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Number 1 Shimbun

Club News




JUST IN TIME TO welcome back members who have been fortunate enough to escape the hottest days of Tokyo, the FCCJ Food and Beverage team is putting the finishing touches on a menu revamp which will give everyone much reason to celebrate the arrival of autumn with exceptional grub and wines.

Adding spice and color to our beloved classic dishes will be a delectable new minestrone, along with expanded salad choices you can enjoy with a new selection of choice breads. Scrumptious seasonal specials will vie for new patronage with equally delicious low-fat selections – something that has long been requested by members. And the Correspondents’ Lunches will now come with a delicious selection of desserts for just ¥300 extra.

Come September, lunch-time fare will be available daily until three o’clock, after which our guests can enjoy an extensive à la carte and set-course menu until the last order in the evening. The chefs will soon announce an enticing new selection.

Although the autumn menu is already near completion, management is eager to continue serving fine foods which reflect the eclectic and valued tastes of our members. Please drop your comments into the Suggestions Box at the FCCJ Front Desk or write us. We look forward to seeing you often in the Club Main Bar and Dining Room.

      The F&B Committee




LONG-TIME JAPAN RESIDENT, FCCJ member, author and journalist Jean Pearce passed away in June in Washington D.C. at the age of 96. Jean’s long-running column in the Japan Times and books were the sources of insight for both new and old Japan residents, and she continued to write for the JT until the year 2000. Jean was a member of the FCCJ from 1963 and served on numerous committees and Boards of Directors in her 37-year membership.

      Dan Sloan




Published in: August 2017

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