Okunoto Konro Medium Hibachi Grill Starter Set

Shipping Notice: This set is available for delivery within Australia and New Zealand only.

Everything You Need To Start Grilling On A Konro

Every time someone buys a konro from me, the next question is the same: what else do I actually need? This set is the short answer — the grill, enough charcoal to get properly started, and the one accessory that makes binchotan practical rather than a chore.

The Grill

The grill is the medium Okunoto, 540mm x 230mm, which is the size most people end up wanting. It'll comfortably feed 4 to 8 people, and the narrow body means yakitori skewers rest across the walls without falling in. Like all the Okunoto konro, it's made from natural diatomaceous earth quarried on the Noto Peninsula in Ishikawa. That material is the whole point: it's an outstanding insulator, so heat stays in the box and the charcoal bed sits at a temperature you simply cannot reach on a gas grill. Because it's natural mud rather than some unspecified composite, there's nothing in the walls to leach out when things get seriously hot.

The Charcoal

For fuel, 3kg of binchotan white charcoal in a medium cut — pieces run around 150mm long and 30mm across, which suits the medium konro's firebox well without needing to be broken down. Binchotan is dense, and I won't pretend it lights easily. It takes real patience compared to briquettes. What you get in return is a long, stable burn with very little smoke or odour once it's properly going, which is exactly what you want when the food is meant to taste like the food and not like lighter fluid.

The Chimney — And Why It's Not An Afterthought

The Green Life chimney solves both binchotan problems at once. Vertical airflow gets the charcoal lit in a fraction of the time, and when you're done, the leftovers go back in, the lid goes on, and the fire starves out without water.

That second function matters more than it sounds. Diatomaceous earth absorbs water and turns brittle, so you must never douse a konro — and binchotan is expensive enough that snuffing and reusing half-burnt pieces genuinely pays for the chimney over a season.

Specifications

• Grill size: 540mm (L) x 230mm (W), suits 4–8 people
• Grill material: Natural Japanese diatomaceous earth (Noto Peninsula, Ishikawa)
• Charcoal: 3kg binchotan white charcoal, approx. 150mm (L) x 30mm (Ø) per piece
• Chimney: Steel, approx. 15.3cm (Ø) x 25.9cm (H), foldable handle

Care & Safety

• Charcoal produces carbon monoxide — use outdoors or in a properly designed, well-ventilated cooking environment.
• Place a heat-resistant mat under the grill to protect the surface beneath it.
• Never extinguish the fire with water. Diatomaceous earth absorbs water, becomes brittle and loses durability. Use the chimney's extinguisher function instead.
• Gently remove ash and food residue, but avoid washing the grill with water.
• The chimney body, lid and handle become extremely hot in use. Use heat-resistant gloves and tongs, and always confirm charcoal is fully extinguished and cooled before storage.

Warranty: Replacement warranty for products found defective on delivery. No warranty is provided for damage caused by mishandling the grill.