September's Kume Kappo: Seven Dishes from the Chef Embracing Tranquility
At 5 PM, the sky is adorned with few clouds. Despite the lingering warmth of 28.98℃, entering the restaurant brings a sense of calm. At the back of the counter, a steaming pot of dashi simmers, while sake cups quietly line the shelves. Tonight, we take a single step into the early autumn. A light breeze of coolness graces the night in Naha. The Essence of Early Autumn Arrives Through Scent It is still too early to declare September as "autumn." Yet, the scent arrives unexpectedly ahead of time. The earthy aroma of early mushrooms, the moment citrus peels are squeezed, and the transformation of the grilled dish's char into a settled sweetness. When the flavors of Okinawan island ingredients are layered with the subtraction of dashi learned in Kyoto, only the contours remain, creating a sense of space. The owanmono may be the dish that best reflects this space. As the lid of the bowl is lifted, steam gently unfurls, and the aroma arrives with a slight delay. Before tasting, the nose first receives the essence of the season. Each year, I am reminded that autumn brings its presence before its flavor. Within the phrase "creative Japanese cuisine in Naha" and the quiet of the night, there exists the same "ma." It does not disrupt conversation, yet it remains subtle. While seeking that balance, I am crafting tonight's menu. The Chef's Selection at 6,600 Yen: A Midpoint of Seven Dishes Whether for a business meeting, a celebratory dinner, or a night of travel, the Chef's Selection at 6,600 yen (seven dishes) is a popular choice during September. It strikes a balance, neither too light nor too heavy. The first half showcases the ocean's transparency, followed by a warm owanmono in the middle, and concludes with the lingering warmth of the grilled dishes. Seven dishes allow for a dynamic evening. If we speak of hassun, it is a plate that presents several seasonal small dishes, serving as an introduction to the night. The collection of small plates determines the pace of conversation at the table. At the counter, the sound of the chef's knife hitting the cutting board resonates once before transitioning to the next dish. The quieter the sound, the more the temperature of the dish seems to be conveyed; perhaps this is merely a feeling. More guests are arriving after searching for Okinawan sake. The selection is not fixed but suggested according to the aromas of the day's dishes. Some nights call for chilled sake to enhance the contours, while others may desire a slight warmth to bring out the sweetness of the rice. For those who cannot drink, fragrant teas or soft drinks are also available. It is pleasant to align the pace of the meal without haste. There are increasing instances of quiet exchanges in English at the counter as well. Guests searching for a Naha Japanese restaurant are often surprised by the act of lifting the lid of the owanmono. That surprise feels refreshing to us. From the Alley of Kume to the Six-Seat Counter We operate only in the evening from 6:00 PM to 11:00 PM (last order at 10:00 PM). The restaurant's lighting is soft. A nine-minute walk from Asahibashi, turning into the alley of Kume, and opening the door brings a change in atmosphere. For those seeking a counter-style Japanese dining experience in Naha, the limited seating becomes apparent first. The counter accommodates six seats, creating a distance that minimizes direct eye contact, allowing only the sounds of cooking to remain. There are two private rooms, each accommodating up to four guests. These rooms are suitable for business meetings or evenings where conversation is essential. Indirect light falls on the walls, enhancing the luster of the dishes. Plates find their place between words. It is often said that these private rooms do not create an awkward silence. Reservations can be made through TableCheck. The interface is user-friendly for international guests, available 24 hours. Please mention any allergies or disliked ingredients when making a reservation. As the omakase is crafted from the day's fresh ingredients, adjustments can be made within reason. Quietly Responding to Your Inquiries Sometimes, we are asked if phone reservations are preferable. For urgent matters, a phone call is best; for daytime or international reservations, TableCheck is convenient. Due to limited seating, some days may fill up quickly. There are also increasing inquiries about whether international guests can be accommodated. For those searching for an English menu in Naha, we offer menus in English and Traditional Chinese. Our staff can communicate basic English, and international credit cards are accepted. Confirming specific ingredients can be effectively communicated through pointing or brief words. Many also ask if they can arrive by car. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If using the Yui Rail, it is about a nine-minute walk from Asahibashi Station, and many guests enjoy the evening breeze on their way back after dining. September nights still carry remnants of summer. Yet, the steam from the owanmono and the scent of early autumn momentarily advance the season. The Chef's Selection is crafted on the day, so if there are specific ingredients or occasions on your mind, please mention them briefly when making a reservation. We will prepare for a serene evening from there. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa, Akamine Building 1F 102 (approximately 9 minutes on foot from Asahibashi Station) 🕒 Operating Hours: 6:00 PM to 11:00 PM (last order at 10:00 PM) / Closed on Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Chef's Selection 5,500 yen (five dishes), 6,600 yen (seven dishes), 7,700 yen (nine dishes) 🏮 Counter seating for six / Two private rooms (each accommodating up to four) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 English / Traditional Chinese menus available / International credit 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.