In September, Naha, an evening of hassun at the counter with six seats.
The sky is clear, and the night breeze is light in September Naha. The temperature is still around 26°C, and upon opening the door to the restaurant, there exists a tranquility distinct from the brightness outside. In the back of the counter, the chef selects vessels, the delicate motion of wiping the rims with a cloth is the only movement. This evening begins with hassun. The arrangement of small plates clearly outlines the contours of the season. Hassun is the entrance to the evening, unraveling the season on small plates. The term "hassun" may sound a bit formal to those unfamiliar. Here, hassun refers to a plate featuring several small seasonal dishes, served as the first course. Rather than presenting a large main dish right away, it serves to set the rhythm of the evening through bites, balancing flavors and temperatures. In September, remnants of summer and the onset of autumn coexist on the same plate. The fresh aroma of Okinawan island vegetables, the saltiness of seafood, and the softness of dashi. The knife cuts delicately, the edges glistening as if wet. Rather than merely bringing the delicacy learned in Kyoto, it is more akin to gently tempering the strength of Okinawan ingredients. When the first bite is light, conversation and sake can unfold without haste. The chef's omakase for 6,600 yen, perfect for business meetings or solo dining. For those seeking creative Japanese cuisine in Naha and wishing to enjoy a well-structured meal, the chef's omakase at 6,600 yen (seven courses) fits perfectly. It begins with hassun, raises the temperature with owanmono, and introduces the essence of sea and fire through sashimi and grilled dishes. With seven courses, it allows for a light flow while also presenting a deeper dish towards the end. At the counter, the sound of the knife touching the cutting board is heard once, then quickly fades into silence. The chef's actions when pouring sake into a guinomi are similarly quiet, avoiding unnecessary noise. Some may find it surprising to hear about Okinawan sake, but we offer both chilled and warmed sake to complement the evening's dishes. While it may not require a full sake pairing, we welcome inquiries for the first sip. For those not consuming alcohol, we provide warm tea or soft drinks that harmonize with the flow of the dashi. For business meetings in Naha, a private room that maintains the space for conversation. As the season changes, inquiries about the use of private rooms at Kume Kappo have increased. We have two private rooms, each accommodating up to four guests. On evenings where the conversation may be significant, it is preferable for the food not to dominate. Under indirect lighting, the luster of the vessels settles, and the sound of placing dishes resonates briefly. Whether for business meetings or anniversary dinners, the atmosphere can progress without disruption. We are open for dinner only, from 18:00 to 23:00 (last order at 22:00). The counter has six seats, allowing for varied dining speeds as the kitchen is close at hand. It is approximately a nine-minute walk from Asahibashi. As you stroll through the alleys of Kume, the daytime persona gently unravels. For travelers seeking a Naha Japanese restaurant, the distance is manageable without becoming burdensome. We are here to answer your inquiries. People often ask how to make a reservation quickly. Online reservations through TableCheck are available 24 hours a day and support multiple languages. It is easy to see available seats, making it suitable for those wishing to incorporate it into their travel itinerary. Of course, we also accept phone reservations. Another common question is whether the course content remains the same each time. The chef's omakase is available in three options: 5,500 yen (five courses), 6,600 yen (seven courses), and 7,700 yen (nine courses), maintaining a core while varying with seasonal ingredients. If you have any dislikes or allergies, please inform us as much as possible at the time of reservation. Some ask if it is acceptable to come with overseas friends. We provide menus in English and Traditional Chinese, and can offer simple guidance in English. Overseas-issued cards are also accepted. Please feel free to visit without feeling overly formal for your first Okinawa kaiseki experience. Under the clear September sky, the evening begins slowly with the entrance of hassun. Whether alone at the counter or wishing for quiet conversation in a private room, if you have any specific ingredients or purposes in mind, please add a note to your reservation. We will be here, ready to slightly adjust the evening's composition for you. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa Prefecture, 1F 102, Akamine Building (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🕒 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 courses), 6,600 yen (seven courses), 7,700 yen (nine courses) 🏮 Six counter seats / Two private rooms (each accommodating up to four) / Suitable for small business meetings, anniversaries, or a night during your travels 🌏 Menus available in English and Traditional Chinese / Overseas-issued cards accepted / 24-hour online reservations via TableCheck ✨ Inamine Seigo — trained in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa For reservations, please contact TableCheck or call 098-975-5673.