Last updated on January 3, 2012
Craig White, the owner and pit master of White Smoke, has a non-cooking resumé so impressive you wonder how he’s found time to become a barbecue supremo and open one of Tokyo’s most innovative new restaurants.
Before food took hold, most of his time was spent at college, getting an undergrad degree at the University of Texas and a dual graduate degree at Harvard Business School and the Kennedy School of Government, then working for GM, Sony, Samsung, NTT and Corning.
He’s an engineer by trade but deep down, it’s his love of cooking beef that gets this 37-year-old Texan going.
White first arrived in Japan in 1994 to assistant teach at the Eagle Program (Engineering Alliance for Global Education) at the Kanazawa Institute of Technology.
“We aren’t just selling food, we’re selling American culture. Eating at our restaurant is an American experience. To date, our American food ambassadors in Japan have been McDonald’s, Subway and Kentucky Fried Chicken — all of which I love, but we can do better than Ronald McDonald.”
White Smoke, 3-11-2 Moto Azabu, Minato-ku, Tokyo, +81 (0) 3 6434 0097. Website.
Open every day but Tuesday, 11:30 a.m.-3:30 p.m. and 5:30 p.m.-11:30 p.m.
Via the PRESS RELEASE:
ABOUT WHITE SMOKE
White Smoke is Tokyo’s FIRST and ONLY Traditional Texas Smokehouse and delivers a uniquely authentic American dining experience. There is no other method of cooking as authentically American as the “Low and Slow” smoking of meat found in the old smokehouses and barbeque joints of Central Texas. White Smoke is the first restaurant to bring the authentic American flavors and traditional smoking methods developed for generations by the “pit masters” of Central Texas to the patrons in Japan. The main advantage of “Low and Slow” smoking is that it creates very soft and flavorful meats in a very natural way. At White Smoke we can practice “Low and Slow” smoking meats and vegetables because of the 1.8 ton totally custom and handmade upright smoker. The White Smoke menu is bold and manifests the frontier optimism that America was founded on while being genuinely welcoming and accessible to everyone from around the world.
Our signature meats are:
- Lone-star Beef Brisket* – Smoked “low and slow” for up to 15 hrs.
- Big-D Dinosaur Beef Ribs – Dry rubbed and smoked tender
- Cowboy Pork Ribs* – smoked with White Smoke’s signature Smokehouse sauce
- Laredo Bone-in Pork Loin – infused with natural oak smoke flavors
- Winchester Turkey Breast* – smoked golden brown with a cracked pepper dry rub
- All American Bacon – slightly sweet and savory marinade, cured and smoked
- Ranch-hand Shredded Pork* – smoked “low and slow” for up to 15 hour
- Big-Tex Smoked Burger – a Texas classic, more than a burger… a smoked burger
To create a completely authentic American experience, White Smoke will feature artisan cocktails based on
traditional early 19th century recipes, such as the Mint Julep, as well as classic American desserts like pecan pie
and lemon bundt cake.
White Smoke is located in close proximity to Roppongi Hills on the main shopping street of Azabu Juban. There are
52 seats in the restaurant; the 1st floor
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