Tokyo cheesesteak enthusiasts face challenges due to shortage of American cheese.

American cheese, a staple ingredient in many cheesesteaks, is facing a sudden shortage in Japan, impacting a popular restaurant known as Nihonbashi Philly. The restaurant’s owners, Tomomi and Kosuke Chujo, recently informed their patrons via Instagram that they would exclusively use Whiz and provolone until further notice. This announcement has sparked a flurry of support and discussions among their followers, with some even jokingly offering to smuggle in American cheese.

Located in Tokyo’s Nihonbashi area, Nihonbashi Philly is often regarded as Philadelphia’s unofficial embassy, serving classic American foods such as cheesesteaks, homemade pretzels, and Tastykakes. The Chujos, who first visited Philadelphia in 2020, have managed to integrate their love for cheesesteaks into their culinary offerings back home. Their Japanese adaptation typically featured a variant of American cheese that they sourced from Costco, specifically the Kirkland brand, which had become a customer favorite since they opened their restaurant in 2021.

Previously, the Chujos relied on approximately 60 pounds of American cheese weekly to manage their cheesesteak orders. Unfortunately, during a recent inventory check, Tomomi Chujo was shocked to discover that American cheese was completely sold out at local Costcos. He searched multiple locations across three prefectures but to no avail. When reached for comment, Costco Japan confirmed via email that the Kirkland American cheese had been discontinued in their Japanese stores, although they did not provide further details regarding the change.

Local options exist, including cheese produced by Morinaga, a prominent Japanese dairy conglomerate; however, the Chujos assert that nothing matches the quality and flavor of their beloved Kirkland cheese. They pointed out significant differences in texture and melting properties, stating that Japanese cheeses tend to be milder and less satisfying in cheesesteaks, especially given their price point.

Despite their current challenges, the Chujos remain committed to offering the best cheesesteaks possible. They have assured patrons that they will explore alternative cheeses, while they are also scheduled to return to Philadelphia during the summer, with the intent to restock their supplies of Cooper Sharp cheese, a sought-after ingredient for their sandwiches.

Nihonbashi Philly has become more than just a restaurant; it serves as a cultural bridge connecting American cuisine to Japanese consumers. As they navigate these supply chain challenges, the Chujos’ dedication to quality and authenticity remains front and center in their mission to celebrate cheesesteaks.