My experience with the hibachi grill / konro grill
Last updated: 4 December 2025
The author of this post, Lee Whittaker at @yorkshireman.cooks, is a customer of ours on the NSW Central Coast with a passion for cooking. This is his account, in his own words.
"When it is a beautiful evening and we are sitting out on our deck with a glass of red in hand, and the smell of grilled meats is wafting in the air, we are transported back to the streets of Tokyo."
Having visited Japan six times in the past five years, it is safe to say, I mostly went back for the food.
Walking down Omoide Yokochō in Tokyo and smelling all the grilled meats is delightful. That is quite possibly my favourite smell in the world, and cooking on the konro grill / hibachi grill allowed me to experience this in my own home.
Having seen this hibachi on episodes of MasterChef and the equivalent in Japan, I decided it was time to reach my hand in my pocket and purchase one. As it was just myself and my partner at the time (we now have a baby), I went for the smallest one, and it still holds its own when friends come over.
I have cooked all kind of foods, from steaks to chicken, from prawns to scallops and from carrots to corn on my hibachi, and each dish has been infused with a beautiful smoky flavour.
Images provided by Lee Whittaker at @yorkshireman.cooks
Binchotan Japanese White Charcoal
Cooking with binchotan charcoal brings out such a different smell compared to whacking a steak or chicken on my BBQ. It is almost a cleaner smell than the gas lit flame or even the smoky smell that comes from my pellet smoker. (I'm a cheat, I know.)
One thing I was warned about was how hard this kind of charcoal was to light, and I was extremely apprehensive about using it based on its cost per kg (especially because I got my charcoal for free from a family friend), but the reality is, it is no harder to light than what you would use on a charcoal smoker or BBQ, it just takes longer.
But…the wait is worth it.
It is pure heat. No nasty fumes to ruin the meat or veggies, just heat and a slight smoke, meaning you get incredible tasting food when you use your hibachi.
How I Light My Binchotan
Use a portable gas stove and a charcoal chimney starter. I have recently purchased an alternative which makes things so much easier: an electric charcoal starter.
Just place the charcoal in the konro, plug the starter in and point it directly at the binchotan. It takes about 60 seconds until they are glowing red. The grill is ready to cook on in about 20 minutes.
Another bonus about binchotan is that once you finish cooking, you can place the lit coals into some water to extinguish, let them dry out and then use them again next time.
A note from our specialist
Kai does not recommend either of the two methods above. Lighting binchotan on a portable gas stove risks damaging the stove and the canister, and quenching lit charcoal in water can cause it to fracture violently as it cools, as well as leaving moisture in the charcoal that spits when it is next lit. Let the charcoal burn out in the grill instead, or use a fire-extinguishing pot.
We have kept Lee's account as he wrote it, because it reflects a real customer's experience. Our own method is set out in the konro grill user guide, and there is a step-by-step guide to lighting binchotan.
The Verdict
Would I recommend this to anyone?
Yes. I'm not a chef, but I enjoy cooking and I love to cook for other people. The hibachi allows me to cook and not lose out on the social aspect of being in the kitchen when I have guests.
It also gives me the opportunity to cook food for my fiancée. When it is a beautiful evening and we are sitting out on our deck with a glass of red in hand, and the smell of grilled meats is wafting in the air, we are transported back to the streets of Tokyo.
Lee Whittaker at @yorkshireman.cooks is a customer of ours on the NSW Central Coast with a passion for cooking. Thank you for sharing your experience with us — everyone has their own cooking journey.
If you have a story with your konro grill, email hello@mycookware.com.au or use the chat box on this page.
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