In September, as the "hiyagoroshi" arrives, enjoy Okinawan s…
In September, as the "hiyagoroshi" arrives, enjoy Okinawan sake paired with a selection of seven dishes. At 6 a.m., the sky is adorned with broken clouds. Outside, the humidity lingers at 26.75°C, and the streets of Kume are tranquil. Upon opening the refrigerator, a light condensation forms on the shoulders of the bottles. The autumn sake has finally settled at a temperature that complements the Okinawan night. This evening, we will gently transition the temperature of our dishes towards autumn, inspired by the "hiyagoroshi". The "hiyagoroshi" begins with a cup that is not overly chilled. The "hiyagoroshi" is sake that has matured through pasteurization and the summer heat, softening into a rounded profile suitable for autumn. During this time, it tends to develop a fuller body, distinct from the sharpness of chilled sake. Given the lingering warmth of Okinawa, it is often served at a temperature that is not too cold. Upon tasting, the sweetness of the rice emerges first, gradually receding. It pairs beautifully with dishes that have a lingering richness and umami. For instance, the sashimi. The firmness of the fish from the nearby waters of Okinawa varies daily, necessitating adjustments in the angle and thickness of the knife each evening. The delicate technique of "usuzukuri" learned in Kyoto is subtly adapted to suit the quality of the fish that day. Instead of overpowering it with soy sauce, we connect the aftertaste through the aroma and temperature of the garnishes. The roundness of the "hiyagoroshi" gently refines the contours of the fish's umami. The chef's omakase at 6,600 yen, a mid-course of seven dishes. For those seeking creative Japanese cuisine in Naha or wishing to enjoy a traditional kaiseki flow in Kume, the chef's omakase at 6,600 yen (seven dishes) is perfectly suited for this season. With seven dishes, we can beautifully alternate between cold and warm plates. Hassun — a plate featuring a selection of seasonal small dishes, serves as an inviting introduction to the evening. The few seconds spent deciding the order in which to reach for them is part of the enjoyment. Many guests take a sip of "hiyagoroshi" at this point. As the owanmono (clear seasonal soup) steams in the back of the counter, the atmosphere shifts slightly. The moment the lid is lifted, the aroma arrives first, and conversation pauses for a breath. Even in the lingering warmth of September, the temperature of the soup allows the body to gradually unwind. When pairing sake, the focus is more on "temperature" and "vessel" than on guessing the brand. The thickness and texture of the guinomi (sake cup) can alter the impression of the sake. There are moments when the chef sets down his knife and selects the sake vessel a touch more slowly. This is a signal that he is attuned to the pace of the guests. He gently orchestrates the evening to ensure that the drinking pace does not hasten. For those who do not drink alcohol, cold tea and soft drinks are also available. Adjustments for dishes with strong aromas can be made without hesitation. Simply sitting in a quiet seat brings a sense of closure to the traveler's night. Wa Banshaku Mine operates only in the evening. With six counter seats and two private rooms accommodating up to four guests each, the atmosphere is serene, filled only with the sounds of vessels touching and the subtle presence of fire. For those seeking counter-style Japanese cuisine in Naha, this is not a place that creates a "show." What unfolds before you is the accumulation of simple, meticulous work, inviting you to trust and surrender to the experience. If you are considering a private room for business meetings in Naha, a seamless flow of dishes that does not interrupt conversation is essential. Once the door to the private room is closed, the outside world fades, and the tone of voices naturally lowers. The same applies when using the space for a celebratory dinner; a calming atmosphere is more fitting than one that seeks to elevate. A short walk of approximately nine minutes from Asahibashi Station leads you through the evening streets of Kume to the restaurant's warm light. This distance helps transition your mindset from day to night. Reservations can be conveniently made through TableCheck. Available 24 hours, the platform offers multilingual options, making it user-friendly for travelers. Given the limited seating, many guests tend to secure their reservations early once their plans are set. We quietly respond to your inquiries. Sometimes, guests ask whether it is better to call for reservations. For urgent confirmations, a phone call is advisable, while for fixed dates, TableCheck provides a smoother experience. For travelers whose schedules may change, online reservations minimize time zone and language barriers. Guests also inquire whether they can choose their course on the day of their visit. While it is generally possible, deciding beforehand helps us prepare the flow based on ingredient availability and seating arrangements. For those unsure, considering the seven-dish option at 6,600 yen as a midpoint can provide a clearer idea. There has been an increase in inquiries about whether we can accommodate international guests. We offer an English menu and a Traditional Chinese menu. Basic guidance in simple English is available, and overseas-issued cards are accepted. Please inform us of any dietary restrictions or allergies at the time of reservation, and we will make adjustments as best as we can. Parking is frequently asked about as well. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If using public transport, the approximate walking time from Asahibashi Station is nine minutes. The season of "hiyagoroshi" also signals a quieter night ahead. Transitioning from cold dishes to warm owanmono, we slightly elevate the temperature of the sake. If you have specific brands in mind or a purpose for your night in Naha, please mention them briefly when making your reservation. We will prepare the flow of the evening to suit your seating. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station) 🕒 Operating hours: 18:00–23:00 (Last order 22:00) / Closed on Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Chef's omakase 5,500 yen (five dishes)・6,600 yen (seven dishes)・7,700 yen (nine dishes) 🏮 Counter seating for six / Two private rooms (up to four guests each) / Ideal for small business meetings, anniversaries, or a night of travel 🌏 English / Traditional Chinese menus available / 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.