Robata and Skewer Konro Grills

The Kasai Extra Long Konro is a charcoal grill designed and built in the UK, drawing on the traditional Japanese konro and hibachi format. At just under a metre wide, it is one of the larger bench-top charcoal grills available in this style, and the skewer edition includes a rack and twelve stainless-handled skewers to support continuous yakitori-style cooking. The construction uses a natural clay lining rather than bare stainless throughout, which is central to how the unit performs.

In a commercial setting, the clay lining makes a practical difference. It retains and reflects heat back towards the fuel and food rather than dissipating it, which means charcoal burns more efficiently and for longer before needing to be replenished. During a busy service, this translates to fewer interruptions to re-fuel and more consistent cooking temperatures across the grate. The grill is capable of reaching the high searing temperatures required for direct charcoal cookery, which helps lock in natural flavours without the unit itself imparting unwanted aromas — an important consideration when cooking delicate fish or marinated meats.

The skewer rack allows food to be rotated a full 360 degrees without lifting items off the grill, which keeps service flowing and reduces the risk of losing product. It suits a range of ingredients — meat, fish, vegetables, and cheese all work well. Some operators also use this format to finish sous vide-cooked proteins with charcoal-kissed colour and aroma.

• Efficient charcoal consumption due to heat-retaining clay construction
• Consistent high-heat output suited to live-fire service stations
• Full 360-degree skewer rotation without removing food from the heat
• Versatile across meat, fish, vegetables, and finishing applications
• Stainless steel finish is practical for professional kitchen environments

At just under 30kg, the unit is substantial. It sits on a bench or pass and will need a stable, heat-resistant surface. There is no gas or electrical connection — this is a pure charcoal grill, so ventilation and extraction arrangements need to be appropriate for open-flame cooking. Operators should confirm with their kitchen manager or health and safety advisor that charcoal use is permitted in the space and that extraction is adequate. The grill is not designed for enclosed or poorly ventilated areas.

This model suits restaurants running a dedicated yakitori, robata, or live-fire section where the grill is in continuous use during service. The extra-long format is well suited to venues cooking for eight to ten covers simultaneously. Smaller operations or those needing occasional use rather than high-throughput service may find a more compact konro format more practical, while sites running very high volumes may want to consider a wider or multi-unit setup.

If you are planning a live-fire station or are unsure whether this format suits your service style and kitchen layout, the team is happy to talk it through before you order.

The Kasai Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK for professional restaurant use. Built from stainless steel and incorporating a natural clay lining, it is intended for operators who want to bring authentic Japanese robata-style charcoal cookery to their kitchen or dining space — whether as part of a live cooking station or a back-of-house grill setup.

The clay construction is central to how this grill performs. Rather than simply containing heat, the material reflects it back into the cooking zone, which means charcoal burns more efficiently and for longer than it would in a conventional metal grill. In practical terms, this reduces how often fuel needs to be topped up or replaced during service — useful when demand is continuous and kitchen teams have little time to manage the fire. The grill reaches the high temperatures needed to sear proteins quickly and develop colour without imparting unwanted flavours from the grill itself.

The skewer edition comes with twelve stainless steel-handled skewers that sit across the grill frame and rotate through 360 degrees without lifting. This makes it straightforward to cook evenly across both sides of the food — spiedini, yakitori, vegetable skewers and similar preparations — without the interruption of manual turning. Key operational points include:

• Full 360-degree skewer rotation directly in the frame — no need to remove and flip
• Clay lining retains heat effectively, reducing charcoal consumption during service
• Stainless steel construction throughout the outer body for durability and cleaning
• Suited to grilling meat, fish, vegetables and finishing sous vide-cooked proteins
• Twelve skewers included as standard, ready for immediate use

This grill is a charcoal-burning unit, so ventilation is a non-negotiable installation consideration. It must be positioned beneath an appropriate extraction canopy that meets local Building Regulations and environmental health requirements — solid-fuel cooking appliances carry specific ventilation obligations that differ from gas or electric equipment. The grill has no mains connections, but its 18kg weight and 764mm width mean it needs a stable, heat-resistant surface with adequate clearance around the sides and rear. It is not suited to enclosed or poorly ventilated spaces.

This model is well suited to restaurant operations running yakitori menus, Japanese BBQ concepts, or any format where charcoal cooking is a visible part of the offer. It can comfortably service eight to twelve covers depending on the dishes being prepared. Operators running higher volumes or requiring continuous throughput across a full service may want to consider a larger or multi-unit setup — it is worth discussing your service model before committing to a single unit configuration.

If you are unsure whether this grill fits your kitchen layout, extraction setup, or service volume, our team is happy to talk it through with you before you place an order.

The Kasai Medium Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay-lined body within a stainless steel frame, it is intended for professional restaurant kitchens serving Japanese BBQ dishes — yakitori, kushiyaki, or any skewer-based service — as well as finishing work on proteins cooked sous vide or at lower temperatures.

The clay lining is central to how this grill performs in service. It retains and reflects heat back into the cooking zone, which means the charcoal burns longer and more efficiently than in a conventional metal grill. In practice, this reduces how often the charcoal needs topping up during a busy session, and the concentrated heat allows the high surface temperatures needed to caramelise and sear without imparting off-flavours from the fuel. It is a grill that rewards operators who understand charcoal cookery and want repeatable results.

Key practical features include:

• Six stainless-handled skewers included, fitting directly into the integrated rack frame
• 360-degree skewer rotation without lifting from the grill, supporting even cooking and faster throughput
• Clay construction optimises heat retention and extends charcoal burn time
• Stainless steel outer body supports kitchen hygiene standards and durability in daily use
• Compact enough to position on a pass, counter, or dedicated charcoal cooking station

Because this is a charcoal appliance, ventilation is a serious consideration. It must be used beneath a suitable extraction canopy rated for solid-fuel cooking — standard gas or electric extraction canopies are not always certified for charcoal. Operators should confirm their canopy rating with their ventilation supplier before installation. The grill is a freestanding counter-top unit and does not require any electrical or gas connection, but it does need a stable, heat-resistant surface and clear access for ash management. At 14.2kg it is manageable for two people to position.

This model is well suited to restaurants with a defined skewer or yakitori menu, food operations at events or supper clubs, and kitchens looking to add a live-fire element to the pass. It is sized for small-to-medium covers rather than high-volume continuous service — kitchens with significantly larger throughput or a broader charcoal menu may find a larger or more output-focused model is a better match.

If you are weighing this up against the demands of your menu and service volume, the team are happy to talk through whether this model is the right fit.

The Kasai Medium Wide Konro Grill in Skewer Edition is a charcoal table grill designed for traditional Japanese yakitori and robata-style cooking. Designed and manufactured in the UK, it combines a stainless steel outer shell with a natural clay lining — a construction that sets it apart from standard charcoal grills in both performance and fuel efficiency. The skewer edition includes six stainless-steel-handled skewers that slot into a fixed frame above the grill bed, allowing the cook to rotate food through 360 degrees without lifting skewers from the heat.

In service, the clay lining is the key to how this grill performs. It retains heat efficiently and reflects it back towards the cooking surface, which means charcoal burns longer and with greater consistency than in a standard metal-bodied grill. For a professional kitchen running yakitori, grilled robata vegetables, or finishing sous vide proteins over live fire, this translates to fewer interruptions to replenish fuel during service and more predictable cooking temperatures across the session.

Practical advantages for kitchen operators include:

• Superior heat retention from the clay body reduces charcoal consumption during service
• 360-degree skewer rotation allows even cooking without lifting or repositioning
• Stainless steel construction on the outer shell is robust and straightforward to wipe down
• Suitable for grilling meat, fish, vegetables, and finishing dishes cooked via other methods
• Compact footprint suits pass-through finishing stations and tableside theatre service

Because this is an open charcoal grill, ventilation is the primary practical consideration. It requires use beneath a suitable extraction canopy or in a well-ventilated space — it is not appropriate for enclosed rooms without proper airflow. It is worth confirming with your local environmental health officer that live charcoal cooking complies with your premises licence conditions before purchasing. At 15.35kg, the unit is portable but substantial, and the clay lining, while durable, should be handled carefully during transport and storage.

This model is well suited to restaurants running Japanese BBQ concepts, supper clubs, hotels with theatre dining, and operators who want to offer live-fire cooking at a manageable scale. The medium wide format comfortably serves four to eight covers per session. For higher-volume operations or permanent installations requiring continuous service across multiple seatings, a larger or more heavy-duty unit may be worth considering.

If you are unsure whether this grill is the right fit for your extraction setup, service volume, or concept, the team is happy to talk it through before you commit.

The Kasai Little Konro Skewer Edition is a compact charcoal hibachi grill designed and manufactured in the UK. Built around traditional Japanese konro principles, it uses a natural clay lining within a stainless steel body to retain and reflect heat efficiently back towards the food. The six included skewers sit in a fixed rack, allowing 360-degree rotation without lifting, which keeps cooking consistent and service clean.

In a professional setting, the clay lining gives this grill a practical advantage over bare metal alternatives: it insulates well enough that charcoal burns longer and more evenly, reducing how often fuel needs to be replenished during a service. That makes it a useful tool for tableside theatre, finishing dishes — particularly proteins cooked sous vide — or running a small yakitori or skewer-focused menu without committing to a large built-in robata installation. It reaches the temperatures needed to char and caramelise properly, giving results that are difficult to replicate on gas or electric equipment.

• Clay-lined construction retains heat for longer, more efficient charcoal burns
• 360-degree skewer rotation ensures even cooking without lifting from the grill
• Stainless steel body and handles — robust enough for repeated professional use
• Suited to tableside service, finishing, and small skewer-led menu formats
• Compact footprint makes it practical for counter or table deployment

There are no electrical, gas, or water connections required — the grill runs entirely on charcoal, which gives flexibility in placement but does mean ventilation is an important consideration. It should only be used in well-ventilated spaces or outdoors; it is not suitable for use under a standard extraction canopy without proper assessment of carbon monoxide risk. At 11.7kg, it is portable but not lightweight, and the stainless steel construction will handle repeated use without the corrosion concerns associated with painted finishes.

This model is well suited to smaller restaurant operations, pop-ups, supper clubs, or as a supplementary grill for tableside presentation and finishing. It is sized practically for two to four covers at a time, so for higher-volume sites running continuous skewer service, a larger or more purpose-built robata unit would be worth considering. Kasai also offer versions with searing grates, planchas, and robata configurations if a different cooking format is needed.

If you're unsure whether this format suits your menu concept or service style, our team is happy to talk through how operators are using it in practice.

The Kasai Nano Pro Konro Grill in Skewer Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay construction, it is intended to replicate the traditional Japanese konro cooking method — delivering intense, focused radiant heat that sears food cleanly without imparting unwanted aromas from the cooking vessel itself. The stainless steel outer shell keeps the unit practical and durable in a professional environment.

In real kitchen use, the clay body is what sets this grill apart from conventional charcoal units. The material absorbs and reflects heat back into the cooking zone, which means charcoal burns more efficiently and for longer between refuels. For operators offering yakitori, kushiyaki, or any skewer-based menu item, that translates directly into more consistent cooking temperatures and fewer interruptions during service. The grill is compact enough to position at a pass or on a prep counter, making it well suited to theatre-dining formats and open-kitchen service.

The Skewer Edition includes six skewers with stainless steel handles and a racking frame that allows 360-degree rotation without lifting skewers from the grill. Practical benefits include:

• Even cooking without removing food from the heat source
• Suitable for meat, fish, vegetables, and finishing sous vide preparations
• Clay construction extends charcoal burn time, reducing fuel use during service
• Stainless steel handles and frame are straightforward to clean and maintain
• Compact footprint makes it viable for countertop or pass positioning

Because this is a charcoal-fuelled unit, operators should consider ventilation requirements carefully. It is not suitable for use in enclosed spaces without adequate extraction, and local fire safety and environmental health requirements should be confirmed before use in a commercial setting. At just under 8kg, it is portable, but the clay lining requires careful handling to avoid cracking.

This grill is best suited to restaurants, pop-ups, and catering operations offering Japanese-inspired menus, skewer-based dishes, or live-fire cooking as part of a dining experience. Given its compact size, it is designed for two to three covers at a time rather than high-volume continuous output. For busier operations or larger service formats, higher-capacity versions of the Kasai range may be more appropriate.

If you are unsure whether this size is right for your service volume or have questions about ventilation and placement, the team is happy to talk it through before you commit.

The Kasai Extra Long Konro Grill in its Robata Edition is a substantial charcoal grill built for operators who want to bring authentic Japanese robata cooking into a professional kitchen environment. Running close to a metre in width, it provides a generous cooking surface suited to continuous service across multiple covers, moving well beyond what a compact tabletop konro can offer. The unit is constructed in stainless steel, and the clay-lined interior is central to how it functions — rather than simply containing heat, the material reflects it back towards the food, which changes how the charcoal behaves and how the cook manages the fire.

In a working kitchen, that heat retention matters. Charcoal burns more efficiently in a well-insulated grill, which means less frequent fuel addition during a busy service and more consistent cooking temperatures across the grate. For dishes that demand high, dry heat — grilled fish, skewered meats, vegetables finished over coals, or searing a sous vide protein — the grill reaches and holds the temperatures those techniques require without the fluctuations that affect thinner, less insulated designs.

The included Robata rack is what lifts this configuration above a standard konro for professional use. It extends the cooking capacity significantly, making it practical to run a charcoal-centred section of the menu rather than treating the grill as an occasional-use piece of equipment. It fits the grill without additional fixings, which simplifies setup.

• Stainless steel construction suited to commercial kitchen hygiene standards
• Clay-lined interior improves heat retention and fuel efficiency during service
• Robata rack extends capacity for menu-centred charcoal cookery
• Consistent high-heat performance for grilling, finishing, and searing
• No additional fixings required to fit the Robata rack

Installation is straightforward in practical terms — there are no gas or electrical connections involved — but ventilation is a serious consideration. Charcoal grills of this size produce significant smoke and combustion byproducts, and the unit must be positioned beneath a correctly specified canopy with adequate extraction. It is not suitable for use without proper ventilation, and any operator considering it for a new or existing kitchen should confirm extraction capacity before ordering. At just under 34kg the unit is manageable to position, but its footprint and the clearances needed around it should be factored into section planning.

This grill is well suited to restaurant kitchens building a robata or charcoal-focused menu, and to operators who want a credible, dedicated charcoal cooking station rather than a portable or occasional-use unit. If your service volume or menu demands something more compact, smaller konro options are available; equally, for very high-throughput operations, it is worth discussing whether a single unit will meet your needs.

If you are planning a charcoal cookery section or are unsure how this fits alongside your existing extraction and kitchen layout, we are happy to talk through the practicalities before you make a decision.

The Kasai Long Konro is a Japanese-style charcoal grill built around a natural clay cooking chamber housed within a stainless steel body. It is designed for direct, high-intensity charcoal cooking — grilling meats, fish, and vegetables over radiant heat, or finishing dishes prepared by other methods such as sous vide. The Robata rack accessory extends the grill's capacity and format, allowing operators to run larger passes of skewered or racked food rather than cooking in smaller batches.

The clay-lined construction is central to how this grill performs in service. It retains and reflects heat efficiently, which means the charcoal bed stays productive for longer between refuelling. This has a practical effect on throughput during a busy dinner service — less time managing the fuel, more time cooking. The grill is capable of reaching the searing temperatures needed to develop colour and lock in flavour, which is particularly important when using it as a finishing station alongside a modern kitchen workflow.

In operational terms, the Robata rack transforms the unit from a small-batch grill into something that can anchor a section of the menu. Key practical points worth noting:

• Clay-lined chamber improves heat retention and fuel efficiency during service
• Robata rack attaches without additional fittings, extending cooking capacity
• Stainless steel exterior is practical for commercial kitchen hygiene requirements
• Suitable for grilling, skewering, and post-cook finishing work
• Well suited to Japanese and fusion menus where live-fire cooking is a feature

This is a charcoal grill and requires appropriate ventilation or extraction — it is not suitable for use in enclosed spaces without a proper canopy or extraction system in place. At 21.4kg it is a solid unit but remains moveable. It is best positioned as a dedicated station rather than a general-purpose grill, and operators should factor charcoal sourcing, ash management, and fire safety requirements into their planning.

The Long Konro with Robata rack is well suited to restaurants building a Japanese, robata, or live-fire concept, as well as operators looking to add a high-heat finishing station to an existing kitchen. It works at smaller service volumes but can support a full section when used consistently. For sites needing higher output, a wider or additional unit may be worth considering.

If you are planning to introduce live-fire charcoal cooking into your kitchen and want to talk through how this fits your workflow or extraction setup, we are happy to help.

The Kasai Medium Long Konro is a Japanese-style charcoal grill built around a natural clay construction that is distinct from conventional metal grills. The clay body retains and reflects heat back toward the cooking surface, which means charcoal burns more efficiently and consistently than it would in a standard grill — reducing the frequency of refuelling during service. A stainless steel outer casing keeps the unit robust enough for regular professional use, and at 17.15kg it is portable enough to be repositioned between services or moved between indoor and outdoor settings where ventilation permits.

In a kitchen environment, the konro's heat characteristics are particularly useful for high-temperature finishing work — locking in natural flavours on proteins and fish without the grill imparting unwanted aromas from synthetic materials. It is commonly used alongside sous vide preparation, where a short pass over the konro adds the surface texture and char that other cooking methods cannot replicate. The clay construction also helps maintain consistent temperatures across longer service periods, which matters when the grill is being used continuously rather than intermittently.

The Robata rack included in this edition extends the grill's practical range considerably. Where a standard konro typically handles small quantities at a time, the Robata configuration allows operators to cook a broader spread of ingredients simultaneously — making it a more viable centrepiece for a robata-style menu rather than a finishing tool only. The rack fits without additional fittings, so integration into an existing setup is straightforward.

• Clay construction improves heat retention and reduces charcoal consumption during service
• Suitable for grilling proteins, fish, and vegetables as well as high-temperature finishing work
• Robata rack increases throughput without requiring additional equipment
• Stainless steel outer casing supports durability in a professional kitchen environment
• Portable format allows flexible positioning between service periods

Because the konro relies on charcoal, ventilation is a practical prerequisite — this grill is not suited to enclosed kitchens without adequate extraction, and operators should confirm compliance with local environmental health requirements before use. It is sized appropriately for smaller restaurant operations, izakayas, pop-up concepts, or as a supplementary station in larger kitchens. Sites needing significantly higher throughput across a full service may want to consider a larger or multi-unit configuration.

If you are unsure whether this model suits the volume or format of your operation, we are happy to talk through your setup before you commit to anything.

The Kasai Medium Wide Konro is a Japanese-style charcoal grill built around a natural clay construction that manages heat in a fundamentally different way to conventional charcoal equipment. Rather than simply containing burning fuel, the clay body retains and reflects heat back into the cooking zone, allowing the charcoal to burn longer and more efficiently without frequent replenishment. This model comes with the Robata rack fitted, which significantly expands the cooking surface and makes the unit practical as a centrepiece of a Japanese or fusion menu rather than a supplementary finishing tool.

In a professional kitchen or restaurant environment, the konro format suits the precise, high-heat cooking that Japanese grilling demands. The clay-insulated design reaches and sustains the high temperatures needed to sear proteins cleanly and lock in natural juices — useful for fish, meat, and vegetables alike, and equally well suited to finishing sous vide preparations where surface caramelisation matters. The extended burn time between fuel changes reduces interruption during service, which is a practical advantage in busy covers.

Key operational considerations worth noting before purchase:

• Designed for charcoal use — not compatible with gas or electric heat sources
• Robata rack included, fitting directly onto the grill body without additional fixings
• Stainless steel outer construction for durability and ease of cleaning between services
• At 19.35kg, it is table-mounted rather than a floor-standing unit — verify your surface and support arrangement
• Suitable for tableside or open-kitchen theatre as well as back-of-house use

This model is well suited to restaurants offering Japanese BBQ, robatayaki, or charcoal-finished dishes as part of a regular menu, as well as hospitality venues running pop-up or event dining concepts. It will comfortably serve between four and eight covers at a time. For sites running higher continuous volume or larger service numbers, a wider or higher-capacity model from the range may be worth considering.

If you are unsure whether this format and size fits your service style or kitchen setup, our team are happy to talk through the options with you before you commit.

The Kasai Little Konro Robata Edition is a compact charcoal grill built around traditional Japanese konro principles. It combines a clay-lined body with a stainless steel exterior, using the insulative properties of the clay to retain and reflect heat back towards the food. Supplied with a Robata rack, it allows operators to cook multiple ingredients simultaneously over direct charcoal heat — a method well suited to both à la carte service and dedicated robata menus.

In a busy kitchen environment, the clay construction makes a practical difference. Because heat is retained efficiently within the grill body, charcoal burns for longer without the need to add fuel mid-service. This supports a more consistent cooking temperature and reduces interruptions during peak covers. The grill is capable of reaching the high surface temperatures required to char and caramelise effectively — whether you're finishing meats, glazing fish, or putting a final sear on a sous vide-cooked protein.

The Robata rack fits directly onto the existing grill body with no additional fixings, extending the usable cooking area and making it practical to run a broader charcoal-based menu section from a single unit. Key operational advantages include:

• Efficient charcoal consumption due to superior heat retention in the clay body
• Consistent high-heat cooking surface suited to finishing and charring
• Robata rack increases throughput without requiring additional equipment
• Compact footprint allows placement on a pass or counter during service
• Stainless steel exterior is straightforward to wipe down between covers

At 14.5kg, the unit is portable and does not require a fixed installation, but charcoal grilling indoors demands adequate ventilation — either a suitable extraction canopy or outdoor use. It is not suitable for operation under a standard kitchen canopy unless that canopy is rated for solid-fuel appliances. Operators should confirm their ventilation arrangement before putting the unit into service.

The Kasai Little Konro Robata Edition is well suited to independent restaurants, izakayas, and contemporary dining operations looking to add an authentic charcoal element to their menu. Given its compact size, it works best as part of a wider kitchen setup rather than a primary cooking station for high-volume service. Operators who need to run charcoal cooking at greater volume should consider a larger-format model within the Kasai range.

If you're weighing up whether this model fits your service style and extraction setup, we're happy to talk it through before you commit.

The Kasai Nano Pro Konro Grill in Robata Edition is a compact charcoal grill designed for Japanese-style robata and hibachi cooking. Built in the UK from stainless steel with a natural clay lining, it is suited to professional kitchens looking to incorporate live-fire charcoal cookery into their menu — whether for grilling meats, fish, and vegetables directly, or for finishing dishes prepared using sous vide or other low-temperature methods.

The clay interior is central to how this grill performs. It retains and reflects heat efficiently, which means charcoal burns longer and more evenly than it would in a conventional metal grill. In a busy service environment, that translates to less time managing the fire and more consistent results across covers. The grill reaches the high temperatures needed to char and sear effectively, which is important for locking in flavour and achieving the surface texture that defines robata-style cooking.

The Robata rack expands the practical scope of the unit considerably. Rather than grilling one or two portions at a time, operators can use it to work across a broader section of the menu simultaneously. It fits directly onto the existing grill body without additional fixings, which keeps setup straightforward during service prep. Practical advantages worth noting include:

• Extended charcoal burn time due to superior clay heat retention
• High surface temperatures suitable for searing and charring
• Robata rack increases cooking capacity without adding footprint
• Stainless steel construction suited to commercial cleaning routines
• Compact form factor adaptable to counter, pass, or tableside use

At 374mm wide, this is a relatively compact unit and is best approached as a specialist cooking station rather than a primary grill for high-volume production. It will suit smaller restaurants, Japanese or fusion concepts, and kitchens where live-fire theatre at the pass or table forms part of the dining experience. For sites needing greater throughput, larger-format options in the range are worth considering.

No gas or electrical connection is required — the unit runs entirely on charcoal — but ventilation is an important consideration. Like all charcoal-burning equipment, it should only be used in a well-ventilated environment or under a suitable extraction canopy. Confirm with your kitchen ventilation specialist before positioning this unit on the line.

If you are weighing up whether this model suits your service style and kitchen layout, the team is happy to talk it through with you.