Chicago-style deep-dish pizza is served here, and the fifteen taps in the cozy ground-floor bar area dispense a good selection of craft beers from Japan and the US, including some from DevilCraft's own Tokyo brewery.
Pizzas are on the hefty side, piled high with toppings. The "Devil Works" pizza somehow incorporates mozzarella, provolone, parmesan, tomato sauce, fresh tomatoes, salami, sausage, pepperoni, mushrooms, red onions, green pepper, spinach, and black and green olives. Other choices include seafood (with shrimp, squid, scallops and clams); Greek (featuring feta cheese and tzatziki sauce) and BBQ chicken. There are ten kinds of pizza in all, prepared in small and large sizes, priced from Y1000-2800.
Rounding out the menu are assorted salads (Greek, Caesar, and spinach-chicken), tortilla chips with spinach-artichoke dip, and tasty Buffalo chicken wings. If you want a break from US and Japanese microbrews, the drinks menu also features Belgians by the bottle and a few Washington State wines. In addition to the ground-floor standup bar there's table seating on the second and third floors; it's a good idea to call ahead to reserve.