Arriving at 2.30pm without a reservation (not recommended!), our waiter, clothed in black from head to toe, escorted us past the crowded first floor bar area up to a comfortable second floor table. Looking ahead at the next two years, the team will be managing their new Hamamatsucho branch as well as other future prospects (see below).īack to my experience. I especially love it when a pie is placed in front of a customer and they start snapping photos in disbelief.” “One great thing about our pub is that we get people in to try the pizza who have never had craft beer, and vice-versa. The Eden pizza at Devilcraft, Kanda – you might need a few friends for this one…Īccording to Jason Koehler, one of the owners, the results have been both impressive and humbling for his team:
The brainchild of three American beer aficionados, Devilcraft was created in order to fill what they saw as a gap in the Tokyo restaurant scene and offers a combination of hearty food and good craft beer in a pub-like atmosphere. Which was why I was delighted to finally make it to the legendary ex-pat watering hole known as Devilcraft this month, and with the restaurant celebrating its two-year anniversary with much fanfare, my timing couldn’t have been better.ĭevilcraft, in Kanda, specializes in both craft beers and what I’ll call the “rare unicorn of pizza” here in Japan: Chicago-style deep-dish. More specifically, I often crave the unhealthy fruits of my American homeland – burgers, cheesecake, thick sandwiches, and of course: pizza. Taking a trip to Devilcraft, Kanda, this month one writer found American style pizza pies and craft beer to write home about, and then some…Īs a long time resident of Japan, I am always looking for a break from traditional Japanese fare.
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