Kasai Long Konro Grill 50/50 Plancha Edition SVT-16205

The Kasai Long Konro SVT-16205 is a charcoal konro-style hibachi grill with an integrated 50/50 plancha plate, designed and manufactured in the UK. It combines traditional Japanese konro cooking with a flat griddle surface, giving operators the ability to grill directly over charcoal on one half and sear on solid contact heat on the other — all within a single unit.

The clay-lined construction at the heart of a konro grill is what sets this format apart from a standard charcoal grill. The natural clay material retains and reflects heat back towards the food rather than dissipating it outward, which means charcoal burns more efficiently and lasts considerably longer between refuels. In a service environment, that translates to more consistent cooking temperatures and less time managing the fire during a busy sitting. The unit reaches the high temperatures needed for proper Maillard crust development and the intense, clean heat that Japanese charcoal cooking is known for, without imparting unwanted aromas.

The 50/50 plancha plate covers half the grill surface, providing direct contact searing alongside the open charcoal grate. This makes the unit practical for a wider range of dishes — meats and fish on the grate, delicate items or finishing work on the plancha. The stainless steel frame is robust and straightforward to maintain in a working kitchen environment.

• Suits Japanese BBQ menus, omakase counters, and live-fire cooking concepts
• Plancha surface works well for sous vide finishing and delicate proteins
• Clay lining reduces charcoal consumption compared with conventional open grills
• Compact footprint for pass or counter placement in the right setup

This is a charcoal-fuelled unit, so ventilation requirements must be considered seriously before placement. It is not suitable for use without adequate extraction or canopy ventilation rated for solid-fuel cooking — local authority and building regulations will apply in most cases. The unit weighs just over 20kg, so it is portable enough to be repositioned, but should sit on a stable, heat-resistant surface. It is not plumbed or wired, so there are no utility connections to plan for beyond the ventilation requirement.

This model is well suited to restaurants running a Japanese BBQ or robata-influenced menu, test kitchens, and operators who want a capable live-fire cooking station without committing to a full robata installation. It can also work for private dining or chef's table settings where the theatre of charcoal cooking is part of the experience. For sites with higher throughput or where a full plancha surface is needed, a larger format or dedicated robata may be worth considering.

If you are weighing up whether this configuration suits your menu and service style, or you have questions about ventilation and placement, the team is happy to talk it through before you commit.