In September Naha, a night of seven dishes welcomed by the s…
In September Naha, a night of seven dishes welcomed by the steam of the owan and chilled sake. Under the scattered clouds, Kume at 10 PM is still 26.8°C. Outside is warm, yet upon entering the restaurant, the air settles calmly. As I slightly lift the lid of the owan at the counter, the rising steam slowly changes shape. Autumn is just beginning, and its ambiguity suits the dishes perfectly. Tonight, let us speak of warm owanmono and the sake of early autumn. The onset of autumn begins within the owan. From September to October, Okinawa experiences a coexistence of the calendar's autumn and the sensation of summer. Thus, the owanmono shines. Owanmono is a warm dish that brings forth the aroma of dashi. In that fleeting moment when the lid is lifted, the fragrance reaches the palate first. In the night of Naha, a small temperature difference is born. The dashi does not assert itself strongly but merely defines the contours. The art of subtraction learned in Kyoto ensures that it does not interfere with the sweetness of Okinawan ingredients or the scent of the sea. The fish is chosen based on the day's catch, and care is taken not to overcook it. The knife is used to align the fibers, allowing them to unravel within the owan. On hotter days, it may be served at a gentler temperature, not piping hot, to create a more pleasant drinking experience. The distance the steam travels to reach the guests is aided by the shortness of the counter kappo. A 6,600 yen chef's omakase of seven dishes, during the season of chilled sake. In early autumn, the flow of seven dishes fits just right. The chef's omakase at 6,600 yen opens the palate in the first half, raises the temperature in the middle, and leaves a lingering finish in the end. Whether for business meetings or a night of travel, the dishes do not intrude too much into the conversation. For those seeking creative Japanese cuisine in Naha, this seasonal course is well-suited without being too heavy. The hassun also transforms during this season. Hassun is a plate that combines several seasonal small dishes, serving as an entry to the night. It creates a small landscape within the vessel, placing the essence of today. As in the photograph, the roasted aroma is complemented by citrus notes, and grated daikon helps to slightly temper the heat. Before it enters the mouth, the nose first recalls autumn. Sake begins to draw attention to the chilled varieties. Some may find it surprising to hear of Okinawan sake. However, at this boundary of humidity and temperature, sake that stands out when chilled and reveals the fullness of rice when slightly warmed pairs beautifully. The chef pauses as he pours sake into the guinomi, selecting the vessel. When the luster of the dishware and the sake cups align, the atmosphere at the table quietly tightens. Embracing the night of Kume at a six-seat counter. The restaurant is open only at night, from 18:00 to 23:00 (last order at 22:00). The counter has six seats. The proximity allows one to see the chef's hands at work, creating a calming atmosphere while also conveying one's presence. For solo diners, minimal words suffice. For anniversary dinners, it is preferable that the clinking of glasses does not become too loud. For private meetings in Naha, there are two private rooms accommodating up to four people each. An ideal setting for a night of intimate conversation without excess. The location is Kume in Naha. It is about a 9-minute walk from Asahibashi Station, with the breeze along the way becoming slightly lighter. On the way back, although the heat lingers, the warmth of the owan remains in the throat. Such nights exist. Reservations are best made through TableCheck. International guests searching for Naha Japanese restaurant can switch the screen language to proceed with the booking. English and traditional Chinese menus are available, ensuring that seats are not easily hindered even if companions are not accustomed to Japanese. We are happy to answer your inquiries. People often ask where reservations can be made. The TableCheck online reservation system operates 24 hours. While phone reservations are also accepted, there may be times when we cannot answer due to preparation. There are also inquiries about whether international guests can be accommodated. Some come seeking English menu Naha, and we can provide basic guidance in English within the restaurant. International credit cards are accepted. If there are any ingredients you cannot eat, please briefly note them when making your reservation. Can I come by car? Unfortunately, we do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. For public transport, it is approximately a 9-minute walk from Asahibashi Station on the Yui Rail. In September, where the remnants of heat linger, the steam of the owan and the contours of chilled sake are presented on the same table. The taste of the transition between seasons. If you have a particular dish in mind or preferences regarding the temperature of sake pairings, please mention it when making your reservation. We will adjust the flow of the seating to match the expressions of tonight's ingredients.