A night arranged with September's owanmono at the counter of…
A night arranged with September's owanmono at the counter of Wa Banshaku Mine in Naha, featuring six seats. At 20:00, the alley of Kume still holds a warm air. In the sky with few clouds, the wind lightens slightly, and as I pull open the door of the restaurant, the scent of dashi rises before the smell of fire. In the back of the counter, a hand lifts the lid of a bowl, checking the wisps of steam. September is a month where the body's needle quietly shifts from cold to warm. Tonight, let us delve into the conversation about owanmono. At the entrance of autumn, the "white" and "green" within the bowl. Owanmono may be the dish with the least sound in kaiseki. The luster when holding a black lacquered bowl, the act of removing the lid, and the rising steam all embody the contours of the season. September marks the onset of autumn, and even in Okinawa, the evening air begins to settle gradually. The bowl in the photograph contains white shinjyo, finely shredded ginger like needles, and a gentle touch of green. Shinjyo is made from fish or shrimp, whipped into a fluffy texture. Upon entering the mouth, it dissolves and disappears with the dashi. The ginger raises the temperature with its aroma, while the green accentuates the aftertaste. It is not a flamboyant strength but a quiet outline. What I learned in Kyoto is not to "enhance" the dashi but to refrain from interfering with the breath of the ingredients. Using Okinawan island fish and mountain greens, I decide the bowl with the sensation of placing grains of salt according to the day's condition. In the night of Kume, there exists a place to take a breath before the conversation begins, within the bowl. In the mid-course of the evening, the chef's omakase at 6,600 yen. On a night when I wish to fully embrace owanmono, the chef's omakase at 6,600 yen (seven courses) is just right. The flow from the appetizer to sashimi, grilled dish, and deep-fried dish makes the bowl the "temperature pivot." It serves to cleanse the palate before moving on to the next dish. Whether for business meetings or anniversaries, conversations deepen from this point onward. The distance of six seats at the counter allows the dishes to arrive before their temperature drops. There are moments when the sound of the chef placing down his knife stops, and only his hand pours sake into the guinomi. The compatibility of Okinawan sake and owanmono is not about sweetness or spiciness, but whether the lines of aroma overlap. Pure rice sake, with its fullness of rice, embraces the roundness of the dashi, while a sake with a clean finish elevates the aroma of ginger. Even for those who are not fond of sake, warm tea and non-alcoholic options are available. More travelers are seeking out Naha Japanese restaurants. Even if the language differs, the steam from the bowl enters the eyes in the same way. It is perfectly fine for a night to begin from there. To the night of Kume, a nine-minute walk from Asahibashi, with limited seating. We are open for dinner only, from 18:00 to 23:00 (LO 22:00). There are six seats at the counter and two private rooms for up to four guests. Even while searching for creative Japanese cuisine in Naha, there are nights when one seeks the quietness where one can see the chef's hands rather than the bustle of a large restaurant. For solo dining, the counter is ideal. For business meetings or important gatherings, the private room allows for a lowered tone of voice. As the menu is constructed from the day's ingredients, the expression of the bowl changes gradually even within September. After placing a warm bowl, watching the droplets of steam lingering on the rim vanish brings a shift in the passage of time. As an option for anniversaries in Naha, let us arrange a night with the temperature of the dishes and the luster of the vessels, rather than flamboyant presentations. Reservations can be made 24 hours a day through TableCheck. It is also equipped for multilingual displays, making it convenient for plans from overseas. Given the limited number of seats, please confirm early if you have a specific time in mind. Quietly answering your inquiries. I am sometimes asked if reservations are only available online. While we primarily accept them through TableCheck 24 hours a day, we also take phone reservations. For those who wish to confirm the atmosphere of the seats before deciding, there are nights when a phone call is quicker. There have been increasing inquiries about whether it can be used from overseas. We offer menus in English and Traditional Chinese, and we can provide simple guidance in English. Overseas-issued cards are also accepted. Experience the atmosphere of Okinawan kaiseki without any formality. 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. It is approximately a nine-minute walk from Asahibashi Station on the Yui Rail, a distance to enjoy the evening breeze. In September nights, while still holding remnants of summer, the temperature of the bowl begins to feel pleasantly inviting. If you have any particular requests for owanmono or warm dishes, please mention them when making your reservation. Quietly at the counter, or calmly in a private room. Enjoy the night of Kume at a leisurely pace. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa, Akamine Building 1F 102 (approximately a 9-minute walk from Asahibashi Station) 🕒 Open from 18:00 to 23:00 (LO 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 seats at the counter / Two private rooms (each accommodating up to four guests) / Ideal 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 ✨ Seigo Inamine — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.