joined the Club in 1997 after having worked at resort hotels in Indonesia and Thailand. “I’ve spent more time with Maki’s family than with my own at events such as birthdays and Christmas.”

Lucking appreciates that closeness. “My daughter thinks Satoko is part of our family. When she goes there, she feels like she is visiting a family member.”

With Marisa’s school being nearby, the Luckings find it extremely helpful that she can come over to the Club after school by herself. And when she does, a table in Rainbow Café is her go-to spot. “She’s able to do that, and we feel comfortable, because of Satoko. She means a lot to us.” CBJ

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

SIPS

Sour Sensations

WORDS KANAKO IJICHI

IMAGE KAYO YAMAWAKI

America’s first India Pale Ale, the Ballantine IPA, was crafted by New Jersey’s Peter Ballantine & Sons Brewing Company in 1878. Nearly a century later, in 1975, San Francisco’s Anchor Brewing used newly bred Cascade hops in its Liberty Ale, launching the modern American IPA. Today, IPAs and hazy IPAs make up the mainstream of craft beers.

If you’re looking to ease the lingering summer heat with some lesser-known options, The Cellar offers some intriguing sour beers and ales. Intentionally tart, with acidic tastes and complex flavor profiles, most have a low international bitterness unit (IBU) rating, are juicy, and can be enjoyed as alternatives to tropical smoothies or Tiki cocktails. Here are three I recommend.

The POG Tropical Sour (473ml, ¥1,060, 5 IBU) from Portland, Oregon’s Hopworks Brewery is light, bright, and brimming with passion fruit, orange, and guava with 5.6 percent alcohol by volume (ABV).

Salama Brewing’s Geezer Bloody Fruited Sour (473ml, ¥1,020, 6.2 percent ABV) from Finland delivers an explosion of mango, passion fruit, blood orange, and vanilla with zero bitterness.

Also from Finland is the CoolHead Mango Chili Gose (473ml, ¥1,020, 4 percent ABV, 8 IBU). This sour ale is tinged with a tangy saltiness inspired by a popular Mexican beach snack: fresh, ripe mango dipped in lime juice and salty chili. Perfect for your seaside taco party.

Kanako Ijichi is the manager of the Club’s wine program.

KAYO YAMAWAKI

(l–r) Maki Lucking and Satoko Tamura

What’s on in

SEPTEMBER 2

Gallery Exhibition: Takanori Horikawa

“For food, flowers, and tea, the pottery is a costume,” says artist Takanori Horikawa, who combines materials such as clay and glazes to create organic textures that reflect the beauty of imperfection. “In other words, I design and create these costumes.”

Born in Nagasaki City, the ceramic artist began his creative journey while working in store design, contributing to fashion events and window displays. He began making pottery in 1989 and, following recognition at the Traditional Crafts New Works Exhibition, founded Kiryuan Pottery Studio in 2001. Now based in Tachikawa in western Tokyo, Horikawa presents his creations through solo exhibitions and designs custom tableware for restaurants, while also leading pottery classes.

His work will be on display this month in the Frederick Harris Gallery, and Members are invited to welcome him to the Club with an evening of discourse over complimentary wine and canapés at a reception on September 2 at 6:30pm. CBJ

Moment I realized I wanted to become an artist.

I didn’t decide to become an artist, but became one as a result of continually imagining a lifestyle.

What I would tell my 20-year-old self. I’m having fun every day.

My perfect creative environment.

A place where there is an ocean in front and mountains behind.

Artist, living or dead, I’d most like to share a meal with.

[Tea master] Sen no Rikyu.

• Through September 22 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online

Late Summer Rewards for Reservations

Book the Nihonbashi Club’s 1673 space and receive a dining voucher for the American Room worth up to ¥44,000.

• Through September 30

• Details online

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

3 & 17

Toastmaster’s Luncheon

Hone your public speaking and presentation skills with the Club’s cohort of Toastmasters.

• 12–1:30pm • New York Bridge • ¥2,420 (guests: ¥2,900) • Sign up online

5

Movie Night

Club kids uncover a lineup of mystery flicks while parents party and take a trip to Tahiti for First Friday.

• 6–9pm • Washington & Lincoln rooms

• ¥2,750 (guests & walk-ins: ¥3,300)

• Ages 5–12 • Sign up online

10

Cocktail Connections

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

• 5–7pm • Traders’ Bar

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

11

Craft Beer Tasting

Sample brews from across Japan and vote for your favorite, with the winner taking up residence at Club bars.

• 6:30–9:30pm • Manhattan III

• ¥4,000 (guests: ¥6,000; premium upgrade: ¥2,400) • Nihonbashi

Members welcome • Sign up online

5 First Friday: Tahitian Night

Known as the Queen of the Pacific, Tahiti is the largest island in French Polynesia. Its blend of traditional Polynesian culture and French influence has given birth to vibrant community celebrations that bring together sights, sounds, scents, and flavors to create an immersive experience like none other.

Members can escape to the South Pacific for their own unforgettable evening of Tahitian energy this month as the New York Ballroom gets a tropical transformation.

Sway along to the dance performances of Te Ra Kyoko and her dance troupe as you feast on Polynesian flavors. From grilled mahi-mahi and crab coconut curry to Tahitian libations like Rotui pineapple juice and Hinano lagers, ales, and IPAs, there will be plenty of tropical delights to satisfy any palate.

Want to plan an extended escape to turquoise lagoons and lush volcanic mountains? Visit sponsor Tahiti Promotion’s booth, and be sure to enter the raffle for a chance to win fantastic prizes such as round-trip tickets to Tahiti or a stunning piece of black pearl jewelry.

And while moms and dads live it up island style, Club kids can have a blast at Movie Night. So don your tropical flair and let the rhythm, flavor, and charm of Tahiti sweep you away! Maeva! CBJ

• 7–10pm • New York Ballroom • ¥3,750 (walk-ins: ¥5,000); guests: ¥7,500 (walk-ins: ¥10,000) • Limit: five guests per Member • Adults only • Nihonbashi Members welcome • Sign up online

13

Community Disaster Awareness Day

Pick up life-saving tips from first responders and experience a simulated earthquake during this afternoon of invaluable information.

• 1–3pm • Parking Area (1F) • Free • Details online

Sky Pool Splash-A-Round

Dive into summer’s end with an afternoon of aquatic thrills.

• 3–5:30pm • Sky Pool • ¥2,200 (guests: ¥2,750) • Ages 5–12 • Sign up online

Nihonbashi Mixer

Enjoy a laid-back evening featuring seasonal tapas, all-you-can-drink wine and beer, and dashi-infused specialties. Learn more on page 18.

• 6–7:30pm • Muromachi Lounge

• ¥3,000 (walk-ins: ¥3,500); guests: ¥4,000 (walk-ins: ¥4,500) • Ages 20 & above • Limit two guests per Member

• Sign up online

Town Hall

Join in a lively discussion of the Club’s future direction.

• 6:30–7:30pm • Manhattan I • Free

• Adults only • Nihonbashi Members welcome • Sign up online

19–21

Zwiesel Glassware Sale

Upgrade your glassware with up to 85 percent off premium wineglasses, decanters, vases, and more.

• 10:30am–7pm (September 19 & 20); 10:30am–5pm (September 21)

• Beate Sirota Gordon classroom

• Details online

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

12 Tokyo Nights

Welcome Back Party

After a summer of scorching excitement, the cooler air of September beckons Members back to the Club for a new season of sensational activities. To help everyone reconnect and dive into fall, the Connections group and the Culture, Community & Entertainment Committee are teaming up for an elegant evening of reconnection in 51 East. The Club’s third-floor Italian-American eatery will play host to a live jazz trio and a beautiful menu of sophisticated food.

“The gathering will be an opportunity for Members and guests to get to know each other a little better and enjoy great food, drinks, and live music,” says Member Marieann Machida, one of the organizers. “Connections member or not, everybody is welcome!”

Connections members also receive a 25 percent discount on childcare with registration one week in advance.

Earlier in the month, on September 6, Connections will host Tokyo 101: An Expat’s Guide to Living in Japan, to share important information on matters that affect the whole family, including access to medical care, disaster readiness, and the mental stress of culture shock. And on September 10, the free Connections’ Welcome Back will introduce an autumn of learning, adventure, and cultural insights. CBJ

Tokyo Nights

• 6–9pm • 51 East, New York Bridge • ¥7,500 (guests: ¥10,000)

• Adults only • Sign up online

Tokyo 101: An Expat’s Guide to Living in Japan

• September 6 • 8:30am–4pm • Manhattan I • ¥16,000 (couples: ¥25,000); guests ¥25,000 (couples: ¥40,000) • Ages 20 & above

• Open to the public • Sign up online

Connections’ Welcome Back

• September 10 • 10:30am–2:30pm • Toko Shinoda & Yukiko Maki classrooms • Free • All ages welcome • Details online

23 TAC Talk: Driving Innovation

When Toyota entered the US market in 1957, the company sent Managing Director Seishi Kato to America with just two cars: a Crown and a Crown Deluxe. The reception was not great. Test rides found the vehicles underpowered for American roads, and the engine suddenly began making loud noises on the highway. The company charged ahead anyway.

The following year, Toyota sold 288 vehicles in the US: 287 Toyopet Crown sedans and one Land Cruiser. From there, it took almost a decade to pick up speed, but in 1968 the Corolla sped onto the scene and has become the best-selling passenger car of all time. Today, Toyota leads the US market in sales.

At this month’s TAC Talk, you can hear more stories about how Japan’s dedication to quality and innovation have reshaped the global car industry—from the rise of fuel-efficient compacts to the birth of hybrid tech—told by the people who helped steer the industry.

The panel will feature Tiziana Alamprese, founder of Japan’s first Auto Lounge, Peter Lyon, international automotive journalist, and Member Gregory Adams, former president of Aston Martin Japan.

Together, they will unpack the milestones that made Japan a global automotive powerhouse—and share personal stories from inside the driver’s seat.

Whether you are a car enthusiast, a business strategist, or simply curious about how Japan helped shape the way the world drives, this is a talk you won’t want to miss. KR

• 6:30–8pm • Manhattan I • ¥1,980 (guests: ¥2,480) • Sign up online

Fitness Fair

Cap off your summer with free fitness activities during World Wellness Weekend.

• 11am–3:15pm • Gymnasium • Free

• Sign up online

Kawasaki Museums Tour

Visit the Japan Open-Air Folk Museum and the Taro Okamoto Museum of Art on this Connections-organized tour.

• 8:20am–3pm • Connections members: ¥3,000 (non-Connections members & guests: ¥3,300) • Sign up online

The Art of Expressing the Human Body

Get a hands-on introduction to Bruce Lee’s martial arts philosophy and practical self-defense.

• 11am–12:30pm • The Studio • Free • Members only • Ages 16 & above

• Sign up online

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

Oktoberfest

Celebrate with a Bavarian-infused array of food and libations. Prost! • Through October 10 • Dinner only • Traders’ Bar • Details online

Cocktail Hour

Learn to craft a Negroni Sbagliato, a blend of Campari, Carpano Antica Formula, and Prosecco, under the guidance of a Muromachi Bar mixologist.

• 5:30pm • Muromachi Bar • ¥2,200

• Members only • Sign up online

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

Toyopet Crown Sedan at the Art Frost Glendale dealership in 1958.

Empowered by Evidence

Research-based teaching leads to visible results at KA International School.

KA International School (KAIS), located in central Tokyo, is redefining international education in Japan. With its recent Visible Learning certification, KAIS—the first school in the country to earn this recognition—is taking a bold step toward building classrooms where research-backed teaching strategies and student voices drive success.

HIGH-IMPACT TEACHING AND LEARNING

At KAIS, teaching is not based on guesswork. The Visible Learning framework, developed by education expert John Hattie, draws on more than 2,000 global studies and insights from 300 millionplus students to identify the most effective teaching strategies. By working with Corwin, the official partner of Hattie’s

research, KAIS underwent a rigorous, three-year certification process.

The intensive workshops were a full-team effort. Teachers collaborated closely to create a consistent yet flexible approach to teaching that made full use of the tried-and-true strategies available from the Visible Learning framework. “The teaching team is deeply committed to doing what works—and through collective efficacy, we refine our practice to help every student grow,” says Maha Sadi, a teacher at KAIS.

With the Visible Learning framework, educators at KAIS emphasize clarity within their classrooms, always making sure to answer two key questions with students: What are we learning and how do we know we’ve learned it? Teachers and students are always in dialogue with each other about which strategies

are working and which aren’t, giving students the opportunity to reflect on their own learning and evaluate their progress. Rather than relying on instinct, teachers and students engage in continuous feedback, making learning more transparent and transformative.

FOSTERING CONFIDENCE, COMPASSION, AND GLOBAL MINDSETS

Academic excellence is just one part of the KAIS experience. With a small school environment and low student-to-teacher ratio, KAIS offers personalized support in a warm, inclusive setting. Students are challenged appropriately and encouraged to reflect on their learning journey every step of the way. “Our goal is to create a safe, supportive environment where students challenge them selves and one another to grow beyond what they thought possible,” explains Maha.

The school also emphasizes character development, guided by nine core culture words such as “welcoming” and “resilient.” These values are embraced by students as young as five and help shape a connected, globally minded community.

If you’re an international family in Japan for the long term or even just a few years, KAIS offers a joyful, forwardthinking education that prepares students to thrive anywhere in the world.

Sweet and Savory

WORDS KATHY RUSSO

IMAGE KAYO YAMAWAKI

As the hot days of summer give way to fall , the American Room has a seasonal afternoon tea on offer with a vibrant selection of tasteful delights. Indulge in a delectable array of savories—from tender steak pinchos and crisp popcorn shrimp to a variety of flavorful crostini—then satisfy your sweet tooth with treats like handcrafted macarons, tangy lemon meringue pie, and petite carrot cake.

Vegetarian and vegan options are also available. If you require these, please notify the American Room at least four days in advance.

• Nihonbashi Afternoon Tea • ¥3,500

• Available from 2 to 5pm through October 3

Timeless Escape for Every Season

Own a piece of Japan’s most re ned year-round resort at Muwa Niseko.

Perched at the summit of Grand Hirafu, Muwa Niseko offers an immersive mountain experience that transcends seasons. With true ski-in ski-out access in winter and access to vibrant green-season activities in summer and autumn, Muwa Niseko presents a unique opportunity to own not only a property, but an all-season lifestyle.

AUTUMN ADVENTURES

While Niseko is world-famous for its powder snow, it’s during the autumn months that the region reveals a quieter, richer beauty. Muwa Niseko sits within easy reach of three golf courses—including Hanazono Golf—each surrounded by fiery foliage and crisp alpine air. Unlike urban courses that get crowded in peak seasons, Niseko’s greens offer a more relaxed pace and panoramic views.

It’s also the perfect time to explore the Yoichi wine region, home to more than 20 boutique wineries that are starting to turn heads internationally. For those who

prefer something stronger, you’ll find two standout distilleries nearby: the Niseko Distillery, just 20 minutes from Muwa Niseko and known for its Ohoro Gin and upcoming whisky, and the legendary Nikka Whisky Distillery, about an hour away and well worth the trip.

Muwa Niseko’s wellness offerings include the Infinity Onsen, which provides sweeping views of Mount Yotei and a unique tea ritual: guests are invited to choose from curated Hokkaido teas before entering the bath.

INSPIRED DESIGN

Muwa Niseko’s architecture reinterprets traditional Japanese elements through a refined, contemporary lens. The tsumairi gabled roof frames the entrance in a crisp triangular silhouette, echoing Hokkaido’s mountain farmhouses. Inside, natural materials such as pale oak and local stone, paired with soft, washi-style lighting, create a warm, welcoming atmosphere. Each residence includes a contemporary take on the traditional engawa—a wooden veranda-style deck that blurs the line between indoors and out.

Ownership at Muwa Niseko offers lasting value across three dimensions: asset, lifestyle, and community. Owners receive 28 complimentary nights annually, with priority access during peak demand. While away, a full-service management team handles everything from guest bookings to snow removal and accounting. This turns a second home into a worry-free, income-generating investment.

With limited plots remaining near the slopes and Niseko continuing its ascent as an international four-season destination, Muwa Niseko is a rare chance to own a freehold property rooted in timeless design and elevated living—all in Japan’s most dynamic resort region. muwaniseko.com

B N A O R N E

Opening this month, the all-new 51 East Bar & Lounge mixes creative cocktails and delicate bites with luxury and unforgettable views.

WORDS GERARD BONENFANT IMAGES KAYO YAMAWAKI

Perched high above the city with unrivaled views of the iconic Tokyo Tower, the Club’s newest addition is redefining what it means to drink and dine in style. This exclusive, high-end bar is not just a venue, it’s an experience tailored for those who appreciate the finer things in life.

From the moment you step onto the expansive third floor, you’re greeted by the warm glow of Tokyo’s skyline and an atmosphere that blends refined elegance with relaxed sophistication. Behind the bar, the Club’s mixologists craft original creations that rival the city’s best, while also mastering the timeless classics—perfectly balanced martinis, rich negronis, crisp gin and tonics, and more.

Members helped choose 51 East Bar & Lounge’s lineup of signature sips from a selection of 12 offerings at a tasting on August 8. From the Rum-ble in the Jungle with its rising smoke to a Million Roses—a blend of botanist gin, rose syrup, amaretto, and Persian rose water garnished with rose dust—the creativity of the mixologists was on full display.

The culinary offering is no less impressive. A curated menu of small plates has been designed to complement every sip, from delicate bites that pair with your favorite wines to bold flavors that match the depth of a signature cocktail. Select premium beers round out the drinks list, ensuring that every preference is met with equal care.

As Douglas Schafer, chair of the Club’s Food & Beverage Committee, notes, “Every detail has been thoughtfully designed to create a cohesive, elevated experience throughout 51 East.” He shares more about the creation of 51 East Bar & Lounge on page 5.

Whether you’re here to unwind after a long day, entertain distinguished guests, or simply savor a quiet moment above the city, this new bar offers the perfect blend of luxury, exclusivity, and unforgettable views. It’s more than just the best new bar in Tokyo, it’s your new favorite seat in the city.

Bartender Renny Puente Fernandes prepares a Rum-ble in the Jungle. Below: Million Roses

FLAVOR PURVEYOR

The

Nihonbashi

Club teams up with one of Japan’s oldest artisans of umami for a dashi-ful mixer.

WORDS PHOEBE AMOROSO IMAGES YUUKI IDE

In the heart of old Edo , just a stone’s throw from Tokyo American Club Nihonbashi, is a centuries-old purveyor of umami. Ninben is one of Japan’s foremost sellers of katsuobushi—dried bonito or skipjack tuna flakes—a key ingredient in dashi soup stock and one of the reasons why Japanese food tastes so good.

Ninben’s Ihee Takatsu will lead Members in exploring dashi at this month’s Nihonbashi mixer, and INTOUCH caught up with the 13thgeneration president for a glimpse into the maker’s delicious secrets.

“From a global perspective, katsuobushi is such a rare and unique ingredient,” Takatsu explains as we meet at Ninben’s shop in Coredo Muromachi. “Most cuisines extract umami by simmering meat or vegetables for a long time—like in a consommé or stock. It takes a lot of time and effort. But with katsuobushi, you can simply put it in hot water and, in just a minute or two, have a rich umami broth.”

As a food writer and an avid consumer of traditional Japanese washoku cuisine, it’s undoubtedly the best elevator pitch I’ve ever heard. But Takatsu continues.

“This is possible because the katsuobushi itself is already a highly condensed and concentrated ingredient, made through a long and careful process.”

That process is the source of much fascination, particularly as it involves fermentation, which has attracted global attention for its multitude of health benefits. Everything begins with katsuo, which are usually caught when they’re around half a meter in size. Ninben is extremely particular, sourcing from various locations to secure fish with just the right amount of oil. The katsuo are then filleted, simmered, deboned, and smoked 10 to 15 times over smoldering firewood. The fillets are sprayed with a kind of mold and left to rest. This ferments the fillets and helps draw out any residual moisture. They are then

Ihee Takatsu at the Ninben Nihonbashi main shop.

sun-dried and the mold is brushed off until they resemble more a piece of driftwood than former marine life. All in all, the final product is about 20 percent of its original weight.

Ninben, however, doesn’t stop there. They take this process a few steps further, repeating the molding and sundrying more than four times to produce what’s considered the highest grade: hongare-katsuobushi.

“We’re the ones who found the mold that’s best for making katsuobushi, and now it’s used by manufacturers all over Japan,” Takatsu says. “We found it was perfect for breaking down the oil, producing katsuobushi that has a good aroma and is safe [for consumption]. We have long been striving to improve and stabilize the quality of katsuobushi.”

Ninben has indeed had centuries to perfect its craft. The company is said to have been officially founded in 1699 by the first Ihee Takatsu. Initially apprenticed to a grain trader, he found himself down on his luck and, at the tender age of 20, began trading katsuobushi and hoshiuo-rui (dried fish) from a street stall in present-day Nihonbashi-itchome. By 1704, he was so successful he founded a wholesale store.

The business continued to grow over the decades, embracing innovative practices such as a business policy of “cash only, no markup on the price.” This allowed customers to buy smaller amounts and pay the listed price, doing away with the then-common practice of haggling.

Ninben has been passed down from generation to generation, sometimes through marriage rather than direct bloodline, with the name Ihee Takatsu bestowed upon whoever holds the title of president. The company

has survived hard economic times and multiple fires. It was among a select group of purveyors to the Tokugawa shogunate, and later became a supplier of katsuobushi during the Russo-Japanese War. These episodes speak to a rich and checkered history of an Edo-era entity where traditions die hard.

“Growing up, it was just something normal for me,” Takatsu says. “But when I looked around, I realized no one else had such fixed traditions. For example, our family eats very specific dishes on New Year’s Day. This has continued for nearly 300 years. When talking to others, I realized our family is a little bit different.”

Strict traditions aside, the company’s ability to innovate is what has kept it relevant and in the hearts—and stomachs—of many across Japan. In the mid-1960s, they launched Tsuyu no Moto, a soup base that acts as premade dashi stock that just needs to be diluted and used for soup broths, stews, and simmered fish.

Then, there’s the Ninben Nihonbashi main store and the Nihonbashi Dashi Bar in Nihonbashi’s Coredo Muromachi 1, a modern space decked with traditional Japanese sensibilities. Part shop, part café, customers can watch staff freshly shave katsuobushi that can be bought then and there. There’s even a space for umami-packed dashi tasting and katsuobushi rice bowls and lunch sets.

While Takatsu says the aim of the bar is to reconnect modern-day consumers with this fundamental Japanese ingredient, katsuobushi’s global appeal is growing, and it’s now used in innovative and Michelin-starred kitchens across the world. “World-famous restaurants like El Bulli in Spain and Noma in Denmark—they all experiment with dashi or make their own umami-rich ingredients,” Takatsu notes.

Club Members will get the chance to sample tapas and even drinks made with Ninben’s high-grade katsuobushi— including the Muromachi Bloody Mary and Umami Fizz mocktail—at the September Nihonbashi Mixer.

As Takatsu points out, you can expect all the flavor and none of the guilt. “It’s easy to use, and the fact that it’s low in calories and low in fat makes it even better.”

Nihonbashi Mixer

• September 17 • 6–7:30pm • Muromachi Lounge • ¥3,000 (walk-ins: ¥3,500); guests: ¥4,000 (walk-ins: ¥4,500) • Ages 20 & above • Limit two guests per Member • Sign up online

“We’re the ones who found the mold that’s best for making katsuobushi, and now it’s used by manufacturers all over Japan.”

Katsuobushi produced by Ninben.

A TRUE LOVE

FOR MUSIC

One young Member’s passion for piano takes her around the globe.

WORDS C BRYAN JONES

When Marin Truelove first sat down at the piano at age five, she wasn’t thinking about traveling the world and playing Carnegie Hall. Music was just a hobby, a natural part of the environment in which she was growing up. “My mom plays cello and listens to classical music day and night,” explains the 12-year-old Member. “She took me to lots of concerts— especially classical concerts. We went to maybe 40 or more each year. So it was part of my life the whole time.”

Fast-forward seven years and not only has Marin taken the stage at Carnegie Hall, she just returned from summer performances in Texas and Spain. And this month, she’ll appear as a guest soloist with the Arts Chamber Orchestra in Yokohama.

The transition from hobbyist to serious student came about during the pandemic, when Marin was eight and a lot of time was spent at home. “My family was watching the International Chopin Piano Competition. We watched from the first round all the way through to the finals, and I thought, I want to be on that stage playing with an orchestra like that!”

Since then, she has devoted herself to the instrument. After her regular school day, she attends a special afterschool program at the Toho Gakuen School of Music for Children in Chofu. “Learning about music theory makes me think about the different colors inside each major and minor group, which makes the music more interesting,” she says. “It helps me get deeper into the music.”

Marin Truelove

exciting,” Marin explains. “I met lots of talented pianists from all over the world and truly amazing teachers. It was very challenging for me because the schedule was really tight. Some days, I had to play three times in different places. It was tiring.”

Her trip to Texas in June was an extension of her education. She took part in a program connected to the Van Cliburn International Piano Competition, held every four years in Fort Worth.

“I was not only learning, I also watched the final round. It was very interesting and fun and

From there she went to Spain to perform in Barcelona and Girona. “It was also an amazing experience. In Barcelona, I played at the Monastery of Pedralbes. It was my first time playing outside with so many people.”

Marin thanks her mother, Machiko, for always supporting her and traveling with her all around the world, something she feels is vital.

“When you want to be a professional pianist, you have

“I think it’s important to dig deeper into background information, the history of the piece and the composer, and what they are trying to tell us.”

to become used to different situations when you perform,” explains Marin. “It helps to go to many places around the world, have rehearsals, learn to manage time when you’re sleepy because of jet lag but you have to perform.”

She recalls a show-must-go-on moment from Barcelona. “While I was playing, the [monastery] bell started ringing and went on nine times. Everyone was giggling, but I knew I needed to focus. That’s an experience you should have when you’re really young.”

A role model for Marin is the famed Italian pianist Maurizio Pollini, who passed away last year at age 82. His response to winning the International Chopin Piano Competition when he was just 18 has inspired her own studies. “Even though he won one of the hardest competitions in the world, he went back and learned everything from the beginning,” she says. “Usually, when you win the Chopin competition, you go on tour. But he started over. I thought that is what you should do as a concert pianist [to keep improving].”

She is currently listening to Pollini’s recording of Mozart’s

Piano Concerto No. 12, the work she will perform on September 27 when she takes the stage with the Arts Chamber Orchestra in Yokohama’s Mizuki Hall. “It’s more difficult and much bigger than what I have been playing, but I feel more connected to the composer and the music than I have before.”

Exploring how others have interpreted famous works is part of Marin’s approach to competition and performance prep.

Similar advice was once given by her favorite composer, Beethoven. “Don’t only practice your art, but force your way into its secrets,” he urged. Marin makes exploration part of her practice. “I always listen to 10 different musicians play a piece. That gives me an idea of how to play,” she explains. “Not to copy but to see how they do the phrasing, how they finish. I feel it’s really important to get ideas from those pianists. I think it’s important to dig deeper into background information, the history of the piece and the composer, and what they are trying to tell us.”

Marin adds that she feels really in touch with the composer when she works on a piece, and that’s true of Beethoven more than any other. “Last spring break, I went to Vienna and visited his house [the Beethoven Wohnung Heiligenstadt]. I performed one of his sonatas on the date that he died. I felt really connected.”

Though still young, Marin’s goal is clear. “I want to be a professional concert pianist who travels all around the world, playing for audiences,” she confirms. “And when I’m old, instead of retiring, I want to teach young students taking music really seriously and give them great opportunities, just like my teacher is doing for me right now.”

Marin Truelove performs at the Monastery of Pedralbes in Barcelona.

Marin Truelove at the Beethoven Wohnung Heiligenstadt in Vienna.

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AMAZING FUJI!

This year’s CWAJ special exhibition brings Japan’s iconic mountain to the Frederick Harris Gallery.

WORDS C BRYAN JONES

“Mount Fuji defies all challenges . That is why people approach it with cameras and drawing pens. Whether it looks noble or vulgar depends on your mind’s eye. Today’s appearance is not the same as tomorrow’s. Even if you think you have captured its essence, it always escapes from between your fingers.”

This is how the late Hideo Hagiwara, whose work will be on display this month in the Frederick Harris Gallery, described Japan’s most iconic mountain. Born in Yamanashi Prefecture in 1913, the woodblock printmaker earned international recognition for his innovative techniques, and particularly for his Thirty-Six Views of Mount Fuji, a series in which he applied those techniques as he explored the UNESCO World Cultural Heritage site from diverse perspectives.

The exhibition, titled Amazing Fuji!, is organized by the College Women’s Association of Japan (CWAJ) and is a lead-in to the 68th CWAJ Print Show, which begins October 15 in Daikanyama’s Hillside Forum and helps the nonprofit organization fund its long-running scholarship program for women’s education.

“As Hideo said, Mount Fuji defies all challenges, therefore we wanted to show a variety of depictions to recognize its many forms,” says Mihoshi Smith, one of the Print Show’s organizers, of the special exhibition’s theme. “Mount Fuji holds special significance, not only in art, but also in the spirituality and daily life of Japanese people.”

1. Hideo Hagiwara, Expo ’70, 1969.

2. Osamu Sugiyama, Soaring, 2025.

3. Ray Morimura, Shichirigahama— Arrival, 2020.

Of the money raised from the sale of each print, half goes to the artist and half to the many scholarships and projects run by the CWAJ. The group’s primary mission is the provision of scholarships for women wanting to further their studies both in Japan and overseas.

“Japan ranks 118th out of 148 countries in the 2025 Global Gender Gap Report, so supporting women through education is imperative in closing this gap,” explains Suz Wilkinson, the CWAJ’s director of scholarships. The young women who have received CWAJ support have gone on to study a variety of subjects, such as art and medicine.

Works depicting Fuji by Hagiwara will be displayed alongside those by four others with ties to the CWAJ. Ray Morimura, Osamu Sugiyama, and the late artists Iwao Akiyama and Kan Kawada participated in the CWAJ Print Show a combined 120 times. Hagiwara took part 36 times. Two legacy artists, Toko Shinoda and Iwao Akiyama, will also be featured.

“We are happy to introduce our special part of the CWAJ Print Show to the Club and the international society,” says Smith. “We hope a lot of people will enjoy our exhibition and buy prints.”

CWAJ Special Exhibition: Amazing Fuji!

• September 24–October 12 • Frederick Harris Gallery • Artworks available for purchase through Member Services • Details online • Opening reception: September 24 at 5:30 p.m.

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

• Large enclosed outdoor playground

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

• Parent visits welcome at all times

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Japan’s Elite Homes and Experiences

AZABUDAI

USA

Stephen Irish & Sanae Suzuki Irish SLI & Associate K.K. (operating as Boyden Japan)

Dane Mizuno Bain & Company

CANADA

Ryan Charland Manulife Life Insurance Company

GERMANY

Christopher & Lucia Volbach Boehringer Ingelheim

HONG KONG

Hoi Lun (Alan) Wang Citadel International Equities

JAPAN

Kayoko Idehara World Fit Corp.

Seisu Ikeda

Tokyo Electron Ltd.

Ryo & Yumi Iwakoshi Athlete Marketing Inc.

Takanori Maruyama Honda Motor Co., Ltd.

NIHONBASHI

JAPAN

Masao Akamatsu

IHI Transport Machinery Co., Ltd.

Yuzuru Inoue

Citigroup Global Markets Inc.

Yasuko Kogure

Franklin Templeton Japan Co., Ltd.

Takanori Sakai Leact Law

Edward Wright Clinigen KK

New Members

AZABUDAI

USA | Andrew Fried & Melissa Debayle

Evolution Japan Securities Co., Ltd.

“We are excited to be back in Tokyo, where we started our family. Andy has worked for the same financial firm for over 23 years. Returning to the Tokyo office after seven years in Boulder, Colorado, we decided to live closer to the Club this time, in part so that we could more easily enjoy the amazing facility and participate in the diverse community.”

AZABUDAI

CANADA | Mohammed (Moe) Adham & Lisa Schoenhofer

Adham G.K.

“We moved to Tokyo from London with our sons, Leo and Nico. Community is very important to us, and living in Azabudai we were delighted to find the Club nearby. It has quickly become our family’s favorite spot to connect with others, build friendships, and enjoy quality time together. The Club perfectly complements our new life in Tokyo, making us feel at home right from the start.”

STAYCATION IN STYLE

A chic retreat with all the comforts

Reservations: 03-4588-0381

tac@tac-club.org

NIHONBASHI

JAPAN | Hanako Tsuyuzaki

Veeva Systems

“Having grown up in Nihonbashi and starting my career here, I’ve always felt a strong connection to the area. As the neighborhood becomes more vibrant, I want to be part of a community rooted locally yet open to the world. With my background studying in the UK and working for a US-based company, I’m excited to meet people from all walks of life and enjoy this special place together.”

NIHONBASHI

JAPAN | Masahiro Oya

Mitsubishi Electric Corporation

“I am truly honored to be welcomed as a Member. I previously served in Pittsburgh, Pennsylvania, and Orange County, California. The Club’s sophisticated American atmosphere makes it an ideal place to host guests from overseas, and it is also often a meeting venue, allowing me to spend a comfortable time there. I look forward to interacting with wonderful Members.”

(l–r) Naomi Fried, Andy Fried, Sienna Fried, Melissa Debayle, and Charlotte Fried

(l–r) Lisa Schoenhofer, Moe Adham, and Leo Adham

Hanako Tsuyuzaki

Masahiro Oya

July

Independence Day Celebration

From sumptuous bites to a stunning finale, the Club celebrated America’s 249th birthday in festive style.

IMAGES TAKUMARU SUZUKI

A New Club Experience

This September, we’re launching a new club management system, powered by Northstar Technologies, to enhance your membership experience.

• Seamless Connection: E ortlessly access all Club services on our new website.

• Mobile App: Make all your reservations and registrations any time, anywhere.

• Real-Time Access: Instantly view your bookings and charges.

• Personalized Service: Get noti cations and communications tailored to your interests.

• Enhanced E ciency: Data-driven decisions improve o erings based on member usage.

Visit the Getting Started page for more information and tutorials.

July 18

Kids’ Summer Camp

Club kids captured the audience with a lively performance to wrap up their summer adventures.

YUUKI IDE

IMAGES

July 21

TAC Premier Classic

Squash enthusiasts from across Japan served up their best at this year’s tournament. See the results on page 6.

IMAGES YUUKI IDE

July 27

Nihonbashi Bridge Cleaning

Members and staff braved the Tokyo heat to join the annual community cleaning of the historic Nihonbashi Bridge and its zero-mile marker.

IMAGES YUUKI IDE

Connections Matter

WORDS BLANKA KOBAYASHI ILLUSTRATION TANIA VICEDO

I moved to Tokyo in the summer of 2000 . Back then, I was single, carefree, and content with just my friends and the excitement of life in a new city. But when I returned to Japan in 2012 after three years back in Europe, everything was different. This time, I arrived as a parent—with a two-year-old in tow—and quickly realized how different the experience would be.

Suddenly, I wasn’t just discovering Tokyo for myself; I was responsible for navigating it as a mother. And what I needed most—yet lacked—was a community. Coming to Japan with a small child, knowing no one but my husband, was incredibly isolating. I had no clear roadmap and no network to lean on.

Looking back now, I realize how fortunate today’s newcomers are—especially those who join the Club and have access to the welcome back events and Tokyo 101, formerly called Tokyo: Here and Now. These programs provide invaluable support—everything from how to find a pediatrician to understanding the school system. I would have given anything for that kind of help back then.

Instead, my husband and I had to figure it all out on our own. We drove from one kindergarten to another, speaking with principals, trying to decipher the Japanese system.

It was time-consuming and exhausting. At one point, our son fell ill, and our pediatrician didn’t speak English. I was overwhelmed and frustrated, trying to manage a sick child while navigating language barriers and medical procedures I didn’t fully understand.

That’s why, today, when I attend Tokyo 101, I can’t help but feel a twinge of envy for the newly arrived families, because of the wealth of support they now have. But more than that, I feel grateful—grateful that, through the Connections group, I now have the chance to give back, to help ease someone else’s transition.

It’s incredibly rewarding to be part of something that helps newcomers feel less alone. Sharing practical information, offering a warm welcome, and answering questions—these things may seem small, but they make a world of difference when you’re new and unsure. Each time I see a relieved parent walk away from the event with useful resources and a smile, I know we’re doing something meaningful. Because I’ve been on the other side. And now, I’m proud to be part of Connections, helping make this city feel a little more like home.

Blanka Kobayashi is a Member of the Club. Learn about this month’s activities on page 12.

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