The Board of Governors recently approved an increase to the Club's entrance fees to maintain a high level of service at the Club while ensuring sustainable, diverse membership growth.
From July 1, 2015, foreign residents will pay an entrance fee of ¥1.5 million (an increase of ¥300,000) and prospective Japanese Members will pay ¥3.5 million (an increase of ¥500,000).
"With this entrance fee change in mind, this would be a good time to introduce any coworkers or friends to the benefits of Club membership," says Club President John Durkin. "Members who introduce somebody who joins the Club can earn a ¥40,000 voucher for use at the Club."
For details, contact the Membership Office.
The Club recently joined the British Chamber of Commerce in Japan (BCCJ) as a corporate member, reflecting its strong links with other well-established international institutions in Japan.
The BCCJ announced the Club's membership with a profile of the Club and its activities on the BCCJ website.
Elsewhere in the issue, budding open-water swimmers and triathletes talk about the benefits of the Club's new E3 swim program, the 10th-generation owner of a Tohoku sake maker explains why the brewery embraces the past, and Member and fashion designer Tae Ashida offers an insight into the world of haute couture.
Explore back issues of iNTOUCH online.
By joining CHOP's dedicated community of steak and wine lovers, Members can easily find out about new dishes, special menus and seasonal offers.
The creative kitchen team at the Club's soon-to-be-launched, third-floor dining experience, CHOP Steakhouse, has put the finishing touches to the menu.
Besides a mouthwatering selection of dry- and wet-aged and bone-in Certified Angus Beef cuts, including some cuts only available in Tokyo at CHOP, the menu features American classics like IPA-battered onion rings and mac ’n’ cheese and such other dishes as Iwate chicken, New Zealand lamb chop and spring pea and lemon risotto.
Club President John Durkin says Members can expect an authentic New York steakhouse experience. "Think big meat and big wines, originated by the Club's celebrity chef, Scott Kihara," he says.
CHOP Steakhouse opens its doors on March 3, while 220° [Modern Teppan], the Club's contemporary take on teppanyaki, reopens the same evening after a short break.