SUMO HIBACHI / CERAMIC TABLE GRILLS
Good food. A few close friends. One more round of skewers.
Bring Japanese charcoal grilling to your outdoor table with Sumo Hibachi.
THE HIBACHI WAY
With a Hibachi, the cooking is part of the evening. Small pieces of food meet the direct heat of charcoal, just above the glowing embers. Turn a skewer, share a bite, put on the next round.
It is a wonderfully hands-on way to cook. You see the colour develop and decide when each piece is ready. Start with Japanese yakitori, then make room for whatever you love to grill.
Cook a little. Share a little. Stay a little longer.
Sumo Hibachi XL · Charcoal, skewers and good company.
FIND YOUR HIBACHI
The original for a compact setup. The XL for more space to experiment. Both bring the same ceramic construction and close-to-the-coals cooking to the table.
The original
All the Hibachi character in a compact format. A natural starting point for small plates, skewers and everyday outdoor cooking.
Cooking surface
20 × 40 cm
Separate grates
2 × 20 cm
Height
21 cm
Length incl. stand
58 cm
42 cm without stand
Width
25 cm
Weight
18 kg
More room to gather
More room for another skewer, another ingredient, another round. The XL gives you 50% more cooking area to play with.
Cooking surface
20 × 60 cm
Separate grates
3 × 20 cm
Height
21 cm
Length incl. stand
78 cm
62 cm without stand
Width
25 cm
Weight
26 kg
Both models include a ceramic body, adjustable air vents, a metal stand and teak handles.
BUILT THE SUMO WAY
01
The ceramic body holds heat around the charcoal. The compact, open top keeps the cooking close and the ingredients in full view.
02
Separate grates let you arrange the cooking surface around your ingredients: two on the original, three on the XL.
03
Adjustable air vents let you manage the airflow to the coals. Teak handles and a powder-coated metal stand complete the grill.
WHAT IS ON YOUR GRILL?
Yakitori is Japanese chicken cooked on skewers. It is a delicious starting point for your Hibachi and an invitation to try another round.
Try negima: chicken and spring onion on a skewer. Season simply with salt, or finish with a sweet-savoury tare sauce.
Prawns, a piece of fish, a squeeze of grilled lemon. Keep the ingredients simple and let the charcoal do its part.
Mushrooms, peppers and asparagus deserve a place over the coals. Mix your favourites and serve each small batch as it is ready.
THE FIRE STARTS HERE
Binchotan-style white charcoal is prized for its steady, intense heat. Pair your Hibachi with charcoal, skewers and a pair of grilling tweezers, and you have the essentials for your first evening around the grill.
A FEW THINGS WORTH KNOWING
A Sumo Hibachi is an open tabletop charcoal grill for direct grilling in smaller portions. A kamado has a lid and supports a wider range of methods, including smoking, baking and longer cooks. Choose Hibachi for the close-up, cook-and-share experience.
The original has a 20 × 40 cm cooking surface with two separate grates. The XL extends it to 20 × 60 cm with three grates, giving you 50% more cooking area. Choose by the space you want for ingredients and your outdoor setup.
No. Yakitori is a great place to start, but seafood, vegetables and small cuts of meat are just as welcome. Think of the Hibachi as an invitation to try your favourite ingredients over direct charcoal heat.
Use your Hibachi outdoors only, on a stable, non-combustible, heat-resistant surface. Charcoal produces carbon monoxide, even when there is little visible smoke. Never use it in an enclosed space.
