Time to post a few more pics of DevilCraft, as introduced in my Japan Times column last Friday. There has been an almighty rash of good new craft beer pubs and specialist bars this year — but this is currently my favourite of the lot.
First off, it looks sharp. It's in an old 5-story building in Kanda — the ground floor used to be a ramen shop, though you'd never guess from the chic grey walls and hand-crafted sliding wood-framed doors. From the outside it looks bright, welcoming and compact, with 8 bar stools at the counter and 4 more by the window.
But the stat that really counts is the number of taps: 15, including one real ale hand pump. OK, one of them — the Asahi Jukusen premium lager — really doesn't qualify as a craft beer, but it's definitely in a different league to SuperDry...
But that's just the first floor. There are two more stories with tables and more comfortable seating. Then, above that, the 4th floor is where the beer is going to be brewed — that's the plan, at any rate; they're still waiting on their license.
And then on the top floor, there's the kitchen — complete with two pizza ovens. That's where Jason and his crew are turning out the Chicago-style deep-dish pizzas. There are five to choose from.
This, below, was the Abe Froman, named after the mythical sausage king of Chicago...
And this here (below) is the Eden, the vegetarian option, with plenty of fresh tomato, peppers, onion, mushroom and olives. Very tasty too — and perfect with a pint of John's citrus ale.
That's John on the right, and Jason on the left; and Mike in the pic on the right.
If you read Japanese, you can check out what beers are on each day from the DevilCraft blog here...
[and apologies — the pics aren't brilliant quality]