Devilcraft

There was this one time, at band camp, when we were eating pizza, in Japan...

It doesn't sound right. Surely in Japan you should be eating sushi, sashimi, an okonomoyaki or some ramen?  We did that too, and plenty of it, but one stand out meal from our three week trip to Japan earlier this was (surprisingly) pizza.  On the second day of our trip, quickly flicking through a brewing magazine Wil stumbled across an ad for pizza. But not just any pizza, Chicago style pizza.  Having never been east of California this was a dish I was unfamiliar with, but had long been regaled with stories of 'that time we had Chicago pizza' from Wil's adolescent years. 

The powers of the internet tell me that this style of pizza originated at place called Uno's Pizzeria in Chicago in the 1940s.  More like a pie than a pizza, Chicago-style is known for being a bit backwards: cheese on the bottom, toppings in the middle, sauce on top.  For someone who'd never tried this American delicacy I often wondered why - for me, the best part of a pizza is the cured meats or vegetables on top, not the sauce, nor the cheese, and definitely not the base. I may have even been known to leave a crust or two. But, since we were returning to Tokyo at the end of the trip and this was dream come true for Wil I couldn't say no. 

Devilcraft has two locations. We chose the Kanda branch because it was just a few stops from where we were staying, and then just a few minutes walk from the station. It's a tall narrow space with tables on almost every floor, but where you really want to grab a spot, is on one of the handful of stools crowded around the ground floor bar. That's where the action happens - you get first class suggestions on which beer to try next and you can happy lust after everyone else's meals without seeming (too) rude. 

Over two visits we tried a good number of their pizzas. More than we should probably admit and certainly not to a healthcare professional. One thing I will admit is that I was converted from the first bite. Somehow the filling stayed together and you could pick up a slice, just like a regular pizza and eat it - no knives and forks needed here (although some people did and we may have snickered)! With all the toppings you hear about in the movies, our favourites were the Devil Works and the Abe Froman. Meaty, cheesy, spicy and saucy these were unlike any other pizza I'd tasted. 

I know my friend Laura will be horrified to have such a dish considered in the same realm as true pizza from Italy, and I wouldn't put them side by side, but they are both deserving of their accolades and on this occasion, the Chicago-style won.  Where a thin crust with delicate Italian proscuitto, buffalo mozzarella and some fresh basil would be perfect on one occasion, a hefty slice of cheesy goodness went perfectly with the (several) pints we downed alongside.

We were lucky enough to meet the proprietor on our second first and we heard rumblings that a Devilcraft Brewery might in the works. We certainly hope so.  One thing's for sure, next time we're in Japan, along with amazing sushi, Devilcraft will be one of our first stops for dinner. 

Devilcraft Kanda is two minutes walk from the South exit of the JR Kanda station. This post was all about the pizza, but their beer list is AWESOME.