From Binchotan to Gas: A Grill Built for Every Chef
“Renowned as the pinnacle of grilling fuel, Kishu Binchotan has earned a legendary reputation among chefs worldwide.”
Unlike ordinary charcoal, it burns at an incredibly high, steady temperature with minimal smoke, allowing ingredients to cook evenly while preserving their natural essence. Its unique composition imparts a subtle, refined smokiness that enhances the depth of meat, seafood, and even vegetables—creating a flavor profile that simply cannot be replicated by other charcoal. For many chefs, it’s not just fuel—it’s the secret ingredient behind unforgettable grilling.
“Grill Master’s Secret”
In the world of cooking, fire has always been more than just heat. It’s passion, tradition, and flavor. And when it comes to grilling, nothing beats the timeless appeal of a Japanese Charcoal Grill—known as the shichirin or konro. Picture this: smoky aromas, sizzling meats, and that unmistakable charred perfection. It’s not just cooking—it’s a performance, a ritual, and a flavor journey all in one.
A Brief History of the Japanese Charcoal Grill
The rich history of the Japanese charcoal grill stretches back to the Edo period (1603–1867), a time of relative peace and economic growth in Japan. During this era, small, efficient clay grills became a common fixture in households across the country. These early grills, often simple in design but highly effective, played a crucial role in daily cooking.
The secret to their success, then as now, lay in the fuel: binchōtan charcoal. This exceptional charcoal, traditionally made from ubame oak through a meticulous, centuries-old process, is renowned for its superior burning characteristics. Unlike regular charcoal, binchōtan burns cleaner, producing very little smoke and ash. It also burns significantly longer and at a remarkably high, consistent temperature, which is ideal for achieving a perfect sear and even cooking.
More than just a heat source, binchōtan imparts a distinctive smokiness to food without the bitter aftertaste often associated with other charcoals. This subtle, aromatic flavor profile is a hallmark of dishes cooked on a Japanese charcoal grill. These versatile grills were, and still are, perfectly suited for a wide array of culinary delights, including the ever-popular yakitori (skewered and grilled chicken), yakiniku (grilled meat, often beef), an assortment of fresh seafood, and a variety of seasonal vegetables.
Over the centuries, these humble household items transcended their purely utilitarian function. They evolved into revered cultural symbols, deeply ingrained in Japanese culinary traditions. Today, the Japanese charcoal grill, often in the form of a hibachi or shichirin, continues to grace not only traditional Japanese homes but also the vibrant and bustling izakayas (informal Japanese bars that serve food) and upscale restaurants around the globe, testament to its enduring appeal and culinary significance. The artistry of cooking with binchōtan on a traditional Japanese grill is a practice that continues to be celebrated, offering a unique and authentic dining experience.
Tradition Meets Innovation with Manila Kitchens
While tradition holds a powerful sway, Manila Kitchens deeply understands and embraces the evolving demands of the modern professional kitchen. This understanding has led to the innovative introduction of the Japanese Charcoal Grill—reimagined for today's dynamic culinary landscape.
Manila Kitchens has meticulously engineered a game-changing version of the classic Japanese charcoal grill, pushing the boundaries of versatility and efficiency. This groundbreaking innovation presents a Japanese Charcoal Grill that can seamlessly function as a gas-powered griller. Imagine the unparalleled flexibility this offers chefs: the ability to harness authentic, smoky charcoal-grilled flavors when the culinary vision demands it, delivering that unmistakable depth and char. Yet, simultaneously, it provides the instant, clean, and consistent convenience of gas-powered grilling when speed, precise temperature control, and high-volume efficiency are paramount. This hybrid design ensures that no matter the rush of service or the specific requirements of a dish, Manila Kitchens' reimagined grill empowers chefs to adapt, innovate, and consistently deliver exceptional results without compromise.
Why It’s a Game-Changer
Dual Power Option – Switch between charcoal and gas depending on your menu or cooking style.
Time-Saving Convenience – Gas ignition eliminates long preheating times, allowing chefs to serve faster during peak hours.
Flavor Control – Keep the authenticity of binchōtan charcoal for smoky depth, or opt for clean, even heat from gas for delicate dishes.
Efficiency in Design – Built with Manila Kitchens’ expertise, the grill is compact yet durable, engineered for both small establishments and large-scale kitchens.
Low Maintenance – Cleaning and upkeep are simplified without compromising performance, making it chef-friendly all the way.
A Grill for Every Chef’s Imagination
With Manila Kitchens’ Japanese Charcoal Grill, chefs don’t have to choose between tradition and innovation. You get the romance of fire, the control of gas, and the flexibility to meet the demands of any kitchen. It’s not just a piece of equipment it’s a culinary partner designed to bring out the best in every dish.
So whether you’re firing up yakitori skewers, searing premium wagyu, or experimenting with seafood and vegetables, this grill doesn’t just cook it creates experiences.
