Yakitori Grill Guide: How to Choose and Use a Japanese Tabletop Charcoal Grill

A Japanese tabletop charcoal grill lets you cook yakitori the way it is served in Japan: small skewers, real charcoal heat, and everyone eating straight off the grill. This guide helps you pick the right type and size, choose charcoal, and grill your first skewers without smoke, flare-ups or dry chicken.

Chicken and scallion yakitori skewers grilling over charcoal on a Japanese tabletop konro grill
Yakitori cooked over charcoal on a tabletop konro.

The short answer

  • Grilling at the table for 2 to 4 people: a rectangular konro around 9.4 in (24 cm) long.
  • Solo or one grill per guest: a small square konro.
  • Hosting 4 or more, or taking the grill outdoors: the larger rectangular konro, or a folding stainless-steel grill.
  • Slow smoking or roasting with a lid: a kamado, not a konro.

Konro, hibachi and shichirin: what is the difference?

You will see several names for small Japanese charcoal grills. In English, hibachi is often used for any small tabletop charcoal grill, so many shoppers use the words interchangeably. In Japan the terms are more specific: a hibachi is traditionally a charcoal-heated brazier for warming a room, while a konro or shichirin is a compact charcoal stove for cooking. For grilling yakitori, look for a konro, shichirin or tabletop charcoal grill.

Three types of Japanese charcoal grill

Type Best for Trade-off
Konro (compact tabletop) Yakitori and small skewers at the table Small cooking area
Folding grill Terraces, gardens and camping Lighter build than a solid konro
Kamado (lidded) Roasting, smoking and larger cuts Bigger and heavier, slower to heat

For skewers, the first two are the better fit. The charcoal sits close to the food, the heat is direct, and the narrow cooking area keeps skewers in one tidy row. If you want lidded cooking instead, browse our Japanese barbecue range, which includes kamado grills.

Choosing a konro size

Match the grill to how many skewers you will cook at once. Our Miyazaki tabletop charcoal grill comes in four sizes:

  • Square S, 4.7 in (12 cm): solo grilling, one or two skewers at a time.
  • Square L, 5.9 in (15 cm): one or two people, or one grill per guest.
  • Rectangular S, 9.4 in (24 cm): the classic yakitori format, a row of skewers for two or three people.
  • Rectangular L, 14.2 in (36 cm): the party size, a full spread for four or more.

If you are unsure, choose the larger of the two sizes you are considering. A grill that is too small means cooking in batches while the first skewers go cold.

Our recommended Japanese tabletop charcoal grills

Every grill below burns charcoal and is made for small-scale grilling at the table or outdoors. Choose a solid konro for the table, a clay or ceramic shichirin-style grill for a compact setup, or a folding grill if you want to carry it between a terrace, a garden and a trip.

Miyazaki tabletop charcoal grillMiyazaki Tabletop Grill4 sizes, wire grate and wooden base Shibetsu folding yakitori charcoal grillShibetsu Yakitori GrillFolding stainless steel, adjustable height Toyohira portable folding yakitori charcoal grillToyohira Folding GrillStainless steel, 13.8 × 10.6 in Chiasa handmade portable charcoal grill in stainless steel, wood and clayChiasa Handmade GrillClay-lined, 9.8 in, table or balcony Ayumi portable charcoal grill with clay airflow controllerAyumi Clay GrillClay airflow controller Kirigamina ceramic portable charcoal grillKirigamina Ceramic GrillPortable ceramic charcoal grill

The Shibetsu and Toyohira are stainless-steel folding grills that measure 13.8 × 10.6 × 7.9 in (35 × 27 × 20 cm). See all of them in the Japanese barbecue collection.

Which charcoal to use

Binchotan is a traditional Japanese hardwood charcoal. It burns hot and steady with little smoke, which is why it is favoured for yakitori, but it costs more and takes longer to light. Good lump charcoal also works well in a small grill and is easier to find. Avoid briquettes soaked in lighter fluid or with additives, which can leave a chemical taste on food.

Whatever you choose, do not fill the grill to the top. A shallow bed of coals is enough for skewers and gives you room to adjust the heat.

Sticks of white binchotan charcoal on a wooden board next to a glowing tabletop grill
Binchotan, the traditional white charcoal used for yakitori.

How to grill yakitori at the table

  1. Soak bamboo skewers for about 30 minutes so the ends do not burn. Metal skewers do not need soaking.
  2. Light the charcoal outside with a chimney starter or fire lighters, and wait until the pieces are covered in grey ash.
  3. Build two heat zones. Pile more coals on one side so you have a hot zone and a cooler zone to rest skewers.
  4. Cut ingredients evenly. Bite-sized pieces of the same size cook at the same speed.
  5. Cook over the hot zone, turning often. Move skewers to the cooler side if they brown too quickly.
  6. Check the chicken. It should be cooked through, with an internal temperature of 165°F (74°C), before you eat it.
  7. Season at the end. Finish with salt, or brush on tare during the last minute or two so the sugars do not burn.
Top-down view of a Japanese tabletop grill with a hot zone of glowing charcoal on one side and skewers resting on the cooler side
Two heat zones: coals piled on one side, skewers resting on the cooler side.

Classic yakitori skewers and tare glaze

  • Negima: chicken thigh alternating with pieces of scallion.
  • Tsukune: chicken meatballs on a skewer.
  • Vegetables: shiitake mushrooms, small peppers or asparagus, brushed lightly with oil.

Simple tare glaze: simmer equal parts soy sauce and mirin with a splash of sake and a spoonful of sugar until slightly syrupy, then let it cool. Brush it on near the end of cooking.

Plate of glazed chicken and scallion yakitori and tsukune skewers with a bowl of tare sauce, a brush, a lemon wedge and shichimi spice
Finished skewers with tare glaze, lemon and shichimi.

Safety, cleaning and care

Burning charcoal produces carbon monoxide. Use a charcoal grill outdoors or in a very well-ventilated space only, never in a closed room. Place it on a heat-resistant surface, keep it away from anything flammable, never leave it unattended, and let the coals cool fully before you move or clean it.

After cooking, let the grill cool completely, then tip out the ash and clean the grate, for example with a stiff grill brush. Keep the grill dry between uses to prevent rust, and store it indoors or covered.

Frequently asked questions

What size grill do I need for two people?

A rectangular grill around 9.4 in (24 cm) long is enough for two or three people. Choose the larger rectangular size for four or more.

Do I need binchotan charcoal?

No. Good lump charcoal works well. Binchotan burns cleaner and steadier but costs more.

Is a hibachi the same as a konro?

In English, hibachi is often used for small tabletop charcoal grills, so many people use the words interchangeably. In Japan, a hibachi traditionally means a charcoal-heated brazier for warmth, while a konro or shichirin is a charcoal stove for cooking. For grilling yakitori, look for a konro, shichirin or tabletop charcoal grill.

Can I use a tabletop charcoal grill on a balcony?

It depends on your building rules and local regulations, so check them first. Always keep it outdoors with good airflow.

What is the difference between a konro and a kamado?

A konro is a small open charcoal grill for direct-heat cooking at the table. A kamado is a larger lidded grill that can also roast and smoke.

Ready to choose? Browse our Japanese barbecue collection.

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