In short: the best Japanese barbecue is a diatomite konro paired with binchotan charcoal. Diatomite insulates and radiates heat, while binchotan reaches very high temperatures without smoke: the ideal combination for perfectly grilled yakitori. For a sociable meal, choose a long konro (45 to 55 cm); for cooking alone, a small square model will do.
| Type | Ideal for | Main advantage |
|---|---|---|
| Konro (diatomite, long) | Yakitori, meals with friends and family | Narrow shape, room for several skewers |
| Shichirin or small konro | Solo use, tabletop cooking | Lightweight, compact, versatile |
| Hibachi | Occasional use, portable | Very compact |
Japanese barbecues are enjoying a surge in popularity, and for good reason: they offer incomparable cooking, a subtle smoky flavour and a wonderfully sociable experience. But with different materials, sizes and charcoals to consider, choosing one can seem complicated. This guide gives you all the criteria you need to buy the right model.
What is a konro?
The konro is a traditional Japanese barbecue made from diatomaceous earth (diatomite), a highly porous siliceous sedimentary rock. During manufacture, the bricks are fired at over 1,000 °C, giving them exceptional thermal insulation. As a result, the konro stores and releases heat, uses less charcoal than a conventional barbecue and heats very evenly.
Its long, narrow shape is designed to line up yakitori skewers, just as in an izakaya. The diatomite comes mainly from the Suzu area on the Noto Peninsula, Japan’s centre for this material.
The role of binchotan charcoal
A konro comes into its own with binchotan, a Japanese white charcoal made from ubame oak. Carbonised and then heated to over 1,000 °C, it burns at a very high temperature for a long time, producing almost no smoke or ash.
It gives food a distinctive, lightly smoky flavour. Discover our guide to binchotan charcoal, which explains these options.
How to choose: the 5 criteria
| Criterion | What to look for |
|---|---|
| Material | Natural diatomite (the best choice) or refractory ceramic |
| Size | Long (45 to 55 cm) for entertaining; small and square for solo use |
| Grill grate | Stainless or chrome-plated steel, durable and easy to clean |
| Side vents | To regulate the heat without overheating the sides |
| Manufacture | Handmade Japanese konro rather than mass-produced copies |
In terms of dimensions, a large model measures 45 to 60 cm long, around 20 cm deep and 18 cm high. If you plan to use it on a wooden table, also check for non-slip feet and a protective tray.
Konro or Western barbecue: what’s the difference?
Where a Western barbecue relies on a large cooking area and food placed away from the embers, the konro does the opposite: close, intense, precise cooking. Food grills just a few centimetres above the binchotan, searing instantly while its juices evaporate on contact with the embers, creating that characteristic smoky flavour.
The konro also heats up faster and offers better control, thanks to side vents that regulate the airflow. Its low charcoal consumption and compact size make it ideal both on a terrace and in the centre of a table.
Care and lifespan
Diatomite is porous and relatively fragile: avoid knocks and never plunge a hot konro into cold water, as it may crack. After use, let the embers burn out completely, then empty the ash once the grill has cooled.
A quick brush of the grill grate is enough for routine cleaning. Stored somewhere dry and protected from frost, a quality konro will last for many years: it’s a long-term purchase, not a disposable item.
Our comparative selection
Here’s a comparison of our Japanese barbecues and the charcoal to pair with them, based on how you’ll use them:
| Our product | Characteristic | Ideal for |
|---|---|---|
| Sumibiyaki yakitori barbecue | Professional quality, bricks fired at over 1,000 °C, chrome-plated stainless steel | Skewers, regular use, entertaining |
| Square Konro B-4 barbecue | Diatomite, compact square design | Tabletop cooking, small spaces |
| Binchotan charcoal | Long-burning, reusable, low-smoke | Which charcoal to use with it |
- Our yakitori pick: the Sumibiyaki yakitori barbecue, with an elongated shape that’s ideal for skewers.
- For the table: the Konro square B-4 barbecue, compact and perfect for sharing.
- To finish: a yakitori sauce to glaze the skewers.
Common mistakes to avoid
- Using ordinary barbecue charcoal: too much smoke and an altered flavour; binchotan makes all the difference.
- Placing the konro directly on a heat-sensitive surface: it could cause burns; use a stand.
- Choosing one that’s too small: a model that’s too small quickly becomes limiting when you have guests.
- Overlooking the lighting time: binchotan takes about 60 minutes to be ready, so plan ahead.
The konro can also be used indoors thanks to low-smoke binchotan, but always ventilate the room and never place it on a flammable surface.
Frequently asked questions
What’s the difference between a konro, a shichirin and a hibachi?
The konro (diatomite) is elongated, making it ideal for yakitori; the shichirin is a small, lightweight tabletop barbecue; and hibachi refers to a compact model. All use charcoal.
Why use binchotan rather than ordinary charcoal?
Binchotan burns hotter and longer, without smoke or ash, and imparts a subtle smoky flavour. It’s the charcoal of choice for a konro.
Can you use a konro indoors?
Yes, with low-smoke binchotan, provided you ventilate the room and follow the safety instructions.
What size konro should you choose?
A long model (45 to 55 cm) for entertaining and lining up skewers; a small square model for solo use or limited space.
How long does it take to light a konro?
Allow around 60 minutes for the binchotan to reach its full heat without smoke.
Is a konro only for yakitori?
No: it also grills fish, shellfish, vegetables, wagyu and all kinds of skewers beautifully.
Why does a konro use less charcoal?
Diatomite insulates and releases heat, keeping the embers effective with less fuel.
How can you recognise an authentic Japanese konro?
By its handcrafted construction from natural diatomite; mass-produced copies insulate less effectively and don’t last as long.
Our verdict
For most enthusiasts, a long konro made from natural diatomite and paired with binchotan is the best choice, offering authenticity, even cooking, a sociable experience and durability. Keep the small models for solo use or limited spaces. It’s an investment, but a quality konro lasts for years.
