In September nights, the moment the clay pot rice rises in N…
In September nights, the moment the clay pot rice rises in Naha, with only six seats available. On September 22nd, at 21:00. The alley in Kume is clear, and the temperature is still 26.9°C. Upon opening the door, a dry warmth distinct from the outside humidity welcomes you at the counter. For that fleeting moment when the lid of the clay pot is lifted, the restaurant's time momentarily quiets. Tonight's topic is the clay pot rice at the entrance of autumn. A night where the steam intertwines with Okinawan ingredients and the lines of the knife. The aroma riding on the steam of the clay pot rice at the entrance of autumn. Clay pot rice is often served towards the end of the meal. However, in this establishment, it is not prepared solely for the "finale." The contours of the white rice are preserved, while the aroma of the ingredients is drawn in. The steaming after lowering the heat, the angle of the ladle, and the timing of lifting the lid. Once the steam rises vigorously and the fragrance reaches the dining area, the night finally begins to unfold. September is a season where the remnants of summer and the onset of autumn coexist. Both fish and vegetables change their appearance day by day. The contents of the clay pot are not fixed but adapt to the day's ingredients and temperature. Some days highlight the sweetness of corn, while others bring forth the aroma of mushrooms. Though the ingredients may be lively, the aim remains singular: the first bite should reveal the fragrance, and the second should leave a lingering sweetness of the rice. While placing Okinawan ingredients at the center, the art of subtraction learned in Kyoto is not forgotten. It is not flamboyant. Rather, it is a night where the rising steam is beautifully presented. The chef's omakase at 6,600 yen, depicting the midsection of the night with seven dishes. For those visiting Kume for the first time as a kaiseki restaurant, or for occasions such as business meetings or anniversaries where one wishes to entrust the flow of the meal, the chef's omakase at 6,600 yen (seven dishes) is a fitting choice. With seven dishes, the evening's variations of sea and mountain ingredients, warm bowls, heated plates, and the clay pot are properly expressed. It is neither too light nor too heavy. The portion feels comfortable enough to accommodate conversation. Hassun — a plate featuring several seasonal small dishes, marking the entrance of the night. When small vessels are lined up, they often catch the attention of overseas guests. The beauty of hassun lies in its ability to convey meaning through color and aroma without the need for exhaustive explanations. The charm of Naha's creative Japanese cuisine is revealed in the layering of such small plates. At the back of the counter, the sound of the chef placing down his knife is heard just once before moving on to the next dish. The gentle motion of pouring sake into the sake vessel is also quiet. Some may have an impression of Okinawan sake, but it is delightful to choose sake that matches the temperature of the dishes, showcasing different expressions of rice and water. For those not drinking, warm tea or soft drinks are available, ensuring that the aftertaste of the bowl is not disturbed. For those visiting for a night during their travels, they may find themselves arriving at Naha Japanese restaurant. Even if language does not perfectly align, the steam and aroma reach everyone the same. The beauty of a counter kaiseki lies in the small gestures occurring right before your eyes, which directly translate to a sense of reassurance. From the alley of Kume to the seats that open only at night. Open only for dinner, 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. The interior is not overly bright, with lighting that beautifully showcases the luster of the vessels. For those seeking counter-style Japanese cuisine in Naha, the sensation of dishes progressing in accordance with one's eating pace may be quite pleasant. Even for solo diners, there is no rush in conversation. There are nights when the private room is used for business meetings in Naha. Since it is not a large room, there is no need to raise one's voice. The dishes play a role in enhancing the atmosphere without interrupting the conversation. Similarly, for those choosing a private room for an anniversary, the aroma of steaming bowls and clay pots becomes a cherished memory, more so than any grand gestures. Reservations can be made through TableCheck 24 hours a day. With multilingual display options, both residents and travelers from abroad can easily communicate regarding dates and times. It is approximately a nine-minute walk from Asahibashi Station. As you walk towards the restaurant, the evening breeze becomes slightly lighter. I will respond briefly to your inquiries. Some may ask if reservations are only available online. While TableCheck is the quickest method, we also accept reservations by phone. Due to the limited number of seats, it is appreciated if you have some flexibility with your timing. There are also inquiries about whether courses can be selected on the same day. The basic offerings are the chef's omakase with three options: 5,500 yen (five dishes), 6,600 yen (seven dishes), and 7,700 yen (nine dishes). Some guests consult upon arrival, depending on the day's ingredients and their appetite. The availability of à la carte items varies with the season and supply. It is often asked if the restaurant can be utilized from abroad. We have menus available in English and Traditional Chinese, and we can provide simple guidance in English. Internationally issued cards are also accepted. If there are any ingredients you cannot eat or have allergies to, please mention them when making your reservation. Many inquiries are made regarding parking; however, we do not have a dedicated parking lot. There are several paid coin parking options within walking distance, which we recommend. If using the Yui Rail, it is about a nine-minute walk from Asahibashi Station. September nights are not yet cold. Still, the moments when the warmth of the bowls becomes delightful are increasing. On days when the steam from the clay pot is particularly enticing, a note in the reservation stating "with clay pot rice course" will ensure that, if seats are available, the day's ingredients will be quietly assembled. 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 omakase 5,500 yen (five dishes), 6,600 yen (seven dishes), 7,700 yen (nine dishes) 🏮 Counter with six seats / Two private rooms (each accommodating up to four guests) / Suitable for small business meetings, anniversaries, or a night during travels 🌏 Menus available in English and Traditional Chinese / Internationally issued cards accepted / 24-hour online reservations via TableCheck ✨ Inamine Seigo — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.