About YAKINIKU® | Original Japanese Grill

Our story It all started in the Japanese Edo period (1603-1867), the beginning of a great gastronomic era. The samurai and wealthy merchants did too well with an extensive menu, leaving restaurants in need of a large stove. This was the beginning of the Kamado. The Kamado therefore played a key role in the development of Japanese gastronomy. It was only after the Second World War that Kamados became known in the Western world, after the US military noticed the barbecue equipment in the Japanese army. Shichirin. By YAKINIKU® In addition to the Kamado, YAKINIKU® has developed a Shichirin. The Shichirin, also known as Konro, is traditionally made in Japan from Dolomite or river clay. The YAKINIKU® Shichirin is made of high-quality ceramic, so it can reach temperatures of up to 1000°C! The special thing about grilling with the round Shichirin is sitting together around the fire. The rectangular variant is often used by chefs to prepare small, refined dishes that require more precision. Binchotan. The black gold of Japan The Japanese grill on Binchotan, Japan's black gold. Binchotan is produced in a traditional way, without the addition of chemicals. Binchotan burns constantly, for 4-6 hours and can reach temperatures of up to 950°C. Perfect for use in the YAKINIKU® Shichirin! Read their story