Komon BBQ Konro Teppan Red

Red Yakitori Konro charcoal grill with mesh grate and black trim, featuring Japanese label and vent openings, on a dark background.

Close-up of a red Yakitori Konro charcoal grill with black trim, Japanese label, and silver tongs leaning in front on a dark surface.

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Komon BBQ Konro Teppan Red

Retailer: Komon

Craftsman: Kameshima Seitojo

Product Type: BBQ

Dimensions: 385mm, 225mm, 180mm

NEW: Now comes with its Shibu-Uchiwa and three skewers (420mm)

*IMPORTANT: Each BBQ is sold with 1.5kg of Kishu-Binchotan Premium, Three skewers, a fan, and a pair of tongs. Mikawayaki Konro is a type of Shichirin in Aichi Prefecture. Shichirin and Konro are different only in name, and they have the same purpose and shape. Konro production increased because Mikawa clay from Aichi Prefecture was used along with clay from Suzu City (Ishikawa Prefecture). However, currently, diatomaceous earth from Suzu City (Ishikawa Prefecture) is primarily used for Mikawayaki. Unlike Kiridashi Shichirin, Mikawayaki Konro uses kneaded diatomaceous earth, but many Mikawa stoves are colorfully painted or compacted to be placed on a table in a restaurant or used in a Ryokan (classic Japanese hotel).

By Komon

Komon BBQ Konro Teppan Red

$340.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Retailer: Komon

Craftsman: Kameshima Seitojo

Product Type: BBQ

Dimensions: 385mm, 225mm, 180mm

NEW: Now comes with its Shibu-Uchiwa and three skewers (420mm)

*IMPORTANT: Each BBQ is sold with 1.5kg of Kishu-Binchotan Premium, Three skewers, a fan, and a pair of tongs. Mikawayaki Konro is a type of Shichirin in Aichi Prefecture. Shichirin and Konro are different only in name, and they have the same purpose and shape. Konro production increased because Mikawa clay from Aichi Prefecture was used along with clay from Suzu City (Ishikawa Prefecture). However, currently, diatomaceous earth from Suzu City (Ishikawa Prefecture) is primarily used for Mikawayaki. Unlike Kiridashi Shichirin, Mikawayaki Konro uses kneaded diatomaceous earth, but many Mikawa stoves are colorfully painted or compacted to be placed on a table in a restaurant or used in a Ryokan (classic Japanese hotel).

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

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