A hibachi is a small Japanese charcoal grill. Instead of a big barbecue at the edge of the garden, it sits on the table or a low bench, and everyone cooks a few pieces at a time while they talk. Skewers, thin slices of meat, mushrooms and vegetables cook in minutes over a bed of hot coals.
Two kinds
The Hibachi Tabo is a table grill with a stainless steel rod grill top and a stainless steel dustpan for the ash. It is made for outdoor dining and easy to clean.
The Okunoto Konro, in medium and large, is a traditional Japanese grill carved from diatomaceous earth from the Noto peninsula. The material insulates well, so the outside stays cooler and the heat stays inside. Check each page for stock.
What to look for
- Size: long and narrow suits skewers; square suits a group sharing.
- Grill top: rods give clean grill marks; a mesh holds small pieces.
- Ash handling: a removable tray makes cleaning much easier.
Charcoal
Use hardwood lump charcoal or Japanese binchotan. Binchotan burns hot, long and almost smoke-free once it is going. Avoid briquettes with additives, which smell.
Safety
- Use it outdoors only, in a well-ventilated space. Charcoal gives off carbon monoxide.
- Stand it on a heat-proof surface, and keep children and pets back.
- Check local fire restrictions in summer.
See our grills.
