The konro is a Japanese charcoal tabletop grill, developed in the 18th century for everyday domestic use. Made from diatomaceous earth, a natural mineral rock quarried in Japan, it withstands temperatures of over 1,000°C while remaining cool on the outside. Its radiant heat is both intense and even across the entire grate. Juices drip onto the glowing embers, vaporize, and infuse the food, giving Japanese yakitori its signature smoky flavor.
The rectangular konro yakitori is the classic izakaya format, designed for skewers and ideal for 2 to 6 people. The round shichirin remains compact and portable, perfect for 1 to 4 diners at the table. The konro teppan combines a diatomaceous base and a steel plate for plancha cooking. The Kiridashi model, carved from a solid block, offers superior thermal insulation: a handcrafted piece from the Maruwa Kogyo and Kameshima Seitojo houses, an absolute reference in Japan.
Binchotan, or binchotan charcoal in English, is traditional Japanese white charcoal, made from Ubame oak in clay kilns for over 300 years. With 95% pure carbon, it burns at a constant temperature for 3 to 5 hours, without smoke or chemical residues. Never use regular briquettes in a konro: they contaminate the food and irreversibly damage the porous diatomaceous earth. Indonesian binchotan offers a high-performance and less expensive alternative for regular use.
Choose 4 to 6 well-dried sticks: audible crackling indicates the presence of residual moisture in the charcoal. Place them in a chimney starter with 2 natural firelighters, then light them with an electric lighter at a height of about 2 cm. Wait 45 to 60 minutes until the white ash evenly covers the sticks. Then transfer them, using long tongs, to your preheated konro. Open the vents and preheat for another 10 minutes. Always ventilate properly, as binchotan produces CO.
Vents open: maximum heat to quickly sear yakitori skewers and achieve perfect caramelization. Vents closed: gentle heat ideal for vegetables, delicate fish, and slow cooking. For an authentic izakaya technique, concentrate the embers on one side of the konro to create a hot zone and a moderate zone, ideal for managing several foods simultaneously. Preheat the grill then lightly oil it before cooking to prevent sticking. Never pour water directly into the konro.
Never immerse a diatomaceous konro in water: this porous material absorbs moisture and cracks during thermal shock when heated again. After each session, let it cool then remove the ashes with a dry brush. No detergents or water inside. Clean the steel grill separately with a damp cloth, then dry immediately to prevent surface rust. Winter storage in Quebec: store the konro in a dry place, as freeze-thaw cycles are the main cause of cracks.
Yakitori: cut the chicken thighs into 3 cm pieces, thread 4 to 5 pieces per bamboo skewer, then grill for 2 minutes per side over well-heated binchotan. The tare combines soy sauce, mirin and sake in equal parts, reduced over low heat. Brush on each time you turn to obtain a deep caramelized glaze. Shio yaki: generously salt the mackerel, sardine or trout 20 minutes before cooking, grill the skin side at moderate heat, carefully flip only once.
