TOYODA'S CHEESE STEAK
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The Classic Cheese Steak cut in half, molten cheese stretching between the halves — the shop's signature

HATAGAYA · KOSHU-KAIDO · TOKYO

TOYODA'S CHEESE STEAK

Philadelphia's cheesesteak, brought home by a former football player.

Call to Reserve: 03-6276-6658Tabelog page
Hana Bldg 1F, 1-4-1 Hatagaya, Shibuya-ku, Tokyo SCROLL — descend to the griddle

Note: the hero image and motion and the dish photos are AI-restaged from real photographs of dishes the shop actually serves. The "THE SMOKE" timeline images are AI smoke-process illustrations of the documented 10+ hour low-and-slow smoke, not specific menu items. The smoker and fire in the background are an AI decorative image, not a depiction of the shop's specific equipment. The interior and storefront photos are real. Prices and menu details are from public sources.

MOLTEN STATE

Melting cheese, on the griddle.

Thin beef worked loose on the flat-top, molten cheese poured over — served hot off the iron, steam still rising.

MENU

The signatures

A macro of the cheesesteak cross-section with jalapeño, meat fibres and the cheese pull in sharp focus

Garlic Cheese SteakSIGNATURE

Thin-sliced beef with garlic and onions under plenty of cheese — the shop's most-cited signature in local press.

¥1350
A macro of the pulled pork sandwich with coleslaw — shredded meat and glossy BBQ sauce

Pulled Pork Sandwich

Pulled pork smoked low and slow for over 10 hours, layered with coleslaw in a roll.

¥1200
A griddled sub of smoked meat and melting cheese on dark brushed steel

Brisket Sandwich

The Texas-barbecue staple — brisket smoked slow at low heat for about 12 hours.

¥1700
A pulled pork sandwich with coleslaw served in a wooden bowl

Pulled Pork, 100gSIGNATURE

Pork shoulder rubbed with a house spice blend and smoked for over 10 hours until tender.

¥1000

Prices are taken from the in-store menu board (a customer-submitted photo, as of the time it was taken), listed mostly as à la carte singles. The A-combo (with fries and a drink) and the latest prices should be confirmed at the shop. Delivery (UberEats) prices are set for delivery and differ from in-store prices.

See the full menu

ORIGIN

Brought home by a former football player.

The founder, Shinichi Hashimoto, is a former American-football player who fell for the Philadelphia cheesesteak in the United States. Unable to find the same thing back in Japan, he opened his own shop in Hatagaya. Thin beef and melting cheese off the griddle, pulled pork smoked for over ten hours — on a small counter along the Koshu-kaido, he has been grilling the real thing ever since.

「The balance of bread, meat and the saltiness of the cheese is what decides the flavour」

Smoked 10+ hours

The shop opened in Hatagaya in May 2018. In local press and Lightning magazine, the founder is described as having encountered the Philadelphia cheesesteak in the United States (accounts of exactly how differ between sources, so we do not state it as fact). His own words, quoted in Lightning: "the balance of bread, meat and the saltiness of the cheese is what decides the flavour." Dig-it magazine ran the headline "the real thing that keeps Americans coming back," and the shop's own UberEats copy calls it "endorsed by genuine American customers."

The storefront at dusk from another angle, in the corner of the Hana (Casa Hana) building
A cheesesteak with a side of fries — the combo

THE SMOKE

Ten hours, low and slow.

Pulled pork smoked for over 10 hours; brisket for about 12. Low heat, taken slow.

[Smoke-process illustration] Hour 0: a raw, dry-rubbed pork shoulder on dark steel, before the smoke
[Smoke-process illustration] Around hour 4: the surface begins to darken, thin wood smoke rising
[Smoke-process illustration] Around hour 8: a mahogany bark forming, wood smoke clinging to the meat
[Smoke-process illustration] Past hour 10: a deep glistening bark, the meat now fork-tender
[Smoke-process illustration] Served: the finished smoke pulled into tender strands, steam rising
  1. 0h
  2. 4h
  3. 8h
  4. 10h+
  5. SERVE

Low and slow.

Wood smoke.

The bark forms.

Fork-tender.

Served.

Read the story
The storefront at night — the logo awning, a 'PULLED PORK' window sign and an OPEN sign

Hatagaya 1-4-1 · 151-0072

THE SHOP

On this corner of Hatagaya.

The small retro American-diner interior — wall posters, a pink neon accent and counter seating
A beer on the wooden counter by the window
A red tray set — cheesesteak, macaroni and cheese, and an iced cola

VISIT

To this griddle.

Address
Hana Bldg 1F, 1-4-1 Hatagaya, Shibuya-ku, Tokyo
Access
Hatagaya Station 3 min from the south exit, along Koshu-kaido
Hours
11:30–20:00 · Closed WednesdaysClosed Wednesdays · hours may vary, please confirm with the shop
Phone
03-6276-6658
Call to Reserve: 03-6276-6658Tabelog page
Map & Links
Map: Hana Bldg 1F, 1-4-1 Hatagaya, Shibuya-ku, Tokyo
Map
Hana Bldg 1F, 1-4-1 Hatagaya, Shibuya-ku, Tokyo
Open in Google Maps
External links
Google Maps Tabelog Instagram