Shokunin, XL Japanese Charcoal Konro Grill, 770mm
The Long Konro for the Yakitori Counter
Length is everything on a busy yakitori counter, and at 770mm this is the long konro built for it. The extended trough takes row after row of skewers at once, so a grill chef can keep a full service moving over one bed of binchotan. Same intense, clean radiant heat as the smaller konro, just far more of it across the length. It is the konro we count 2-star Umu among the buyers of. Strictly limited supply.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- Long-format capacity: 770mm takes rows of skewers for high-volume service
- Counter-built: the format you see behind dedicated yakitori counters
- Trusted at the top: on order with 2-star Umu
How to Use
- Fuel it right: burn binchotan for the cleanest heat
- Skewers or mesh: rest skewers across the rails or add a grill mesh
- Run heat zones: the length lets you set hot and resting zones along the grill
- Site it safely: use on a stable, heatproof surface with good ventilation
焜炉 — The konro, and the heat of binchotan
The konro (焜炉) is the traditional Japanese charcoal grill: a ceramic, trough-shaped brazier built so skewers rest across the top while charcoal burns in the well below. Its purpose is to make the most of binchotan, the prized white charcoal that burns hotter, cleaner and longer than ordinary lumpwood, throwing off intense infrared heat that sears yakitori and robata with almost no smoke or flame. A grill shaped to concentrate heat, and a fuel that delivers it, is the foundation of Japanese charcoal cookery. The 770mm scales it to the length of a working counter.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; the 540mm handles 4 to 8 and is the all-round workhorse; this 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm trades a little length for extra depth, for larger cuts and whole fish. Choose the 770 if you run a dedicated yakitori line.
Product Details
| Type | Japanese konro charcoal grill (焜炉), XL long |
| Dimensions | W770 x D230 x H200mm |
| Best For | High-volume yakitori, robata counters |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| Availability | Strictly limited supply |
| Origin | Japan |
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. It is slow to light, so a chimney starter helps. Rather than letting it burn out, smother it in a charcoal extinguishing pot to cool and reuse it, which makes binchotan go much further.
How do I look after a konro grill?
Keep it dry, let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation, as it gets very hot. Don't douse a hot konro with water to cool it; let the charcoal die down or lift it into an extinguishing pot. Brush the rails clean once cool, and it will last for years.
Original: $824.45
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Shokunin, XL Japanese Charcoal Konro Grill, 770mm
The Long Konro for the Yakitori Counter
Length is everything on a busy yakitori counter, and at 770mm this is the long konro built for it. The extended trough takes row after row of skewers at once, so a grill chef can keep a full service moving over one bed of binchotan. Same intense, clean radiant heat as the smaller konro, just far more of it across the length. It is the konro we count 2-star Umu among the buyers of. Strictly limited supply.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- Long-format capacity: 770mm takes rows of skewers for high-volume service
- Counter-built: the format you see behind dedicated yakitori counters
- Trusted at the top: on order with 2-star Umu
How to Use
- Fuel it right: burn binchotan for the cleanest heat
- Skewers or mesh: rest skewers across the rails or add a grill mesh
- Run heat zones: the length lets you set hot and resting zones along the grill
- Site it safely: use on a stable, heatproof surface with good ventilation
焜炉 — The konro, and the heat of binchotan
The konro (焜炉) is the traditional Japanese charcoal grill: a ceramic, trough-shaped brazier built so skewers rest across the top while charcoal burns in the well below. Its purpose is to make the most of binchotan, the prized white charcoal that burns hotter, cleaner and longer than ordinary lumpwood, throwing off intense infrared heat that sears yakitori and robata with almost no smoke or flame. A grill shaped to concentrate heat, and a fuel that delivers it, is the foundation of Japanese charcoal cookery. The 770mm scales it to the length of a working counter.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; the 540mm handles 4 to 8 and is the all-round workhorse; this 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm trades a little length for extra depth, for larger cuts and whole fish. Choose the 770 if you run a dedicated yakitori line.
Product Details
| Type | Japanese konro charcoal grill (焜炉), XL long |
| Dimensions | W770 x D230 x H200mm |
| Best For | High-volume yakitori, robata counters |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| Availability | Strictly limited supply |
| Origin | Japan |
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. It is slow to light, so a chimney starter helps. Rather than letting it burn out, smother it in a charcoal extinguishing pot to cool and reuse it, which makes binchotan go much further.
How do I look after a konro grill?
Keep it dry, let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation, as it gets very hot. Don't douse a hot konro with water to cool it; let the charcoal die down or lift it into an extinguishing pot. Brush the rails clean once cool, and it will last for years.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Long Konro for the Yakitori Counter
Length is everything on a busy yakitori counter, and at 770mm this is the long konro built for it. The extended trough takes row after row of skewers at once, so a grill chef can keep a full service moving over one bed of binchotan. Same intense, clean radiant heat as the smaller konro, just far more of it across the length. It is the konro we count 2-star Umu among the buyers of. Strictly limited supply.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- Long-format capacity: 770mm takes rows of skewers for high-volume service
- Counter-built: the format you see behind dedicated yakitori counters
- Trusted at the top: on order with 2-star Umu
How to Use
- Fuel it right: burn binchotan for the cleanest heat
- Skewers or mesh: rest skewers across the rails or add a grill mesh
- Run heat zones: the length lets you set hot and resting zones along the grill
- Site it safely: use on a stable, heatproof surface with good ventilation
焜炉 — The konro, and the heat of binchotan
The konro (焜炉) is the traditional Japanese charcoal grill: a ceramic, trough-shaped brazier built so skewers rest across the top while charcoal burns in the well below. Its purpose is to make the most of binchotan, the prized white charcoal that burns hotter, cleaner and longer than ordinary lumpwood, throwing off intense infrared heat that sears yakitori and robata with almost no smoke or flame. A grill shaped to concentrate heat, and a fuel that delivers it, is the foundation of Japanese charcoal cookery. The 770mm scales it to the length of a working counter.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; the 540mm handles 4 to 8 and is the all-round workhorse; this 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm trades a little length for extra depth, for larger cuts and whole fish. Choose the 770 if you run a dedicated yakitori line.
Product Details
| Type | Japanese konro charcoal grill (焜炉), XL long |
| Dimensions | W770 x D230 x H200mm |
| Best For | High-volume yakitori, robata counters |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| Availability | Strictly limited supply |
| Origin | Japan |
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. It is slow to light, so a chimney starter helps. Rather than letting it burn out, smother it in a charcoal extinguishing pot to cool and reuse it, which makes binchotan go much further.
How do I look after a konro grill?
Keep it dry, let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation, as it gets very hot. Don't douse a hot konro with water to cool it; let the charcoal die down or lift it into an extinguishing pot. Brush the rails clean once cool, and it will last for years.
