november 2015 intouch magazine

TORANOMON HILLS RESIDENCEluxury residences for lease

www.moriliving.com

BRINGING NEW IDEAS TO LIFE IN TOKYO


www.moriliving.com


Member Matthew Romaine and other business experts explain

why Japan needs to think international

GOINGGLOBAL

Turkey Time Thanksgiving feasts

at the Club

Crossing the Line Tips for would-be

marathoners

Saving Sake Members head to the

home of Hakkaisan

TOKYO

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November 2015

T O K Y O A M E R I C A N C L U B

毎月一回一日発行　

第四十七巻六〇七号　トウキョウアメリカンクラブ　

インタッチマガジン二〇一五年十一月一日発行　

平成三年十二月二十日第三種郵便物許可定価八００円

本体七七七円

Club Committees

Compensation Mark MillerCulture, Community & Entertainment Dan Smith Subcommittee

Culture & Community JoAnn Yoneyama Entertainment Matt Krcelic Frederick Harris Gallery Yumiko Sai Video Library Diane Harris

Finance Rodney Nussbaum (Hiroshi Miyamasu)Food & Beverage Michael Alfant(Jerry Rosenberg) Subcommittee

Wine Stephen RomaineHouse Tomio Fukuda (Jesse Green) Subcommittee

Facilities Management Group Matt KrcelicHuman Resources Per Knudsen (Ginger Griggs)Membership Alok Rakyan

(Machi Nemoto)Nominating Steven GreenbergRecreation Samuel Rogan (Mark Miller) Subcommittee

Bowling TBC Fitness Samuel Rogan Golf John Patrick Vaughan Library Alaine Lee Logan Room Christa Rutter Squash Pete Juds Swim Alexander Jampel Youth Activities TBCTokyo 2020 Olympic Dean Rogers

Board of Governors

John Durkin (2016)—Representative Governor, Mary Saphin (2016)—First Vice

President, Jesse Green (2016)—Secretary, Hiroshi Miyamasu (2015)—Treasurer, Ginger Griggs (2015), Mark Miller (2015), Machi Nemoto (2016), Betsy Rogers (2015), Jerry Rosenberg (2016), Kazuakira Nakajima (2016)—Statutory Auditor

contents 2 Contacts

4 Board of Governors

5 Management

6 Events

8 The Selection

10 Wine & Dining

14 Arts & Entertainment

18 Recreation & Fitness

22 Feature

26 Talking Heads

28 Inside Japan

30 Out & About

32 Cultural Insight

34 Event Roundup

38 Club People

40 Back Words

FEATURE Internationalizing Japan Inc While corporate Japan has

long been regarded as a

dark-suited bastion of cultural

homogeneity, many Japanese

companies are beginning to

recognize the advantages of

nurturing multinational teams

and English-speaking work

environments.

20 RECREATION & FITNESSFlora FervorAfter joining a Club ikebana

class as a way to pass the time,

one Women’s Group member

discovered a new passion at

which she excelled.

32 CULTURAL INSIGHT Peripatetic ArtisteMember Aude de Saint-

Exupery, whose paintings

are on display at the Club,

discusses how a nomadic

upbringing influenced her art.

28 INSIDE JAPAN Finding Sake SuccessAhead of a Club tour to his sake

brewery in Niigata Prefecture,

Hakkaisan owner Jiro Nagumo

explains how his business is

defying market trends.

22

Cover photo of Matthew Romaine by Benjamin Parks

Follow the Club Online

Getting in TouchDepartment/E-mail PhoneAmerican Bar & Grill (03) [email protected]

Banquet Sales and Reservations (03) [email protected]

Beauty Salon (03) 4588-0685Bowling Center (03) [email protected]

Café Med (03) [email protected]

Catering (03) [email protected]

Childcare Center (03) [email protected]

Communications (03) [email protected]

CHOP Steakhouse/220° (03) [email protected]

Engineering (03) [email protected]

Finance (03) 4588-0222 [email protected]

Fitness Center (03) 4588-0266 [email protected]

Food & Beverage Office (03) 4588-0245 [email protected]

Foreign Traders’ Bar (03) [email protected]

Guest Studios (03) [email protected]

Human Resources (03) 4588-0679Information Technology (03) 4588-0690Library (03) [email protected]

Management Office (03) [email protected]

Membership Office (03) [email protected]

Member Services (03) 4588-0670 [email protected]

Pool Office (03) [email protected]

Rainbow Café (03) [email protected]

Recreation Desk (03) [email protected]

The Cellar (03) [email protected]

The Spa (03) [email protected]

Video Library (03) [email protected]

Weddings (03) [email protected]

Women’s Group Office (03) [email protected]

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2 November 2015 iNTOUCH

To advertise in iNTOUCH,contact Rie Hibino:[email protected]

For membership information,contact Mari Hori:[email protected]

Tokyo American Club2-1-2 Azabudai, Minato-ku,Tokyo 106-8649

www.tokyoamericanclub.org

Editor Nick Jones [email protected]

Assistant Editor Nick Narigon

DesignersEnrique BalducciAnna Ishizuka

Production AssistantYuko Shiroki

ManagementAnthony L CalaGeneral Manager

Wayne Hunter, DirectorGMO & Membership

Business OperationsBrian Marcus, Asst GM Business Operations

Scott Yahiro, DirectorRecreation

Nori Yamazaki, DirectorFood & Beverage

Jonathan Allen, DirectorMember Services & Guest Studios

Suranga Hettige Don, DirectorRevenue Management

Business SupportLian Chang, Asst GM Business Support

Darryl Dudley, DirectorEngineering

Shuji Hirakawa, DirectorHuman Resources

Naoto Okutsu, DirectorFinance

Toby Lauer, DirectorInformation Technology

Shane Busato, DirectorCommunications

Magazine editor by day and writer of literary fiction at all other hours, Annemarie Luck moved from Cape Town to Tokyo in 2013 after working at Men’s Health, Marie Claire and Rolling Stone magazines. When she’s not nurturing her debut novel, she edits Time Out Tokyo magazine. An enthusiast for breathtaking beaches, island escapes and freshly frothed matcha tea, she examines Japan Inc’s attempts at internationalizing its workforces in this month’s cover feature on page 22.

When Japan’s national rugby team lined up for the national anthems ahead of its first World Cup pool game against South Africa in September, the collection of steely faces was far from homogenous.

In among the Japanese players were foreign-born athletes, including the towering, bearded captain, Michael Leitch, who was born in New Zealand to Fijian parents. He obtained Japanese nationality two years ago.

The debate over foreign-born players seems to bubble up each World Cup, but few can dispute the devotion, courage and pride all the players displayed in their historic win over South Africa and through the rest of their memorable tournament.

Incidentally, Japan was equal with Wales and Scotland, with 11, in the number of foreign-born players in its original squad of 31. And Argentina was the only team from the 20 competing countries with an all-native lineup.

Japan has traditionally fielded foreign-born players to bolster the side with additional experience and bulk. The mix of backgrounds has also meant different ideas on everything from conditioning to tactics. The aim has been to improve the national team and so raise the profile of the sport in Japan. The strategy paid off in spectacular style this autumn.

For this month’s cover story, “Internationalizing Japan Inc,” Annemarie Luck discovers that some companies in Japan are finding similar success through their own multinational teams.

If you have any comments about anything you read in iNTOUCH, please e-mail them to editor@tac-club.

org, putting “Letter to the Editor” in the subject title of the mail.

Annemarie Luck

Originally from Ottawa, Canada, Benjamin Parks has been living in Tokyo for 10 years. Equally adept in the studio or on location, he counts the likes of Facebook, Ferrari, Casio and DHL among his clients. Working on both editorial projects and advertising assignments, he is a regular photographer for iNTOUCH. For the cover of this month’s issue, he headed to the Tokyo offices of web-based translation company Gengo to shoot the firm’s co-founder and Club Member Matthew Romaine.Benjamin Parks

from the editor

contributors

3

November at the Club means the start of the turkey season. Using specially designed roasting

ovens, the kitchens cook up to around 130 whole turkeys for Thanksgiving meals around the Club and for delivery to Members’ homes.

As Club president, it would be nice to emulate the United States presidential tradition of pardoning a turkey for Thanksgiving. Unfortunately, ours arrive from across the Pacific frozen. In any case, I’m looking forward to enjoying this holiday with family and many other Members at the annual buffet on November 26. You can find the Club’s full rundown of Thanksgiving activities on page 9.

November is also the month when the Club holds its Annual General Meeting (AGM). This is an open meeting, required by the Club’s rules, at which Members

Registered Voting Members are reminded to vote in this month’s Board of Governors election.

Voting Members will receive voting information soon. Please take the time to review the candidates’ statements and then cast your vote.

Those wishing to pose policy questions to candidates can find the relevant contact details included with the candidates’ statements.

Final date for advance voting: Friday, November 13.

O�cial Notice of the Annual General Meeting for all Tokyo American Club Members The Annual General Meeting will be held on:

Tuesday, November 176:30 p.m.Manhattan I and II

By order of the Board of GovernorsJohn Durkin (Representative Governor)Jesse Green (Secretary)

vote on important matters, governors are elected and the newly appointed Board of Governors selects the Club president, or representative governor. Since the Club’s fiscal year ends in September, financial results for the previous year and the operating budget for the new fiscal year are presented at the AGM.

membership targets. With almost 3,900 Members, we are fast approaching the Club’s historical high of 3,998 Members in May 2001. We will also have paid down around 30 percent of the Club’s redevelopment debt, a real achievement. With membership of the Club more popular than ever, opportunities to join may be limited and it could be more expensive.

After such great results, the Board is delighted to present, once again, year-end benefits for Members in the form of the annual bonenkai event on December 4 in the Winter Garden and CHOP Steakhouse and the free Family Holiday Show on December 5 and 6. We are also considering a special surprise for fitness fanatics. Stay tuned.

As we head into 2016, the Club faces new challenges. Due to the growing number of Members, we are planning to expand the Fitness Center and extend its hours from earlier in the morning to later at night. Later this month, we will launch an exciting, new dinner menu in American Bar and Grill. Watch out for that.

Over the past three years, aside from the Club’s financial performance, my main objective has been to create a sense of community for Members and their families. That will continue to be my focus. Have a great holiday season and see you around the Club. o

I encourage all Members to vote and have their say in how their Club is governed.”

“On the

Up-and-UpJohn Durkin

President

Members who wish to vote at the AGM need to fill out a simple form at Member Services. Voting can be done online, so attending the AGM in person is not necessary. I encourage all Members to vote and have their say in how their Club is governed. The details for this year’s AGM are below.

Last year was an excellent one for the Club. We achieved all of the targets established in the TAC 20/20 financial plan and are about two years ahead of our


BOARD OF GOVERNORS

And since most equipment can be used for up to seven years, it’s crucial to have a plan for replacing obsolete machines.

The Club’s involvement with the Club Managers Association of America and the North American Association of Club Athletic Directors means we are able to stay abreast of the latest trends in the club industry, including in the area of fitness.

When we were planning the interior and layout of the new Azabudai Club, we

always knew that one day we may have to expand the fitness facilities. To be honest, though, I didn’t realize it would be so soon. It doesn’t seem that long ago we were welcoming Members to their new home, and now we are looking at upgrading the facilities.

It goes to show the popularity of the Club’s recreation facilities and, in particular, the Fitness Center. Judging by the feedback we regularly receive from new Members, the Club’s fitness facilities and programs are a big draw for people when they consider joining the Club.

It’s important for most private membership clubs and hotels to stay competitive by providing the most up-to-date fitness equipment and programs.

the cardio equipment and increasing the weight-training machines was approved. With many cardio pieces coming to the end of their expected life spans, the decision was timely.

The two-phase project will begin with the replacement of our current cardio equipment with state-of-the-art machines. Phase two will involve the expansion of the Fitness Center.

Chaired by Sam Rogan, the Club’s Fitness Committee has spent a great deal of time reviewing new lines of cardio and weight-training equipment for the Fitness Center. Just as we did when we last bought new equipment, we will select the best machines currently available.

The administrative office adjacent to the Fitness Center will be relocated to another area of the Club, allowing for more fitness space for Members. The entrance to the redesigned Fitness Center will begin immediately opposite the third-floor elevator doors, while the fitness desk will be relocated into the stretch room, opening up the exercise area.

These changes will allow more Members to enjoy the Club’s excellent health and fitness facilities. o

To explore the full range of Club fitness facilities and programs, visit the Fitness & Recreation pages of the Club website.

Fitness Boostby Scott YahiroRecreation Director

It’s important for most private membership clubs and hotels to stay competitive by providing the most up-to-date fitness equipment and programs.”

“

At September’s Board of Governors meeting, our proposal for expanding the Club’s fitness facilities, replacing all

5

MANAGEMENT

What’s on in November

Thursday19Library Book GroupThe Club’s band of book lovers meets at Café Med to discuss Shanghai Girls by Lisa See. 11 a.m. For details, contact the Library.

Sunday15Family PhotosAhead of the holiday season, professional photographer Ken Katsurayama takes family portraits. 9 a.m. Jean Pearce Classroom. ¥25,000. Sign up at the Recreation Desk. Continues on November 21.

9–15Traders’ Taps First AnniversaryEnjoy the best craft beers America has to offer with happy hour prices all week and special prizes at Traders’ Bar.

Monday–

Sunday

2Mashiko Pottery Festival TourHead to the famous pottery town of Mashiko in Tochigi Prefecture to shop for ceramic pieces produced in kilns reconstructed after the March 11 earthquake.

2–23Fall Truffle ExperienceEnjoy a medley of dishes incorporating the distinct flavors of Italian black truffles at American Bar & Grill and Traders’ Bar.

Monday–

Monday 4Toastmasters LuncheonStart losing your fear of public speaking and improve your leadership skills at this bimonthly event. 12 p.m. Members: ¥2,200; non-Members: ¥2,560. Sign up online or at the Library. Continues on November 18.

Wednesday

Monday30Coffee ConnectionsWhether you’re new to Tokyo or you just want to expand your social circle, drop by this free Women’s Group gathering. Contact the Women’s Group Office to organize free childcare. 10:30 a.m.

4Meet the Author: David RudlinThe Club Member’s seventh book in the Inspector McLean series delves into the seedy underworld behind Japan’s girl group obsession. 7 p.m. Toko Shinoda Classroom. ¥1,500. Sign up online or at the Library.

Wednesday Monday

Saturday28Early Pregnancy and Birth PlanningExpectant moms and dads prepare for the big day during this Women’s Group class. 10 a.m.–12 p.m. ¥6,700. Sign up at Member Services.

Monday Monday 3030Swimming with MudsharksRegistration kicks off for session five of private lessons at the Sky Pool. Registration for the Mudsharks swim team and kids’ groups starts December 1.

Gallery Exhibition: Emi Kimata & AssociatesA collection of calligraphy artists open their exhibition of works with a reception at the Frederick Harris Gallery. 6:30 p.m. Find out more about the artists on page 17.

Prices exclude 8 percent consumption tax.

7New Member OrientationThe Club’s newest Members learn about the Club while forging new friendships. 10 a.m. Washington and Lincoln rooms. Contact the Membership Office to reserve your spot at least one week in advance. Also on November 25.

Saturday 7Kids’ SoccerAges 6 to 9 learn ball skills and tactics at this fun session in the Gymnasium. 2–3:30 p.m. ¥1,700. Sign up online.

Saturday Saturday Saturday–

Sunday7 7–8CHOP Family NightCHOP Steakhouse, the Club’s home of steaks and other classic American steakhouse favorites, hosts a special evening of great food for families of all ages. 5 p.m.

Birth Preparation for CouplesExpectant parents prepare for the big day during this Women’s Group class. 10 a.m.–4 p.m. ¥34,300. Sign up at Member Services.

Tuesday17Annual General Meeting and Recognition of Club LeadershipThe Club holds its Annual General Meeting and recognizes the hard work of its volunteer leaders. 6:30 p.m. Details on page 4.

Wednesday18Monthly Program: The Secret Behind Beautiful Japanese SkinAn intriguing look at differing attitudes towards beauty and skincare. 11 a.m. Check out the details on page 21

Wednesday18Whisky TastingA bilingual whisky master guides drinkers through an enlightening tasting of top-quality Scotch whisky. 7 p.m. Learn more about this popular spirit on page 10.

11–13Turkish NightEvenings of Turkish cuisine, a fusion of Central Asian, Middle Eastern and Balkan cooking, await at Rainbow Café. 5 p.m.

Wednesday–

Friday 12Squash Social NightThe Club’s squash players enjoy an evening of casual play and a chance to put their skills to the test against former national champion Hitoshi Ushiogi. 6:15 p.m. Continues on November 24.

Thursday


Sunday–

Sunday8–29Kids’ Robotics ClassAges 6 to 12 learn how to design and build their own robot over four Sunday afternoons. ¥59,000. Check out the details online.

Coming up in December

Wednesday–

Thursday4–5International BazaarThe Women’s Group hosts a two-day shopping extravaganza of handicrafts, artwork and Japanese mementos in support of local charities. 10 a.m. New York Ballroom. Open to the public.

Saturday28Soccer Field TripAges 6 to 9 head outdoors for soccer tips, competition and fun. 9 a.m. Sign up online or at the Recreation Desk.

9Gallery Reception: Keiko OgataThe Fukuoka-based artist launches her collection of traditional Hakata dolls at the Frederick Harris Gallery. 6:30 p.m. Find out more on page 16.

Monday

Sunday15Diary of a Wimpy Kid EventKids ages 8 to 12 learn how to keep a journal or scrapbook, just like their favorite fictional hero. 1:30 p.m. Beate Sirota Gordon and Haru Reischauer classrooms. ¥3,000. Sign up online or at the Library.

3Kimono and Obi Shopping Expedition

3Alsatian Wine Tasting

4First Friday: Member Bonenkai

Friday27All-American Friday Feast Hook up with friends at Café Med for an all-you-can-eat spread of New England favorites. 5 p.m.

Sunday15Hakkaisan Sake Brewery TourEnjoy a behind-the-scenes peek at how sake is made before sampling the finished product on an exclusive tour to Hakkaisan Sake Brewery in Niigata Prefecture. Read the inside story on page 28.

17Italian Wine Master ClassTwo Italian winemakers host an edifying seminar on the Italian winemaking regions of Tuscany and Piedmont. 2 p.m. Find the full story on page 12.

TuesdayMonday16Club Squash ChampionshipThe Squash Courts become a hub of high-octane action, as Club players battle it out for top honors. Semifinals and finals will be held on November 29.

Thursday5Running for a CauseDuring the International Bazaar, the Women’s Group will raffle off four entries to the 2016 Tokyo Marathon. Read about Members’ Tokyo Marathon experiences on page 18.

Friday6Mommy and Toddler TimeMeet fellow moms and toddlers while building your own support network at a fun, weekly get-together at the Childcare Center. 2 p.m. Free. Continues every Friday.

Friday6First Friday: Autumn HarvestThe Winter Garden hosts a fall-tinged evening of seasonal eats, craft beers and entertainment. 6 p.m. ¥2,000. No sign-up necessary.

Monday9Letters to SantaSend a letter to Santa to receive a personal reply before Christmas. Pick up letter templates from the Family Lobby (B1). Santa’s mailbox available from November 14. ¥500.

Monday9Language Exchange CoffeeMingle with friends and new acquaintances while practicing your language skills in a welcoming environment. 10 a.m. CHOP Steakhouse. Free. Sign up online.

Thursday26Kyoto and Nara Family-Friendly TripExperience Japan’s fascinating history during a family-friendly, two-night stay in the country’s former imperial capitals. Visit the Club website or Women’s Group Office for details.

Saturday–

Sunday21–29Thanksgiving at the ClubExplore the Club’s full range of events, from turkey feasts to bowling, for this all-American holiday on page 9.

5–6Family Christmas Show

9Duval-Leroy Champagne Dinner

14–18Camp Discovery: Holiday Edition

24 Christmas Eve Grand Buffet

25Christmas Grand Buffet

Monday30Surf ’n’ Turf LaunchAmerican Bar & Grill introduces a new dinner menu, focused exclusively on fresh seafood and prime rib.

7

EVENTS

The Backpack

Starting out as a California-based producer of well-crafted watches and accessories for the young, action sports crowd in the late ’90s, Nixon continues to expand its collection, and the Landlock Backpack reflects the company’s unerring dedication to quality. With its generous capacity (33 liters), it doubles as an into-the-wilderness backpack and urban bag, complete with laptop compartment. Two straps on the back are designed for hauling about a skateboard or other larger goods, while the pockets on the outside are ideal for keeping things like smartphones close at hand. ¥9,800

The Films

In Jurassic World, the fourth installment of the Jurassic Park franchise, it’s Chris Pratt’s turn to fend off genetically modified, prehistoric killing machines at a theme park gone awry. Just as dramatic is Pixar’s animated flick Inside Out, in which a young girl is uprooted to a new home, forcing her emotions—Joy, Fear, Anger, Disgust and Sadness—to navigate the turmoil. Browse the hundreds of titles for sale as region-one DVDs for just ¥100 each at The Cellar and the International Bazaar on November 4 and 5 in the New York Ballroom.

The Wine

Founded in 1812, Laurent-Perrier is a considered a trailblazer among the great French Champagne houses, and rose to prominence under two women, first Mathilde Emilie Perrier and later Marie-Louise Lanson de Nonancourt. Taking charge in 1948, Bernard de Nonancourt oversaw the introduction of stainless-steel fermentation tanks, which led to the vibrant pureness that is Laurent-Perrier’s signature style. This Laurent-Perrier Brut NV pairs well with foods like sashimi, caviar and chicken, or serves as the perfect aperitif to Thanksgiving dinner. ¥5,500.

The SelectionExplore a world of gift ideas, keepsakes and distinctive paraphernalia at The Cellar (B1).

Prices exclude 8 percent consumption tax.

Compiled by Nick Jones and Nick Narigon

THE SELECTION


There is no bad whiskey. There are only some whiskeys that aren’t as good as others.” Raymond Chandler’s words may be the key

to understanding why whiskey (whisky in Scotland) has taken over the world, with production in 23 countries and consumption in more than 200 countries.

While Scotland, the United States and Japan ranked as the top three producers in 2014, the world’s biggest whisky guzzler was India, which accounted for half of the whisky drunk (around 1.5 billion liters).

Another factor in the popularity of whisky may be its versatility. It can be consumed straight, mixed with ice or water or used in cocktails or as part of a “hot toddy” cold remedy. Whisky and soda highballs, an economical alternative

Whisky TastingWednesday, November 187 p.m. Washington and Lincoln rooms¥5,000*Sign up online or at Member Services*Excludes 8 percent consumption tax.

by Karen Chiam

to beer or sparkling wine, are proving popular with Japan’s younger crowd and highball drinking stands are a common sight nowadays.

Whisky was probably first distilled by Irish monks in the 15th century, and Bushmills in County Antrim, Northern Ireland, first received a license to distill in 1608. The true spiritual home of this much-loved spirit, though, is Scotland, the world’s largest malt whisky producer, with more than 80 distilleries. The main producing areas are the Lowlands, the Highlands, Islay and the Isle of Skye.

Most whisky is sold as blended whisky, meaning it is made up of whiskies from different distilleries and often of varying ages. Single malt whisky, meanwhile, is made from barley at one distillery and

Whisky’s Worldwide Allure

then matured and bottled. Some of the world’s most coveted single malts are produced in Scotland, Ireland and Japan.

Whether a whisky is made from barley or maize, the type of distillation still used and whether peat is a part of the process or not all influence the subtle flavor differences between Scottish, American and Irish whiskies.

At this month’s Wine Committee tasting, a bilingual whisky master will guide attendees through a tasting of Scotch whisky and explain the importance of aromas, flavors, the finish and the overall balance or complexity while sampling a range of single malts rated over 93 points in the 2015 edition of Jim Murray’s Whisky Bible, the world’s leading guide on the drink.

Besides trying a number of exquisite whiskies, Members will have the opportunity to win a pair of handcrafted whisky glasses from a renowned French crystalware maker (one of the event’s sponsors) and a bottle of Scotch whisky. o

Chiam is a member of the Wine Committee.


Jerome Finck

Schlossberg, Alsace

As a Frenchman from Alsace, who has been in Japan for 10 years, I miss the joy of exploring wineries along the Alsace Wine

Route. Alsace is the smallest region in France, but its famed wine road, the oldest in the country, stretches for 170 kilometers.

I have spent many hours hopping from village to village, being welcomed into winemakers’ homes for tastings. The men and women I have met over the years are passionate about their wines and the terroir that forms their unique character. Many estates in Alsace date back to the 17th or 18th century and are still run by the founding families. The wine culture of the region can be traced back to before the Middle Ages, when priests took precise temperature readings to improve harvests and wine quality.

As plots of land in Alsace are small, wine production can be limited (often only a few thousand bottles for the smaller, independent wineries). Remarkably, the region has avoided commercialization and has managed to stay true to its values and history. Despite its rich winemaking past, the region can seem complex for the uninitiated, with its 51 grand cru and countless terroirs.

This fragmented geology is a marvel, and I love seeing the reaction of people when they try Rieslings grown only a few meters apart within the same estate, which display very different characteristics.

Since moving to my adopted home of Japan, I have had a strong desire to share Alsace and its wines with others. That’s what inspired me to set up the Alsace Wine Club. The more recent online shop (www.wine.alsace) allows winemakers from Alsace to

showcase their creations and the diversity of Alsatian wines. Curated by top sommeliers, such as Serge Dubs, who was crowned the world’s best sommelier in 1989, the site offers exclusive selections of wines.

Alsatian Wine Tasting Thursday, December 37 p.m.CHOP Steakhouse¥12,000*Sign up online or at Member Services*Excludes 8 percent consumption tax.

by Jerome Finck

Alsace Road Trip

Pleasureby the Glass

2012 Lock & Worth Square One Cabernet Franc, Okanagan Valley, Canada

Started by Matthew Sherlock and Ross Hackworth, two veterans of the Okanagan Valley wine scene, Lock & Worth Winery produces small amounts of wine from a tiny, two-acre block in Naramata Bench, British Columbia. Taking a minimalist approach to winemaking, the owners produce terroir-driven wine like this energetic, juicy red, with its dried currants, earthiness and herbs on the palate. A foodie’s dream.

Perfect partner: Artisanal cheese, lamb or pork chops.

Available by the glass through the Enomatic wine dispenser in the Winter Garden. Prepaid Enomatic cards can be purchased at American Bar & Grill or The Cellar.

I also introduce these wines at tastings, such as the one I will host next month at the Club. These events are a great opportunity to discover that Alsace is much more than just sweet Gewurztraminer and is home to a range of varietals, including excellent Pinot Noir, and both storied wineries like Hugel and such up-and-coming makers as Agathe Bursin.o

Club Member Finck is the founder of the Alsace Wine Club.

ZVARD

ON

-ConseilVinsAlsace

WINE & DINING

11

For winemaker Nicola Oberto, a table without wine is simply unthinkable. “If one bottle is not opened, it just remains an

aesthetic item but lacks the objective we bought it for: helping people to talk and spend happily some time together,” says Oberto, who is one of the proprietors of Società Agricola Trediberri in southern Piedmont, a region of northwest Italy.

For those who enjoy Italian wines but don’t know their Barolo from Brunello, Oberto, 29, together with Andrea Mantengoli, who makes wine on his family’s La Serena estate in Tuscany, will host a Women’s Group-organized afternoon of wine education.

Italy was the world’s leading producer of wine and the third-biggest consumer behind the United States and France in 2013, according to the California-based Wine Institute. The country encompasses 20 wine regions and more than 300 denominazione di origine controllata, a classification system designed to guarantee quality through controls on grape varietals, yields, aging, alcohol levels and production techniques.

There are more than 2,000 indigenous grape varietals in Italy, and Mantengoli and Oberto use grapes and winemaking methods best suited to the area where they farm. La Serena exclusively grows Sangiovese, while Trediberri grows Nebbiolo, Barbera and Sauvignon Blanc.

“The focus is on how one varietal—a very delicate and site-specific one—responds to each plot of land,” says Mantengoli, 48. Drinking that wine, he adds, “helps you understand a particular place.”

Oberto says a wine should reflect the climate and soil of the spot where it was grown. “In a mediocre vintage, the choice is between producing or not producing, not between improving quality by adding

Italian Wine Master ClassTuesday, November 172–4 p.m. Beate Sirota Gordon Classroom¥5,500*Sign up online or at Member Services*Excludes 8 percent consumption tax.

grapes coming from other areas or vineyards,” he says.

Italian wine has experienced a boom over the last decade, due to its finite volumes (the best wineries produce fewer than 100,000 bottles each year, Oberto notes), quality and affordability, the latter of which can be misconstrued by consumers.

“Whereas, for example, French wines are seen as noble and to be stored, Italian ones are considered more rustic and artisanal and to be drunk,” explains Oberto. “The biggest misconception is considering a rustic, artisanal product less valuable. …In Italy, we prefer opening a bottle of Brunello or Barolo to spend some good time while having dinner, instead of hiding bottles in a dark cellar for a future consumption, or worse, for future selling.”

Along with looking for indigenous grapes and artisanal wines and researching Italian geography, Oberto’s advice for wine drinkers is to treat wine as part of a meal. “But do not be afraid of drinking the wrong wine,” he says. “Italy has a lot of different appellations and it’s really difficult to always properly pair food and wine, even for an Italian. The best solution is keep tasting different wines in order to create your own preferences.”

Consider that your homework—with an extra credit for taking it outdoors. o

Onuki is a Michigan-based freelance journalist.

Exploring Italy’s Vinesby Wendi Onuki

Bring on the Birds

The first American Thanksgiving feast took place nearly 400 years ago at Plymouth, Massachusetts. Governor

William Bradford wrote that a great store of wild turkey was available to the pilgrims, and many birds were prepared for the feast shared with the Wampanoag Native American tribe.

This American tradition continues each year at the Club. On Thanksgiving Day, the Club’s ovens are fired up at 4 a.m., and anywhere from 100 to 130 turkeys are prepared with a mix of kosher salt, fresh thyme and parsley. They are then slow-roasted for two and a half hours.

The 6- and 10-kilogram turkeys, imported from North Carolina, are carved whole or crafted into a roulade for the Club’s restaurants, Thanksgiving Grand Buffet or home delivery service.

“Thanksgiving is, without a doubt, one of the most important days at the Club,” says the Club’s executive chef, Lindsay Gray. “The turkeys are essential to create the feeling of home and holiday nostalgia. For our Members, the Club is their home away from home. We complete the hard jobs to make sure they have time to spend with their family on the holiday.” o

Find the full rundown of Thanksgiving events at the Club on page 9.

by Nick Narigon


WINE & DINING

SEE OUT THE YEAR IN STYLELet the Club make your seasonal get-together one to remember.From casual corporate bonenkai parties to show-stopping, year-end celebrations, the Club’s professional event planners can help you make a lasting impression.

To book your end-of-year event and to find out about our party options, which start from ¥9,900 per person, contact us at 03-4588-0308 or [email protected]. Terms and conditions may apply. Prices exclude 8 percent consumption tax.

www.banquets.tokyoamericanclub.org

The Georgian ClubBoasting stunning views of the Atlanta skyline from the 17th floor of Galleria Tower 100, The Georgian Club was founded in 1983. With its eight private meeting rooms and large dining room, the club provides an elegant, relaxed space for conducting business, entertaining clients and hosting events.

www.georgianclub.com

Reciprocal Club Spotlight

Worldwide NetworkThe Club is a member of a network of more than 150 private membership clubs across the world. Members can take advantage of this network when traveling abroad on business or for a vacation.

Check the Reciprocal Clubs page of the Club website for details.

off the shelf

Architectural Elegance

After wandering Kyoto’s bustling streets, adorned with neon signs, Hello Kitty products and plastic

food displays, I was transported back in time when I entered my family’s traditional Japanese house for the first time. Moving through the kyomachiya, a traditional terraced house constructed for Kyoto silk merchants for over a millennium, I was stunned by the enormous rafters above silk-bordered tatami mats. The only light in the main room came from the central garden, designed to harmoniously integrate nature with the serene, inner spaces.

Years later, I began to understand the traditional Japanese aesthetics that contributed to my temporary time warp after reading Junichiro Tanizaki’s In Praise of Shadows (1933), in which he equates the simple pleasures of daily life, like drinking soup from a handmade lacquer bowl and the “dream-like glow” of gold leaf, gleaming in the soft light, with

by Judith Ann Herd

meditation. “It is as if the very darkness of the room were melting on your tongue,” he writes.

Begin your exploration of the secret pleasures of old Japan by borrowing some of the Library’s excellent collection of books on traditional architecture. Start with Japan Style (2005) by Geeta Mehta, a respected architect and Club member, and Kimie Tada, who carefully combine photos of Japanese homes with historical information and commentary on traditional design.

Move on to The Elegant Japanese House (1969) by Teiji Itoh and Yukio Futagawa, a detailed description of the

sukiya style that fused elements of the refined teahouse with the rustic minka farmhouse style. Kyoto Country Retreats (1984) by Michio Fujioka and Shigeo Okamoto features the Shugakuin and Katsura palaces, the magnificent imperial retreats on the outskirts of Kyoto.

Dozens of other books showcase the modern masterpieces of Fumihiko Maki, Arata Isozaki, Tadao Ando and other architects who elegantly blend the old and new. Even a cursory glimpse of these books reveals the wonders of traditional Japan and its ancient cultural assets. o

Herd is a member of the Library Committee.

Tuttle Publishing


A Geisha’s Journey: My Life as a Kyoto Apprentice by Komomo

Accounts of geisha are many, but what

makes this 2008 book a standout is that it

was actually written by one.

Photographer Naoyuki Ogino met Komomo

at the start of her life in Kyoto as an apprentice

geisha, or maiko, and was permitted to follow

along during the five years it took for her to

become a geiko, as Kyoto geisha are known.

The result is a collection of photographs

which, together with Komomo’s text,

provide a fascinating insight into a girl’s

search for an identity and the rarefied,

secretive world of the hanamachi district of

geisha houses and teahouses.

Library & Children’s Library Daily: 9 a.m.–8 p.m. Tel: 03-4588-0678 E-mail: [email protected]

Atlas of Adventures by Rachel Williams

Travel the world through the more than 100 activities

and challenges in this beautifully illustrated book,

which will inspire readers of all ages to learn more

about countries, cultures, geographies and people and

plan future adventures.

Diamond Boy by Michael Williams

Fifteen-year old Patson Moyo and his friends work at

the Marange diamond mines in hopes of finding the

prized girazi stone that would change their lives. But

when government soldiers arrive, he is conflicted with

greed and compassion.

Two Years Eight Months and Twenty-Eight Nights

by Salman Rushdie

After a storm strikes New York City, strange things begin

to happen to a select few who find they have inherited

mysterious powers. Inspired by traditional Eastern

“wonder tales,” the award-winning author provides

another instant classic.

Roller Girl by Victoria Jamieson

Astrid and Nicole have done everything together. But

when both girls decide to go to different summer

camps, 12-year-old Astrid realizes she is strong enough

to move on and do what makes her happy: to be a roller

girl in the roller derby.

Afterworlds by Scott Westerfeld

Darcy Patel experiences writing success at a young age

and moves to New York to write a sequel to her book.

Interspersed with Darcy’s story is the entirety of her

novel, Afterworlds, in which the protagonist survives a

terrorist attack and slips into a place between the living

and the dead.

Between the World and Me by Ta-Nehisi Coates

As writer Coates attempts to tell his son about what

it means to be black in America in this New York

Times bestseller, he unravels an emotionally charged

meditation on race, American society and hope for

the future.

Reviews compiled by librarian Alison Kanegae.Compiled by senior librarian Sarah Takahashi.

new readsburied treasures

15

ARTS & ENTERTAINMENT

by Nick Narigon

When feudal lord Nagamasa Kuroda took control of the Chikuzen region in 1600, he consolidated the area, including the city of Hakata, to form the port city of Fukuoka. One of his many reforms was to gather the area’s best artisans into one location.

One creation to emerge from this era was an unglazed, clay doll that was presented at Buddhist temples. Over the course of time, these Hakata dolls became more colorful and lifelike.

Traditional artisans continue crafting the clay dolls in Hakata. Keiko Ogata is one such artist, and she will exhibit some of her works at the Frederick Harris Gallery this month.

“The doll reflects the feelings of those who look at it,” says Ogata. “A doll can remind you of a precious someone or old friends. You can also connect to the past or the future.”

Ogata studied under Hakata doll master Akiko Inouye, who was designated a national intangible cultural asset and is a three-time recipient of the prime minister’s Award. Ogata is a two-time winner of the Hakata Doll Yoichi Award, the highest honor for young artists.

In 2008, she designed a Hakata doll-influenced decorative float for the famous Hakata Gion Yamakasa festival. Ogata’s designs are heavily influenced by her mentor, Inouye, whose figurines are based on the beautiful, sometimes tragic heroines of Noh theater.

ExhibitionNovember 9–29

Gallery ReceptionMonday, November 96:30–8 p.m.Frederick Harris Gallery (B1 Formal Lobby)Free Adults onlyOpen to invitees and Members only

All exhibits in the Frederick Harris Gallery are for sale and can be purchased by Membership card at Member Services. Sales of works begin at 6 p.m. on the first day of the exhibition.

Frederick Harris Gallery | Keiko Ogata


by Nick Narigon

While working in the product development department of a company that made Japanese handmade paper, interior designer Emi Kimata was struck by the ability of particular types of paper to magnify the beauty of calligraphy.

“I began to realize that such papers had a terrific expressive potential, and I felt it might be possible to create decorative items with a real Japanese feel while making the best possible use of the qualities of these papers,” says Kimata. “This resulted in the creation of decorative works using really good pieces of calligraphy. By producing artworks augmenting the qualities of the calligraphy and the papers, I hope to raise the irresistible charms of both.”

Together with calligraphers Hakuou Takahashi and Koame Kuribayashi and framer Katsukiyoshi Shimizu, Kimata unveils a collection of calligraphy at the Frederick Harris Gallery this month. Having commissioned calligraphic works based on a given theme and determined size, Kimata selects harmonizing handmade paper before passing on the pieces to Shimizu for mounting.

“Each contributes something so Japanese in nature and it is my hope that the works on show will serve to express this through the meaning and beautiful lines of each of the characters used, as well as through the traditional handmade papers,” says Kimata. “They are as the obi is to the kimono: inseparable, the one enriching and complementing the other.”

ExhibitionNovember 30–December 20

Gallery ReceptionMonday, November 306:30–8 p.m.Frederick Harris Gallery (B1 Formal Lobby)Free Adults onlyOpen to invitees and Members only

All exhibits in the Frederick Harris Gallery are for sale and can be purchased by Membership card at Member Services. Sales of works begin at 6 p.m. on the first day of the exhibition.

Emi Kimata & Associates

17

ARTS & ENTERTAINMENT

4 months

15km / week 25km / week 35km / week 50km / week 70km / week65km / week 0km

8 months 10 months -1 week

Road to Marathon SuccessFitness Center trainer Chuck Wilson outlines a year-long training schedule for marathon rookies.

Before starting, have your doctor perform a physical examination with a stress-test ECG.

Avoid running between 10 a.m. and 2 p.m. when sun shines toward the body.

Know your friction points–toes, soles of feet, thighs, nipples, etc. Apply petroleum jelly on race day.

Pour cold water over back of head while running to lower blood pressure and heart rate.

Start breaking in new running shoes two months before marathon.

Eat carbs for breakfast, lunch and dinner the last week before the marathon.

Training based on 3 runs per week. Increase runs every 2–3 weeks by 2–3km.

First half marathon Go for a 30km runNo running the week before marathon

*Distances are approximate. Contact the Fitness Center trainers to customize your marathon training program.

by Nick Narigon

A Marathon Effort

Challenge at the Fitness Center.“After the summer you gain a little

bit of weight and get out of your fitness routine, and they said, ‘Why don’t you do the challenge?’ So I entered,” says Rosenthal, 52.

After running up to 10 kilometers each visit as part of the Running Challenge, he increased his runs to 21 kilometers and started doing longer distances around the Imperial Palace with another Member.

“I focused my training on just being able to complete the marathon,” he says. “But I felt that as the TAC representative, I couldn’t fall too far behind.” Rosenthal’s goal was to finish in 4 hours, 30 minutes. He crossed the finish line in 3 hours, 52 minutes.

“I was running faster than my family thought, so they never met me on the way. They reached one spot and I [had] already passed,” says Rosenthal. “No matter how long or how fast you are able to do it, it

A number of Members will be running next year’s Tokyo Marathon after winning spots in Club raffles. But how tough is it to run 42 kilometers?

is a nice event to experience. Even at the end, I felt a bit tired, and then you have a group of girls playing the taiko drums, and suddenly your body wakes up and you gain energy to run.”

While he was unable to secure a spot in next year’s Tokyo Marathon, Rosenthal signed up for the 2016 Yokohama Marathon. He also joined the Club’s E3 Swim Fit class to begin triathlon training.

Member Richard Butler also earned a place in this year’s Tokyo Marathon through the Club after his wife won the Women’s Group’s Running for a Cause raffle.

Butler, 56, completed his first marathon, the Mount Fuji Marathon, two months before the Tokyo Marathon. An avid runner, with plenty of 10-kilometer and half-marathon experience, he never intended to run a full marathon. He changed his mind when he discovered the Mount Fuji Marathon fell on his 55th birthday.

“The Fuji-san Marathon was great. The Lake Kawaguchiko area is so scenic and Fuji-san was clear and beautiful,” he says. “It helped me prepare mentally for the Tokyo Marathon, as I knew what to expect.”

Still, Butler says he should have given his body more time to recover. During the final stretch of the Tokyo race, he “hit the wall,” a common condition runners experience when they suddenly feel fatigued. As for February’s marathon, he’s considering entering as a charity runner.

In its nine-year existence, the Tokyo Marathon has become one of the most popular marathons in the world, drawing 36,000 runners

annually and turning away around 90 percent of applicants.

Many Club Members, both beginner and veteran runners alike, have completed the 42-kilometer route, which starts in Shinjuku and ends in Odaiba on February 28 next year.

“It’s extremely well organized,” says Member Susan Griffen, 55, who has completed 22 marathons, including every Tokyo Marathon. “There are a ridiculous number of spectators, more than any other marathon I have run.”

Member Carmel Rosenthal ran this year’s Tokyo Marathon, his first marathon experience. He didn’t plan to enter the event until he won the raff le after completing last year’s Running


4 months

15km / week 25km / week 35km / week 50km / week 70km / week65km / week 0km

8 months 10 months -1 week

Road to Marathon SuccessFitness Center trainer Chuck Wilson outlines a year-long training schedule for marathon rookies.

Before starting, have your doctor perform a physical examination with a stress-test ECG.

Avoid running between 10 a.m. and 2 p.m. when sun shines toward the body.

Know your friction points–toes, soles of feet, thighs, nipples, etc. Apply petroleum jelly on race day.

Pour cold water over back of head while running to lower blood pressure and heart rate.

Start breaking in new running shoes two months before marathon.

Eat carbs for breakfast, lunch and dinner the last week before the marathon.

Training based on 3 runs per week. Increase runs every 2–3 weeks by 2–3km.

First half marathon Go for a 30km runNo running the week before marathon

*Distances are approximate. Contact the Fitness Center trainers to customize your marathon training program.

Running for a CauseSign up for any Women’s Group activity to be eligible for the November 5 raffle drawing for four spots in the Tokyo Marathon. Contact the Women’s Group Office.

“It was one of the best running experiences I have ever had. Running past many of the famous Tokyo sites, through Ginza, Nihonbashi and Asakusa, was really something special,” says Butler. “Again, I struggled a bit, but once I could see the end, it was really emotional.”

Marathon training is different for every runner, says Club fitness trainer Chuck Wilson, who spent five years training rookie runners for the Honolulu Marathon.

“People have to realize running 42 kilometers is not a lot of fun, unless you are really conditioned for it and know the inherent hazards,” says Wilson. “It ain’t easy, but if a person builds up to it, it’s not quite the impediment that you think.”

Griffen, who completed the Chicago Marathon last month and will run the inaugural Okayama Marathon this month, says novice marathon runner should try and enjoy the training.

“The marathon is just one day,” says Griffen, who holds a post-Tokyo Marathon party each year. “If you train well and enjoy it, have confidence that you’ve done all you can once you get to the start line.” o

Carmel Rosenthal (center) running the Tokyo Marathon

RECREATION & FITNESS

19

As the daughter of an Indian diplomat, Club Member Preeti Kothari grew up all over the world, from the frenetic urban

centers of New York City and London to Kenya and the remote Himalayan kingdom of Bhutan.

Wherever she called home, Kothari recalls her mother decorating their house with arrangements of local flowers and fauna, whether it was flame lilies in Zimbabwe or lotuses, the national flower of India.

“My mother used a great variety of flowers, like Himalayan poppies, anthuriums, jacaranda, pine cones, driftwood, to name a few,” says Kothari. “That was very much part of my growing up.”

A resident of Japan since 1997, Kothari can be found every Thursday morning in

the Toko Shinoda Classroom, where she takes a class in ikebana, the Japanese art of flower arranging.

“Even before I moved here, I had heard a lot about ikebana,” says Kothari. “My mom said while you are there, why don’t you give it a shot? Take a few lessons and see how you like it.” She has been taking classes at the Club for almost 10 years. On this particular day, Kothari is creating an arrangement with violet gentia, white chrysanthemums and orange bittersweet berries.

“It’s the simplicity of ikebana which I find attractive,” says Kothari. “You don’t need 20 flowers to make a fabulous, elaborate arrangement. You can just have one rose and one leaf. You can create something very small and basic, and it can look perfectly beautiful.”

Since beginning her studies with Club

Flora Fervor

by Nick NarigonPhotos by Kayo Yamawaki

With the Women’s Group’s fall semester of enrichment programs in full swing, one Member explains her passion for Japanese floral art.

instructor Noriko Matsudaira, Kothari has progressed through the four levels of ikebana textbooks, and recently completed the second-grade teaching course of Sogetsu, one of ikebana’s main schools, which was founded in 1927.

“What started out as one term in the ikebana class became something of a passion,” says Kothari, who has also taken sumi-e, calligraphy and photography classes at the Club. “Sensei is very calm. She is a wonderful person, and just working with the beautiful flowers in this environment here, it is like meditating.”

While students clean up trays of water and bundle up their flowers at the end of class, Matsudaira, dressed in a stone-blue kimono, serenely clips the stem of a yellow cockscomb flower with a pair of pruning shears.

Matsudaira, 85, started teaching at the Club 49 years ago, when there were only three classes on offer for Members: exercise, painting and ikebana.

“I never get tired of doing ikebana,” says the two-time past president of Ikebana International. “There are so many different aspects and so many different ways of doing the flowers.”

Preeti Kothari


Matsudaira chose the Sogetsu style of ikebana because, like jazz, it is considered a creative form. Traditional schools of ikebana follow strict rules, while students of Sogetsu are allowed to use any material available. Over the years, Matsudaira says, she has seen foreign students produce creative color combinations that students of conventional ikebana wouldn’t think to use.

“It is nice to see the students improve,” says Matsudaira, noting how Kothari has developed her own style.

To earn her second teaching certificate, Kothari attended 40 ikebana classes at the Club and passed a test in which she had to

While the famed beaches of Rio de Janeiro and Miami are renowned for their bikini-clad

residents, Japan’s female beachgoers have a very different attitude towards attire.

In recent years, increasing numbers of women have been donning full-body sun-protective swimwear. Suntans might be de rigueur in the West, but they are something to avoid for many women in Japan and other Asian countries.

“To create inner-body vitamin E, you really have to have some time under the sun, but if you get too much UV [ultraviolet] rays from the sun, the signs of aging become easily visible” says Nao Kikushima of Rice Force, a Japanese producer of natural skincare products. She says that Asian women cover up to protect against pigmentation and wrinkles, caused by sun exposure.

At this month’s luncheon, experts from Rice Force will explain how many Asian skincare products are designed to stall the process of aging in the skin, rather than just tackle the signs of aging.

At this informative event, attendees will learn about the concept of beauty in Japan and the role of white rice and natural bacteria in Rice Force products and have the chance to win an array of prizes, including restaurant reservations and skincare sets. o

create a specific style of arrangement with materials provided. She says she hopes to eventually reach the level of headmaster.

“People like me, who could potentially do a class elsewhere, I choose to do it at TAC because I think the teachers are excellent,” says Kothari. “For people who are here in the short-term, it is fantastic to have this facility available to them. You can take a class with a highly-qualified teacher and go back to your home country, wherever that is, bringing a piece of Japan with you.” o

Visit the Women’s Group page of the Club website to learn more about the range of enrichment programs available at the Club.

More than Skin-Deepby Nick Jones

Monthly Program: The Secret Behind Beautiful Japanese SkinWednesday, November 1811:30 a.m. (doors open: 11 a.m.)Manhattan IWomen’s Group members: ¥3,000Non-Women’s Group members: ¥4,000 | Adults onlySign up online or at Member ServicesPrices exclude 8 percent consumption tax.

Noriko Matsudaira and Preeti Kothari

RECREATION & FITNESS

21

InternationalizingJapan Inc

by Annemarie LuckPhotos by Benjamin Parks

Matthew Romaine (far right) with his Gengo team


When Michael Woodford was fired in 2011 after just two weeks as Olympus’ first non-

Japanese CEO, the subsequent scandal set off debates not only about corporate governance and whistleblower laws in Japan, but also about the homogeneity of the country’s corporate workforces.

Some even speculated that Woodford was only promoted to the position in the camera and medical imaging equipment maker because he would be easy to control. Since then, Sony and Nippon Sheet Glass have both witnessed the departure of foreign heads, leaving only a couple of major Japanese companies with non-Japanese executives at the helm.

As the global economy becomes more and more competitive, many are wondering if Japan’s ethnocentricity is a hindrance to its economic recovery. And even though Prime Minister Shinzo Abe is examining ways to deal with problems triggered by Japan’s rapidly graying population, successfully integrating different cultures into the workforce is far more complex than simply allowing more professionals from abroad into the country (one suggestion for dealing with the shrinking population).

InternationalizingJapan Inc

As Japan’s domestic market continues to shrink, local companies are increasingly under pressure to diversify their workforces while exploring markets abroad.

“Japan is 15 years behind,” says Janelle Sasaki, who co-founded the diversity and inclusion (D&I) program at Ernst & Young with Nancy Ngou, a partner at the international accountancy firm. In her office, with its view of Tokyo Tower, Sasaki explains how she became an expert in helping companies become more multinational.

As a Japanese-American growing up in California, she was exposed to a range of cultures from an early age and explored the subject during college. “I met students from all over the world and saw the power of diversity in the classroom because everyone had different ideas and perspectives and solutions,” she says.

Sasaki moved to Japan in 2011, starting up a diversity and inclusion practice for the company where she worked at the time. “It was a real challenge,” she says. “I got a lot of resistance from companies and there were a lot of inclusion issues around using English, which creates challenges around global communication.”

She has grown her D&I network in Japan to include managers from more than 100 businesses. Since starting up the program at Ernst & Young a year ago, she has seen significant changes in

“In our Tokyo office, approximately 60 percent of our staff are non-Japanese.

Matthew Romaine

”

FEATURE

23

the marketplace, influenced, in part, by Abenomics, the prime minister’s set of policies to reinvigorate the economy. In addition, she says, Japan’s diminishing workforce is compelling companies to look further afield for staff.

So what happens when Japanese companies do decide to internationalize their teams? “There are a lot of companies that are trying to globalize,” says Club Member Ngou. “They’re trying to hire more international students. It could be someone who is Japanese but went to school overseas, or someone who is foreign but can speak Japanese. But then you have this phenomenon where people come into the company expecting to have a more international experience, but companies are forgetting to change their culture from within. There are some companies that are trying to adopt English as their common business language. This is a great start but it’s a very different thing—language versus the culture.”

One Japanese company that has made headlines for its so-called “Englishnization” policy is e-commerce giant Rakuten. In 2010, CEO and Club Member Hiroshi Mikitani announced that all employees would conduct business in English and pass language competency tests or risk being fired. Earlier this year, the firm revealed that employee scores on the Test of English for International Communication (TOEIC) had dramatically improved. Some Japanese companies have criticized Rakuten’s approach. Honda’s chief executive, Takanobu Ito, went so far as to call it “stupid,” while others, like clothier Uniqlo, have followed suit.

“In order for Japanese companies to make international expansion successful, it is crucial to develop talent that can engage in global markets,” explains Noriko Ushiyama, manager of Rakuten’s diversity and inclusion section. “This is changing the way we define the necessary qualities of our workforce.”

While Rakuten has been aggressively expanding its global operations, its policy of hiring more foreign staff and building an all-English work environment hasn’t been without its challenges. “We sometimes run into

Other Japanese companies are implementing a more cautious approach to globalizing their offices, according to Member Bryan Norton, chair of the American Chamber of Commerce in Japan’s globalization committee. “The foreign worker population in Germany is about 16 percent, in the US it is about 8 percent, while Japan is way behind at about 1.7 percent,” he says. “In our research, one important thing we found was that Japanese companies with less than 1,000 employees have learned how to integrate foreigners into their workforces in Japan, while companies [with] over 5,000 employees rarely hire foreigners.

“Many Japanese companies had previously been reluctant to change their business methods in order to integrate fully into the global supply chain, but now they are coming to terms with beginning a period of globalizing their corporate structures. One example is Panasonic, which has said it will hire 75 percent of its new staff outside of Japan. They will do this cautiously though, first hire abroad, see how things go and then bring selected workers to Japan.”

As Sasaki and Ngou point out, this type of trend will demand a change in Japan’s corporate culture to one more international and welcoming to staff transferred from overseas. They say that Japanese companies could learn from foreign companies in Japan already successfully managing diverse workforces.

Matthew Romaine co-founded web-based translation company Gengo in Japan in 2008. “In our Tokyo office, approximately 60 percent of our staff are non-Japanese,” he says. “However, we’re very conscious about the fact that a nationality on paper may not necessarily reflect the individual’s emotional language or culture they identify with.”

Romaine, who joined the Club earlier this year, says communication can be a hurdle in multinational offices. “Some cultures emphasize the silence between words more than others, and, therefore, some opinions may not get expressed as promptly,” he says.

Fellow Member Emily leRoux, a director at the British-based recruitment firm Michael Page in Tokyo, expresses a similar sentiment. Her duties include

“There are some companies that are trying to adopt English as their common business language. This is a great start but it’s a very different thing—language versus the culture.

Nancy Ngou

”internal organizational resistance to change,” says Ushiyama. “This can arise from language differences and even unconscious internal prejudices. It has been encouraging, however, to see how individuals and the organization learn from these issues and adapt to change to become a stronger team.”


away on keyboards and talking to clients on the phone. “Over the last year, we have invested heavily in interpreters and translators to ensure smoother communication,” says leRoux. “While most of our staff can speak English, we have made it our policy that all in-house correspondence is presented in Japanese first and English second.”

LeRoux admits that her first year in the Tokyo office was far from plain sailing. “There was this feeling of ‘We do it the Japanese way.’ People are very anxious that you are going to come in and change everything. Non-Japanese have to work hard to fit into the culture to prevent the local team from simply shutting down,” she says.

Diversity and inclusion experts agree that any business on a globalization path, whether it’s a multinational launching in Japan or a local firm looking to hire more foreign workers, should be ready to compromise.

“From Japan’s point of view, their current challenge is work-style innovation,” says Sasaki. “This is a big buzzword at the moment. This includes things like how to reduce long working hours, how to improve flexibility and measure it. As for foreigners, we don’t have to change our values or who we are, but we do need to change our work style in order to fit into the culture here. In my own experience, I have had to deal with

leaders here who are risk averse. You have to show them the business cases over and over. They want to see what their competitors are doing. They want to see data to drive decisions. I also had to start to listen more. I’m from Silicon Valley and communication is aggressive there. So I had to take a backseat when I came here, as listening is often valued more than speaking.”

A successful integration of cultures at a company has a multitude of benefits, according to Ngou. “When a company hires a diverse talent and when people feel a sense of support and acceptance, that leads to higher employee engagement. This drives productivity and this, in turn, drives innovation,” she says. “Ultimately, this leads to business profits.”

Romaine is acutely aware of the advantages of running a team of different nationalities. “Perhaps the most obvious advantage of a diverse workforce is competitive advantage: where access to differing and broad perspectives can be tapped when making decisions,” he says. “This is especially useful depending on a company’s stage, such as when a difficult challenge needs out-of-the-box thinking.”

Japan Inc must just decide how much it is willing to embrace internationalism in the pursuit of business success. o

finding talent for multinational firms looking to establish themselves in Japan and running a program that aims to improve diversity in the company.

“Fifty percent of our staff are Japanese, with the remaining 50 percent coming from all over the world,” she says during a tour of the Michael Page offices. Recruiters from 18 different countries sit at rows of desks, tapping

“I met students from all over the world and saw the power of diversity in the classroom because everyone had different ideas and perspectives and solutions.

Janelle Sasaki

”

Luck is a Tokyo-based writer and editor.

Janelle Sasaki (standing) with Nancy Ngou (in red) and their

Ernst & Young team

FEATURE

25

As Europe struggled to cope with the waves of migrants and refugees fleeing conflict zones and trouble spots across

Africa and the Middle East, Japan’s prime minister, Shinzo Abe, addressed the issue at the UN General Assembly in September.

He promised $1.5 billion in emergency aid for refugees and to help those countries affected by the situation. But he stopped short of an offer to accept refugees from the crisis, saying that Japan had to first deal with its falling birthrate and rapidly aging population.

According to official figures, Japan accepted just 11 asylum seekers out of a record 5,000 applications last year.

Michael Lindenbauer (pictured right) is the representative of UNHCR Representation in Japan. iNTOUCH’s Nick Jones spoke to the Club Member about Japan’s refugee policy. Excerpts:

iNTOUCH: What was your reaction to the prime minister’s recent speech at the UN?

Lindenbauer: We should not forget that Japan provides significant support not only for those countries around Syria, but also to transit countries that are affected by the movement of people towards Europe. This announcement was a strong show of what Japan traditionally has been doing, and we are one of the beneficiaries of that support. Every day, more than 40,000 people become refugees and displaced people, and that makes it extremely

difficult for us and the whole humanitarian community to provide adequate support. In addition to funding support, UNHCR is looking for other forms of solidarity. For example, we very much hope that Japan joins the many other countries which have provided such admission. It doesn’t have to be formal resettlement programs, it can be humanitarian visas, it can be admissions through scholarship programs, it can be admissions for medical treatment, anything that helps an individual to avoid these dangerous boat trips and that gives an individual a safe place to stay until hopefully the conflict in Syria calms down.

iNTOUCH: Abe said that Japan couldn’t accept any refugees from this crisis because the country had to first deal with its demographic problems. Is this a fair reason not to accept refugees?

Lindenbauer: Japan continues to receive asylum seekers and refugees, including under a resettlement program, and I do not see any plans by the government of

Offering aHaven of Hope


Japan to discontinue that practice. I think what the prime minister was referring to was additional admission programs, such as for Syrian refugees. I think we have to make a distinction between all the discussion about demographics—and this is an entirely national issue—and the other issue which touches on the humanitarian situation of refugees and our request for humanitarian admission.

iNTOUCH: Is this about Japan’s unwillingness to get directly involved in issues beyond its borders?

Lindenbauer: Japan makes tremendous efforts to address root causes of refugee movements by improving situations in countries of origin of asylum seekers and refugees. It’s a fact when you compare with the numbers [of refugees] in Europe that the numbers are still very small here, but it is also a fact that Japan is not on the traditional routes for asylum seekers and refugees, particularly when we are talking about crises in Africa or the Middle East. There have been critical

voices about the number of people who have been recognized as refugees in Japan and how Japan responds to the needs of these people. And I think the government has recognized that this is something that needs to be improved and we are discussing it on a very regular basis with the government. In this context, the government has put in place a review committee on the current asylum regime and that committee has made a number of important recommendations on how to improve the asylum system. At the moment, we have an immigration control and asylum act, which is rather narrowly looking at asylum. So we suggested to the government to create an asylum-related legislation separate from the immigration control act, which is good practice in most countries which have developed asylum systems. We have also suggested that they put in place one central entity to deal with all asylum-related matters. At the moment, it’s all divided between different ministries and municipalities. We have also offered our support to build a country-of-origin information system, because it’s hugely important that the decision makers assessing asylum seekers’ claims have access to updated, transparent and relevant information on the situation in the refugees’ countries of origin.

iNTOUCH: Japan has talked about tightening its refugee application process, so the signals seem contrary to what you’re saying.

Lindenbauer: There are signals out there about tightening the regime, but there is a good reason why the government is looking at the repeat application situation, for example. The system at the moment allows for endless reapplications, and that’s not a good system. What we need is a system that quickly determines who needs international protection and who doesn’t. There’s also an indication that they want to filter out what they call manifestly unfounded cases as early as possible because there is this notion that there are people who are abusing the asylum system. What we need to make sure now is that such an accelerated process has all the legal safeguards that it needs.

iNTOUCH: Japan doesn’t accept escaping a war as a legitimate reason for receiving refugee status. Would you like to see the interpretation of refugee expanded?

Lindenbauer: Yes, this is an issue we have been taking up for quite some time. It is the government’s interpretation of the refugee definition in the 1951 Refugee Convention. We have made many statements to the effect that it is not correct to say everybody coming from a war situation cannot be recognized as a refugee. In fact, we consider that most of the Syrians fleeing that conflict are actually refugees. There are other issues that need to be improved: the length of the asylum process, for example. There are many asylum seekers here, around 10,000 people, who have been waiting for a decision for a long time.

iNTOUCH: How long are we talking?

Lindenbauer: Sometimes years, and that is very hard for these people because they are in limbo. An asylum process shouldn’t take more than a year, and it can be and should be shorter.

iNTOUCH: Why does the process take so long here?

Lindenbauer: It is not for a lack of effort by government officials, but there is a limited capacity in the immigration department, which is dealing with the increasing number of asylum seekers. So we are strongly suggesting to the government to invest in structural changes and manpower to make sure we have quick, high-quality decisions. There is no need for a decision to take longer than a few months.

iNTOUCH: How confident are you that the changes that you have been recommending will be accepted?

Lindenbauer: I think there will be some changes and some of these have already started. And there is also a growing civil society voice that spells out the expectations of society and how the government should go about some of these changes. A good refugee regime is centered on a quick process and, if people are recognized as refugees, on the provision of strong support for integration, with language training, vocational training, access to labor and an openness of the people. The latter requires the government to send out signals that we are doing this because this is part of our humanitarian tradition…and on that there is more work to be done. o

UN

HCR/ I.Prickett

TALKING HEADS

27

As a boy, Jiro Nagumo enjoyed running around his family’s sake brewery in Niigata Prefecture. But as he cavorted and gamboled

in the bucolic surroundings, he would have had little idea that he would one day succeed his father as president of Hakkaisan (named after a nearby mountain), one of Japan’s most popular premium sake makers.

“Our house and brewery were just one place, so I literally grew up there,” the Club Member says. “I used to play while the grown-ups were working, and was scolded more than once because of my pranks. For as long as I can remember, the brewery has been part of my life.”

Established by Nagumo’s grandfather, Koichi Nagumo, in 1922, the brewery struggled at first because Niigata was outside the traditional sake production areas of Kyoto and Kobe. “My grandfather was a very stubborn man who both loved his sake and a good challenge, but my father wasn’t really interested in sake brewing,” Nagumo, 56, says. “He was the last of six children and inherited his father’s business only because his brothers wanted to pursue

Ahead of a Club tour to Hakkaisan Sake Brewery this month, owner Jiro Nagumo discusses the trials and triumphs of the family business.

by Gianni Simone

Finding Sake Success

Hakkaisan Honjozo


30 years ago,” Nagumo says. “Since then, Japanese cuisine has become increasingly popular both in America and Europe, helping sake penetrate foreign markets. For us, those markets are our new frontier.”

With the home sake market becoming more competitive, Nagumo says finding new drinkers is even more important. “Sake production was once limited to a few prefectures like Kyoto, Osaka and Hiroshima,” he says. “Then, in the ’80s, there was the Niigata boom, followed by Yamagata. But now breweries are everywhere, even in regions with no sake tradition whatsoever, and the amazing thing is that they do make great sake, like Dassai from Yamaguchi. Some of them are really small but they have managed to carve out a niche for themselves. So competition has gotten tougher, but in the long run, I believe that’s a good thing for the sake industry. What’s really important is that more people get to know fine sake and understand how well it goes with food and enhances its flavor. There’s nothing better than food and sake.” o

Simone is a Yokohama-based freelance journalist.

8 million to 3 million koku (one koku is equal to 180 liters) over the last 25 years and the number of breweries has slid from 4,000 a few decades ago to around 1,500 today, Hakkaisan has increased its annual output from 10,000 to 33,000 koku, or around 3.3 million bottles.

Not content to limit its success to Japan, the producer was one of the first to target overseas markets. Three percent of production is now exported to 23 countries. “We started in New York about

Hakkaisan Sake Brewery TourSunday, November 158.35 a.m.–7:30 p.m.¥17,800* (includes transportation, lunch and drink)Sign up online*Excludes 8 percent consumption tax.

Jiro Nagumo

different careers. For me, it was the same. I didn’t know what to do with my life, but I was familiar with the whole sake-brewing process because I had been there the whole time, so eventually I took up the job.”

Thanks to improved brewing techniques and a concerted effort to raise Hakkaisan’s profile, Niigata sake is now recognized as some of the best in the country. “Niigata is famous for its water and rice, which are the two main ingredients in sake brewing,” explains Nagumo. “Gohyakumangoku rice is extensively used in making sake, and our water is very soft compared to Kyoto or Kobe. Of course, we use other kinds of rice, too, like Yamadanishiki from Hyogo that is arguably considered the best rice because its grains have hard starch cores that make it particularly suitable for sake making. But the thing is, Yamadanishiki-based sake has a rather strong taste and flavor, which is great but it’s sometimes too heavy, especially if you drink sake every day. That’s why we use different kinds of rice as well.”

While Hakkaisan’s fortunes have been on the rise since the early 1980s, Nagumo admits that the sake industry as a whole has been battling with declining sales. “Between the end of the 1970s and the beginning of the ’80s, there was a national sake boom that was driven by the economic bubble,” he says. “People were more affluent and drinking sake was seen as a status symbol. Unfortunately, the sake industry failed to meet changing demands with higher-quality products and, after a while, people’s interest began to drift towards more fashionable drinks like whisky and wine. On the other side, after the bubble burst, fewer people could afford sake and began to drink shochu [Japan’s popular distilled spirit], which is not only cheaper, but more potent, too, or plum wine.”

Learning from the industry’s mistakes, Hakkaisan has adapted to shifting tastes while reinforcing its name as a recognizable brand. “We realized that instead of competing with shochu companies on their level, by lowering our prices, we had to offer superior-quality sake for the same price,” Nagumo says. “At the same time, we have strengthened our brand image through publicity, seminars, tastings, etcetera, trying to place our products in as many shops as possible.”

The approach has paid off. While sake production in Japan has plummeted from

Hakkaisan Sake Brewery, Niigata

29

INSIDE JAPAN

Autumn EscapeIzu might be commonly associated with beaches and black ships, but the peninsula’s inland Shuzenji area is a perfect fall getaway. by Sandra Isaka

L egend has it that while traveling around Japan with a disciple more than 1,200 years ago, the monk and scholar Kobo Daishi saw a young

boy washing his sick father’s back in a pool of the Katsura River in the Izu Peninsula. Moved by the sight, he raised his iron tokko mallet and struck a large rock along the bank. Hot-spring water gushed from the spot, and the onsen town of Shuzenji was born.

The disciple, Taitoku Korin, remained in Shuzenji and founded what became present-day Shuzenji Temple. In the Kamakura era, the temple, patronized by the ruling Hojo clan, was Izu’s most important. Over time, the temple changed dramatically and, for the past 500 years, it has belonged to Buddhism’s Soto school, the largest of the Zen sects in Japan.

Shuzenji has a rich and turbulent past. In 1193, the shogun Yoritomo Minamoto exiled his brother, Noriyori, to the temple. He was killed there soon after. The second Minamoto shogun, Yoriie, was also exiled and killed there in 1204. The Kabuki play, “Shuzenji Monogatari,” is based on Yoriie’s tragic death.

The playwright Kido Okamoto wrote it while visiting the area. Other writers have also been inspired to write about Shuzenji during their stays.

History oozes from the town’s narrow streets and Buddhist temples. Dress in a rental kimono or yukata at the shop Yururi to make the most of your visit. Most people start their explorations at Tokko no Yu, the spring that bubbles from within the Katsura River. Once used for bathing, it is now a free public footbath.

Mid-November to early December is the best time to stroll along the Chikurin no Komichi, a path that meanders along the riverside and is enveloped by bright red Japanese maple leaves. Along the way, a charming bamboo grove, with its free open-air photography gallery, offers a tranquil spot in which to relax.

Around 8 kilometers to the east of Shuzenji is Chateau TS Nakaizu Shidax Winery Hills, a European-style winery and vineyards that are part of a complex that includes a hotel, restaurants and an onsen. If you prefer beer,

Baird Brewery Gardens Shuzenji, which opened last year, is situated on the banks of the Kano River and features an outdoor beer deck and 20-tap tasting room.

Also worth a visit in the area is the 50-hectare Niji no Sato park. Visitors can ride a steam locomotive through an English village to a Canadian-themed one or wander through a flower-filled Japanese garden and area of artisans. Energetic families should visit the Cycle Sports Center, where children can ride a collection of unique bicycles, including some without pedals.

In central Shuzenji, many inns open their doors to day-trippers looking to soak in an onsen bath. Most cost around ¥1,000, but be aware that bathing times are limited. Hako Yu, which is open to all from midday to 9 p.m. for just ¥350, has a large bath with a wonderful Japanese cypress fragrance. The onsen’s observation tower is easy to spot.

An overnight stay in Shuzenji is highly recommended, and the town has a great selection of accommodations. The Asaba is perhaps the most famous ryokan in Shuzenji,

Arai Ryokan


TOKYOSHUZENJI

Kaede Bridge over the Katsura River

dating back more than 350 years. Guests can sometimes catch a private Noh performance on a stage within its grounds.

Established in 1872, the Arai Ryokan is known for its former popularity among writers, artists and Kabuki actors. Another famous writer, Natsume Soseki, enjoyed staying at the Kikuya, a lovely ryokan that was recently remodeled.

Most of the inns are located beside the river, but Sora Togetsusou Kinryu sits on a hill and has amazing open-air baths, including some that can be rented for private use. Marukyu Ryokan, with its friendly staff and cozy atmosphere, is another favorite.

Shuzenji’s center also contains a nice selection of boutiques, souvenir shops and cafés. Be sure to sample and take home some of the local specialties like onsen-steamed manju sweets, shiitake mushrooms and a variety of wasabi products. o

Club Member Isaka is a tour guide, travel writer and speaker at the Women’s Group’s Tokyo: Here & Now orientation program.

☛ Around two hours by Odoriko limited express from Tokyo Station to Shuzenji Station.

☛ Shuzenji Templehttp://shuzenji-temple.com

☛ Yururihttp://machinavi-yururi.com (Japanese only)

☛ Chateau TS Nakaizu Shidax Winery Hillswww.shidax.co.jp/winery

☛ Baird Brewery Gardens Shuzenjihttp://bairdbeer.com/en/brewery

☛ Niji no Satowww.nijinosato.com

☛ Cycle Sports Centerwww.csc.or.jp (Japanese only)

☛ [email protected]

☛ Arai Ryokanhttp://arairyokan.net

☛ Sora Togetsusou Kinryuwww.kinryu.net

☛ Marukyu Ryokanwww.marukyu-ryokan.com (Japanese only)

☛ Shuzenjiwww.shuzenji.info

☛ Izu Sightseeinghttp://kanko.city.izu.shizuoka.jp

31

OUT & ABOUT

One Club Member and painter explains how an itinerant upbringing and lifestyle has influenced her art.

by Efrot Weiss

Painter Aude de Saint-Exupery stumbled upon her talents during a major transition in her life. She was between two countries, two

jobs and newly pregnant. “We were living in London and we had

to go back to Paris,” says the Club Member. “I was pregnant with my third child. My other two girls were in school. At that moment, I really had the freedom to think about what I wanted to do with the next nine months. I also knew that I wanted to create with my own hands, something I was not able to do in my previous work in public relations and communications.”

De Saint-Exupery found a local atelier and frequented the studio on a regular basis, eventually attending art lessons five times a week. Formal instruction was minimal, and she tired quickly of copying famous artworks. But it gave

de Saint-Exupery the opportunity to try different techniques.

She was drawn to the palette knife, which, she says, resonated with her background and personality.

“I really loved the palette knife. In fact, I was debating between sculpture and painting and somehow using a palette knife seemed the perfect compromise,” she says. “Even though I have small hands, the palette knife enabled me to apply pressure and texture. With a brush, you have to be really delicate. This talks more to me and is a better fit with my personality. I can use it with acrylic or oil, which I love.”

Her art is a fusion of her experiences growing up across the world, and she attributes her latent talent to her surroundings. Accompanying her French diplomat father, she lived in Gabon, Tunisia, Burundi and Togo between the

Peripatetic ArtisteAude de Saint-Exupery

ages of 2 and 15. She returned to France for boarding school and university and moved to Burkina Faso briefly after getting married. After obtaining a master’s degree in Paris, she divided her time between the French capital and London until moving to Tokyo in 2013.

“I never really had formal instruction when I first started painting. I felt like it was in my blood,” says de Saint-Exupery, 43. “My parents were avid collectors. I went to museums very often. And my father draws very well. Plus, I loved the textures, colors and light of Africa. I developed a deep appreciation for art.”

De Saint-Exupery credits her style to two Paris-based artists: Russian Nicola de Staël, and Chinese painter Zao Wou-Ki.

“Staël gave me the idea of using a palette knife. I loved what he was doing and that is all he used. Zao Wou-Ki’s use of light

Benj

amin

Par

ks


“I am more in touch with my subconscious when I paint abstract,” she says. “I am always searching for something deeper. I want people to have an emotional response to my art, see more than what I saw.”

Art, she says, is both a source and release of energy: “What is really important for me is to share my emotions,

what I am going through, my vision of joy and light and energy.” o

Weiss has been a Club Member since 2002.

De Saint-Exupery’s artworks are on display outside the Women’s Group Office until December 31.

Mount Fuji, 2015

is something I try to incorporate into my work,” she says. “You could say that Staël is where I started, and Zao Wou-Ki is what I want to reach.”

Seeking formal training, she enrolled in an interior design course at the École Boulle in Paris. She later studied at the Heatherley School of Fine Arts in London for three years and then took art classes at the City Literary Institute, an adult education college.

“The techniques I learn and my life experiences continue to shape and infuse my art,” she says. “My general philosophy is that you never stop learning.”

De Saint-Exupery now embraces what Japanese art, such as sumi-e, can teach her. “Japan is a place where you have to take time to do things, take time to contemplate,” she says. “In my 30s, I was not able to do that. Two years ago was the right time for me to come to Japan. Now I can do it.”

She creates both figurative and abstract paintings and enjoys playing with texture, using materials such as sand, washi paper, ceramic stucco and gold leaf. Her primary requirement is light, she says.

CULTURAL INSIGHT

33

Disaster Awareness Day September 27

At a fun afternoon at the Club, families picked up tips

on dealing with disaster from members of the Azabu

Juban Fire Department, experienced a smoke house and

enjoyed trying out firefighting equipment.

Photos by Yuuki Ide


Crab Grand BuffetSeptember 27

Members dined on king crab legs and other delights

from the deep at the Club’s annual “royal” feast in the

New York Ballroom.

Photos by Yuuki Ide

1. Yumi Shigetake and Mamiko Nishiyama

1

EVENT ROUNDUP

35

First Friday: Oktoberfest October 2

With the Winter Garden transformed into a Munich beer

hall, Members and their guests celebrated the Bavarian

festival of Oktoberfest with an evening of German beer,

food and oompah band entertainment.

Photos by Yuuki Ide


EVENT ROUNDUP

H yesham Rashid spent more than five years immersing himself in the culture and ingredients

of Japanese food while working at hotel restaurants. He even appeared on a regular TV show to discuss Japanese cuisine. But he had never actually been to Japan.

Finally, in 1998, the hotel in Brunei where he worked sent him to Osaka and Tokyo on a two-week trip to experience authentic cooking. “It was fantastic,” he says. “I saw the real Japanese food and people.”

Originally from Johor Bahru in Malaysia, Rashid opted for hotel and catering studies (his third choice after architecture and urban planning) at Mara University of Technology.

“I only knew how to fry an egg,” he says of his early days on the course. “It was quite boring at first, but in the second year big

Hyesham Rashidby Nick Jones

chefs came and did lectures about food and spoke about the chances to travel.” He was hooked.

Joining the Hyatt hotel group after graduation in 1992, he trained under a Japanese chef in Kuala Lumpur. Three years later, he flew to Brunei to prepare Japanese food at the private Hyatt hotel in the sultan’s palace for a week-long royal wedding.

Rashid was asked to stay on in the country on the northern coast of Borneo. “This was a chance for me to do Japanese food for Muslims,” says the 43-year-old,

who launched a teppanyaki restaurant in a Hyatt hotel while there.

Moving to Japan in 2000, he joined the Club as a chef last year. After a stint in Rainbow Café, Rashid now works at CHOP Steakhouse and was named September’s Employee of the Month. “I have learned something new about steaks and expensive cuts because I wasn’t familiar with that,” he says. “I’m really happy with what I’m doing now.”

In his typical approach to food education, Rashid is now expanding his knowledge of international cuisine…in Japan. o

Why did you decide to join the Club?“The Club offers a unique combination of sports, restaurants, culture and leisure, with outstanding facilities and service. It is a great environment in which to relax, spend time with family and friends and meet new people with international backgrounds.”

(l–r) Louis, Alban, Christelle and Guillaume Belloir

Why did you decide to join the Club?“The American Club provides an opportunity for our family to interact with like-minded families from diverse backgrounds.”

(l–r) Mia, Linda, Allan and Greg Profeta

Alban & Christelle BelloirFrance—Richemont Japan Ltd.

Greg & Linda Profeta United States—PricewaterhouseCoopers Aarata

employee of the month

new members


Douglas & Chigusa ButcherUnited States—BNP Paribas Securities (Japan) Ltd.Terrence Giang & Nayoung MoonUnited States—Nippon Renewable Energy K.K.Michel Baes & Beatrice FrancoisBelgium—Janssen Pharmaceutical K.K.Mark & Kuniko Ohashi Davidson United States—Amway JapanHoward Gleicher & Damon Chen United States—Aristotle Capital ManagementDaisuke & Michiko ItoJapan—TYH Co., Ltd. Todd & Marie KippUnited States—MCP, Inc.Patrick & Philippa FlochelFrance—Ernst & Young Shin Nihon LLCYasumoto MogiJapan—Avnet EM Holdings (Japan) K.K.Michael & Nicola Fitzharris United Kingdom—QVC Japan, Inc.Cameron & Rachael SheildNew Zealand—Aon Japan Ltd.

Francisco & Rosa Arcilla France—AXA Investment Managers Japan Ltd.Steven & Christine IannelloAustralia—Mastercard Japan K.K. Masanobu & Miho KambaraJapan—UCB Japan Co., Ltd.Aalok & Tanuja KumarIndia—General Electric International, Inc. James Kennedy & Choon Whittle United States—RSR PartnersJon Richard Gray & Scott Hughes United States—LinklatersTsuneyasu & Tomoko TakedaJapan—Takeda Office Co., Ltd.Stephan & Beatrice EigenmannSwitzerland—Alcon Japan Ltd.Eric & Keely Kahrl United States—PricewaterhouseCoopers AarataPeter Harries & Alejandra Guardado United States—PricewaterhouseCoopers Co., Ltd.Michael & Keiko BidingerUnited States—Grove International Partners (Japan) LLC

JC Flowers & Mary WhiteStanley M & Myrtle ZelekJohn Michael BautistaMinoru & Naomi TakedaShigeo & Kazuko Yasuda

Masaki & Miwako HaradaBurl & Noriko HaysMasaaki ItoHideo HarutaKlaus & Makiko Fassbender

Laurent & Natalie BoissartShigeru & Fumie ShojiFelipe & Orsolya PalaciosJozef & Zsuzsanna van RuyvenOliver Schnerr & Bettina Schnerr-Laube

Alison & Mark Espley United Kingdom—United Airlines, Inc.Jin Seok YangSouth Korea—Planning Architecture Institute, Inc.Drago & Mirela PintericCroatia—Northwest Shelf Shipping Service CompanyHyoe & Harumi YamashitaUnited States—Acyan CorporationAaron & Vivien Schlafly United States—Metlife Insurance K.K.Kevin & Emily GilboeUnited States—3M Japan Ltd.Karen & Thomas PinetteUnited States—Biogen Japan Ltd.Takahiro SugiyamaJapan—Dow Kakoh K.K.Thomas Ko & Wendy Ko Lee Australia—McDonald’s Co. (Japan), Ltd.John & Anna KennekeUnited States—Nike Japan Corporation

yokoso

sayonara

Autumn Warmer

The Spa proudly uses products by

To book a treatment, contact The Spa at 03-4588-0714 or [email protected]–Saturday: 10 a.m.–8 p.m. | Sunday and national holidays: 10 a.m.–6 p.m.

Unwind this November with a circulation- and immune system-boosting massage with heated smooth basalt stones.

90-minute Hot Stone Massage: ¥13,600 (original price ¥16,000)

November 1–30

Price excludes 8 percent consumption tax.

39

CLUB PEOPLE

Bangladesh encapsulates all the problems and potential of a developing country. I have visited the South Asian nation regularly

over the years and consider it a yardstick for progress in the developing world.

On a recent visit, I was involved in a discussion about how to change Bangladesh’s international image. The discussion got me thinking about Japan, but my informal survey of university students and business people in Dhaka was a cause for concern.

When asked what three things came to mind when they thought about Japan, the response was cars (Honda, Toyota), electronics (Sony) and sushi. No other brands came to mind. There was no other

by Dave McCaughan

Time to Inspire Again

cultural influence or particularly strong image. The countries with the strongest images in Bangladesh are India, followed by the United States and then Britain and Singapore in equal place.

Three years ago, I completed a more in-depth survey about cities people view as sources of innovation. The respondents from around the world ranked Tokyo third after the Silicon Valley area and Shanghai. Tokyo’s high position was largely down to respondents in the West and South America.

In countries like Bangladesh, Singapore was seen as the center of future ideas. It is portrayed in the media and at business and government forums as a model of groundbreaking urban planning and engineering. Its water management systems are talked about by business students and its architects are studied for new ideas on urban integration.

If you explore views on Japan further, you discover some antiquated notions. One person who visited the country on a three-month exchange program told me he was amazed by the cleanliness and attention to detail. For most people, Japan represents a bygone era.

One elderly doyen of the Bangladeshi

advertising world said Japan was the wonder of the world when he was young. In 1964, young members of Dhaka’s elite were inspired by images of the Tokyo Olympics, the bullet train, Astro Boy and automated factories.

By the 1980s, the world was queuing up to buy the Walkman and Japanese cars. Japan was perceived as a trailblazer, especially for people in Asia. That’s no longer the case for modern-day Bangladeshis.

Japan is a great country, but one that is not front of mind. With the 2020 Tokyo Olympics looming, it’s time for the country to start inspiring people again. o

Club Member McCaughan builds stories for brands.


BACK WORDS


www.moriliving.com



www.moriliving.com


Member Matthew Romaine and other business experts explain

why Japan needs to think international

GOINGGLOBAL

Turkey Time Thanksgiving feasts

at the Club

Crossing the Line Tips for would-be

marathoners

Saving Sake Members head to the

home of Hakkaisan

TOKYO

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HIssue 607 • N

ovemb

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November 2015

T O K Y O A M E R I C A N C L U B

毎月一回一日発行　

第四十七巻六〇七号　トウキョウアメリカンクラブ　

インタッチマガジン二〇一五年十一月一日発行　

平成三年十二月二十日第三種郵便物許可定価八００円

本体七七七円

november 2015 intouch magazine

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