YAKINIKU Rectangular Shichirin | Konro & Yakitori grill
With the Shichirin, you can host a delicious evening programme where all guests can enjoy a (summer) gourmet while being their own table chef! A Shichirin is also very popular as a winter barbecue. Want to sit around the Shichirin with friends or family under your canopy? It is all possible! The rectangular Shichirin comes standard with a stainless steel grid on which the tastiest Japanese dishes can be prepared.
The rectangular Shichirin has a grilling area of 39x21cm, which is perfect for preparing small pieces of meat or a large piece to enjoy together. The Shichirin is most suitable for 4 - 6 persons.
The Shichirin, also called Japanese table grill, is made of ceramic with quartz, cordierite and baked at high temperature. The ceramic also makes the Shichirin very easy to clean. By adjusting the ventilation sliders, you create the perfect air circulation, allowing you to play with the temperature and easily reach high temperatures. The Japanese BBQ is also perfect for winter use, as the ceramic coating also protects against rain and snow, making it weatherproof. The grill is beautifully finished with bamboo and stainless steel details.
Make the tastiest Japanese dishes on the YAKINIKU® Shichirin!
Expanding the Shichirin
Want to go for the full experience and imagine yourself in Japan for a moment with our table grill Add the YAKINIKU® Tweezers to your Shichirin! These tweezers will make grilling a lot easier. You use the straight tweezers to place raw fish or meat on the grill and the curved tweezers to remove your food from the grill. Of course, the tweezers are also suitable for vegetables.
You can also expand our Shichirin with the teppanyaki plate. Teppanyaki literally means grilling on an iron plate and is a very fine way of cooking. Fresh ingredients are brought into contact with a glowing plate as briefly as possible on a teppanyaki plate and seared at lightning speed, retaining their color, flavor and nutrients.
Yakitori bars are ideal for grilling Yakitori-style. These bars are made of stainless steel and you use on top of the rectangular Shichirin in combination with the BBQ skewers. Using these bars, you can very easily grill meat, fish and vegetables without compromising the taste of your food. When using the bars, you remove the grid and thus release more heat and smoke, intensifying your taste.
What type of charcoal should I use?
The YAKINIKU® Shichirin can only be used outdoors with briquettes, self-lighting briquettes or charcoal. The Japanese use Binchotan charcoal, the black gold of Japan, with which extremely high temperatures can be reached. This charcoal burns longer and at a higher temperature and is quieter than normal charcoal. For burning binchotan, it is best to first make a softer charcoal bed, e.g. with acacia charcoal. Then place the binchotan diagonally on the hot charcoal bed. This way you can light Binchotan easily. It is also possible to light Binchotan with a gas burner, which takes about 15 minutes.
Thanks to the extremely high cooking temperature that the charcoal reaches, you get optimal results with food that stays deliciously juicy inside. A small amount of binchotan is enough to keep the shichirin going for hours.
The BBQ Flavour Quick-Koko briquettes have been specially developed for the Shichirin. The briquettes are made from natural materials and ensure that your Shichirin is ready for use within minutes. The lighter fuel is already included in them, so you don't need to use firelighters. One grill stone allows for an hour of cooking pleasure. The grill stones are individually packed in an airtight and watertight four-pack, making them easy to take along. Guaranteed barbecue fun!
Do you really want to get the best out of your Shichirin? Then our cookbook is just the thing for you! This book was born out of a shared love of Japan and takes you on a culinary journey of discovery. With this book, you can prepare the most delicious meat, fish and vegetarian dishes on your shichirin. All dishes are inspired by Japanese cuisine. The book is a collaboration between Luc Hoornaert, Thomas Van de Weyer and Pieter D'Hoop. The perception between "food" and "street art" is reflected in this book and will make you marvel at what is possible in Japanese cuisine!