A Night of Solo Sake at the Naha Counter, Starting with Hassun in September
On a cloudy afternoon, the temperature outside still exceeds 30°C, leaving a lingering heat on the skin. Inside the restaurant, preparations for the evening begin with a bit more ice and a careful selection of sake vessels from the shelf. It is a season that makes one wish to place the presence of steaming owanmono on the warm wooden counter ahead of time. In September, both a chilled cup and a warm bite can be enjoyed in the same night. Hassun: A Plate at the Entrance of the Evening When venturing out alone into the night of Naha, a quiet first dish is a welcome relief. The hassun is a "gateway" plate, featuring an assortment of seasonal small dishes. Rather than being a flashy centerpiece, it gently warms the palate, softens the edges of the sake, and slows the pace of conversation. Some may feel apprehensive at the mention of a Kume kaiseki, but the moment the hassun is served, there is often a slight easing of the shoulders. The early days of September see the remnants of summer coexisting with the hints of autumn. The freshness of Okinawan island vegetables, the essence of the sea, and the clarity of the dashi come together. The ingredients are sliced thinly, cooked briefly, and layered without overwhelming flavors. This minimalist approach, honed in Kyoto, embraces the strength of Okinawan ingredients. The more small plates that are presented, the more the diner can regain their own pace. This "space" is well-suited for solo sake enjoyment at the counter. The Chef's Omakase at 6,600 Yen, Quietly Satisfying On a night dedicated to solo sake, one often prefers flow over quantity. The chef's omakase at 6,600 yen consists of seven dishes. Following the hassun, the meal progresses beautifully through sashimi, owanmono, and grilled dishes, creating a harmonious mid-evening experience. While there are many creative kaiseki restaurants in Naha, here, the emphasis is on a measured approach to flavor. The menu is designed to accompany both drinkers and non-drinkers at the same pace. At the back of the counter, the sound of the chef placing down his knife resonates dryly just once. Though the time spent over the fire is brief, the aroma lingers. The owanmono first presents itself with steam upon lifting the lid, followed by the dashi that trails behind. In September, the contrast in temperatures is particularly pleasant given the heat outside. This is also a time when more visitors come seeking Okinawan sake, so in addition to chilled sake, dishes that pair well with slightly warmer servings are included. The sake pairing is constructed after inquiring about any aversions to certain aromas or preferred quantities, ensuring that strong sake is never forced upon anyone. There are nights when travelers come alone. While exchanging brief words in English, they select their dishes based on the colors and aromas of the vessels. I hope they can take their time and settle into their seats, having wandered from the bustling streets to Kume. The Experience of Sitting at the Six-Seat Counter in Kume Open only for dinner, from 18:00 to 23:00 (LO 22:00). The counter has six seats, arranged to ensure that the distance between diners is not too close. For solo guests, seats near the entrance or further inside are available. On nights when conversation is desired, voices may be lowered, while on quieter evenings, it is also nice to simply observe the actions at hand. Those seeking "a calm temperature" in Naha's counter-style kaiseki should find it here. There are two private rooms, each accommodating up to four guests. In the context of business meetings in Naha, the structure of the meal is designed to support the experience with aromas and lingering flavors, ensuring that the dishes do not overshadow the conversation. For anniversary dinners, after a toast, the lingering sweetness is allowed to extend a bit longer. Rather than seeking extravagance for a Naha anniversary dinner, the desire is for a tranquility that prevents any awkwardness during pauses in conversation. Reservations can be made 24 hours a day through TableCheck. The multilingual support allows guests from abroad to secure their bookings regardless of time differences. It is about a 9-minute walk from Asahibashi Station, along a path where the evening breeze shifts slightly. A Brief Note on Points of Interest I am often asked if making a reservation by phone is quicker. Due to preparation during the day, there are times when I am unable to answer, so online reservations through TableCheck are more reliable. You can also check the availability in real time. There are inquiries about whether the omakase course can be ordered on the same day. While the basic offering is omakase, the guidance may vary depending on ingredient availability and seating flow. If uncertain, please simply convey your desired quantity, whether it be 5,500 yen (five dishes) or 6,600 yen (seven dishes). Questions about whether international guests can be accommodated have also increased. We offer an English menu as "English menu Naha," available in both English and Traditional Chinese. There are staff members who can assist with basic English, and overseas-issued cards are accepted. If there are any ingredients that cannot be consumed or allergies, please feel free to mention them in simple terms when making your reservation. There are inquiries regarding parking. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If using the Yui Rail, it is about a 9-minute walk from Asahibashi Station. On cloudy days in Naha, the light is soft, and the luster of the vessels appears more subdued. For a quiet night of solo drinking, starting with the hassun is not a bad choice. If you include a note with your reservation such as "solo, with less sake," we will welcome you in accordance with the temperature of the evening. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station) 🕒 Open: 18:00 - 23:00 (LO 22:00) / Closed: Sundays and public holidays 🍶 Creative kaiseki and sake / Chef's omakase 5,500 yen (five dishes)・6,600 yen (seven dishes)・7,700 yen (nine dishes) 🏮 Counter seating for six / Two private rooms (each accommodating up to four) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 English / Traditional Chinese menus available / Overseas-issued cards accepted / 24-hour online reservations via TableCheck ✨ Seigo Inamine — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.