Kasai

The Kasai Long Konro is a charcoal grill built around the traditional Japanese hibachi form, designed and manufactured in the UK. It uses a natural clay construction to retain and reflect heat back into the cooking zone, which means charcoal burns longer and more efficiently than in a conventional metal grill body. This plancha edition replaces the standard grate with a full-width stainless steel griddle plate — 3mm thick, 304 grade — giving operators a flat cooking surface suited to a wide range of ingredients alongside the radiant heat of the charcoal beneath.

In a restaurant environment, the long format is well suited to open or theatre-kitchen settings where the grill itself is part of the dining experience. The clay body's insulative properties help maintain consistent cooking temperatures through a service period without constant fuel management, which is a practical advantage during busy covers. The griddle plate performs well for proteins, fish, and vegetables that benefit from direct contact heat rather than open-flame grilling.

• Clay body construction retains heat, extending charcoal burn time per service
• Full-width 3mm 304-grade stainless steel plancha for flat cooking surface
• Long format accommodates multiple portions cooking simultaneously
• Stainless steel frame supports durability in professional use
• Suited to open and theatre kitchen formats as a visible cooking station

Installation is straightforward in terms of services — there are no gas or electrical connections required. The grill runs entirely on charcoal, so the key consideration is ventilation. In an enclosed kitchen, adequate extraction directly above the unit is essential to manage smoke and combustion byproducts safely. At just over 21kg, the unit is manageable to position but not intended for frequent relocation. Operators should also account for safe fuel storage and ash disposal as part of the workflow.

This model is well suited to restaurants running Japanese BBQ, live-fire, or fusion concepts where charcoal cookery is a central part of the menu. It's also used to finish sous vide preparations, add smoke character, or operate as a supplementary station alongside a conventional range. For higher-volume operations requiring greater simultaneous output, a larger-format model may be worth considering. Equally, if space is limited, a shorter unit from the same range may be more practical.

If you're not certain whether this format suits your extraction setup or service volumes, our team is happy to talk it through before you commit to an order.

The Kasai Long Konro is a charcoal hibachi grill made in the UK, designed to bring traditional Japanese yakitori and BBQ cooking into a professional restaurant or hospitality setting. The grill body is constructed from a natural clay-based material, which is central to how the unit performs — it retains and reflects heat back into the cooking zone rather than dissipating it through the casing. The stainless steel frame on this model provides a robust housing suited to commercial environments.

In service, the clay construction delivers consistently high radiant heat, which is important for achieving the searing temperatures that Japanese charcoal cooking requires. Because the material insulates so effectively, the charcoal burns more slowly and evenly than it would in a conventional steel or cast-iron grill, meaning operators typically need to replenish fuel less frequently during a service. This translates directly into more consistent cooking conditions and less interruption during peak covers.

Practical benefits for kitchen operators include:

• Reduced charcoal consumption compared to conventional open grills
• High radiant heat output for effective searing and flavour development
• Stainless steel frame is straightforward to wipe down and maintain
• UK manufacture supports parts availability and aftercare
• Suitable for tableside or open kitchen theatre service as well as back-of-house use

The Long Konro is a charcoal-only appliance — there are no gas or electrical connections required, which simplifies placement considerably. It should be used with appropriate ventilation, either under a canopy extract or in an open outdoor setting, as charcoal combustion produces carbon monoxide. At 16.55kg, it is manageable to reposition but substantial enough to sit stably on a prep surface or pass. It is not designed for stacking or built-in installation.

This model is well suited to restaurants running a dedicated Japanese BBQ or yakitori menu, as well as hotels and catering operations looking to add live-fire theatre to their offering. It is sized for table service of eight to twelve covers. For operators running higher-volume services or requiring a wider cooking surface, heavier-duty and larger-format options are available within the Kasai range.

If you are considering introducing konro cooking to your kitchen for the first time, or want to discuss how this fits into your service setup, the team is happy to talk it through before you order.

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 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 Nano Konro SVT-16201 is a compact charcoal konro grill designed and manufactured in the UK, combining a traditional Japanese hibachi-style cooking approach with a 50/50 split griddle plate. One half of the cooking surface sits directly over the charcoal bed as an open grill; the other half is a solid stainless steel plancha that conducts and distributes heat for direct contact searing. The unit is constructed in stainless steel throughout, making it practical for professional kitchen environments where hygiene and durability matter.

The konro format uses a natural clay-lined body to retain and radiate heat back towards the cooking surface. This means the charcoal burns more efficiently and holds temperature for longer than in a conventional open grill, reducing the frequency of refuelling during a service. The design is capable of reaching the high surface temperatures needed to achieve a genuine sear — useful for finishing sous vide proteins, caramelising fish skin, or developing crust on meat without introducing unwanted aromas from the cooking medium.

In a professional setting, this unit is well suited to table-side service, restaurant finishing stations, or small-volume à la carte kitchens where charcoal character is part of the offer. Practical advantages include:

• Efficient charcoal burn with extended cooking time between refuels
• Dual-surface cooking — open grill and solid plancha in one unit
• Stainless steel construction suitable for commercial kitchen hygiene standards
• Compact footprint that fits within tight pass or counter setups
• UK manufactured with one year parts and labour warranty

At 374mm wide and 8.6kg, this is a genuinely portable unit. It can be positioned on a heat-resistant surface at a pass, used for live cooking theatre, or set up as a dedicated finishing station. It is not designed for high-throughput volume cooking — operators running continuous covers at scale would need to consider a larger konro or multiple units. Ventilation requirements should also be assessed before use indoors, as charcoal combustion produces carbon monoxide and requires appropriate extraction.

This model is best suited to independent restaurants, hotel dining operations, and catering teams where charcoal-grilled flavour or table-side presentation is a deliberate part of the menu concept. It is compact enough for a small kitchen but purposeful enough for serious professional use. If your service volumes or cooking programme require a larger cooking surface, there are higher-capacity options worth considering.

If you're unsure whether this format fits your kitchen layout or service style, we're happy to talk it through before you commit to anything.

The Kasai Nano Pro Konro Grill in Plancha Edition is a compact, UK-designed and manufactured charcoal grill built around the traditional Japanese konro format. At its core is a natural clay body that reflects radiant heat back towards the cooking surface, rather than allowing it to dissipate through the walls. This means charcoal burns more efficiently and for longer than in a conventional metal grill — an important practical consideration when managing fuel during service. The plancha edition pairs this clay body with a full-size 3mm thick 304-grade stainless steel griddle plate, giving operators a flat cooking surface on top of the konro base.

In a professional kitchen context, this format is most commonly used for finishing work — adding char and smokiness to proteins cooked sous vide, tableside theatre in dining rooms, or live-fire stations at events and pop-ups. The clay construction allows the grill to reach the high temperatures needed for genuine searing, which locks in moisture and develops flavour without the grill itself contributing unwanted aromas. The plancha plate distributes heat evenly across its surface, making it well suited to fish, shellfish, vegetables, and delicate ingredients that benefit from consistent contact heat rather than direct flame.

From an operational standpoint, the key advantages are:

• Efficient fuel use — the insulative clay body extends charcoal burn time during service
• High surface temperatures for genuine searing and Maillard reaction
• Flat plancha surface for delicate or small ingredients that need retained contact
• Compact footprint suits pass stations, event counters, or tableside presentation
• Stainless steel plancha plate is straightforward to clean between covers

Because this is a charcoal-burning appliance, it produces smoke and requires either outdoor use or a kitchen with appropriate extraction. It is not suited to fully enclosed kitchens without adequate ventilation. At 8.7kg, it is portable enough for event use, but the charcoal requirement means operators need a reliable fuel supply and suitable fire-management protocols in place. This is not a high-throughput production grill — it is designed for smaller covers, finishing, or live-cooking formats where presentation and flavour development matter.

The Nano Pro Plancha Edition is best suited to restaurant operators running Japanese-influenced menus, live-fire or experiential dining concepts, and event caterers who want a compact, high-temperature charcoal surface. For larger operations needing sustained output across multiple covers simultaneously, a larger or multi-unit setup would be worth considering.

If you are unsure whether this format fits your service style or extraction setup, the team is 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.

The Kasai Medium Long konro is a traditional Japanese hibachi-style charcoal grill, made in the UK with a natural clay body set within a stainless steel frame. It is used for tabletop or pass-side grilling where live-fire, high-heat cooking is central to the menu — most commonly associated with yakitori, kushiyaki, and other Japanese charcoal-grilled dishes.

The clay body is the defining element of a konro. It retains and reflects heat back towards the charcoal and the food rather than dissipating it outward, which means the charcoal burns more efficiently and for longer than in a conventional open grill. For kitchen operators, that translates to fewer interruptions to add fuel during service, and a more consistent cooking environment. The grill reaches the searing temperatures needed to caramelise and char food surfaces cleanly, without the grill itself contributing unwanted aromas.

In practical terms, this model suits smaller to mid-scale Japanese BBQ operations, table-side dining formats, and tasting menus where the grill is part of the guest experience rather than a bulk production tool. Key operational notes:

• Clay body delivers superior heat retention compared to steel or cast iron grills
• Efficient charcoal burn reduces fuel consumption during service
• Stainless steel frame is robust and straightforward to wipe down
• UK-made construction supports consistent quality and availability of parts
• Compact format suits counter-top or pass positioning in smaller kitchens

Installation is straightforward — no gas or electrical connection is required. The grill runs on charcoal only, so adequate ventilation above the cooking position is essential. At 12.7kg the unit is manageable to move, though it should be treated as a fixed position during service once lit. If you are running a higher-volume operation where multiple grills would be in continuous use, it is worth discussing capacity requirements before committing to this size.

This grill is well suited to Japanese-style restaurant concepts, omakase and tasting menu kitchens, and operators looking to introduce authentic live-fire charcoal cooking without a large footprint. Those needing greater throughput or continuous high-volume production may find a larger format more appropriate for their operation.

If you are unsure whether this size will suit your service volumes or kitchen layout, our team is happy to talk it through with you before you order.

The Kasai Medium Long Konro Grill in the 50/50 Plancha Edition is a UK-manufactured charcoal hibachi-style grill built for traditional Japanese BBQ cooking in professional restaurant settings. The unit combines a natural clay-lined cooking chamber with a stainless steel outer frame, and includes a 50/50 split griddle plate that gives you both open-grate grilling and flat-surface searing on the same unit.

The clay lining is central to how this grill performs. It retains and reflects heat back up into the cooking zone, which means the charcoal burns more efficiently and for longer than in a conventional steel or cast-iron grill. In a service environment, that translates to fewer interruptions to add fuel and more consistent heat across the cooking surface. The design supports the high surface temperatures needed for proper Maillard browning on meats and fish, and also works well for finishing sous vide-cooked dishes where a fast, high-heat sear is needed without prolonged cooking.

Practical advantages for kitchen operators include:

• 50/50 plancha plate maximises surface contact for searing and crust development
• Clay chamber retains heat efficiently, reducing charcoal consumption during service
• Stainless steel frame is robust and straightforward to wipe down between covers
• Suitable for meats, fish, vegetables, and finishing dishes tableside or in an open kitchen
• Designed and manufactured in the UK to consistent dimensional standards

This is a charcoal-burning unit, so ventilation is a firm requirement — it is not suitable for use in an enclosed space without adequate extraction. It is best positioned under a canopy or hood, or used in an outdoor or semi-outdoor setting where local extraction codes permit. The unit weighs just under 16kg, which makes it manageable for repositioning, but it should be placed on a stable, heat-resistant surface. No electrical or gas connection is required.

This model is well suited to restaurants running Japanese BBQ concepts, izakayas, or any kitchen where charcoal-grilled dishes are a core part of the menu. It is proportioned for stations serving up to around eight covers at a time. If your service volumes are higher or you are running a dedicated robata or yakitori programme, it is worth looking at larger or higher-capacity formats within the range.

If you are unsure whether this format fits your kitchen layout or service style, the team is happy to talk through the options before you commit.

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 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 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.

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 Little Konro Grill in Plancha Edition is a compact, UK-designed and UK-manufactured charcoal grill built around the traditional Japanese konro format. It combines a natural clay-lined body with a full-size stainless steel griddle plate, giving professional kitchens a versatile surface for direct high-heat cooking at the pass, tableside, or in a dedicated live-fire station.

The clay lining is central to how this grill performs. It reflects radiant heat back towards the cooking surface and retains temperature more effectively than steel or cast iron shell alternatives, which means the charcoal burns longer and more consistently between refuels. In service, that translates to a stable, controllable cooking environment rather than the fluctuating heat levels that can frustrate cooks during busy periods. The plancha plate itself is formed from 3mm thick 304-grade stainless steel, which distributes heat evenly and holds temperature well once up to working heat — practical for bacon, fish, shellfish, eggs, and finishing dishes that have been cooked sous vide or low and slow.

From an operational standpoint, the Plancha Edition offers:

• Consistent flat-surface heat for proteins, vegetables, and breakfast items without the flare risk of open grates
• Superior charcoal efficiency from the insulated clay body, reducing fuel consumption during service
• A robust 304-grade griddle plate that withstands repeated high-temperature use and is straightforward to clean
• Compact footprint suited to counter-top or tableside use without requiring additional ventilation infrastructure beyond standard charcoal precautions
• UK manufacture with a one-year parts and labour warranty

As a charcoal-burning appliance, this grill requires appropriate ventilation wherever it is used — whether that is an extraction canopy in a kitchen environment or outdoor positioning for tableside dining. It is not suited to enclosed spaces without adequate airflow, and operators should satisfy themselves that their venue's extraction provision meets local environmental health requirements before putting it into regular service. At 13.2kg, it is portable enough to reposition but substantial enough to sit stably on a counter or service table.

The Little Konro Plancha Edition is well suited to small restaurant kitchens, pop-up dining concepts, Japanese barbecue restaurants, or any operation looking to bring live-fire cooking to the guest experience in a controlled format. It is sized for two to four covers at a time, which suits tableside service or a dedicated finishing station rather than high-volume batch cooking. Operators running larger covers or continuous production output should consider whether a larger-capacity model from the Kasai range would better match their throughput requirements.

If you are unsure whether this size suits your service style or venue layout, we are happy to talk it through before you commit to an order.

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 XL Konro is a UK-manufactured hibachi-style charcoal grill built around a natural clay construction set within a stainless steel frame. It is designed to deliver the high, direct heat associated with traditional Japanese konro cooking — yakitori, kushiyaki, and similar charcoal-grilled preparations — in a format that suits both professional restaurant service and high-end catering environments.

The clay body is central to how this grill performs. Unlike a simple steel charcoal box, the natural clay reflects radiant heat back towards the fuel and the food, which means charcoal burns more efficiently and lasts longer between refuels. In a busy service period, this translates to more consistent cooking temperatures and less interruption to manage the fire. The design supports the very high surface temperatures needed to sear proteins quickly, locking in moisture and producing the characteristic char that defines this style of cooking.

From a practical standpoint, the stainless steel frame adds structural durability and makes the unit easier to handle and clean down after service. Key operational advantages include:

• Efficient fuel use due to superior clay insulation, reducing charcoal consumption over a service
• Consistent high-heat output suited to rapid searing and tableside cooking theatre
• Stainless steel frame for durability and straightforward cleaning
• UK-manufactured to a defined specification, with one year parts and labour warranty

This grill is a charcoal appliance and requires adequate ventilation — either a properly rated extraction canopy or outdoor and semi-outdoor use. It is not suitable for use in a closed, unventilated space. At just under 27kg, it is manageable to position and move but should be placed on a stable, heat-resistant surface. It is not connected to gas or electrical supplies, which simplifies placement considerably.

The XL Konro suits restaurant and hospitality operators who want to incorporate authentic konro-style cooking into their service — whether as a back-of-house charcoal grill or as part of a tableside dining concept. For very high-volume charcoal grilling operations, it is worth considering whether a larger or multi-unit configuration would better suit throughput requirements.

If you are unsure whether this model fits your intended use or service volume, our team is happy to talk through the options before you commit.

The Kasai Little Konro is a compact Japanese-style hibachi charcoal grill, made in the UK and suited to table-side cooking or small-scale yakitori and robata-style service in restaurants. The grill body is constructed using a natural clay material that gives it strong heat-retentive properties, distinguishing it from standard steel charcoal trays. The stainless steel frame provides a stable, cleanable base suitable for professional service environments.

The clay construction is the defining characteristic of konro-style grilling. Rather than dissipating heat outward, the material reflects it back toward the fuel and cooking surface. This means charcoal burns more efficiently and for longer than it would in a conventional open grill, reducing how frequently fuel needs to be replenished during service. The result is a more consistent cooking temperature and less interruption to the cooking process — both of which matter in a front-of-house or table-side setting where presentation is part of the experience.

In practical terms, this suits operators running izakaya-style menus, Japanese BBQ concepts, or any format where small-batch charcoal grilling is prepared tableside or to order in a compact kitchen station. It is sized for two to four covers at a time, making it appropriate for intimate settings or as a supplementary cooking tool rather than a primary high-volume grill.

• Clay body retains and reflects heat for longer, more consistent charcoal burns
• Stainless steel frame is durable and straightforward to clean between services
• Compact footprint suits table-side, counter, or pass-adjacent placement
• Weighing 10.7kg, it can be repositioned between services without difficulty
• Made in the UK, with quality control suited to professional kitchen use

As a charcoal appliance, the konro requires appropriate ventilation — it should not be used in enclosed spaces without adequate extraction or natural airflow. It is not intended as a high-throughput production grill; for busier service volumes or larger covers, a heavier-duty konro or full robata station would be worth considering. Other configurations within the Kasai range — including skewer sets and plancha attachments — are available if your service style requires them.

If you are planning to incorporate konro grilling into a new menu format or are unsure which configuration best fits your service, our team is happy to talk it through with you.

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 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 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.

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 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 Medium Wide is a UK-manufactured konro grill — a style of Japanese hibachi-style charcoal cooker traditionally used to cook yakitori, skewered meats, and grilled fish at high heat over binchōtan or natural lump charcoal. The unit sits within a stainless steel frame and is built around a natural clay body, which is central to how this style of grill performs in professional service.

The clay construction is not aesthetic — it serves a functional purpose. The material retains and reflects heat efficiently, which means the charcoal burns longer and more consistently than it would in a conventional metal-bodied grill. In practical terms, this reduces how often the charcoal needs topping up during a service, and helps maintain the sustained high surface temperatures that Japanese charcoal cooking depends on. The grill reaches the intense heat levels needed to char the outside of proteins quickly whilst retaining moisture — a result that is difficult to replicate with gas or electric alternatives.

From an operational standpoint, the konro format suits table-side cooking, open kitchen theatre, or a dedicated yakitori section. Key practical advantages include:

• Sustained high heat from charcoal with reduced fuel consumption between services
• Clay insulation minimises heat transfer to the external stainless frame, reducing burn risk
• Compact footprint suitable for countertop or pass positioning
• Stainless steel frame supports durability in commercial environments
• No gas or electrical connection required — placement is flexible

Because this is a charcoal-burning appliance, ventilation is a practical prerequisite. It must be used either under a suitable extraction canopy or in a well-ventilated outdoor or semi-outdoor setting. It is not suitable for use in a fully enclosed kitchen without adequate extraction in place. At 14.2kg, the unit is manageable for repositioning between services, but the clay body should be handled carefully to avoid cracking.

This model is well suited to restaurants running Japanese BBQ menus, yakitori bars, or operators looking to add a credible charcoal cooking element to an open kitchen. It is sized to serve a small group comfortably, making it appropriate for table-side use or a compact dedicated station rather than a high-volume continuous production line. For sites requiring greater throughput or multiple cooking positions, larger or additional units should be considered.

If you are unsure whether this model suits your kitchen layout, extraction setup, or service volume, our team is happy to talk it through with you before you commit.

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 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 Wide Konro Grill in the 50/50 Plancha Edition is a charcoal-fired tabletop grill designed and manufactured in the UK. It combines a traditional Japanese konro-style cooking vessel with a split griddle surface — one half open grill, one half solid plancha plate — giving operators the flexibility to sear directly over charcoal or achieve maximum surface contact for crusting and finishing work. The stainless steel construction makes it practical for both front-of-house table service and back-of-house preparation.

The defining characteristic of a konro grill is the clay-lined interior, which retains and reflects heat back into the cooking zone rather than dissipating it outward. This means the charcoal burns more efficiently and for longer than in conventional open BBQ formats, reducing the frequency of refuelling during a service. The grill reaches the high temperatures needed for proper Maillard reaction searing — locking in flavour without the food picking up unwanted aromas from the fuel. The solid plancha section extends the grill's usefulness to finishing sous vide proteins, searing fish skin, or crisping vegetables where direct open-grate cooking would be less controlled.

• Clay-lined interior retains heat and extends charcoal burn time during service
• 50/50 griddle design allows simultaneous open-grill and plancha-style cooking
• Stainless steel frame is robust enough for both table service and kitchen prep use
• High operating temperatures suit searing, charring, and finishing applications
• UK-designed and manufactured, with one year parts and labour warranty

At 524mm wide and 17.6kg, this is a portable unit that doesn't require a fixed installation. It needs no gas or electrical connection, though adequate ventilation is essential — this grill is not suitable for use in enclosed spaces without appropriate extraction. For front-of-house tableside use, operators should carry out a risk assessment covering proximity to guests, surface protection, and staff handling of live charcoal. For back-of-house use, it sits comfortably on a prep surface or pass under a canopy extraction system.

This model is well suited to restaurants running Japanese BBQ, yakitori, or live-fire concepts where theatre and authenticity at the table matter. It also works practically in smaller professional kitchens as a finishing station. If your service volume requires multiple simultaneous covers or extended continuous cooking sessions, a larger or dedicated robata format may be worth considering. Equally, if your operation only needs occasional live-fire finishing rather than a full BBQ service concept, a smaller model may suffice.

If you're unsure whether this configuration suits your service style or kitchen setup, our team is happy to talk through the options before you commit.

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 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 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.