Date: Thursday, September 24, 2015
Time: 6:00pm Registration Opens (Drinks & Catching up) 7:00pm Dinner, 8:00pm Presentation
Place: 10th Floor Hilton Osaka
Cost: ¥5,000 - Members
¥7,000 - Non-Members (Women Only)
RSVP: By September 17, 2015
(note the menu selections after the speaker bio below)
Program
In this interactive presentation, Yoshie Sugai will introduce a new way of solving difficult challenges. From her research in developing the Biz道 (Way of Business) programs, she will introduce an aspect of Japanese martial arts philosophy and explain how it can be used for problem solving in business, leadership or personal challenges. The evening will include an optional practice to experience the lesson in our bodies as well as our minds. Yoshie will also lead us through a short discussion on how to apply what we have learned to our individual challenges. Enjoy this special opportunity to gain new perspectives in problem-solving and move forward with confidence!
Speaker
Yoshie is “Shihan-dai” (7th Degree Black Belt) in Iyonoma Ryu Aikido and the head instructor of the Iyonoma Ryu Aikido Kyoto Dojo. For the last 14 years she has been researching how to effectively integrate the techniques and principles of Japanese culture and Japanese martial arts into an effective leadership training solution. The Biz道programs, provided through her company, SugaiLabo, are the result of these ongoing efforts. Yoshie has studied tea ceremony, ikebana, Japanese dance, and kendo, all of which inform her work. She is also a licensed massage therapist in Japan and the United States.
Having traveled the world (visiting over 27 countries) and lived in Australia for two years and the US for one, Yoshie has a cross-cultural awareness that gives extra depth to her coaching and training programs. In addition to teaching Aikido and practicing other sports regularly while managing SugaiLabo, she puts top priority on being the mother of two growing boys.
Menu
<Fish>
Grilled vegetables salad, mesclun green, chestnut chips, mushroom foam, sherry vinaigrette
Sole and scallop “Viennoise” style, green asparagus, mussel sabayon
<Meat>
Grilled vegetables salad, mesclun green, chestnut chips, mushroom foam, sherry vinaigrette
Roast beef tenderloin, potato gratin and horseradish jus
<Vegetarian & Vegan Meal >
Grilled vegetables salad, mesclun green, chestnut chips, mushroom foam, sherry vinaigrette
Maitake mushroom, Mizuna and dry tomato spaghetti “Aglio olio peperoncino”
&
Dessert
Cinnamon crema catalana, orange sauce
Vegan Dessert
Citrus fruits salad with orange lime sherbet
All menus served with coffee or tea
