Searing and Heat Mat Konro Grills

The Kasai Extra Long konro is a Japanese-style hibachi charcoal grill constructed in stainless steel with a natural clay inner lining. At just under a metre in width, it is designed to seat eight to ten covers comfortably, making it a practical choice for restaurants offering Japanese BBQ-style dining, yakiniku service, or tableside grilling as part of a broader menu concept. This model includes the vermiculite heat mat as standard.

The clay lining is central to how this grill performs in service. It retains and reflects heat back towards the cooking surface, which means charcoal burns more efficiently and for longer than it would in a conventional open grill. In practical terms, this reduces how often fuel needs to be replenished during a sitting — useful during longer covers or continuous service periods. The grill reaches high searing temperatures suited to locking in the natural flavour of meats, fish, and vegetables, and it is also commonly used to finish sous vide-prepared dishes at the pass.

Key operational points worth noting before ordering:

• UK designed and manufactured in stainless steel with a clay heat-retention lining
• Vermiculite heat mat included to protect surfaces from heat transfer below the grill
• Natural clay construction significantly extends charcoal burn time versus standard grills
• Well suited to tableside service, pass finishing, and open-kitchen Japanese BBQ concepts
• Charcoal use rather than wood is recommended for consistent, high-output heat

Because this is a charcoal-burning appliance, ventilation is a serious installation consideration. It should only be used in an environment with adequate extraction — typically beneath a commercial canopy hood. It is not suitable for use in enclosed spaces without proper airflow, and venues should confirm compliance with their local fire safety and ventilation requirements before service. The unit weighs just under 35kg, so positioning and surface suitability should be considered in advance.

This grill is best suited to restaurants running dedicated Japanese BBQ or omakase-style dining, as well as operators looking to add a live-fire element to their service in a controlled format. For very high-volume operations running multiple simultaneous covers, it may be worth discussing whether a different configuration would better suit your throughput requirements.

If you are unsure whether this unit fits your kitchen layout, ventilation setup, or service style, we are happy to talk it through before you commit to an order.

The Kasai Long Konro is a UK-designed and manufactured charcoal grill built around the Japanese hibachi tradition. It uses a natural clay inner lining within a stainless steel frame to create a highly efficient, radiant heat cooking environment. Unlike conventional charcoal grills, the clay construction reflects heat inward rather than allowing it to dissipate outward, which means the charcoal burns longer and more consistently, reducing the frequency with which fuel needs to be replenished during service.

In practical kitchen use, this style of grill is well suited to high-heat finishing work — searing proteins, grilling fish, cooking skewered meats, or adding a final char to dishes that have been cooked sous vide. The clay lining helps the grill reach the intense temperatures needed to deliver genuine Maillard browning and smokiness without introducing unwanted aromas, provided the appropriate charcoal is used. Binchotan white charcoal is typically preferred in professional settings for its clean burn and neutral flavour profile.

Practical operational benefits include:

• Extended charcoal burn times reduce fuel changes mid-service
• Superior heat retention supports consistent cooking performance across a shift
• Stainless steel frame is durable and straightforward to wipe down
• Included vermiculite heat mat protects the surface beneath during use
• Self-contained format suits counter or pass use without fixed installation

The grill is a free-standing, self-contained unit with no gas or electrical connection required. It does, however, produce significant heat and charcoal smoke, which means it should only be used with appropriate overhead extraction in place. Open-kitchen or tableside theatre settings require careful risk assessment, and operators should consult their ventilation and fire safety provisions before deploying this type of grill in a new location. At 22.2kg, it is manageable to move but not something that would typically be repositioned frequently once a workspace has been established.

This model is well suited to restaurants, supper clubs, and food-led hospitality venues introducing a Japanese BBQ offering, whether as a permanent kitchen fixture or as part of an occasional or seasonal menu. It is sized for volume cooking — comfortably serving groups of eight to twelve — making it more appropriate for professional or semi-professional use than for single-cover finishing work. For higher-volume or multi-station operations, a larger-format or multi-unit configuration may be worth considering.

If you are planning to incorporate this grill into an existing kitchen setup and have questions about ventilation suitability or workflow integration, our team is happy to talk through the specifics with you before you commit to a purchase.

The Kasai Medium Long konro is a UK-designed and manufactured charcoal grill built around traditional Japanese hibachi-style cooking. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, producing the sustained, intense heat needed for grilling meats, fish, and vegetables over binchotan or hardwood charcoal. This model includes a stainless steel outer frame and a vermiculite heat mat to protect the surface beneath the grill during use.

In a professional kitchen environment, the clay body's insulative properties mean the charcoal burns longer and more consistently than it would in a conventional steel grill, which reduces the frequency of adding fuel during a service. The grill reaches temperatures that allow proper searing — useful both for primary cooking and for finishing sous vide or pre-prepared proteins before plating. The stainless steel frame gives the unit structural integrity and makes it practical to move and position between services.

From an operational standpoint, the key advantages are:

• Sustained high heat from charcoal without frequent fuel replenishment
• Clay construction imparts no additional aromas to delicate fish or meat
• Compact footprint suits pass-side finishing or tableside service
• Included heat mat provides a degree of surface protection on prep counters
• Stainless steel frame is robust and straightforward to wipe down

Because this is a charcoal-burning appliance, ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. Most operators position it beneath a canopy extract or use it in an open kitchen where airflow is controlled. At 17.15kg with the frame, it is manageable to reposition but not a lightweight piece. It is not connected to any electrical, gas, or water supply, which simplifies placement considerably.

This model is well suited to restaurants running a Japanese BBQ menu, yakitori-style concepts, or any operation where charcoal-finished dishes feature regularly. It will comfortably serve a section rather than a full brigade — for higher-volume sites cooking at scale, a larger format unit may be worth considering. Equally, for occasional or lower-frequency use, a shorter model in the same range may be a more proportionate choice.

If you are unsure whether this size is right for your service style or have questions about safe placement in your kitchen, the team is happy to talk it through with you.

The Kasai Medium Wide is a Japanese-style konro hibachi grill, designed and manufactured in the UK. It uses a natural clay construction within a stainless steel frame to deliver the high radiant heat characteristic of traditional Japanese charcoal grilling. This edition includes a vermiculite heat mat as standard, allowing the unit to be used safely on surfaces that would otherwise be at risk from the considerable heat generated during use.

The clay body of the konro is central to how it performs. Unlike a steel or cast-iron grill, the clay retains and reflects heat back towards the cooking surface rather than dissipating it outward. In practical terms, this means charcoal burns more efficiently and for longer, reducing how often fuel needs to be managed during a service. The result is a stable, intense cooking environment well suited to grilling meats, fish, and vegetables, or for finishing dishes prepared using low-temperature methods such as sous vide.

For restaurant use, the konro format lends itself to open kitchen or tableside service where the cooking process is part of the dining experience. The stainless steel frame keeps the unit presentable and robust enough for regular commercial handling. Practical points to consider before use include:

• Natural charcoal is the recommended fuel — it burns hotter and cleaner than wood
• The unit requires adequate ventilation; it is not suitable for use in enclosed spaces without appropriate extraction
• The included heat mat is essential when placing on countertops or service surfaces
• At 19.1kg, the unit is portable but has meaningful weight — consider placement and movement in your workflow

This model is sized for table service or small kitchen stations. Operators running higher-volume covers or needing continuous output across a full service may find a larger-format model better suited to their needs. It is equally at home in a Japanese restaurant, a modern small-plates kitchen, or a catering operation where charcoal grilling is used as a finishing technique.

If you are unsure whether this format suits your kitchen setup or service style, our team is happy to talk it through with you before you order.

The Kasai Little Konro is a compact hibachi-style charcoal grill, designed and manufactured in the UK for use in both professional restaurant settings and domestic environments. It follows the traditional Japanese konro format — a ceramic-lined charcoal grill built for high-heat, close-proximity cooking — and is sized to serve two to four covers at a sitting. The stainless steel frame houses a natural clay lining, and this edition includes a vermiculite heat mat as standard to protect surfaces during service.

The clay lining is central to how this grill performs. Rather than dissipating heat outward, it retains and reflects heat back toward the food, which means charcoal burns longer and more efficiently than in conventional open grills. This translates directly into fewer interruptions during service to manage fuel, and more consistent cooking temperatures over a sitting. The grill reaches the high temperatures needed for proper searing — important for locking in natural flavours without introducing unwanted aromas — and is well suited to meats, fish, and vegetables, as well as finishing dishes that have been prepared using sous vide or other low-and-slow methods.

From an operational standpoint, the key practical advantages are:

• Natural clay lining improves heat retention and extends charcoal burn time
• High surface temperatures suitable for searing and finishing work
• Stainless steel frame is robust and straightforward to maintain
• Vermiculite heat mat included — protects work surfaces and table tops
• Compact footprint works well for tableside service or pass-side finishing

It is worth noting that this is a charcoal grill, so it requires suitable ventilation — extraction or outdoor use. It is not designed for connection to gas or electrical supply. At 14.45kg, it is manageable to move but not a lightweight piece, so placement should be considered in advance. This size suits smaller operations or dedicated sections within a larger kitchen; for higher-volume or continuous service settings, a larger model may be more appropriate.

The Little Konro is particularly well suited to Japanese restaurants, izakayas, and contemporary dining concepts incorporating hibachi-style cookery, as well as smaller venues looking to offer an authentic charcoal-grilled element without committing to a full robata installation. It also works well for tableside theatre in the right setting.

If you are unsure whether this size suits your service volume or have questions about how it fits into your kitchen setup, the team is happy to talk it through with you before you order.

The Kasai Nano Pro is a compact konro-style charcoal grill, UK designed and manufactured, built around a natural clay core housed in a stainless steel frame. Konro grills are rooted in Japanese BBQ tradition and work by channelling intense, focused heat directly upward from the charcoal bed. The clay construction is central to how the grill performs: it retains heat, reflects it back into the cooking zone, and insulates the charcoal bed so fuel burns longer and more efficiently than in a conventional open grill.

In a kitchen context, the Nano Pro is most commonly used for finishing and tableside presentation rather than bulk production cooking. It excels at searing proteins to order, finishing sous vide-prepared dishes with direct charcoal heat, and cooking portions of fish, meat or vegetables in front of guests. The clay core sustains high cooking temperatures without requiring constant fuel addition, which helps maintain consistent output during a busy service without interruption.

Practical advantages for operators include:

• Clay construction retains heat efficiently, extending charcoal burn time between refuels
• Focused radiant heat suitable for precise searing and finishing work
• Stainless steel frame is robust and easy to wipe down between covers
• Included vermiculite heat mat protects surfaces beneath the grill during use
• Compact footprint makes it practical for pass or tableside deployment

At 9.5kg, the Nano Pro is portable but has enough mass to feel stable in use. It requires no electrical or gas connection — charcoal is the only fuel source. There is no water or ventilation infrastructure needed, though operators should ensure adequate airflow wherever it is used, particularly indoors, given the nature of live charcoal cooking. It is not suited to high-volume continuous cooking across multiple covers simultaneously; for that kind of throughput, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants offering Japanese BBQ, omakase, or interactive tableside dining experiences, as well as smaller operations looking to add charcoal-finished dishes to their menu without significant equipment investment. It is equally at home on a catering pass or set up at a guest table. If your requirement is for higher-volume charcoal cooking to serve a larger kitchen operation, a heavier-duty or larger-format unit may be worth exploring.

If you are unsure whether this size is right for your service style or volume, we are happy to talk it through before you commit.

The Kasai Extra Long Konro Grill Searing Edition is a charcoal-fired hibachi-style grill designed and manufactured in the UK, built around a natural clay body with a stainless steel frame. It is intended for professional restaurant use where high-heat charcoal cooking — grilling meats, fish, vegetables, or finishing sous vide preparations — forms part of the service offer, whether in the kitchen or tableside.

The clay construction is central to how this grill performs. Natural clay retains and reflects heat far more effectively than metal-bodied alternatives, which means the charcoal burns more efficiently and for longer without the need to add fuel mid-service. In practice, this translates to a more consistent cooking temperature across a busy period and less interruption managing the fuel load. The design allows the grill to reach the kind of sustained high temperatures required for proper searing — the sort of heat needed to develop a crust on a steak or lock in the surface of a piece of fish, rather than simply browning it.

The Searing Edition specifically includes a full-size searing grate with 6mm stainless steel bars. The mass of those bars allows them to hold and deliver intense, direct heat to the food surface, producing defined sear marks and retaining moisture inside the cut. This configuration is particularly well suited to steaks, rib roast, and similar high-margin cuts where presentation and texture are as important as flavour.

• Clay body optimises fuel efficiency during extended service periods
• Consistent high-heat output supports searing without constant fuel management
• Stainless steel frame and grate are practical to clean and durable in daily use
• Long format accommodates multiple covers simultaneously at 984mm width
• Suited to tableside theatre as well as kitchen-side finishing work

At just under a metre in width and weighing over 33kg, this is a substantial piece of equipment. It requires a stable, heat-resistant surface and adequate ventilation — either a canopy extraction system or outdoor use. It is not suitable for use under a standard kitchen canopy without confirming extraction capacity for charcoal cooking, and operators should verify any local authority requirements around charcoal use indoors before installation.

This grill is well suited to independent restaurants, Japanese cuisine specialists, steakhouses, or any operation where charcoal cooking forms a defined part of the menu. The extra-long format makes it a practical choice where multiple portions need to be cooked or finished simultaneously. For smaller operations or lower-volume service, a more compact konro may be a better fit; for very high-volume sites running charcoal cooking continuously through a full service, a heavier-duty configuration is worth considering.

If you are planning to incorporate this into a kitchen or front-of-house setup and want to talk through extraction requirements or service volume suitability, our team is happy to help you think it through before you commit.

The Kasai Long Konro Searing Edition is a charcoal hibachi-style grill designed and manufactured in the UK for use in professional restaurant settings and serious culinary environments. Built around a natural clay construction within a stainless steel frame, it is designed to bring the principles of traditional Japanese konro grilling — intense, direct radiant heat, clean smoke, and precise temperature control — into a format that works reliably in a commercial kitchen or live cooking station.

The clay body is central to how this grill performs. Because the material has strong insulative properties, it reflects heat back towards the cooking surface rather than dispersing it outward. In practical terms, this means charcoal burns more efficiently and for longer than in a conventional metal grill, which reduces how frequently fuel needs to be replenished during service. The grill reaches the high temperatures needed for proper searing — useful when finishing sous vide proteins, cooking steak to order, or grilling fish and vegetables at speed during a busy pass.

The Searing Edition includes a full-size searing grate with 6mm stainless steel bars. The mass of those bars allows them to hold significant heat, which is what produces consistent, well-defined sear marks and proper caramelisation rather than steaming or stewing the food. Key practical advantages include:

• Extended charcoal burn time due to the insulative clay construction
• High sustained surface temperatures suitable for searing and finishing dishes
• Stainless steel frame and grate — practical for cleaning and durable in a professional environment
• Compact enough for pass-side use, supper clubs, or theatre dining setups
• Suitable for a range of proteins, fish, and vegetables without imparting unwanted aromas

Because this is a charcoal-burning unit, it requires adequate ventilation — either positioning beneath an extraction canopy or use in an outdoor or semi-outdoor environment. It is not suitable for use in an enclosed space without proper extraction. At just over 20kg, it can be moved between positions but is not lightweight. The stainless steel frame is practical for cleaning down between services, though the clay interior should be handled carefully to avoid cracking from sudden thermal shock or impact.

This model is well suited to restaurant kitchens, supper clubs, and food-led venues that want to offer authentic charcoal grilling as part of their service proposition — particularly where the grill forms part of an open kitchen or live-fire cooking theatre. Other configurations are available within the Kasai Konro range — including versions with skewers, planchas, and robata-style setups — so if you are unsure which format best fits your menu and service style, it is worth discussing your requirements with us before placing an order.

The Kasai Medium Long Konro Grill Searing Edition is a charcoal-burning hibachi-style grill, designed and manufactured in the UK. It is built around a natural clay construction that functions as an insulating chamber, reflecting heat back into the cooking area rather than allowing it to dissipate into the surrounding environment. The result is a grill that reaches and sustains high cooking temperatures while consuming less charcoal than a conventional open grill.

In a professional kitchen or restaurant setting, this behaviour has practical implications. Charcoal burns longer between refuels, which matters during extended service periods or when the grill is being used for continuous tableside cooking. The clay construction also means less radiated heat escaping laterally, which is relevant in tighter service environments. The grill is capable of reaching the intense surface temperatures required for true searing — locking in moisture and producing defined caramelisation on proteins without the need for additional fat or a separate pan.

The Searing Edition is configured specifically for grilling rather than skewering or plancha work. It includes a full-size stainless steel searing grate with 6mm bars that heat through properly and deliver consistent contact marks. This makes it well suited to:

• Steaks, tenderloins, and rib roasts requiring high direct heat
• Finishing sous vide or slow-cooked proteins to order
• Fish and vegetables where charcoal character and clean sear marks are part of the dish
• Tableside or open-kitchen theatre in restaurant dining environments

At 15.5kg and with a stainless steel frame, the unit is robust enough for regular professional use while remaining portable between positions. It is not connected to gas or electrical supplies, so placement is flexible — though adequate ventilation is essential whenever charcoal is burning indoors, and local regulations regarding open-flame cooking in enclosed spaces should be reviewed before use in a commercial kitchen. The grill is suited to operations cooking for moderate covers; for very high-volume continuous charcoal service, a larger or purpose-built robata setup may be more appropriate.

This model sits within a wider Kasai range that includes skewer, plancha, and robata configurations — the right format depends on your menu and service style. If you are unsure which version fits your operation, or whether a konro format suits your ventilation setup, the team is happy to talk it through with you before you commit.

The Kasai Medium Wide Konro Grill Searing Edition is a charcoal tabletop grill designed and manufactured in the UK, drawing on the traditional Japanese konro and hibachi cooking method. The body is constructed from a natural clay material rather than bare metal, which fundamentally changes how the unit performs compared with a conventional charcoal grill. Where standard grills lose a significant portion of heat outward, the clay construction retains and reflects heat back up into the cooking zone, meaning charcoal burns more efficiently and for longer before needing to be replenished or topped up.

In practice, this heat retention has a meaningful effect on service. Operators can maintain consistent cooking temperatures for extended periods without the fuel management interruptions that often disrupt service on less efficient charcoal equipment. The searing edition is fitted with a full-size stainless steel grate using 6mm bars, which holds and transmits high surface temperatures effectively — the kind of direct, intense heat needed to achieve a proper sear on steaks, rib cuts, or dense fish fillets. It is equally suited to finishing sous vide proteins where a brief, high-heat contact cook is the goal.

Practical considerations for this unit include:

• Clay body construction provides superior heat retention and longer charcoal burn times
• 6mm stainless steel searing grate reaches the temperatures needed for accurate, repeatable sear marks
• Stainless steel frame provides structural durability in a service environment
• Compact footprint makes it suitable for tableside, counter, or pass use
• Compatible with Japanese binchotan charcoal as well as standard lump charcoal

Because this is a charcoal appliance, ventilation is the primary installation consideration. It should not be used in an enclosed space without adequate extraction or natural airflow — this applies whether it is positioned in a kitchen, at a counter station, or used tableside in a dining room. It is not suitable for use beneath a standard canopy extraction system designed for gas or electric equipment without confirming the canopy is rated for solid fuel combustion. At just over 17kg the unit is manageable to move and position, though it should sit on a stable, heat-resistant surface.

This model is well suited to restaurants building a Japanese charcoal grill offering, to chefs using it as a finishing station for high-value proteins, or to operators who need a reliable, compact konro for a focused menu. It is sized to serve between four and eight covers at a sitting, making it appropriate for smaller dedicated stations or supplementary cooking positions rather than a primary grill for high-volume service. For sites requiring significantly greater throughput, a larger-format or multiple-unit configuration may be worth considering.

If you are unsure whether this unit fits your ventilation setup, service volume, or charcoal fuel sourcing arrangements, the team is happy to talk it through before you commit to an order.

The Kasai Little Konro Searing Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay body within a stainless steel frame, it is primarily used for grilling meats, fish, and vegetables over direct charcoal heat, and is also commonly used in professional kitchens to finish sous vide-cooked proteins before plating. The searing edition specifically includes a full-size searing grate with 6mm stainless steel bars, which is intended for dishes where strong grill marks and a hard sear are part of the presentation.

The clay construction gives this grill notably better heat retention than a conventional steel or cast-iron charcoal burner. Heat is reflected back into the cooking zone rather than dissipating outward, which means charcoal burns more efficiently and for longer between top-ups. In practical terms, this supports sustained service without constant attention to fuel, and the concentrated heat allows surface temperatures suitable for achieving a proper crust on steaks, roasts, and similar cuts.

For kitchen operators, the key practical advantages are:

• Efficient charcoal burn reduces fuel consumption during service
• Clay body retains heat evenly, supporting consistent cooking results
• 6mm searing bars reach high temperatures for defined grill marks
• Compact footprint suits pass-through finishing and tableside theatrics
• Stainless steel frame is straightforward to clean and maintain

At 12.7kg, the unit is portable enough to move between stations or set up tableside, though the clay body requires careful handling to avoid cracking. It is best suited to restaurants running Japanese BBQ concepts, small-plate and sharing-style menus, or kitchens that use sous vide as a primary cooking method and need a reliable charcoal finish. For operations needing higher throughput or a larger cooking surface, broader models within the Kasai range may be worth considering.

If you are unsure whether this size is right for your service volumes or how it would integrate with your current kitchen setup, the team is happy to talk it through with you before you commit.

The Kasai Nano Pro Konro Hibachi Grill Searing Edition is a compact charcoal grill designed and manufactured in the UK, built around the traditional Japanese konro format. At its core is a natural clay-lined body that retains and reflects heat back towards the cooking surface, allowing charcoal to burn longer and more efficiently than in conventional grills. The searing edition pairs this with a full-size stainless steel grate constructed from 6mm stainless steel bars, which reach the high temperatures needed for clean, defined sear marks on meat, fish, and other proteins.

In a professional kitchen context, this unit is most commonly used as a finishing tool — bringing a charcoal-seared crust to sous vide-cooked cuts, adding live-fire character to tasting menu dishes, or running tableside as part of a Japanese BBQ concept. The clay construction means the grill holds temperature steadily once up to heat, which supports consistent results across a service rather than requiring constant attention to fuel levels. The stainless steel frame keeps the unit durable and easy to wipe down between covers.

Practical advantages for operators include:

• Natural clay body reflects heat efficiently, extending charcoal burn time
• 6mm searing grate reaches temperatures suitable for caramelisation and crust formation
• Compact footprint suits pass-side finishing work or tabletop service
• Stainless steel frame is robust and straightforward to clean between services
• No electrical or gas connection required — charcoal fuel only

Because this is a charcoal-burning appliance, ventilation is the primary practical consideration. Indoor use requires adequate extraction — either a fixed canopy or a suitable portable solution — and operators should verify compliance with their local fire safety and ventilation requirements before use. At 8.2kg, the unit is portable, but it should be positioned on a stable, heat-resistant surface and kept clear of combustible materials. This is a compact unit sized for smaller portions of service rather than high-volume continuous throughput; for kitchens requiring sustained output across multiple covers simultaneously, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants running Japanese BBQ concepts, chefs using it as a finishing station for premium cuts, or smaller operations wanting to introduce live-fire cooking without a permanent installation. Other variants in the Kasai range are available with skewers, planchas, or robata-style configurations depending on the style of cooking required.

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