March iNTOUCH Out Now

The March issue of iNTOUCH unveils the Club's newest dining experience, CHOP Steakhouse, and reveals what makes its selection of high-grade, Certified Angus Beef steaks so exceptional.

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.