In September in Naha, the autumn's first "hiyagoroshi" and t…
In September in Naha, the autumn's first "hiyagoroshi" and the 6,600 yen omakase with seven dishes. At 5 PM, even under a sky where the clouds have yet to disperse, the warmth of Naha still lingers. As I pass through the noren from a back alley in Kume, a breath of tranquility envelops me. The aroma of steaming dashi wafts from the back of the counter, and the vessels catch the light, gleaming. September is a month where the remnants of summer coexist with the hints of autumn. Tonight, we are setting the evening's flow around the "hiyagoroshi" sake and the temperature of the seasonal owanmono. A hiyagoroshi in early autumn, a cup that is not too cold. Hiyagoroshi is sake pressed in early spring, aged through the summer, and released in autumn. Its sharpness softens, the aroma becomes gentle, and the umami remains at its core. When one thinks of Okinawan sake, they may first envision chilled sake. However, in September's Naha, even when the outside temperature hovers around 28°C, the evenings increasingly call for a cup that is "not too cold." For instance, when it touches the palate, sweetness spreads roundly at first, followed by the gentle expansion of rice. This pairs well not only with sashimi from the sea but also with a grilled dish. The fragrance of the char, a light viscosity, and the outline of the dashi come together. When the temperature discerned in Kyoto is layered with the fresh ingredients from Okinawa, the expression of the sake subtly shifts. In the quiet, where the sound of a glass being set down resonates softly, one can sense the entrance of autumn. The 6,600 yen omakase with seven dishes, a course that creates a space for sake. I wish to embrace a night of creative Japanese cuisine in Naha without pretense, yet with care. In such moments, the 6,600 yen omakase by the chef, comprising seven dishes, fits perfectly. It is neither too little nor too much, allowing for a space between the dishes and the sake. The hassun is a plate featuring several seasonal small dishes, serving as an introduction to the evening. Each bite offers a different temperature and texture, naturally aligning the pace of conversation. For those visiting for business, there may be moments when time is needed to choose words in a private room. The aromas remain subtle, and the outlines are clear, ensuring the dishes do not overshadow the conversation. As the owanmono is presented, a gentle steam rises from the lid. Within that steam, the essence of dashi and the season coalesce. The sake pairing is not fixed. It is constructed based on that evening's menu, preferred temperature range, strength, and direction of aroma. Starting with chilled hiyagoroshi, one may gradually shift to room temperature, or slightly raise the temperature to match the owanmono. When the hand pouring the sake pauses, the sound of a knife being set down returns. Whether at the counter or in a private room, this tranquility prolongs the aftertaste of the sake. For those who are not fond of alcohol, several non-alcoholic options and soft drinks are also available. To the night in Kume, with a counter of six seats and two private rooms. The restaurant operates only in the evening, from 18:00 to 23:00 (last order at 22:00). The counter has six seats. While one can observe the craftsmanship at close range, it is also a place where silence brings comfort without the need for conversation. Those searching for a counter-style Japanese dining experience in Naha may find themselves lingering longer than expected on a journey, even as the outside remains warm, feeling the pleasant steam from the bowls inside. There are two private rooms, each accommodating up to four guests. These rooms are suitable not only for business meetings but also for anniversary dinners in Naha. The lighting is not too bright, just enough to highlight the luster of the vessels. In a night devoid of loud sounds, the dishes do not intrude upon conversation. A nine-minute walk from Asahibashi Station, the time spent walking through the alleys of Kume offers a moment of mental transition. Reservations can be made 24 hours a day via TableCheck, which provides multilingual support, making it convenient for both residents and travelers. I will respond briefly to your inquiries. Some may ask if reservations are only available online. While TableCheck is convenient for reservations, we also accept phone calls. There are nights when one may prefer to discuss adjustments in the number of guests or timings, or consult about anniversaries. There are also inquiries about bringing friends from overseas. We offer menus in English and Traditional Chinese, and our staff can assist with basic English communication. Payments can be made using cards issued overseas. For those seeking an experience of Naha Japanese restaurant or Okinawa kaiseki, our establishment is one that favors tranquility over flamboyance. Many often ask if they can come by car. We do not have a dedicated parking lot, but 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 a taxi ride to Kume is relatively short. September nights cannot be fully settled with cold items alone. The roundness of hiyagoroshi and the steam from the owanmono gently signal the end of the heat. When reserving the 6,600 yen omakase, if you have preferences for the temperature of the sake or the pace at which you wish to enjoy the meal, please let us know. That single note can subtly change the shape of the evening. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🕒 Operating hours: 18:00 to 23:00 (last order at 22:00) / Closed on Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Omakase by the chef: 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 guests) / Suitable for small business meetings, anniversaries, or a night during travel 🌏 English and Traditional Chinese menus available / 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.