Some of the best Chefs in the world in the top Michelin starred restaurant's choose the traditonal Yakitori Grill over any other cooking method. Also known as a Konro or "Hibachi" Grill in the US, these grills can reach incredibly hot temperatures and stay hotter for longer...
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Made from Diatomite (the fossilized remains of plankton) and mined traditionally by hand in Suzu Japan, the blocks are joined together without the use of mortar, for a stronger, tighter and more fire resistant finish. The Konro is then baked at 1,000 degrees for six hours making them extremely durable.
As used by Sat Bains, Dinner by Heston Blumenthal at the Mandarin and 2 Michelin Starred James Close at the Raby hunt, Darlington... |
Chefslocker is proud to currently be the only suppliers of these traditional BBQ's in the UK..... (In Limited Supply)
- Payment by BACS preferred, please contact: chefslocker@gmail.com
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The Small Konro
310mm x 230mm x 210mm
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Go Large...
New for for 2018 we have gained access to two New Grills
- These styles are not regularly in stock, Please drop us an email to register interest
Replacement Mesh Grill Top for Konro Grill
Original Replacement Mesh Grill Tops for your Konro from Japan.
After extensive use, every Grill top will need replacing no matter how well it is looked after.
We can now offer replacements, exactly the same size as the originals.
27.5cm x 21cm
* Two will be needed for the larger grill
Standard signed for delivery applies at £6.50 (depending on quantity)
After extensive use, every Grill top will need replacing no matter how well it is looked after.
We can now offer replacements, exactly the same size as the originals.
27.5cm x 21cm
* Two will be needed for the larger grill
Standard signed for delivery applies at £6.50 (depending on quantity)
Of course you can use any charcoal in these incredible little grills but to really fulfill their potential and do them justice the preferred fuel is the revered Binchotan Charcoal. Specifically Kishu Binchotan, also known as Japanese white charcoal. Made from Ubame Oak (only found in Wakayama Prefecture Japan) it's production is an ancient art and it's popularity of late is fastly turning Bichotan in a precious commodity.
Unlike traditional 'Black Charcoal' the final stage of production involes heating the Ubame to an incredibly high temperature, burning off all impurities and leaving nothing but carbon. Rock hard, it gives off a metallic sheen and bears little in common with western style charcoal.
Besides it's rarity Binchotan is sought after because it produces a steady heat for a very, very long time! (upto 7 hours). The thermal insulation it provides through far-infrared radiation is superb and it burns cleanly, with no odour or smoke. This stuff is so clean it is widely used to purify water, it will not taint your food.
Once mastered it provides a very consistant and precise heat......
"When a meat’s fat and juices drip onto the binchotan, it creates a cloud of flavor that engulfs the food,” Ramirez says. “You don’t get the flare-ups you do with American charcoal, which create bitter, burnt flavors.” The result is distinct from meat cooked any other way: an even sear plus a whisper of smoke. “There’s a delicacy to Japanese grilling,” he says, “and chefs here are just catching on."
Erik Ramarez - Michelin Bib Gourmand
After months of trying to source affordable Binchotan, we have settled on a respected Sumi Bincho Briquette that comes in 10kg Boxes.
I have personally trialed the Charcoal and am fortunate enough to have the award winning BBQ team Smoking Salop also use the product....
*NEW Light your Binchotan in 60 seconds with one of our Looftlighter Firelighters....
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