It’s official: Kosuke and Tomomi Chujo of Nihonbashi Philly have landed in Philadelphia and are ready to serve up some cheesesteaks.
The Tokyo couple first came to the City of Brotherly Love to perfect their recipe in 2021 by taste-testing local favorites, then bringing an authentic sandwich back to their Philly-themed sports bar in Tokyo’s Nihonbashi neighborhood. Now, they are holding two distinct pop-ups on Wednesday, April 30, and Monday, May 5, to let locals try and rate their creation.
For the first pop-up, the couple will be serving the same Nihonbashi Philly sandwich that they have at their bar in Japan. The event will take place at Liberty Kitchen in Fishtown beginning at 5 p.m., and the couple will be making sandwiches on a first-come, first-served basis. Tomomi is baking 250 of her own special rolls — a big leap from the 100 that she typically prepares, and Kosuke will be making his own homemade cheese whiz.
The second pop-up is a “collaboration dinner,” in honor of the late Hiroyuki “Zama” Tanaka, of the restaurant Zama. The couple is putting on a neighborhood night outside of the Japanese bar, Yanaga Kappo Izakaya, with food from Mawn, Neighborhood Ramen and Zama. This event will include whiskey, beers and brand-new, Japanese-inspired cheesesteaks from Tomomi and Kosuke, served on Del Rossi’s rolls. The two options will include a sukiyaki cheesesteak and a teriyaki chicken egg cheesesteak. The event begins at 5 p.m. and runs until 10 p.m.
We met with the couple and their good friend, Michelle Freeman, the founder and CEO of Witty Gritty — who is helping organize their special visit — to chat about the pop-ups and more.
Tomomi did most of the talking, while Kosuke sat and listened, interjecting occasionally in both English and Japanese. He only recently began speaking English, but said he can understand conversations. They both sported Philly gear: Tomomi in a Gritty T-shirt and Kosuke in a Crown & Feather Tattoo Co. T-shirt and cheesesteak hat.
Here’s our chat with the couple and Freeman. It has been edited and condensed for clarity.
You two hosted a Super Bowl party at Nihonbashi Philly this year. How was it?
Kosuke: It was crazy. So many Philadelphians came to my restaurant — maybe 120 or 130.
Tomomi: We refused to let in Chiefs fans — only Eagles.
Michelle: Somebody climbed a pole outside of their restaurant.
Tomomi: After we sang the fight song, it was crazy. We were crazy. And then some people called the police, and then the police came to hear our song.
Was it mostly Americans? Or did Japanese folks come out too?
Tomomi: Both. The Super Bowl is popular. They love the Eagles. When customers entered our restaurant, we tested them. Some people just wore the Eagles jerseys as fake fans. We checked to see if they were fake or not — asking each person a question.
Michelle: They said “no birds” if they got the answer wrong, instead of “go birds.”
What should Philadelphians expect from your upcoming pop-ups?
Tomomi: The first on April 30 is completely the same as Nihonbashi Philly — really doing the same things. On May 5, we’re going to make Japanese-style cheesesteaks. One has a sukiyaki taste. The other one has a teriyaki taste.
Are you nervous at all?
Tomomi: Nervous and so excited to make it. So many people have helped me.
Michelle: They didn’t know what a pop-up was at first. Matt Budenstein – from Liberty Kitchen, actually – he went to Tokyo to visit them and did roast pork sandwiches as a pop-up at their restaurant in March 2024.
Tomomi: Before Matt came to me, I had never heard about a pop-up. In Japan, there are no pop-ups.
Michelle: So, this is a really new experiment, the way that literally, the product will translate to Philly because of the ingredients. They have to do everything here.
Are you using mostly local ingredients?
Tomomi: [nods] And it is different. Like, the water here is different. The onion taste is different. The beef is different as well, because we are using U.S. beef. We’re going to use American cheese — New School American cheese. The owner is a friend of mine.
Michelle: Kosuke is going to prepare the cheese whiz homemade.
Tomomi: Actually, my flour is American. I bought it in Japan, and then brought it back to America.
Wait? So you have a U.S. flour that you bought in Japan and took to Philly for this visit?
Tomomi: Uh huh. This is the first time I’m making 250 rolls a day. 250 is an adventure for me. I already have a hand injury, so it’s already a little bit hard to make it into the right shape. But the Lost Bread team is going to help.
How has it been to collaborate with them?
Tomomi: They taught me how to make a roll, so they know more than me. I have to thank them. They’ve helped me.
The second pop-up is a tribute to the late chef Hiroyuki “Zama” Tanaka. What was your relationship to him?
Tomomi: We never met him — just chatted. Two years ago, he found us, and then he sent a message every day. He … pushed?
Michelle: Encouraged? Helped you with your confidence?
Tomomi: Yes! So, we really wanted to meet him, and then last time when we came to Philadelphia I tried to contact him, and I said, “I want to come to your restaurant.” And he said, “I’m so sorry. I’m sick now, so I cannot meet you.”
He passed away one month later. So, special thanks to Zama San. Japanese people are coming to Philadelphia and they’re making Japanese food, and they’re running their own restaurants. It’s so special. And I went to his restaurant, the service was so Japanese. Everything was perfect.
Before he left us, he bought a T-shirt for Kosuke, and at the pop-up he is going to wear it.
How many Philly-related T-shirts do you own?
Tomomi: So many customers give us T-shirts. Customers bring them to me, because I’m really crazy about Gritty. More than 200, I think. We have a huge space for all the T-shirts.
Kosuke: And hats!
Tomomi: And hats.
What are you hoping for from the pop-ups? What do you want Philadelphians to take away from them?
Tomomi: If the people say that the cheesesteak is good.
Michelle: This will be the first time you really can see if it’s up to the test and authentic, because it’s here in Philly that you’re making it, instead of having it in Japan. You want people to tell you the real deal.
Any big plans while you’re in the city?
Michelle: We’re going to go to the airport. The airport is actually setting them up with a big tour next week. They have a really good art program at the airport, and also they have a ton more Philly-based food vendors and a bunch of cheesesteak vendors. So we’re gonna go around. And it’s funny, the airport has a cheesesteak week in March and April. So they really try to promote all the Philly stuff.
Tomomi: We love the PHL airport. It’s so nice.
Michelle: Tomomi was telling me that the airport in Tokyo is nice, but it’s very generic. From an outsider perspective, the Philly airport really feels like Philly, and I feel like Philadelphians always talk crap about the airport, but the art program is really robust, and they have all these different food vendors that really give you that flavor of Philly.
In addition to the airport, what’s on the agenda?
Michelle: The City Council right now is planning to give them a resolution at the council hearing on Thursday. It’s basically like a certificate and a recognition for all their ambassador work of loving Philadelphia so much and promoting it overseas.
Tomomi: Yesterday, we went to Allentown to watch a baseball game, the Iron Pigs. The minor league. One Japanese player plays for them. And we want to go to the Phillies game on Friday.
Michelle: Kosuke actually just got tattoos this morning from Crown & Feather.
Tomomi: You know, Japanese people don’t have tattoos. This is the Philadelphia International Record Logo, because Kosuke loves the Philadelphia International logo so much.
Kosuke: In the ‘70s and ‘80s, Philadelphia International Records were behind so many musicians — my favorites like Patti LaBelle and The Stylistics.
Besides the music, why do you guys love Philadelphia?
Tomomi: Because of the people! We can feel the passion.
Kosuke: Mhmm.
Tomomi: It’s so nice.
Michelle: They really understand the culture here. Even when I first went to their restaurant — all the different stickers and everything, it’s not just like here’s the Liberty Bell. It’s a vibe. They introduced me to people in Philly that I don’t even know. They really get it. It’s the down-to-earth connection. In Japan, it can be very proper. Everything’s very proper and clean. Here it’s gritty. It’s really funny too, because the Japanese portions are typically smaller, and they serve a full-size cheesesteak and a lot of the Japanese customers cut it.
Tomomi: They cut it into four! And it’s just like …
Kosuke: No way!
Tomomi: Japan is definitely clean. If I throw something away, everyone says, “Oh my gosh, Tomomi threw something away.” There would be gossip. There, I don’t feel the passion. But here?
Kosuke: Freedom.
Is there anything else you’d like to say to Philly before we part?
Tomomi: So, we have to say thank you to everyone for loving us and we also love you and your city.
Kosuke: [In Japanese] Thank you to everyone in Philadelphia. Enjoy your cheesesteaks.
