On a night of counter-style Japanese cuisine in Naha, a clea…
On a night of counter-style Japanese cuisine in Naha, a clear seasonal soup depicting September with seven dishes. The September rain lightly moistens the alleys of Kume. Outside, the temperature hovers around 27°C, still holding onto the warmth of summer, while inside, the aroma of steam takes precedence. In the back of the counter, the chef warms the bowls, the motion of placing the lids is quiet yet swift. As the sound of rain begins to fade, a warm dish arrives just in time. Tonight, we will embrace the onset of autumn with the "owanmono". The owanmono of early autumn announces the season through its fragrance. In Okinawa, September is a time when the heat of the day coexists with the calm of the night. In this transitional period, the owanmono becomes a reliable presence. Owanmono is a warm bowl dish that captures the aroma of the broth. The steam that rises upon lifting the lid transforms the atmosphere of the evening. The first mushrooms of the season, fish beginning to change in texture, and vegetables with earthy fragrances. This is a time when ingredients that convey autumn through layers of aroma increase, rather than those that are flashy. The chef’s owan maintains a delicate outline of the broth without becoming too bold. The subtraction learned in Kyoto is adjusted to fit the ingredients from Okinawa's sea and mountains that arrive that day. For example, with mushrooms, the time of cooking to release their fragrance is kept short, ensuring the bowl's temperature remains high. It is warm yet not heavy, embodying the tranquility suited for a rainy night. At the counter, just before the bowl is placed, the sound of the knife leaving the cutting board can be heard. At that moment, conversation may naturally pause. Many may be familiar with this. That pause becomes the space to welcome the fragrance of the owan. The reason for the chef's omakase at 6,600 yen with seven dishes, placing the owan in the middle of the evening. Without the formality of a kaiseki restaurant, yet maintaining a proper flow of dishes, the chef's omakase at 6,600 yen (seven dishes) is easy to pair with such a night. The first half lightly introduces the essence of the sea, raising the temperature with grilled and deep-fried dishes, before placing the owanmono in the middle of the evening. The seven dishes provide satisfaction as a meal while leaving space for sake. The hassun also changes its expression in this season. The hassun—an assortment of seasonal small plates—serves as an introduction to the night. Each bite brings variations in temperature and texture, preparing the palate. As one moves on to the sashimi, on rainy days, the umami of the fish may feel slightly rounder. When pairing with Okinawan sake, it is not just about cold sake; there are nights when a warmed cup complements the owan. The careful motion of selecting a cup and pouring just a little slows the pace of drinking. There are nights when one wishes to maintain the "pause" in conversation, whether for business meetings or anniversaries. In the private room, the lighting is soft, making it difficult for voices to carry. At the counter, when the steaming owan is presented, the fragrance arrives before the words. In both settings, the chef’s style is to ensure the dishes do not overshadow the conversation. The distance of creative Japanese cuisine in Naha, the use of seats exclusive to the night. Wa Banshaku Mine operates only in the evening. From 18:00 to 23:00, with the last order at 22:00. There are six counter seats and two private rooms for up to four guests each. Being a smaller establishment, the temperature of the dishes does not drop easily. This becomes significant on nights when the owan takes center stage. For those who wish to wander in alone, the counter awaits. The steam rises behind you, and the luster of the vessels can be seen at a close distance. More guests are seeking counter-style Japanese cuisine in Naha, but it is suited for those nights leaning towards tranquility rather than liveliness. For business meetings, the private room offers a calming atmosphere. With a size accommodating up to four, conversation remains focused even after the toast. Anniversaries are best celebrated in a style that harmonizes the vessels and dishes rather than in extravagance. Reservations can be made through TableCheck. It operates 24 hours online and is user-friendly for international guests. On rainy nights, one tends to move slowly. As you walk from Asahibashi, please take your time. Frequently asked questions about seats and dishes. There are inquiries about whether guests from overseas can be accommodated. We offer English and Traditional Chinese menus. Our staff can provide basic guidance in English, and overseas-issued cards are accepted. We hope to convey that we are a destination for those searching for a Naha Japanese restaurant, especially for those wishing to slow down the pace of conversation. Some ask if courses can be selected on the day. It depends on seat availability and ingredient procurement, but if you include your preference for the chef's omakase at 5,500 yen (five dishes), 6,600 yen (seven dishes), or 7,700 yen (nine dishes) when making a reservation, the flow will be organized. Since the ingredients vary based on daily arrivals, it is natural for the content to fluctuate even within the same month. Many often inquire about 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 nine-minute walk from Asahibashi Station. On rainy days, some choose to take a taxi for a shorter journey from the station. In the rainy September, the sounds of the city become slightly quieter. It is a night where even the steam rising from the bowl at the moment the lid is lifted is clearly visible. If you have specific owanmono or desired sake temperatures in mind, please mention them in your reservation message. Once seated, the flow of the evening becomes a bit smoother. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa, 1F 102 (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🍶 Creative Japanese cuisine and sake / Chef's omakase 5,500 yen (five dishes), 6,600 yen (seven dishes), 7,700 yen (nine dishes) 🏮 Counter with six seats / Two private rooms (each accommodating up to four) / Suitable for small business meetings, anniversaries, and a night of travel 🌏 English / Traditional Chinese menus available / Overseas-issued cards accepted / 24-hour online reservations via TableCheck ✨ Inamine Seigo — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.