In the night of Naha, the hassun quietly rises in a six-seat autumn setting.
On a September morning, the sky is clear, still holding onto the warmth of summer. However, the evening breeze in Kume becomes slightly more delicate. Through the glass of the refrigerator, the shoulders of bottles glimmer, and earthy-toned small bowls line the shelves. Tonight's entrance is the hassun. A series of small plates gently brings forth the signals of autumn. Capturing the onset of autumn within the hassun. The hassun is a "plate of evening entrance" featuring several seasonal small dishes. On one plate, the essence of the sea and mountains, fire and knife is placed in order. Especially during the early autumn, the contours of the day's ingredients become more pronounced. The aroma of mushrooms wafts gently, sweetness unravels with the warmth of the broth, and the scent of the sea lingers. The flavors of Okinawan ingredients are bright, and the impression can change with the way they are cut and seasoned. A slight change in the angle of the chef's knife can transform the texture of the same fish entirely. The vessels also play a role in conveying the touch of autumn. A glossy black small bowl holds a hint of pale colors. A white plate carries the fragrance of grilled notes. Without extravagant decoration, the arrangement reveals the season. While maintaining the elegance reminiscent of Kume Kappo, there is a relaxed quality. As this plate begins the night, the pace of conversation naturally settles. A leisurely experience with the chef's selection at 6,600 yen, featuring seven dishes. On a night when one wishes to fully appreciate the hassun, the chef's selection at 6,600 yen (seven dishes in total) is fitting. Rather than overwhelming with quantity, it creates peaks and valleys with seven dishes. Following the hassun, there are sashimi, warm owanmono, grilled dishes, and deep-fried dishes. The entrance to autumn still carries remnants of heat, making the steam from the owanmono feel especially gentle. In the back of the counter, the moment the lid of the bowl is lifted, the rising aroma reaches the table first. The quiet warmth within the vessel alone sets the temperature for the night. The charm of Naha's creative Japanese cuisine lies in how it embraces the strength of Okinawan ingredients with the subtraction of heat learned in Kyoto. Grilled dishes are not overly charred, and deep-fried dishes are not heavy. The contours of oil and temperature are beautifully highlighted, allowing the aroma of the ingredients to follow. Sake is rotated daily, with around 15 to 20 varieties available. It is not overly grand to refer to it as sake pairing; rather, it is about pouring a cup that complements tonight's dishes, while also considering the texture of the ochoko. For those who do not drink, fragrant teas or soft drinks are also available. There is room for choice on a night when one wishes to dine slowly. A night of Japanese cuisine at the counter, from the alley of Kume to the seats. The restaurant is open only at night, 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. With fewer guests, the sounds do not become overwhelming, allowing the gentle sounds of dishes touching to resonate. For business meetings, the private rooms provide indirect lighting, maintaining a distance that does not intrude upon conversation. On a night of celebration, even while sharing the same dish, there are moments when the expressions of companions gradually soften. A night of travel can bring a sense of calm as one turns into the alley of Kume and approaches the light of the restaurant. For solo diners, simply sitting at the counter allows for deeper breaths. Reservations are often quickest through TableCheck. It operates in multiple languages, making it convenient for dining with international guests or finding a Japanese restaurant in Naha during business trips. It is approximately a nine-minute walk from Asahibashi Station. The distance walked brings a breath of the evening breeze. A little advance notice for your inquiries. Sometimes, I am asked if reservations are only through TableCheck. While TableCheck is convenient and operates 24 hours, we also accept phone reservations at 098-975-5673. I also receive requests mentioning that there are international guests accompanying. We offer an English menu and a Traditional Chinese menu. Simple English guidance is also available, and we can accommodate payments with overseas-issued cards. Without being overly formal like Okinawa kaiseki, we ensure that the meaning of each dish is conveyed properly. There are many questions regarding whether one can arrive by car. Unfortunately, we do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. The location is also conveniently accessible by public transport, being about a nine-minute walk from Asahibashi Station on the Yui Rail. Autumn is a time to bid farewell to the lingering heat while picking up the scents of the next season. A night when the signals of autumn are revealed through the hassun tends to remain in memory. When making a reservation, please let us know if there are any ingredients you dislike or if there is a seasonal dish that piques your interest. We will prepare the seats and vessels, awaiting your arrival. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk 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 selection 5,500 yen (5 dishes), 6,600 yen (7 dishes), 7,700 yen (9 dishes) 🏮 Counter seating for 6 / 2 private rooms (each accommodating up to 4) / Suitable for small business meetings, anniversaries, and a night of travel 🌏 English / Traditional Chinese menus available / Accepts overseas-issued cards / 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.