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TOKYO AMERIC AN CLUB SEPTEMBER 2026

Raising the Steaks The Club elevates an American tradition with the opening of Prime 51 NOBLE NORI

FUNNY GIRL

SMART MONEY

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Contents

20 FOLLOW US

THE GRE AT STE AKOUT

KAYO YAMAWAKI

An American tradition returns to the Club as Prime 51 opens its doors and fires up its grills.

17 ACTING FUNNY

KAYO YAMAWAKI

Comedian Yurié Collins is on a mission to help Japan fall in love with the art of stand-up.

18 IT’S A WR AP

This month’s Nihonbashi Club mixer serves up Yamamoto Noriten’s renowned and versatile seaweed.

LE ADERSHIP

DIGEST

AGENDA

FL AVORS

INDEPTH COMEDY

NIHONBA SHI

DINING

MANAGEMENT

COMMUNITY WELLNESS

PURSUIT

HIGHLIGHTS

VOICE

Cover photo of Michiko Ohno, Gerard Bonenfant, and Daniel Acuna by Kayo Yamawaki

SEPTEMBER

TOKYO AMERIC AN CLUB

BOARD OF GOVERNORS

GENERAL MANAGER

Representative Governor Nils Plett (2026)

Dustin McAvoy

First Vice President David Hackett (2026) Second Vice President Agnes Ouellette (2026)

ASSISTANT GENERAL MANAGER Nori Yamazaki

Secretar y Justin Negrón (2026) Treasurer Hiroshi Miyamasu (2026)

CHIEF FINANCIAL OFFICER

Governors Vibhu Jain (2027), Geoffrey Kamizuru-Bowman (2026), Ren Kuroda (2027),

David O’Hern

Gregory Lyon (2027), Justin Negrón (2026), Dean Rogers (2026), Reiko Saito (2027), Douglas Schafer (2027), Christa Wallington (2027) Statutor y Auditors Alok Rakyan (2026), John Sasaki (2027)

DIRECTORS Brand Marketing & Communications Shane Busato Facilities Richard Woods

Parentheses denote term limit.

Finance Naoto Okutsu

CLUB COMMITTEE CHAIRS

Food & Beverage Gerard Bonenfant

Centennial Anniversar y Brian Nelson

Human Resources Jason Dominici

Compensation Justin Negrón

Member Services Jonathan Allen

Culture, Community & Enter tainment Matthew Tappenden (Vibhu Jain)

Membership Sara McCreadie

Finance Dennis Hubbs (Hiroshi Miyamasu)

Operations Thomas Zaleski

House Mike Foley (Ren Kuroda)

Interim Recreation Menya Hinga

Long-Range Planning Ron Lenore (Reiko Saito)

INTOUCH

Membership Yan Fan (Lin Shi)

Managing Editor C Bryan Jones

Nihonbashi Rike Wootten (Geoffrey Bowman)

editor@tac-club.org

Nominating Steven Greenberg

Communications Editor Alec Jordan

Recreation David Lee (Agnes Ouellette)

Social Media Specialist Avery Devlin

Parentheses denote Board liaison.

Lead Designer Kohji Shiiki Suppor t Designers Aya Harada Anna Wong

CONTRIBUTORS Writers Yan Fan Tim Hornyak Dustin McAvoy Matthew Miller Chris O’Neal Photographers Avery Devlin Yuuki Ide Anna Wong Kayo Yamawaki Illustrator Tania Vicedo INTOUCH is printed on Forest Stewardship Council-certified paper, harvested from sustainably managed forests.

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All prices referenced in INTOUCH include consumption tax.

INTOUCH

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leadership

One Year of Learning, Building, and Looking Ahead WORDS DUSTIN MCAVOY IMAGE KAYO YAMAWAKI

Dustin McAvoy

“While I am proud of what we have accomplished together, I am even more excited about what lies ahead.” 4

INTOUCH

As we welcome September, I find myself reflecting on what has been an incredibly rewarding first year as General Manager and Chief Operating Officer of the Club. When Kristin and I arrived in Tokyo a year ago, we were welcomed with remarkable warmth and kindness. I joined the Club with deep respect for its proud history, but I quickly discovered that what makes Tokyo American Club truly exceptional is not simply its beautiful facilities or outstanding programs. It is the people—the friendships formed here, the traditions shared across generations, the dedicated volunteers who generously give their time, and the colleagues who bring our Club to life each day create a community unlike any other. Looking back, I realize my first year has been less about leading change and more about gaining perspective. Every conversation with a Member, every discussion with our Board and Committee Chairs, and every interaction with our staff has deepened my appreciation for what this Club represents. Those conversations have shaped our priorities and reinforced a simple principle: our role as leaders is to preserve everything that makes Tokyo American Club special while thoughtfully preparing it for the future. That philosophy has guided our work throughout the past year. One of the most significant priorities has been strengthening the leadership that will help guide the Club into its next chapter. Great organizations are built by exceptional people, and I have been fortunate to welcome two outstanding leaders to our Executive Team. Following extensive international searches, David O’Hern joined us as Chief Financial Officer, bringing nearly two decades of hospitality finance leadership and a collaborative approach to long-term financial stewardship (see his interview on page 23). Sara McCreadie also joined the Club as Director of Membership, bringing extensive experience in membership strategy, engagement, and relationship building. Together with our existing leadership team, their appointments represent an important investment in the future of Tokyo American Club, strengthening our ability to serve Members today while thoughtfully planning for tomorrow.

Our investment has extended well beyond our people. Throughout the year, we have continued to thoughtfully reinvest in the places where Members gather, work, dine, and connect. Building on the many enhancements introduced during my first six months, we have created a new Member Workspace that reflects today’s increasingly flexible lifestyles, refreshed many of our most frequently used spaces with new carpeting, and continued improving facilities across the Club. We have also celebrated exciting additions such as Prime 51 alongside popular seasonal experiences, including the Beer Garden and Splash Texas BBQ, each creating new opportunities for Members, families, and friends to come together. While every initiative is different, they all share the same purpose: continually enhancing the Member experience while preserving the warmth and character that define our Club. Perhaps what has inspired me most throughout this first year, however, has been our colleagues. Every day, I witness individuals who genuinely care about creating memorable experiences for our Members. Whether welcoming guests at the front door, preparing exceptional meals, coaching our children, maintaining our facilities, or supporting our operations behind the scenes, they demonstrate professionalism, pride, and hospitality that embody the very best of Tokyo American Club. This belief is reflected in the words that have become our shared guiding principle: One Team. One Vision. Limitless Possibilities. These words are more than a slogan. They represent the culture we are building together. When talented people work collaboratively, united by a shared purpose and a commitment to serving our Members, remarkable things become possible. I have seen that spirit grow stronger throughout the past year, and I believe it will continue to shape the future of our Club. While I am proud of what we have accomplished together, I am even more excited about what lies ahead. We are developing a Long-Term Strategic Plan that will help guide Tokyo American Club through its next chapter while remaining true to the values and traditions that have made this such a remarkable institution for nearly a century. Our first year has been about learning, strengthening, and building momentum. The years ahead will be about realizing the opportunities that momentum has created. To our Board of Governors, Committee Chairs, volunteers, Members, and every member of our Staff, thank you for your trust, partnership, and encouragement. Serving this extraordinary community is both an honor and a privilege. Thank you for making my first year so memorable. I look forward to continuing this journey together as we build on our proud legacy and write the next chapter in the story of Tokyo American Club. Dustin McAvoy is the General Manager and COO of the Club.

Use the Club’s official app to get connected! Make sure that your fellow Members can find you in the Member Directory or add you as a friend in chat groups on the Club app.

Here’s how:

1 2 3

From the start page, tap Menu and then My Settings. Under “Appear or hide profile in Member Directory,” Hide Profile is checked by default. Uncheck it. From the start page, tap Menu and then My Settings.

digest S Q UA S H

Holding Court

YUUKI IDE

Some of the country’s best squash athletes raised the bar at the TAC Premier Classic from July 18 to 20. Now in its 15th edition, the event is one of the top competitions on Japan’s squash circuit and offers players the opportunity to take part in a friendship tournament or an open tournament, where they battle it out for prize money. The top three finishers in the men’s open

EVENT

International Bazaar Always popular within the Club and among the community at large, the Connections group’s International Bazaar is returning for another edition that brings together artisanal crafts, fine jewelry, and much more in an exclusive shopping experience. Whether you’re looking for holiday gifts for a loved one or something special for yourself, you’re sure to find it at the tables that will be set up by more than 40 artists, artisans, and vendors. And you’ll be shopping with purpose—this year, proceeds will go to support nonprofit organizations that serve vulnerable children, youth, and families through education, counseling, advocacy, and independent living assistance. So, mark your calendars! The International Bazaar will be held from November 8 to 10 in the New York Ballroom. AJ

INTOUCH

DETAILS ONLINE

were Naoki Hayashi, Shota Yasurari, and current Club instructor Yujin Ikeda. The leaders among the women were Mahiro Nishio, Kurami Takahashi, and Hinatsu Matsui. In the friendship tournament, Member Donal Tobin led the men’s group and Chen Shuang, who came all the way from Beijing, was the women’s winner. See more photos from the final day of action on page 34. AJ

V OT I N G

Make Your Voice Heard

YUUKI IDE

The Club’s Annual General Meeting (AGM) is set for November 17, and with it comes your chance to make a difference in the Club. “Serving on the Board is one of the most meaningful ways a Member can contribute to Club life,” says Nominating Committee Chair Steven Greenberg. “Governors make decisions that impact all aspects of the Club—facilities, programming, staffing, finances, and long-term strategy.” Choosing those governors is up to you. Make sure

you’re able to vote by registering through the Voting page on the Club website. It takes only a few minutes and is the essential first step in participating in our democratic governance process. There will be multiple opportunities to get to know the candidates before the AGM. Candidate statements will be published in INTOUCH and online, and there will be Meet the Candidates events where you can engage directly with those seeking your vote. CBJ

FITNESS

Smart Start Summer fun often comes with plenty of delicious food—and a few extra pounds to shed. Whether you want to trim down or train for a fall marathon, the Club’s Smart Start program can help you reach your goals and maintain healthy habits for life. The complimentary introductory fitness session is designed to help new and existing Members become familiar with the Fitness Center and wellness services. During the 45–60-minute session, a certified trainer will discuss your fitness goals, provide a basic orientation to the facility and equipment, guide you through a simple starter workout, and help you set a plan. In addition to learning to use equipment safely, you’ll find out more about personal training, group exercise classes, and other fitness programs at the Club. Visit the Club website to sign up and get started on your wellness journey! CBJ

KAYO YAMAWAKI

SEPTEMBER

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Fall Uncorked WORDS MATTHEW MILLER

ANNA WONG

IMAGE KAYO YAMAWAKI

(l–r) Kaede Uehara and Rike Wootten

Many Members have fond memories of dining in the American Room at the old Azabudai clubhouse. Rike Wootten certainly does, and it isn’t just because of the food. The great service he and his family received from Kaede Uehara has always stuck with him, and he has enjoyed supporting her career at the Club over the years. That’s why he singled her out for recognition in an online Tell TAC. “One of the nicest things about the Club is having staff who have been here for a long time,” says Wootten. “It really does make the Club very much like a family. And my daughter, now 18, loves having somebody like Kaede who she has been interacting with all her life.” Uehara, who joined the Club in 1997 and currently works in The Cellar, says she enjoys asking Wootten about his daughter. “I am always happy to see him as a father, to talk about his daughter and what she has accomplished. I can see from his face how proud he is of her.” That sort of interaction, Uehara says, is a highlight of her job. “I love making Members’ days better and seeing them smile.” She saved the day for Wootten recently when he had a problem with the coffee machine in The Cellar. “She realized there was a problem, took it off my bill, and when I went back to get more coffee, she immediately had everything ready for me. She’s just very, very attentive and responsive.” It was all in a day’s work for Uehara, who says she strives to anticipate Members’ needs before they ask. Wootten truly appreciates it. “When you have people who have been at the Club for a long time, who know everything, who know Members, who know their likes, dislikes, and everything, that’s what a real club is about.” CBJ

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

As the summer heat and humidity subside, September brings the best weather for evening drinks and weekend barbecues. Here are three Cellar recommendations that are sure to make for a perfect evening. I’ve been a big fan of Bollinger’s Blanc de Noirs series since the release of PN VZ15 in 2020. The latest edition, PN TX20 (¥18,000), is 100-percent Pinot Noir. Predominantly from the Tauxières terroir and the 2020 base year, it is complemented by reserve wines from other years and crus, creating an exceptionally harmonious Champagne. The PN series is superb value for Grande Marque bubbles without the prestige cuvée price tag. For something different, try the 2023 Hika Txakolina (¥3,000), a blend of Hondarrabi Zuri, a native grape from Spain’s Basque Country, balanced with a little Chardonnay. Dry, light-bodied, unoaked, and refreshing, it’s citrusy and herbal with a hint of Atlantic salinity and slight effervescence. Try it with grilled fish or simply as an aperitif. Grilling beef? Pair it with the 2023 Lucky Draw (¥3,200), a full-bodied Cabernet Sauvignon from California with aromas of blackberry, blueberry, and dark chocolate. A touch of Malbec in the blend adds a hint of spice. This one is easy to drink and smooth, yet still complex thanks to dark fruit, plums, and silky tannins. Great value and a cool label. Try it! Matthew Miller is a member of the Club’s Wine & Beverage Subcommittee.

SEPTEMBER

agenda

What’s on in

SEPTEMBER

First Friday: Shonan Endless Summer If you’ve lived in Tokyo for a while, you’ve probably made a summer escape to Shonan, a sandy getaway 90 minutes from the city where the Enoshima Sea Candle lighthouse, Mount Fuji, and the setting sun align for postcard perfection. And if you listen closely, you may hear echoes of the soundtrack that made cruising Route 134 in the 1970s and ’80s cinematic. September’s First Friday will feature that music—including “city pop”—as Members gather to rekindle friendships, share summer stories, and jump into a new season of Club life. Enjoy cocktails, a free-flow of cold Asahi Super Dry, a spread of delectable bites, and the chance to win spectacular prizes as Gaku

INTOUCH

Sawagashira and his band fill the New York Ballroom with bright guitars, glossy synthesizers, and polished melodies. But sign up soon—the first 100 to register will be entered into a prize drawing for two 60-minute rejuvenating treatments at The Spa. And the fun isn’t just for moms and dads: kids can have a blast at Movie Night, catching flicks and munching on their favorite snacks. CBJ • 7–10pm • New York Ballroom • ¥3,750 (walk-ins: ¥5,000); guests ¥7,500 (walkins: ¥10,000) • Limit five guests per Member • Adults only • Nihonbashi Members • Sign up online

Ladies Squash Clinic Learn the fundamentals or boost your game with Club pro Rico Cheung. • 9:30–11:30am • Squash Courts 1 & 2 • Free • Sign up online

Movie Night Club kids enjoy pizza and flicks while moms and dads head to Shonan shores for First Friday. • 6–9pm • Toko Shinoda & Yukiko Maki classrooms • ¥2,750 (guests & walk-ins: ¥3,300) • Ages 5–12 • Sign up online

Otsukimi Flower Workshop Celebrate the beauty of the autumn moon by creating a stunning seasonal floral arrangement. • 1–2pm • Toko Shinoda & Yukiko Maki classrooms • ¥6,600 (guests: ¥7,920) • Sign up online

Introduction to Squash Club instructor Rico Cheung leads families through the basics. • 4:30–6:30pm • Squash Court 1 • Free • Members only • Ages 6 & above • Sign up online

Caymus and Wagner Family Wine Dinner At the center of Napa Valley, winemakers with area roots that date back to the 1850s craft some of California’s finest wines. Chuck Wagner started Caymus Vineyards in 1972 with his late parents, Lorna and Charlie Wagner, Sr. For decades they worked together to develop a Cabernet Sauvignon that has become one of the region’s most celebrated. Members can taste that Cabernet along with other vintages from the Wagner Family of Wine portfolio at a special dinner in Prime 51. Caymus’s mainstay Napa Valley Cabernet has recently been joined by a California variant, which draws on fruit from across the state. Both will be served on the evening. “It is going to be interesting to taste the two wines side by side,” says the winery’s Asia Market Manager Jenny Park, who will lead the dinner. “Both have a consistent Caymus signature style—dark in color, with rich fruit and ripe, velvety tannins, as approachable in youth as in maturity.” Joining these, and paired with American prime strip loin, will be the Napa Valley Caymus Vineyards Special Selection Cabernet Sauvignon, the only wine to be named Wine Spectator’s wine of the year twice. Two other Wagner family labels will be poured: Conundrum and Mer Soleil. Explore the history behind the bottles with this course dinner that highlights how Chuck and his children, Charlie and Jenny, continue the family pursuit of making extraordinary wine, year after year, generation after generation. CBJ • 6:30–9:30pm • Prime 51 • ¥28,000 • Limit three guests per Member • Adults only • Sign up online

Nihonbashi Afternoon Tea Enjoy an autumn selection of sweet and savory deliciousness, paired with teas and seasonal drinks. Continues through December 4. • 2–5pm • American Room • ¥3,500 • Details online

7–18

American Classic at Nihonbashi The American Room goes retro with a dinner set that brings back some of the Club’s most beloved flavors. Learn more on page 15. • 5–10pm • American Room • Details online

Cocktail Connections Celebrate hump day at this fun evening of mingling over drinks. • 5–7pm • Prime 51 Bar & Lounge • Connections members: free (nonConnections members & guests: ¥1,000) • Details online

SEPTEMBER

agenda

Squash Club Night Connect with the Club’s vibrant squash community at a laid-back evening of games and chat. • 5:30–7:30pm • Squash Courts • Free • Members only • Sign up online

Exhibition: Bunta Inoue

Singapore Cricket Club vs. TAC Squash Match

For Bunta Inoue, art is a universal language of peace that serves as a cultural bridge. The Japanese contemporary artist’s works can be found in embassies, Shinto shrines, and Buddhist temples. His sacred works have found homes Kyoto’s Fushimi Inari Taisha and Kumamoto’s Kato Shrine, where he created one of Japan’s largest ceiling paintings, depicting Kato Kiyomasa and tigers. On the international stage, Inoue presented his monumental work The Golden Angel—Tonight Is What It Means to Be at the 2013 Oceana Momotaro New York Gala. Created to raise awareness for marine conservation, the painting was auctioned for $130,000, with all proceeds donated to ocean protection efforts, demonstrating the power of art as a force for global engagement. Bunta Inoue His long-running series depicting the embassies of 18 countries further contributes to cultural diplomacy by fostering international understanding through art. CBJ

Members are invited to take part in an exciting interclub challenge match. Open to players of all levels.

Members are invited to attend the opening reception on September 15 at 6:30pm.

Powerlifting Seminar Learn how to properly do the big three barbell lifts—squat, bench press, and dead lift—under the guidance of record-setting powerlifter Ren Kuroda. • 10–11am • Toko Shinoda & Yukiko Maki classrooms • Free • Members only • Sign up online

Community Disaster Awareness Day Pick up lifesaving tips from first responders and experience a simulated earthquake during this afternoon of invaluable information. • 1–3pm • Parking Area • Free • Details online

Free Drills with Singapore Cricket Club Club squash players sharpen their skills with friendly practice sessions with the Singapore Cricket Club. Ladies, juniors, beginners, and intermediate players welcome. • 12–1pm • Squash Courts • Free • Members only • Adults only • Sign up online

• 1–4:45pm • Squash Courts • ¥3,500 • Members only • Adults only • Sign up online

Business Is Social Catch up with fellow Members at this intimate networking session. • 6–8pm • Winter Garden • ¥1,500 (guests: ¥2,000); includes one drink and a canapé • Adults only • Sign up online

Moment I realized I wanted to become an artist. The moment I became a student of painter Kuniyoshi Kaneko. What I would tell my 20-year-old self. If you do your best, the future will be fun. My perfect creative environment. A room full of my favorite materials. Artist, living or dead, I’d most like to share a meal with. Kuniyoshi Kaneko, Katsushika Hokusai, Tsuguharu Foujita, Leonardo da Vinci, and Henri Matisse. • Through October 19 • FH Gallery • Details online

INTOUCH

Nihonbashi Mixer Experience a new level of artisan seaweed with dishes prepared in collaboration with Yamamoto Noriten, one of Tokyo’s oldest purveyors of the Japanese delicacy. 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

Book Lovers’ Group Join the Club’s band of bibliophiles for a discussion of Sarah Wynn-Williams’s Careless People. • 11am–12:30pm • New York Bridge • Free • Details online

26 YUUKI IDE

Family Dinner at Prime 51 Relax and unwind together with elevated cuisine in the Club’s new third-floor steak house. The kids’ course includes an appetizer plate and ice cream or gelato for dessert.

An Afternoon of Kyogen

• 5–9pm • Prime 51 • Details online

Step into the captivating world of kyogen and enjoy an unforgettable cultural performance by the renowned Izumi clan, one of Japan’s most distinguished kyogen lineages stretching back more than 600 years. The Izumi family visited the Club in spring 2024 for a TAC Talk about the art of kyogen and again in the summers of 2024 and 2025 to lead kids in a Camp Discovery workshop—including a day at Kanda Shrine last year. Working with kids has been an important part of the group’s activities for many years, seeing encounters with kyogen at a young age as key to keeping the centuries-old art form alive. The clan returns this month to present two beloved performances. Kyogen plays—many written more than 450 years ago—focus on everyday situations and can be enjoyed once the Japanese context is understood. Attendees will learn about and then watch Bonsan, which portrays the sounds and movements of various animals using only dialogue, sound effects, and the performers’ physical expressions; and Kaminari, a masterpiece that depicts lightning, the wrath of the gods, and the comical fates of fearsome beings, performed in English. There will also be a Q&A session and photo opportunity. Whether you are discovering kyogen for the first time or have long appreciated this unique form of theater, don’t miss this rare chance to experience a Japanese tradition up close. CBJ

A Day of Art and Friendship

• 1–3pm • Manhattan III • Kids: ¥2,500 (guests: ¥3,400); adults: ¥3,500 (guests: ¥4,200) • Includes one drink • Sign up online

Visit the Artizon Museum, home to impressionist, modern, and contemporary art, and enjoy lunch on this Connections-organized outing to the historic Nihonbashi district. • 9:40am–2:30pm • Connections members: ¥2,000 (non-members: ¥2,200) • Adults only • Sign up online

Cocktail Hour Learn to craft a Pornstar Martini, a blend of Absolut vanilla vodka, lime juice, vanilla syrup, passion fruit purée, passion fruit liqueur, and cava 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.

SEPTEMBER

flavors

Classic Comeback WORDS ALEC JORDAN IMAGE KAYO YAMAWAKI

The American Room is going retro for two weeks as it brings back some of the Club’s beloved flavors for its American Classic Dinner Set. Start off the feast with a Caesar salad, prepared fresh at your table, followed by a hearty bowl of clam chowder. Then tuck into a beef rib steak, served with a popover and mushroom-bourbon gravy, and wrap things up sweetly with a decadent maple cream pie. It’s an unbeatable culinary trip back in time. • American Room • September 7–18 • 5–10pm • 8oz steak plate: ¥9,900; 10oz: ¥12,000

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indepth comedy

ACTING FUNNY

Comedian Yurié Collins is on a mission to help Japan fall in love with the art of stand-up. WORDS C BRYAN JONES

auditioned, and got in. So I took it as a sign. I added literature because I needed some familiar classroom structure within the very artsy program. Did TV change the course you were on?

I was working as an actress in New York City from 2013 to 2020. I came back to Japan during Covid and started making content because I was bored. Those videos became popular, and I gained a following for the first time. People started telling me, “You’re funny.” I received messages saying, “You should try stand-up.” I had never thought of myself as funny, so it came as a surprise. I had also heard that Tokyo Comedy Bar in Shibuya had just opened, so I decided to give it a try. That was in 2023. Once again, I followed a gut feeling and then took it as a sign. I think my acting background helped me get started in stand-up because I didn’t have an issue with standing in front of people and performing. I’ve always loved performing for people since I was a little girl. You do stand-up in both English and Japanese. Does language affect your comedy?

Yurié Collins

Creativity has always been in the blood of the

Queen of Kanto. That’s the title Yurié Collins won at the Tokyo International Comedy Festival, which returns to Tokyo Comedy Bar from September 17 to 27. While Collins won’t be competing this year, she will entertain Members at a special show at the Club on the 17th. Ahead of the show, the creator, comedian, and actress, whose credits include Bull, Gotham, and Orange Is the New Black, shares with INTOUCH how she found her way to stage and screen.

What led you to pursue a degree in acting and literature?

After high school, I wanted to study performing arts because my school in Japan didn’t have an arts department. I applied to theater school on a whim,

Yes and no. They are both my first languages, so I’m not “switching” in my head. I think other people notice the difference in my performances more than I do. They say things like, “You’re funnier in Japanese,” or “You’re funnier in English.” I am more careful about certain topics in Japanese because I don’t want to scare anyone away from stand-up, since, for many Japanese people, it’s their first time seeing the genre. So I do feel a sense of responsibility there. But I perform best, and people laugh the loudest, when I’m being myself—in either language. What are the challenges in bringing stand-up to Japan?

The biggest challenge, I think, is that people don’t know what it is. But that can also be a strength. I feel a small sense of panic when people assume that everything I say on stage is for the first time and improvised. I want to indicate to them that this is an art form that requires writing, preparation, and repetition to perfect a bit—a joke—out of respect for the craft.

Comedy Night with Yurié Collins • September 17 • 7–9pm • Brooklyn III • ¥3,500 (walk-ins: ¥4,300); guests: ¥4,000 (walk-ins: ¥5,000) • Includes one drink • Adults only • Limit two guests per Member • Sign up online

SEPTEMBER

indepth nihonbashi

IT’S A This month’s Nihonbashi Club mixer serves up Yamamoto Noriten’s renowned and versatile seaweed. WORDS TIM HORNYAK

WRAP Clockwise: Takahiro Yamamoto; Temaki Yamamoto shop in Nihonbashi

INTOUCH

IMAGES KAYO YAMAWAKI

When I stepped into a seaweed shop called

Yamamoto Noriten, I didn’t know what to expect. It specializes in premium nori seaweed and sells attractive gift sets, including glitzy cans of “nori chips” emblazoned with popular characters such as Hello Kitty and Doraemon. This belies the fact that Yamamoto Noriten has been around a long time—it was established in 1849 in Edo (old Tokyo) toward the end of the age of samurai. Through the upheavals of disaster, war, and urban development that have transformed Tokyo, Yamamoto Noriten has remained true to its roots. That’s why it’s the perfect partner for the Nihonbashi Club’s September mixer event, which will feature an exciting combination of food and drink incorporating nori in surprising ways. While there, I sat down for a temaki lunch set supervised by chef Kimio Nonaga, who brought his creations to the American Room last year. I’ve had temaki—a nori cone filled with rice, fish, vegetables or other toppings—many times but was surprised at how the shop’s restaurant, Temaki

“We take great care to produce nori that is crispy and crunchy and melts in your mouth.”

Yamamoto, can turn something as simple as seaweed into an intriguing culinary and cultural experience. It was a delightful smorgasbord—a tub of koshihikari rice from Niigata, quarter-cut sheets of hand-roasted premium Yamamoto nori, and a dozen toppings sourced from Nihonbashi shops with a combined heritage of more than a millennium. These toppings include salt from Shiho Aoyama, Edo green onion miso, soy simmered with kelp and bonito seasoning, golden sesame, natto, tuna with soy sauce koji, grilled eel with Japanese pepper, simmered minced beef with Japanese pepper, and smoked sturgeon with caviar. I assembled each temaki myself. Every bite was exquisite. “We take great care to produce nori that is crispy and crunchy and melts in your mouth,” says Takahiro Yamamoto, president and CEO of Yamamoto Noriten. “It’s ideal for things like temaki and is delicious on its own. You could not use Yamamoto nori in ramen, for instance, as it would dissolve in the broth right away.” Yamamoto Noriten has brand prestige that’s the result of more than a century of innovation following founder Tokujiro Yamamoto’s establishment of the business at Edo’s original fish market in Nihonbashi. During the Meiji Period (1868–1912), when the emperor sought a suitable souvenir from Edo, the company developed seasoned nori using soy sauce, mirin, and other ingredients. This accomplishment led it to becoming an official supplier to the Imperial Household Agency, based in part on the friendship between Tokujiro’s successor and Tesshu Yamaoka (1836–1888), who became Emperor Meiji’s chamberlain. Yamamoto Noriten also introduced specialized versions of nori for different culinary uses, standardized the size of nori sheets to 19x21 centimeters, and, during the postwar period of high economic growth, distributed nori as gift

sets through department stores. Today, Yamamoto nori is also sold overseas to sushi makers and health-focused consumers. Nori is a highly nutritious food rich in dietary fiber and high-quality protein, the latter making up about 40 percent of the composition and containing nearly all nine essential amino acids. It also contains nutrients such as beta-carotene, folate, vitamin C, and iodine, as well as a variety of minerals and EPA, an omega-3 fatty acid. One thing that gives Yamamoto nori its rich flavor is the fact that it’s mostly harvested in the Ariake Sea. Surrounded by Saga, Fukuoka, Kumamoto, and Nagasaki Prefectures, the Ariake has tidal differences of up to 6 meters. Seaweed farmers set poles and nets in shallow waters, a cultivation method dating to the Edo Period, so that the nori is exposed to marine nutrients when submerged at high tide and direct sunlight when it resurfaces at low tide. This enhances the flavor, especially its umami. “The three major components of umami are inosinic acid from bonito flakes, glutamic acid from kombu, and guanylic acid from shiitake mushrooms,” Yamamoto points out. “The only natural food that has all three is nori.” After harvesting, the nori is roasted using far-infrared light. This weakens the walls of cells in the nori, allowing the umami to be easily released when popped in one’s mouth. Yamamoto Noriten’s artisans select its finest seaweed for Ume no Hana, the company’s signature brand. Its highest-quality offering is the Yamamoto Noriten variety, which retails at ¥5,000 for four sheets. “Seasoned nori is typically flavored with soy sauce,” says Yamamoto. “Our otsumami snack lineup includes plum, sesame, bonito flakes, wasabi, and other flavors.” Nori is remarkably versatile. Aside from using it for snacking and temaki, the company also suggests making it a topping for buttered toast, crackers, and pasta. “Some people wonder why nori is used to wrap onigiri, sushi, and the like,” says Yamamoto. “Most say it’s so you won’t get sticky rice on your fingers. But I want to emphasize that nori is used as a wrapper simply because it’s delicious. I would like Club Members to enjoy our nori and its rich flavors of natural umami and seasonings.”

Nihonbashi Mixer • September 16 • 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

SEPTEMBER

indepth culture

THE GRE STE

AKO

An American tradition returns to the Club as Prime 51 opens its doors and fires up its grills. WORDS CHRIS O’NEAL IMAGES KAYO YAMAWAKI

Timeless rather than trendy, the classic steak

houses of New York and Chicago embody the enduring American connection with premium beef. That love of great steak will be rekindled at Prime 51, the Club’s newest signature dining destination, which opens its doors on September 10. Once home to CHOP, which was the only steak house in Tokyo serving a full lineup of American Certified Angus Beef, and most recently the Italian-American eatery 51 East, the third floor has a long connection with fine dining. Prime 51 carries that flame forward with a menu of seared steaks and bold delights that blends timeless classics with modern culinary craftsmanship. “What truly distinguishes Prime 51 is its commitment to classic steak house hospitality,” explains Food and

INTOUCH

AT UT

Beverage Director Gerard Bonenfant, noting that the goal is to craft a destination where exceptional cuisine, genuine hospitality, and refined service come together to create unforgettable moments. The restaurant’s hospitality is built around ceremony and flavor, with some of the show happening after the plate leaves the kitchen. Caesar salad comes together tableside, steaks are carved before diners, and wine is presented with flourish. “These timeless traditions celebrate the art of hospitality while creating engaging experiences shared with family, friends, and colleagues,” Bonenfant says. “All of this is to transform dinner into an occasion.” Of course, food takes center stage, and Prime 51’s menu is arranged less like a modern restaurant’s printout and more like a butcher’s ledger, reflecting a heritage American steak houses have embraced for generations and which Prime 51 wears happily. Leading the kitchen is Executive Sous Chef Daniel Acuna, whose résumé spans luxury hotels and private clubs on both sides of the Pacific. Prime 51’s atmosphere reflects Acuna’s philosophy: pairing comfort with sophistication through rich finishes and an open, welcoming environment. He works closely with chef Michiko Ohno and the rest of the culinary team to build consistency into every service, ensuring the 50th visit feels as considered as the first.

“Our goal is to honor the classics while adding thoughtful touches that surprise our Members.”

One of Acuna’s more playful starters turns the Twinkie—an American lunch box icon—into a savory vehicle for caviar. “Our goal is to honor the classics while adding thoughtful touches that surprise our Members,” he says. In keeping with that philosophy, Prime 51 presents beef as if telling a story, offering origin, breed, age, and cooking method for the Iowa-sourced, USDA Prime Angus beef. This helps diners appreciate what truly sets each cut apart without marketing buzzwords. “I believe the best dishes begin with exceptional ingredients,” explains Acuna. “Every plate should feel familiar, yet memorable.” The menu’s centerpiece is the American Prime Angus Tomahawk, cooked carefully to develop a rich crust while preserving its natural tenderness. “It’s designed for sharing and represents everything I love about a classic American steakhouse,” Acuna says. Members may be tempted away from beef as a seafood trolley makes its way through the dining room, a steak house tradition that echoes Bonenfant’s desire to accentuate the art of service. The beef, as well as an equally serious raw bar and seafood selection, is joined by a wine list built around the world’s premier growing regions and a new cocktail program treated with the same reverence as the steaks. Rare whiskeys round out the bar alongside small plates built for sharing. The bar and lounge carry the same refined aesthetic as the dining room beyond, building on the success of the space’s recent transformation. “Members can begin the evening at Prime 51 Bar & Lounge with a handcrafted martini or pair a Napa Cabernet with dinner,” Bonenfant says, “and cap it all off with an indulgent dessert cocktail.” Acuna adds: “The steak house is more than a new restaurant—it is an extension of the Club’s commitment to delivering outstanding hospitality, memorable dining,

(opposite) A glimpse of the Prime 51 lineup; (above l–r) Executive Sous Chef Daniel Acuna and Chef de Partie Michiko Ohno; Acuna prepares the Tomahawk steak

and a place where Members can create lasting memories around the table.” Prime 51 reveals itself to Members on September 10 with a grand opening party running from 7 to 9pm that will give Members their first full look at the space before regular service begins the following week. Live music in the main dining room will set the mood as Members taste 14 handcrafted canapés—seven warm and seven cold— that showcase the quality and flavors that define Prime 51. Following the opening, dinner will be served Monday through Friday, from 6 to 11pm, with Members aged 13 to 17 welcome when accompanied by a parent. Reservations can be made online. Bonenfant invites everyone to visit. “Come experience impeccable American hospitality, world-class cuisine, outstanding wines, innovative cocktails, and the warm, attentive service that defines Tokyo American Club.”

Prime 51 Grand Opening Party • September 10 • 7–9pm • Prime 51 • ¥3,051 (Members and guests) • Adults only • Sign up online

SEPTEMBER

Find ﬁnancial peace of mind

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indepth management

CAPITAL RETURN For the Club’s first CFO, coming back to Tokyo feels both familiar and rewarding. WORDS C BRYAN JONES IMAGE AVERY DEVLIN

Japan has always been a special place for David O’Hern. After university, the Australian native landed in Tokyo for his first overseas role, kicking off a nearly 20-year career that includes stops in China and Cambodia. But it is Japan that has stuck with him. As he joins the Club as its first chief financial officer (CFO), O’Hern talks to INTOUCH about what the opportunity means to him. What attracted you to the Club?

Tokyo American Club has an outstanding reputation, and I have visited as a guest over the years. I have always been impressed by the sense of community and the breadth and quality of the Club’s offerings. Having spent close to 20 years in hospitality, the opportunity to join the Club was very appealing. I hope to bring relevant experience from the hotel industry while also learning from the Club’s team, Members, and unique operating environment. At the same time, I’m very conscious that, while there will be many similarities with hotel operations, a membership club also brings its own unique dynamics. I’m very keen to learn and understand those differences, and to continue evolving my skills and experience. How would you describe your leadership philosophy?

My approach is open, collaborative, and operationally focused. While finance naturally requires discipline and good governance, I have always believed that the finance function works best when it is closely connected to the people running the operation. I enjoy working alongside operational teams, understanding their opportunities and challenges, and helping them make well-informed decisions. What insights have you gained from two decades in hospitality finance?

Hospitality has taught me that strong financial performance and a great guest—or Member—experience should support one another rather than be viewed separately. My background has given me considerable experience in operational analysis, performance management, and planning, but I also have a genuine interest in the operation itself—particularly food and beverage. I hope that combination will allow me to contribute constructively while continuing to learn the particular needs and priorities of the Club and our Members.

David O’Hern

What are the most important things to consider and understand about the Club’s finances?

I believe transparency is fundamental. Members should have confidence that the Club’s financial position, performance, opportunities, and challenges are being communicated clearly and responsibly. There is also a balance between managing today’s operations and planning for the long term. Good financial stewardship means ensuring the Club remains financially sound while continuing to invest appropriately in the facilities, services, and experiences that Members value. What will you be looking for as you assess the Club as the new CFO?

At this early stage, my priority is to listen and learn. The Club has a long history and an experienced team, so I think it is important to understand what already works well before forming conclusions about where opportunities may lie. Over time, I will be looking at how we can continue strengthening financial resilience, supporting thoughtful long-term planning, and ensuring that our resources are used in ways that provide lasting value to Members. Anything else you would like to say to Members?

It is a privilege to join the Club, and I am very grateful for the warm welcome I have received. I look forward to getting to know more of our Members and colleagues in the months ahead, and to playing my part in supporting the Club’s continued success while respecting the traditions and sense of community that make it such a special place.

SEPTEMBER

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community wellness

Move Around

Chien Chien Yu is happy to share the benefits of Gyrokinesis with fellow Members.

I lived in a lot of places growing up. I was born in Taiwan but started exploring the world in junior high school. My parents asked if I’d like to study abroad, so I jumped at the chance to learn about other cultures. First, I went to the US, then to Japan for a year and a half and on to Singapore. For university, I went back to the US. By that time, I was really interested in how people think and live. I got my bachelor’s degree in psychology and master’s in social work. I also began practicing Zen and meditation. I went on to law school, was admitted to the California bar, and ended up working as legal counsel in Taiwan. As time passed, I felt that I needed to move my body more. I also had this bucket list of things I wanted to do in life, and I thought that if I didn’t get started on it, maybe I never would. So I left my job and began traveling again. I bounced among countries, staying here for two months, there for six, often buying one-way tickets. I went to Guatemala for a year and learned Spanish and salsa. I didn’t have a fixed schedule; I was just enjoying floating around. As I traveled, although I was moving, I felt that I was not exercising much and needed to do more. While in India, I enrolled in a two-month class to earn certification to teach yoga. After India, I went back to the corporate world. But one day it clicked that I should start teaching. So I started up a yoga studio. That also set me on the path to Gyrokinesis. Ashtanga yoga is very strenuous, and I began to suffer some sports injuries. I found Gyrokinesis to be a much gentler way to work with my body and achieve my flexibility and mobility goals. Gyro has helped me so much that I became licensed to teach in Japan and Taiwan, and I’m glad to now be able to offer classes at the Club to help fellow Members. It’s perfect for all ages—my oldest student is 83.

Chien Chien Yu

There are two types: Gyrotonic, which uses specialized equipment, and Gyrokinesis, which does not. Because we don’t have the specific machines at the Club, I offer Gyrokinesis but incorporate fitness balls, TRX straps, and other straps in addition to using chairs and yoga mats. I think of Gyro as something you can incorporate into everyday life through the ordinary movements you make. It is inspired by many things: animal movements, a frog jumping, the blossoming of flowers, tai chi, dance, gymnastics, yoga, riding a bicycle. One seated movement I demonstrate mimics stretching and yawning. It’s this sort of awareness of body and breath that are central to the practice. I even find benefits when cooking or brushing my teeth. It can even enhance performance in sports like golf, surfing, and others. I love teaching because it is the best way to learn, and seeing my students become happier or experience tangible benefits makes sharing the practice rewarding. I hope that I can help others at the Club feel lighter, more flexible, and happier. As told to INTOUCH’s C Bryan Jones.

SEPTEMBER

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community pursuit

Go with the Flow IMAGE KAYO YAMAWAKI

Class

Flow Yoga Drawing on traditional yoga postures and breathing practices, flow yoga links movement with breath to develop strength and improve flexibility, balance, and body awareness. It can help those who spend long periods doing desk work and is also beneficial for runners, cyclists, and other athletes looking to improve performance. Students in this class will experience a range of variations, allowing yogis of all levels to enjoy a refreshing weekday reset.

Instructor

Joey Wu Leading this class at the Nihonbashi Club is Member Joey Wu, a Tokyobased yoga instructor and chair of the Wellness Committee at the Canadian Chamber of Commerce in Japan. With teaching certifications from yoga schools worldwide and qualifications in nutrition from Cornell University, Wu has practiced yoga for more than 18 years and leverages that experience to offer a strong yet balanced practice that lets everyone enjoy the physical and emotional benefits of yoga. “For anyone considering taking up yoga, I encourage them to let go of any preconceptions of what yoga is,” she tells INTOUCH. “At the end of the day, you just get on the mat and you move and breathe. That’s it.”

Flow Yoga • Tuesdays • 6:30–7:30pm • &Biz Fitness Studio • ¥2,750 (walk-ins: ¥3,250); guests: ¥3,300 (walkins: ¥3,800) • Sign up online Joey Wu

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communit y register

New Members AZABUDAI US A Jeffrey & Ashley Edwards The Boeing Company Sara Yamashita Amazon Japan G.K.

BRAZIL Reinaldo & Deise Lino Laerdal Medical Japan K.K.

FRANCE Thomas Bouleuc MHD Moet Hennessy Diageo K.K.

JA PA N

(l–r) Anda Chen, Yitong Zhou, and Yiling and Ji Chen

Yuzo Ishioka

AZABUDAI

Nami Inoue TBS Holdings

C H I N A | Ji Chen & Yitong Zhou

Naoko & Hayato Motomiya TV Asahi Corporation

P O RT U G A L Ana Luis & Joao Pedro Vieira Publics Groupe Japan

S O U T H KO R E A

Gakkou Houjin Shirahagi Gakuen

“Having lived in Tokyo for many years, we’ve often heard wonderful things about the Club from friends, and we’re very excited to finally become Members. As a family, we enjoy skiing and spending time together, and our son is especially enthusiastic about the slopes. We look forward to meeting fellow Club Members, making new friends, and becoming part of the Club community.”

Tyler Jae Il Kim & Ka Young Hwang World Bank, IFC Youngjun Kim & Hanna Lee Tradio Inc.

S PA I N Marcelo Pascual Morales MSD K.K.

UNITED KINGDOM Matthew Hygate & Sofia Konstantopoulou Fidelity International

U Z B E K I STA N Rahimjon Ismanov Trusted Partners G.K.

NIHONBASHI JA PA N Joji Iwashita Mitsui Fudosan Co., Ltd. Kohei & Mami Izumi Izumikaiun Co., Ltd.

STAYCATION IN STYLE A chic retreat with all the comforts of your home away from home. Reservations: 03-4588-0381 tac@tac-club.org

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SEPTEMBER

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community highlights

July 3 Summer Camp Discovery Showcase Our preschool campers showed off their singing and dancing to parents and siblings, making for an exciting week of summer fun. IMAGES AVERY DEVLIN

SEPTEMBER

community highlights

July 15 Nihonbashi Mixer With a Cherry Old Fashioned or Cherry Tea Fizz in hand, Members had the chance to taste some of America’s finest Rainier cherries. IMAGES AVERY DEVLIN

INTOUCH

July 16 Book Lovers’ Group The Club’s band of bibliophiles came together to unpack Amanda Montell’s Cultish through spirited discussion and shared reflection. IMAGES AVERY DEVLIN

SEPTEMBER

community highlights

July 18–20 TAC Premier Classic The annual three-day tournament provided electrifying moments, high-level gameplay, and massive celebrations from the crowd. IMAGES YUUKI IDE

INTOUCH

July 26 Nihonbashi Bridge Cleaning Strong neighborly bonds were on display at this annual event that brings together the Club’s downtown hub and its community. IMAGES YUUKI IDE

SEPTEMBER

community voice

Innocent Trouble WORDS YAN FAN ILLUSTRATION TANIA VICEDO

A few years ago, I was driving down a small, deserted road in Akasaka when I came across a man had passed out. It was the middle of the day, so the chances that he was a drunkard were minimal. I happened to be on a phone call with a friend— hands-free, of course—and told her to wait while I stopped my car and stepped out to see if he was OK. I barely spoke Japanese at the time, so all I could muster as I put my hand on his shoulder was “Daijoubu?” The man was breathing, but did not stir. Not knowing what to do, I stayed with him, hoping to flag someone down. Soon enough, two people turned the corner and started down the road toward us. They didn’t speak English, but they quickly saw the situation, started to help, and called for an ambulance. More people passed and stopped to help. Feeling that my job as a good samaritan was done, I hopped in my car. My Japanese-speaking friend, still waiting on the phone and having heard everything, alerted me. “They think you crashed into him,” she said. I laughed it off and did not think much about her comment as I drove away. It was only recently that I realized how dangerous that situation could have been for me. In Japan, getting pulled into the justice system, 36

INTOUCH

even by accident, can mean trouble. With a 99-percent conviction rate, the cards are stacked against you. Even being accused while innocent will bring you a host of problems that, in some rare cases, have been deadly. This kind of nightmare scenario happened to an American named Chris Payne who, due to a manipulated DNA analysis, was convicted of sexual assault and has been in solitary confinement for nearly five years. Even though Chris’s conviction was overturned by the Tokyo High Court last year, he is still in jail and waiting for a trial to fully clear him. You can follow his story and show support on Instagram @justice4chrispayne. I did not know Chris before, but hearing his story struck a chord. I am lucky to experience the best of Japan 95 percent of the time. This, in many ways, makes me a little naive. Chris’s story woke me from this complacency. In my situation, it would have been my word against that of two others. I had no dashboard camera. There were no cameras on the road. If the man had died or woken up with impaired memory or bad intentions, it could have gone very badly for me. Chris drew the short end of the stick. It could be you next time. Take care. Yan Fan is a Member of the Club and chair of the Membership Committee.

Radiance Awaits Studio, One, Two, and Three Bedroom Honolulu Residences スタジオから３ベッドルームまでホノルルのレジデンス

mahanawardvillagehonolulu.com | +1 (808) 272-9051 | Offered by Ward Village Properties, LLC RB-21701 THE PROJECT IS LOCATED IN WARD VILLAGE, A MASTER PLANNED DEVELOPMENT IN HONOLULU, HAWAII, WHICH IS STILL BEING CONSTRUCTED. ANY VISUAL REPRESENTATIONS OF WARD VILLAGE, INCLUDING WITHOUT LIMITATION, RETAIL ESTABLISHMENTS, PARKS, AMENITIES, OTHER FACILITIES AND THE CONDOMINIUM PROJECTS THEREIN, INCLUDING THEIR LOCATION, UNITS, VIEWS, FURNISHINGS, DESIGN, COMMON ELEMENTS AND AMENITIES, MAY NOT ACCURATELY PORTRAY THE CONDOMINIUM PROJECTS OR THE MASTER PLANNED DEVELOPMENT. ALL VISUAL DEPICTIONS AND DESCRIPTIONS IN THIS ADVERTISEMENT ARE FOR ILLUSTRATIVE PURPOSES ONLY. THE DEVELOPER MAKES NO GUARANTEE, REPRESENTATION OR WARRANTY WHATSOEVER THAT THE DEVELOPMENTS, FACILITIES OR IMPROVEMENTS OR FURNISHINGS AND APPLIANCES DEPICTED WILL ULTIMATELY APPEAR AS SHOWN OR EVEN BE INCLUDED AS A PART OF WARD VILLAGE OR ANY CONDOMINIUM PROJECT THEREIN. EXCLUSIVE PROJECT BROKER WARD VILLAGE PROPERTIES, LLC, RB-21701. COPYRIGHT ©2026. EQUAL HOUSING OPPORTUNITY.

WARNING: THE CALIFORNIA DEPARTMENT OF REAL ESTATE HAS NOT INSPECTED, EXAMINED OR QUALIFIED THIS OFFERING. THIS IS NOT INTENDED TO BE AN OFFERING OR SOLICITATION OF SALE IN ANY JURISDICTION WHERE THE PROJECT IS NOT REGISTERED IN ACCORDANCE WITH APPLICABLE LAW OR WHERE SUCH OFFERING OR SOLICITATION WOULD OTHERWISE BE PROHIBITED BY LAW. NOTICE TO NEW YORK RESIDENTS: THE DEVELOPER OF MAHANA WARD VILLAGE AND ITS PRINCIPALS ARE NOT INCORPORATED IN, LOCATED IN, OR RESIDENT IN THE STATE OF NEW YORK. NO OFFERING IS BEING MADE IN OR DIRECTED TO ANY PERSON OR ENTITY IN THE STATE OF NEW YORK OR TO NEW YORK RESIDENTS BY OR ON BEHALF OF THE DEVELOPER/OFFEROR OR ANYONE ACTING WITH THE DEVELOPER/OFFEROR’S KNOWLEDGE. NO SUCH OFFERING, OR PURCHASE OR SALE OF REAL ESTATE BY OR TO RESIDENTS OF THE STATE OF NEW YORK, SHALL TAKE PLACE UNTIL ALL REGISTRATION AND FILING REQUIREMENTS UNDER THE MARTIN ACT AND THE ATTORNEY GENERAL’S REGULATIONS ARE COMPLIED WITH, A WRITTEN EXEMPTION IS OBTAINED PURSUANT TO AN APPLICATION IS GRANTED PURSUANT TO AND IN ACCORDANCE WITH COOPERATIVE POLICY STATEMENTS #1 OR #7, OR A “NO-ACTION” REQUEST IS GRANTED.

毎月一回一日発行第六十一巻九号トウキョウアメリカンクラブインタッチマガジン二〇二六年九月一日発行平成三年十二月二十日第三種郵便物許可定価八００円

Azabudai Hills Residence B

for those who appreciate the finest details of city life. With a 24-hour bilingual concierge, twice-weekly housekeeping, complimentary breakfast at the resident lounge with panoramic views, and exclusive access to the gym, study, and theater room—all seamless, all ready for your arrival. www.moriliving.com

本体七二八円

The essence of urban living

The Serviced Apartments offer an effortlessly elegant environment