YAKINIKU – kamado, shichirin and Japanese grilling with binchotan

YAKINIKU makes ceramic charcoal grills rooted in Japanese grilling tradition. Here you will find the YAKINIKU Kamado Large 49 cm, XLarge 56 cm and XXLarge 61 cm, the round shichirin and the rectangular konro/yakitori grill, binchotan charcoal and accessories such as covers, drip pans, a woodchipper, yakitori bars, teppanyaki plates and skewers.

The name yakiniku means “grilled meat” in Japanese. Food is grilled in small pieces over high heat, often at the table.

Kamado or shichirin?

• Kamado: a closed charcoal grill in thick ceramic for grilling, smoking, baking and indirect heat – from high-heat grilling to low & slow.
• Shichirin: a round Japanese table grill for high-heat grilling at the table.
• Konro/yakitori grill: a rectangular shichirin made for skewers and yakitori.

YAKINIKU kamado in three sizes

All three come complete with stand, side tables and a pro set: a multilevel system with half-moon grates and heat deflectors, so you can grill directly on one side and finish with indirect heat on the other. The ceramic is extra thick and combined with cordierite, which insulates well and withstands all weather. Fittings are 304 stainless steel, and a daisy wheel vent controls airflow and temperature.

Shichirin and konro for table grilling

The round model fits a normal table, the rectangular one a long table. For fewer people, fill only half the grill with charcoal. The MEDIUM Rectangular Shichirin PRO has a double wall for more even airflow, two-part ceramic that reduces the risk of cracking, and a removable ash drawer. The shichirins are made from ceramic with quartz and cordierite.

Binchotan and accessories

Binchotan is a Japanese charcoal that burns cleanly and for a long time. BBQ Flavour Binchotan White Eucalyptus is about 95% carbon with about 1.8% ash, and 1 kg lasts one grilling session of around four hours. With the YAKINIKU Binchopan you light the charcoal standing up and put it out by closing off the air, so it can be used again.

• YAKINIKU Woodchipper – adds wood chips without opening the kamado lid.
• For kamado: covers for Large and XLarge, and half-moon drip pans.
• For shichirin: yakitori bars, teppanyaki plates, a cast iron grate, stainless steel skewers and food tweezers.
• Cookbook: The Magic of YAKINIKU, with recipes for shichirin and kamado.

Frequently asked questions about YAKINIKU

What is a kamado?

A kamado is a closed ceramic charcoal grill. The thick ceramic holds heat well, so it handles both high-heat grilling and low-temperature smoking.

What size kamado do I need?

The Large at 49 cm suits families and gatherings. The XLarge at 56 cm has room for large cuts such as tomahawk, and the XXLarge at 61 cm is made for cooking for 12–15 people.

What is the difference between a shichirin and a konro?

Both are Japanese ceramic table grills. Shichirin often refers to the round model, while the rectangular one is also called a konro or yakitori grill and is best for skewers.

Which charcoal should I use?

Binchotan is best used in a shichirin and other open table grills, where direct heat and control matter most. For a kamado, regular charcoal is often the most practical choice.

Related

• Pellets and charcoal – binchotan and charcoal.
• BBQ accessories – thermometers, gloves and tools.
• Meat – Wagyu A5 Yakiniku, sold only in our Trondheim shop.
• Knives – chef's knives and santoku from Messermeister.
• Traeger – pellet grills for smoking.