We take the quality of all of our products very seriously, and particularly our Japanese Wagyu. You have not received the wrong cut. The cut will appear different because Japanese processing is different than US processing of steaks.
For US ribeye, they process ribs 5-12 (7-bone)
For Japanese wagyu ribeye = ribs 6-10 (5-bone)
Since Japanese striploin is cut further into the beef, it contains the spinalis, which resembles a US domestic ribeye, similar to what you are familiar with seeing.