Kasai Nano Pro Konro Hibachi Charcoal Grill SVT-16075

Name: Kasai Nano Pro Konro Hibachi Charcoal Grill SVT-16075
Brand: Kasai
SKU: HW412
Price: 325.2 GBP
Availability: InStock

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The Kasai Nano Pro is a compact konro-style hibachi grill, made in the UK, designed to bring traditional Japanese charcoal cooking to a professional restaurant setting. At its core is a natural clay body that retains and reflects heat with considerably more efficiency than a conventional metal grill, meaning the cooking surface reaches the high temperatures needed for authentic yakitori-style searing while using less charcoal over the course of a service.

In practice, the clay construction makes a meaningful difference to how a kitchen manages fuel. Because the material holds heat rather than dissipating it, charcoal burns longer and more evenly, reducing how often a chef needs to replenish or adjust fuel during a sitting. The grill reaches the intense, dry heat that seals in natural meat flavours without introducing unwanted aromas — something that matters significantly when serving guests tableside or in an open kitchen where subtlety is part of the experience.

Key operational points worth noting:

Clay body optimises heat retention for efficient, longer charcoal burns
Reaches temperatures suitable for proper searing and authentic hibachi cooking
Stainless steel frame provides durability and straightforward cleaning between covers
Compact footprint suits tableside service, counter cooking or kitchen pass use
Made in the UK, with a one-year parts and labour warranty

At 6.9kg and a modest footprint, this unit is well suited to restaurants running Japanese BBQ concepts, omakase or small-plate dining where individual or shared tableside grilling is part of the service. It is not intended for high-volume production cooking — for busier kitchens or larger covers, heavier-capacity konro models are available within the Kasai range.

If you are considering integrating konro cooking into your service and are unsure which size or configuration fits your setup, we are happy to talk through the options with you before you order.

Frequently asked questions

Is the Nano Pro suitable for continuous restaurant service or is it better for occasional use?

The Nano Pro is designed for restaurant use but is best suited to table-service or small-cover formats where individual grills are lit per sitting rather than running continuously across a high-volume kitchen pass. The clay construction handles repeated heat cycling well, but if you are running a high-turnover operation with multiple sittings back to back, it is worth discussing your service volume with us to confirm the right model.

Does the grill require any special ventilation or installation work?

As a charcoal grill, the Nano Pro produces smoke and combustion gases and must be used in a well-ventilated area — this means either beneath a suitable extraction canopy or in an outdoor or semi-open setting. It is not appropriate for use in an enclosed, unventilated kitchen space. If you are planning to incorporate it into an existing extraction setup, your canopy supplier or ventilation engineer should confirm adequate capture velocity for charcoal cooking.

What type of charcoal is recommended for use with the Kasai konro?

Binchotan — Japanese white charcoal — is the traditional choice for konro cooking and works particularly well with the clay construction, burning cleanly at high temperatures with minimal smoke and no added flavour compounds. Good-quality hardwood lump charcoal is a practical alternative, though it will produce more smoke and may require more frequent replenishment than binchotan. Briquettes are generally not recommended as they can introduce off-aromas.

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