An evening at the counter of Wa Banshaku Mine, featuring aut…
An evening at the counter of Wa Banshaku Mine, featuring autumn's first "hiyairoshi" and owanmono (clear seasonal soup). On a night where September rain gently continues, the temperature outside is 26.42°C. Turning into a narrow alley in Kume, the light at the entrance blurs softly. The moment I pass through the noren, I am greeted by the slightly dry scent of wood and the steam of dashi. My fingers hesitate while selecting a guinomi, as seasonal sake begins to arrive during this time of year. Tonight, I will discuss the pairing of autumn's "hiyairoshi" and warm owanmono. The arrival of hiyairoshi in early autumn. After the summer, the sake settles into a calmness that pairs beautifully with the dishes of autumn's onset. Hiyairoshi is a type of sake that has matured while keeping the heat treatment to a minimum, allowing its rounded umami to shine. When served at a temperature that is not too cold, preserving the moment of expansion upon tasting, it harmonizes well with the air of a rainy night. The dishes do not overpower with strong aromas. For example, early mushrooms or fish beginning to gain fat are brought closer to the contours of the dashi. The aroma that rises when slightly lifting the lid of the lacquered bowl is everything. Just a glimpse of yuzu or finely chopped green onions beyond the steam is sufficient. What I learned in Kyoto is not about flamboyance, but rather about temperature and timing. Tonight will be one where that "timing" gently overlaps with the sea and mountain ingredients of Okinawa. Creating a space for sake among the seven dishes. For those who wish to enjoy sake slowly, the chef's omakase at 6,600 yen (seven dishes) is just right. The first half is light, with owanmono and sake appearing in the middle, and the lingering warmth of heat treatment remaining in the latter half. Those searching for "Okinawan sake" in Naha will find themselves naturally landing within the flow of the course, even if they happen to stop by during their travels. At the back of the counter, a small sound of the knife meeting the cutting board. The chef pauses for a moment, lifting the tokkuri with both hands to check the temperature. It is not too hot, yet not cold. The mouthfeel is rounded, and the aroma does not escape upwards. The accompanying dishes do not sharpen the saltiness or acidity but stand at the same level as the umami of the sake. When such a composition is achieved, a pause in conversation does not become awkward. Whether it is a business meeting, a couple's anniversary, or solitary drinking, the pace at which glasses empty aligns naturally. Sake pairing is not a fixed format; it is determined after discussing the day's dishes and preferences. A simple comment such as preferring the sweetness of rice over strong ginjo aromas, or feeling more at ease with room temperature rather than chilled sake, makes selection easier. For those who do not drink, fragrant tea and soft drinks are also available, tailored to the evening's temperature. A seat for quiet contemplation on a night in Kume. We are open only for dinner, from 18:00 to 23:00 (last order at 22:00). The counter has six seats, and there are two private rooms, each accommodating up to four guests. While there are many lively establishments in Naha searching for "Kume kappo" or "Naha counter Japanese cuisine," Wa Banshaku Mine is designed to maintain a lower volume. The lighting is kept bright enough to see one's hands, allowing the luster of the dishes to emerge naturally. It is about a nine-minute walk from Asahibashi Station. On rainy days, the act of shaking off raindrops from the umbrella before taking a seat becomes a moment of pause. TableCheck reservations are available 24 hours a day, with an option for English display. Travelers may find themselves making a reservation on a whim while at their hotel, still adjusting to the time difference. For those seeking a Naha Japanese restaurant to enjoy the seasons at a quiet counter, I wish to keep it within easy reach. The private rooms are perfect for nights when you wish to speak softly. In Naha, even in a private room for business meetings, the dishes do not overshadow but simply enhance the experience. There is also a space where gazes do not clash across the table. I will respond briefly to any inquiries. I am sometimes asked where to make a reservation. Generally, TableCheck is the quickest, but we also accept phone calls. If you have decided on your desired course and start time, the exchange can be brief. There are also inquiries about whether overseas guests can utilize our services. More and more people are arriving after searching for "English menu Naha." We offer menus in English and Traditional Chinese, and can provide simple guidance in English. We also accommodate payments with overseas-issued cards. Many ask if they can arrive by car. We do not have a dedicated parking lot, but there are several paid coin parking options within walking distance. On rainy days, the walking route from Asahibashi Station is surprisingly straightforward. On rainy nights, plans may shift slightly. Even late in the evening, the steam from the owan and the calming sake await. If you are interested in hiyairoshi, please mention "I would like to enjoy sake slowly" when making your reservation. I will quietly prepare the seating and sake vessels. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa, Akamine Building 1F 102 (approximately 9 minutes on foot from Asahibashi Station) 🕒 Open from 18:00 to 23:00 (last order at 22:00) / Closed on Sundays and public holidays 🍶 Creative Japanese cuisine 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 during travel 🌏 English / Traditional Chinese menus available / Accepts overseas-issued cards / TableCheck 24-hour online reservations ✨ Seigo Inamine — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.