Tired of burnt burgers and scorched halloumi? If you want to up your barbecue game this summer it’s worth taking some inspiration from Japan. The Konro grill is a traditional cooking method favoured by a growing number of Michelin-starred chefs like Sat Bains and Tommy Banks. The miniature grills delicately sear bite-sized treats, and their tiny proportions guarantee incredible flavour and more consistent cooking. 

“In ancient rural Japan, families would cook everything on a Konro and eat around it,” says Kaori Simpson, owner and head chef at Edinburgh’s Harajuku Kitchen. “It’s a very intimate, family-centred way of eating.” Find out how to create your own grill with tips from Kaori and Mimi Tokumine, a chef at London’s Japan Centre. Plus, discover how to make their favourite dipping sauces and marinades to make your grilled treats sing. You’ll never look at a barbecue the same way again…