On a Naha night, enjoy a glass of "hiyagoroshi" sake alongsi…
On a Naha night, enjoy a glass of "hiyagoroshi" sake alongside Okinawan island fish and September's owanmono. As the night deepens under a cloudy sky, the temperature outside still lingers in the 28°C range. Yet, on the counter, the essence of autumn gradually gathers. The sound of the knife touching the cutting board resonates, accompanied by a wisp of steam. September is a season where the contours of cold sake become more pronounced, while the warmth of a soup also becomes inviting. Tonight, let us quietly savor the experience of enjoying sake in Okinawa, centered around "hiyagoroshi". Autumn sake speaks through its lingering finish rather than its aroma. Hiyagoroshi is sake that is pressed in spring, aged through the summer, and shipped in autumn with minimal pasteurization. It reaches a stage where its sharpness softens, and the mouthfeel becomes rounder. When enjoyed chilled, it starts off light, yet the umami gradually reveals itself after passing the throat. Even amidst Naha's humidity, the beauty of autumn sake may lie in its ability to remain refreshingly light. The accompanying dishes need not be extravagant. For instance, the owanmono. As you bring the bowl closer, the aroma of the dashi unfolds at your nose, and as it reaches your mouth, the temperature slowly diminishes. When the techniques of dashi extraction and heat control learned in Kyoto are harmonized with the island's fresh fish and mountain produce, the lingering finish easily connects with the sake's umami. On nights when the descriptions of the sake are kept brief, it seems the sake seamlessly blends into the spaces of conversation. A back-and-forth experience of hiyagoroshi and owanmono through a flow of seven dishes. For a night dedicated to slowly tasting sake, the chef's omakase at 6,600 yen (seven courses) is just right. With an increase in the number of dishes, the varying temperatures of the dishes create a dynamic experience, altering the expression of the sake. The hassun—an assortment of seasonal small plates—serves as an entrance to the evening. A touch of saltiness, a hint of acidity, and a roasted aroma. With a sip of hiyagoroshi, the contours of each dish come alive. At the back of the counter, the sound of the chef placing down his knife resonates once, and a steaming bowl is gracefully presented. Though hot, the mouthfeel is gentle. The sake may remain cold, or you may choose to slightly warm it. As it approaches room temperature, some sakes reveal more umami than aroma. For those searching for Okinawan sake, I recommend choosing based on "the temperature that complements tonight's flow of dishes" rather than the brand. A quiet drink in an adult space seems to exist not for the sake of indulgence, but to expand the nuances of the cuisine. A night of creative Japanese cuisine in Naha, where the intimacy of the small seating creates distance. Wa Banshaku Mine operates only in the evenings. The counter accommodates six seats, and there are two private rooms, each for four guests. While it lacks the bustle of large groups, hushed conversations flow easily. Business travelers seeking counter-style Japanese cuisine in Naha sometimes come to catch their breath after work, and it is also suitable for evenings when one wishes to avoid unnecessary noise during private meetings. Reservations can be made 24 hours a day through TableCheck. With English translations available, it is easy for overseas guests searching for a Naha Japanese restaurant to navigate. Due to the small seating capacity, even with the same course, the flow of the evening can be slightly adjusted. If you have any food dislikes or allergies, please mention them when making your reservation. Whether for a night of travel, a celebratory dinner, or solo sake, no matter the entrance, you will surely find tranquility in the memory of the vessel's luster and the steam. We are happy to answer your inquiries. Some may ask if it is alright to bring friends from overseas. We offer menus in English and Traditional Chinese. Our staff can provide basic guidance in English, and overseas-issued credit cards are accepted. Detailed explanations of ingredients will be conveyed slowly in concise terms. There are also inquiries about whether the omakase course can be chosen on the day of. Depending on availability and ingredients, there are days when you can choose from 5,500 yen (five courses), 6,600 yen (seven courses), or 7,700 yen (nine courses) after arriving. If you are uncertain, simply share your mood, such as "I would like to enjoy the food and sake slowly" or "something lighter". Many often ask if they can drive. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. It is about a nine-minute walk from Asahibashi Station on the Yui Rail, and the night walk is a short distance. In September, remnants of summer and the onset of autumn coexist on the same plate. If you are curious about the days when hiyagoroshi is available, please add "autumn sake" in the reservation notes. Let us explore the temperature and lingering finish together at the counter. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa, Akamine Building 1F 102 (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🕒 Operating hours: 18:00–23:00 (LO 22:00) / Closed: 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) 🏮 Counter seating for six / Two private rooms (each for up to four guests) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 Menus available in English / Traditional Chinese / Overseas-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.