Distinctive Dining

Elevated cuisine, expert service, and a refined atmosphere make the American Room a Member favorite.

Whether hosting a gathering with friends or entertaining clients, Kei Ichikawa has found a favorite spot for meals in Nihonbashi.

“Considering the ambiance, the quality of food and wine, the excellent service, and the reasonable pricing, the American Room is undoubtedly one of the top dining experiences in the area,” says the Member.

The satellite clubhouse in the heart of the city’s historical merchant town offers a tranquil waypoint as Members go about their busy days. “Being directly connected to the station is incredibly convenient,” notes Toshinobu Aikyo. The ease of indoor access from subway lines is especially appreciated during hot August nights.

Inside, the refined and relaxing atmosphere invites Members and guests to connect over delightful dinners.

“The burger is hands down my favorite—I honestly think it’s one of the best classic American-style burgers in Tokyo,” says Ichikawa. “When I bring guests, the Tuna Yukke and the Kabayaki Flatbread tend to get great reactions. The Kabayaki Flatbread, in particular, is always a pleasant surprise for them.”

The Tuna Yukke—100-percent sustainable wild-caught yellowfin tuna with avocado, sesame dressing, Sardinian wafer, and Kyoto seven-spice blend—is also Rob Claar’s favorite, along with the sesame-glazed New Zealand Ora King salmon. The delicious duo can easily be tried together in the American Room’s four-course dinner.

For Aikyo, the assorted hors d’oeuvres are a hit. “They pair wonderfully with Champagne or white wine. And of course, the main meat dishes are also outstanding.”

Additional highlights for Members are the flexibility of the kitchen to accommodate special requests, as well as capping off a meal with a cup of the Club’s small-batch roasted Streamer coffee.

And all three Members pointed out the business benefits of dining at the American Room.

Image: Kayo Yamawaki

“As I run a recruiting firm, I often use the Club for dinners with clients or candidates to celebrate milestones. The privacy and overall experience make it easy to recommend and genuinely helpful for business occasions,” explains Ichikawa.

“Inviting clients or candidates to the Club always leaves a strong impression—they genuinely enjoy the experience, and it creates a shared sense of something special. It helps build stronger relationships, and many times we end the evening saying, ‘Let’s come again.’ It’s truly a great environment for deepening connections and moving business forward.”

Aikyo reveals that guests he brings often comment on the sense of exclusivity. “They are always truly delighted, which contributes positively to both personal and professional relationships.”

Claar agrees that the Nihonbashi Club is a great resource. “It’s the best option in the area. Japanese business partners love it!”

One thing he appreciates is the expertise of sommelier Kyoko Ohno. “The wine selection is impressive, particularly for my guests who know more than I do, and [Ohno] is friendly, helpful, and knowledgeable.”

Aikyo and Ichikawa praise Ohno’s advice as well. “She always takes my budget and food selections into account when recommending pairings, and the attentive wine service adds great value to the overall experience,” says Aikyo.

Ichikawa also turns an eye to the far end of the space, to the Muromachi Bar, when asked about favorite experiences. “I especially enjoy how the bar team offers a wide variety of classic cocktails. For example, when ordering a martini, they’ll ask if I prefer gin or vodka, stirred or shaken, and even which gin I’d like—it becomes part of the fun.”

Described as “one of the nicest bars I’ve ever been to anywhere in the world” thanks to its classic East Coast art deco look and superb service, the Muromachi Bar adds a dimension to the dining experience with its prized concoctions. The wood-and-brass watering hole also hosts special events like the monthly Cocktail Hour, in which Members learn mixology from the bartenders.

Image: Kayo Yamawaki

Meanwhile, the American Room offers special events of its own, such as the popular Chef’s Table—the next being on August 19. Building culinary ties with the Nihonbashi community is a central part of the dining experience for Members, and recent collaboration dinners have welcomed chef Tomoomi Oikawa, a Nihonbashi-born kaiseki master, and Iron Chef champion Kimio Nonaga, who puts a modern spin on traditional washoku cuisine at his Nihonbashi Yukari restaurant (highlights on page 31).

A new collaboration starts on August 25. Menus will showcase Japan’s summertime love of eel with dishes crafted together with Unagi Kappo Oedo, a restaurant that has been a favorite of locals for more than 225 years. Chefs will cap off the three-week event on September 12 with a special course dinner guided by Hiroyuki Wakui, the tenth-generation head of Unagi Kappo Oedo.

“I can honestly say that joining Tokyo American Club was one of the best decisions I’ve made. It’s been almost three and a half years since I became a Member, and every visit continues to be a pleasure,” concludes Ichikawa. “There are plenty of good options nearby, but the Nihonbashi Club stands out for its luxurious atmosphere and sense of occasion. It feels special—the kind of place you come to for a meaningful experience.”