The original konro grill, also known as shichirin, hibachi or yakitori BBQ, comes from Japan. We carry the original, handmade Japanese konro grill and cheaper variants from China. We also have a brand from Great Britain: Kasai Grills, a highly sophisticated version of this traditional grill.

Japanese models are always made of diatomaceous earth. The Chinese variants from reinforced, heat-resistant clay and the Kasai is made of compostable vermiculite.

The konro or konro grill has several names:

• shichirin
• hibachi or hibachi grill
• yakitori grill

This refers to the same type of BBQ.

The original Japanese Konro Grill vs. the Kasai Grill: what are the differences?

When preparing authentic Japanese or BBQ dishes on a Japanese (style) grill, choosing the right grill is essential. Two popular options are:

• the traditional and original Japanese Konro Grill or the
• Modern Kasai Grill

While both grills deliver impressive performance, there are some key differences that may influence the choice between them.

Origin and authenticity

The original Konro Grill is manufactured in Japan and is rooted in a centuries-old tradition. These grills are made from diatomite, a volcanic rock known for its excellent insulating properties. The Konro Grill offers an authentic cooking experience and is often associated with preparing dishes such as yakitori.

The Kasai Grill, on the other hand, is a more modern interpretation of the Konro and is manufactured in Great Britain. The design is inspired by Japanese tradition, but various modifications have made it more geared towards ease of use and intensive professional use.

Material

The original Konro Grill is unique in its use of diatomaceous earth, which not only retains heat but also ensures even temperature distribution. This allows grilling at very high temperatures without drying out the preparations.

The Kasai Grill is made compostable vermiculite, a manufactured refractory stone. The frame is made of stainless steel. The walls of a Kasai Grill can be replaced. This is not possible with a Japanese Konro Grill. The Kasai's material is thinner, has very good heat insulation properties but cannot fully match the performance of natural diatomaceous earth.

Heat under control

A key advantage of the Konro Grill is its precise control of heat. The natural material absorbs and reflects heat in a unique way, making grilling with the original Konro a sophisticated experience.

The Kasai Grill has a similar design and the heat distribution is also good. Combined with this brand's many innovations. Think of the plancha, the 50 / 50 plancha and the indispensable Robata Rack. this brand is very interesting for the professional gastronome.

Ease of use

The Konro Grill is especially suitable for those familiar with traditional grilling techniques and willing to pay more attention to the cooking process. The Kasai Grill, on the other hand, is designed with user-friendliness for the pro in mind. This brand has added modern features such as height-adjustable grates, baking trays and interchangeable walls.

Conclusion

Both grills have their unique advantages. The Japanese Konro Grill is the ultimate choice for those looking for authenticity, traditional materials and exceptional performance. The Kasai Grill offers a practical alternative for those who want to explore the Japanese grilling experience and take advantage of the brand's many innovations.

Whichever grill you choose, both will bring a touch of Japanese cooking to your kitchen or garden. It is mainly a matter of personal preference and the kind of dishes you want to prepare.

The primary purpose of this type of grill is direct, over very hot glow, grilling. This results in rapid searing that preserves flavours and juices. The most important considerations when buying a konro grill are: frequency of use, location and user.

Are you a professional and use your konro grill daily? Then choose an original Japanese grill made of diatomaceous earth. Do you use the konro hobbyally or occasionally in gastronomy? Then choose our cheaper Bizen models from Japan or one of our Chinese konros.

In doubt? Take contact on for advice. Then we will help you choose the right grill.

Japanese grills are second to none. Handmade from diatomaceous earth and superior in quality. Opt for this grill If you want to work with it professionally.

Want good and affordable alternative?

Then choose our Chinese konro grills. These are made of aluminium or reinforced clay (ceramic) and are also of good quality. They are mainly suitable for home use or occasional use in the catering industry.

So the difference is in the ceramics!

Nevertheless, with both countries of origin, the price-quality ratio is balanced.

There are several ways to light your Konro Grill. Binchotan charcoal is very hard, which makes it a bit trickier to light.

Always start lighting 1 to 2 hours before you BBQ! 

1. Use a BBQ starter by 2 - 3 kindling woks underneath and 2 in between. When you see enough glow and the pieces of charcoal turn white, carefully pour the coals into the grill. Then wait another 30 minutes until the coals begin to show a white glow;
2. Use a lighter or gas burner. Point the lighter 2 cm above the coals until they start to glow. Because binchotan is so hard it can take up to 5 to 10 minutes;
3. Place the charcoal in the konro and put 4 kindling wicks between them. Light them and wait 60 minutes. Note: this process is less successful with the hardest varieties;
4. Fastest method: put other charcoals, such as this under the Binchotan and light it. This process also takes about 60 minutes.
5. Other quick method: put two or three sticks of Binchotan in another BBQ with already glowing hot coals. Disadvantage: you do need to have another BBQ and/or light it.

Officially, you only use binchotan charcoal from Japan. We also understand that it is extremely expensive, which is why we offer affordable alternatives from Indonesia, Thailand and Vietnam.

We do not recommend using regular briquettes because of fillers and chemical residue in your konro.

If you are without binchotan then you can use ordinary, natural charcoal however it burns much shorter.

A traditional, Japanese Konro Grill consists of diatomaceous earth.

What is diatomaceous earth? Over millions of years, under the pressure of the sea, a clay formed from compressed algae, soil, sediments. A natural kind of, extremely good heat-insulating, stone. You find this diatomaceous earth exclusively in the Sea of Japan. The rock is porous while having a low density. This allows the material to develop sponge-like properties and has excellent insulating properties. It is heat-resistant, even at particularly high temperatures (up to 1000°C). The blocks of diatomaceous earth bricks are held together by mortar and fired. This makes the walls of the konro resistant to extreme temperatures of up to 1000°C.

According to centuries-old Japanese craftsmanship, konros are handmade and constantly checked for quality. Choosing a Japanese konro grill means choosing a high-quality product that guarantees lifelong enjoyment.

The secret behind the Japanese konro grill is the material (diatomaceous earth), the unique design ensures very even grilling and a whole hot glow using the right binchotan charcoal. This way, you will quickly sear your ingredients, which will enhance the flavour. You will be amazed at the influence the charcoal has on your preparations.

Besides functionality and operation, another strength of the konro grill is: the social aspect. Prepare vegetables, fish, shellfish, chicken and meat and then grill, dine, share and enjoy together. Priceless!

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Our grills are delicate and are therefore packed with the utmost care.

Packaging costs are at our expense. To save the environment, we also often use recycled and used packaging. We try to pack and protect ordered items as best we can with foil, cardboard and other protective equipment.

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