On a clear September night, welcoming a cup in Naha with chi…
On a clear September night, welcoming a cup in Naha with chilled sake and owanmono (clear seasonal soup). The sky at 6 AM is clear, with a temperature of 26.75°C. Although remnants of summer linger, the night breeze has already moved a step ahead. As I turn into the alley of Kume and enter the restaurant, steam rises quietly from the back of the counter, and the vessels glisten softly. September is the time when the combination of sake with a rounded chill and warm owanmono is most fitting. It is also the season when the charm of Okinawan sake is most straightforwardly expressed. The contours of chilled sake as autumn approaches. Chilled sake, or hiyairoshi, is made by resting sake brewed in spring during the summer and then pasteurizing it just once in autumn. Instead of the cold aroma from the refrigerator, the sweetness of polished rice and its gentle umami come forward. Rather than bringing the glass to your nose, it is easier to appreciate the sake’s character by taking a sip and slowly exhaling. When pairing with Okinawan ingredients, the chef refrains from adding unnecessary aromas. For island fish, the skin is seared briefly, and the knife work is thin and long. The delicate craftsmanship honed in Kyoto shapes the saltiness of the ingredients and the essence of the sea. When autumn mushrooms and the contours of dashi appear in the owanmono, the rounded quality of the hiyairoshi gently embraces them. It is not flamboyant, yet there lies the reason why the sake flows. In the middle of the evening, a selection of six dishes for 6,600 yen. On nights when I wish to savor the changing seasons, I often center my experience around the chef's selection for 6,600 yen (seven dishes in total). The first dish served is the hassun (seasonal appetizer platter), a collection of small seasonal plates that marks the entrance to the evening. Each item is designed to be picked up with fingers, some dissolving the moment they enter the mouth, each varying in temperature and texture, even adjusting the pace of conversation. At the counter, the sound of the knife touching the cutting board resonates softly. There are moments when the chef pauses, selects a sake vessel, and pours into the guinomi (sake cup) with a deliberate hand. Sometimes, it is better not to chill the hiyairoshi too much, as the room temperature and the thickness of the vessel can alter the impression of the same brand. Perhaps it is because the dishes and sake move in the same rhythm that it cannot be confined to the realm of Naha's creative Japanese cuisine. For those who cannot drink sake or wish to refrain, non-alcoholic beverages and soft drinks are also available. Even without a cup, the steam from the owan and the aroma of grilled dishes rise beautifully. The experience is crafted not to be solely for drinkers. We kindly ask that you keep in mind that those under 20 years of age are not permitted to drink. The tranquility of Kume Kappo, a sense of distance created by the limited seating. The restaurant operates only in the evening, from 18:00 to 23:00 (last order at 22:00). There are six counter seats and two private rooms for up to four guests each. It retains a calmness that is soothing, rather than the bustle of a large establishment, where even with few words, conversations can deepen. The same applies to anniversary dinners, where there are moments when it is preferable to receive the steam and aroma before capturing them in photographs. It is about a nine-minute walk from Asahibashi. On a clear night, the sweat dissipates as I stroll along Kume Street. For travelers, it is just the right distance for a drink before returning to the hotel. I hope that for those visiting from abroad in search of a Naha Japanese restaurant, the warmth upon opening the door remains the same. We offer menus in English and traditional Chinese, and basic English communication is also available. Reservations can be made via TableCheck. It is quietly convenient to be able to make a reservation from places with time differences. Given the limited seating, it is advisable to secure your seats in advance, especially on nights when plans are set. Quietly answering your inquiries. I often receive questions such as, "Is there parking available?" Unfortunately, we do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If you take the Yui Rail, it is about a nine-minute walk from Asahibashi Station, making it easy to plan your return journey at night. Some may wonder, "Which omakase course should I choose?" If you wish to lightly sample the season, the 5,500 yen option (five dishes) is recommended; for those wanting to enjoy the flow of dishes and the harmony with sake, the 6,600 yen option (seven dishes) is ideal; and for a more substantial gathering or milestone evening, the 7,700 yen option (nine dishes) is perfect. The composition may vary based on the day's ingredients, so please inform us of any dislikes or allergies when making your reservation. There are also inquiries like, "Can we use this from abroad? Is English spoken?" An increasing number of guests are searching for "English menu Naha." We have menus in English and traditional Chinese, and staff who can assist with basic English. International credit cards are also accepted. Detailed explanations of ingredients can be effectively conveyed even with pointing. As the night breeze becomes slightly cooler, the sake feels rounder, and the owan feels warmer. September may be the most beautiful month for this transition. If you are curious about the presence of hiyairoshi, simply mention "autumn sake" when making your reservation. We will ensure the distance between the cup and the owan is just right.