Shokunin, Large Japanese Charcoal Konro Grill, 540mm
The Workhorse Konro for a Working Kitchen
The mid-size konro, and the one most kitchens settle on. At 540mm it takes a proper line of skewers and handles 4 to 8 covers, big enough for real service yet still manageable on a counter. Built to burn binchotan, it gives the intense, clean radiant heat that defines yakitori and robata, with room for larger cuts, whole fish and vegetables alongside the skewers. It is the konro we count 2-star Umu among the buyers of.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- The all-rounder: 540mm is big enough for service, small enough to manage
- Right for 4–8 covers: a full line of skewers plus larger cuts and fish
- 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
- Zone the heat: bank charcoal deeper at one end for hotter and cooler areas
- 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 540mm is that idea at its most versatile.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; this 540mm handles 4 to 8 and is the all-round workhorse; the 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm adds depth for larger cuts and whole fish. The 540 is the safe default if you are not sure.
Product Details
| Type | Japanese konro charcoal grill (焜炉), large |
| Dimensions | W540 x D230 x H200mm |
| Capacity | 4–8 covers |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| 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: $733.29
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Shokunin, Large Japanese Charcoal Konro Grill, 540mm
The Workhorse Konro for a Working Kitchen
The mid-size konro, and the one most kitchens settle on. At 540mm it takes a proper line of skewers and handles 4 to 8 covers, big enough for real service yet still manageable on a counter. Built to burn binchotan, it gives the intense, clean radiant heat that defines yakitori and robata, with room for larger cuts, whole fish and vegetables alongside the skewers. It is the konro we count 2-star Umu among the buyers of.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- The all-rounder: 540mm is big enough for service, small enough to manage
- Right for 4–8 covers: a full line of skewers plus larger cuts and fish
- 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
- Zone the heat: bank charcoal deeper at one end for hotter and cooler areas
- 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 540mm is that idea at its most versatile.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; this 540mm handles 4 to 8 and is the all-round workhorse; the 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm adds depth for larger cuts and whole fish. The 540 is the safe default if you are not sure.
Product Details
| Type | Japanese konro charcoal grill (焜炉), large |
| Dimensions | W540 x D230 x H200mm |
| Capacity | 4–8 covers |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| 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 Workhorse Konro for a Working Kitchen
The mid-size konro, and the one most kitchens settle on. At 540mm it takes a proper line of skewers and handles 4 to 8 covers, big enough for real service yet still manageable on a counter. Built to burn binchotan, it gives the intense, clean radiant heat that defines yakitori and robata, with room for larger cuts, whole fish and vegetables alongside the skewers. It is the konro we count 2-star Umu among the buyers of.
Why Chefs Choose This
- Built for binchotan: the clean, intense radiant heat that defines yakitori and robata
- The all-rounder: 540mm is big enough for service, small enough to manage
- Right for 4–8 covers: a full line of skewers plus larger cuts and fish
- 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
- Zone the heat: bank charcoal deeper at one end for hotter and cooler areas
- 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 540mm is that idea at its most versatile.
Which size konro should I buy?
Match the length to your covers. The 310mm suits 2 to 4 and small spaces; this 540mm handles 4 to 8 and is the all-round workhorse; the 770mm is the long counter grill for high-volume skewer service; and the XL Deep 700×350mm adds depth for larger cuts and whole fish. The 540 is the safe default if you are not sure.
Product Details
| Type | Japanese konro charcoal grill (焜炉), large |
| Dimensions | W540 x D230 x H200mm |
| Capacity | 4–8 covers |
| Fuel | Binchotan / charcoal |
| As Used At | Umu (2★) |
| 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.
