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Description
Shokunin, XL Deep Japanese Charcoal Konro Grill, 700 x 350mmThe Deep Konro for Serious Robata This is the konro for a kitchen that grills properly over charcoal. At 700mm long it takes a full spread of skewers at once, and the extra depth, 350mm front to back and a deep charcoal well, lets you build a serious bed of binchotan for intense, sustained heat and gives room for larger cuts and whole fish, not just yakitori. It is the authentic Japanese charcoal grill that sits behind robata and yakitori counters, in
The Deep Konro for Serious Robata
This is the konro for a kitchen that grills properly over charcoal. At 700mm long it takes a full spread of skewers at once, and the extra depth, 350mm front to back and a deep charcoal well, lets you build a serious bed of binchotan for intense, sustained heat and gives room for larger cuts and whole fish, not just yakitori. It is the authentic Japanese charcoal grill that sits behind robata and yakitori counters, in the largest, deepest format we stock. Currently in stock, strictly limited supply.
Why Chefs Choose This
- Built for binchotan: made to burn Japanese white charcoal, whose intense, steady radiant heat is what defines true robata and yakitori
- XL capacity: 700mm long takes a full line of skewers across the rails, ideal for service volume
- Extra depth: the deep well holds more charcoal and suits larger cuts and whole fish, not just small skewers
- The real thing: a traditional Japanese konro, the grill professional yakitori and robata kitchens are built around
How to Use
- Fuel it right: burn binchotan white charcoal for the cleanest, most intense heat
- Skewers or mesh: lay skewers across the rails, or add a grill mesh for fish, vegetables and smaller items
- Control the heat: bank the charcoal deeper or shallower across the grill to create hotter and cooler zones
- Site it safely: use on a stable, heatproof surface with good ventilation; it runs very hot
焜炉 — The konro, and the heat of binchotan
The konro (焜炉) is the traditional Japanese charcoal grill, a long, trough-shaped brazier designed so skewers rest across the top while charcoal burns in the well below. Its whole purpose is to make the most of binchotan, the prized Japanese white charcoal that burns hotter, cleaner and far longer than ordinary lumpwood, throwing off an intense infrared heat that sears the outside of yakitori and robata while keeping the inside juicy, with almost no smoke or flame. That combination, a grill shaped to concentrate heat and a fuel that delivers it, is the foundation of Japanese charcoal cookery. This XL deep version simply scales it up for bigger kitchens and bigger ingredients.
Why binchotan rather than ordinary charcoal?
Binchotan is white charcoal fired at very high temperatures, which makes it dense and hard. In use that means a longer, steadier burn, much higher and more consistent radiant heat, and very little smoke or flame to taint the food, which is exactly what you want for delicate skewers and fish. Ordinary briquettes burn faster, cooler and dirtier by comparison. A konro is designed around binchotan's behaviour, so pairing the two is what gives that clean, intense char Japanese grilling is known for. Binchotan is also hard to light and best extinguished and reused rather than left to burn out.
Product Details
| Type | Japanese konro charcoal grill (焜炉), XL deep |
| Dimensions | W700 x D350 x H210mm |
| Fuel | Binchotan / charcoal |
| Best For | Robata, yakitori, charcoal grilling at volume |
| Origin | Japan |
| Availability | In stock, strictly limited supply |
What charcoal should I use, and how do I put it out?
Use binchotan for the best results, hotter, cleaner and longer-burning than ordinary charcoal. Binchotan is dense and slow to light, so a chimney starter or a separate burner helps. Rather than letting it burn out, the traditional approach is to smother it in a charcoal extinguishing pot, which starves it of air; the charcoal cools, and you can relight and reuse it next service, which makes expensive binchotan go much further.
How big is it, and what can I cook on it?
It measures 700mm wide, 350mm deep and 210mm high, the largest and deepest konro we stock. The length takes a full row of yakitori skewers across the rails for service volume, while the depth means you can cook larger cuts, whole fish and robata-style items that a shallow konro cannot handle. Add a grill mesh over the top for anything too small or delicate to skewer. It is built for a busy kitchen rather than occasional home use.
How do I look after a konro grill?
Keep it dry and let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation, as it reaches very high temperatures. Avoid dousing a hot konro with water to cool it quickly; let the charcoal die down or lift it into an extinguishing pot instead. Brush the rails and mesh clean once cool. Treated with that bit of care, a good konro is a long-term piece of kit rather than a seasonal one.
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