The DevilCraft story began over a decade ago when beer enthusiasts John Chambers, Jason Koehler and Mike Grant, inspired by the many success stories of the craft beer movement in the United States, set out to form a brewing company. The concept began with the idea of a commercial brewery for outside sales, but soon evolved into more of a ‘brewpub’ concept, with beers brewed in-house and paired with food in a restaurant setting.
After several years of planning and an exhaustive search for the right location, we opened the doors to our first location, DevilCraft Kanda, in July 2011. DC2, the Hamamatsucho pub, came to life 2 years later in the summer of 2013 with 21 craft taps. In early 2014 we found an ideal location to set up brewing operations in an industrial park of Oimachi. And a mere 4 years after first opening our doors, we received our brewing license in September 2015! In July 2016, DC3 opened in the Gotanda area and in 2019 came our newest location in Jiyugaoka. DevilCraft brews all our small-batch craft beers at the Oimachi brewery in Tokyo and serves them fresh at all 4 DC pub locations: Kanda, Hamamatsucho, Gotanda and Jiyugaoka. Drop by today for a pint and find out why everyone is buzzing about DC beer.
What is DevilCraft?
DevilCraft is the convergence of great craft beer and great, handmade and baked Chicago-style pizza.
When deciding on the food menu for DevilCraft, one key thing the founders noticed was the lack of signature food at bars and pubs in Tokyo. By taking a classic American combination, beer and pizza, and pushing it to the next level by pairing full-flavored craft beer with the legendary deep dish Chicago-style pizza, we hoped to create a destination for both craft beer fans and pizza aficionados alike in a fun and casual environment and at a reasonable price.
Like our approach to brewing, we view food as something done best in house and by hand. Our savory pizza sauce is simmered slowly over time in our DC kitchens with a unique and captivating blend of herbs and spices. Our Italian pizza sausage is seasoned and sauteed in house before adding to pizzas, and our pizza dough is mixed then cold-fermented and aged to peak condition in our cold storage before shaping, assembling and baking. Our vegetables are hand chopped to ensure peak freshness and quality. Our salad dressings are all made in-house; our wing sauces are hand crafted by the Devil team up in Hell’s Kitchen; and, all of our devilish desserts are created from scratch in house using the finest quality ingredients. We hold ourselves to the highest standards for both food, beer, and service. And we sincerely hope our guests will appreciate the love and dedication to craft and quality in everything we brew, make, bake and serve. Cheers!