In September in Naha, savor the early autumn mushrooms and o…
In September in Naha, savor the early autumn mushrooms and owanmono (clear seasonal soup) at the counter with six seats. In September, the sky is clear, and the temperature outside still exceeds 30°C. However, as night falls, a gentle breeze begins to weave through the alleys of Kume. Upon passing through the noren, one can sometimes feel the change of seasons in the moment when the luster of the dishware catches the light. Tonight's stars are the early autumn mushrooms and the steaming owanmono. The owanmono of early autumn begins with the aroma of steam. It is still too early to declare September as "autumn." However, the ingredients move ahead of us. The fragrance of the early mushrooms rises quietly within the bowl rather than making a strong statement. The owanmono presents a small landscape filled with dashi. When the lid is lifted and the steam carries a scent mingled with the aroma of the mountains rather than the sea, one realizes that the season has indeed progressed. The chef often favors leaving contours rather than applying excessive heat. The techniques learned in Kyoto for extracting dashi and harmonizing the temperatures of the ingredients reveal different expressions when interacting with Okinawan ingredients. For instance, even with the same mushrooms, they are allowed to breathe within the dashi without overwhelming their fragrance. There are nights when even the act of placing a finger on the lid of the bowl becomes a part of the culinary experience in this tranquil establishment. The chef's omakase features seven dishes, with the owanmono served in the middle of the evening. While maintaining the "form" of Kume kappo, the chef's omakase at Wa Banshaku Mine reflects the creativity of Naha cuisine by rearranging the flow based on the day's ingredients. If one wishes to enjoy the early autumn, the full seven-dish course priced at 6,600 yen often feels just right. The beginning features light seafood, gradually incorporating the essence of the mountains. When the owanmono is served in the middle of the evening, it is curious how the pace of conversation seems to settle. At the back of the counter, the sound of the chef's knife striking the cutting board pauses briefly as he warms the dishware. The owanmono is then gracefully presented. It is not merely hot, but properly warm. There are times when one is asked about the sake to pair with such a temperature of owanmono, and rather than opting for chilled sake exclusively, a slightly warmed junmai with aromatic qualities may be chosen. This period, where the remnants of summer and the entrance of autumn coexist, may be the most fitting time to enjoy Okinawan sake. For those using a private room for business meetings, explanations of the dishes are kept minimal and only briefly provided when necessary. For anniversary dinners, care is taken to retain the colors of the season even on the plate of fresh fruit dessert. For those enjoying solitary sake at the counter, the hassun (seasonal appetizer platter) is savored slowly. The hassun is a dish composed of several small seasonal plates, serving as an introduction to the evening. It is visually arranged and unwinds on the palate. A tranquil form of a restaurant for quietly walking into the night of Kume. We are open for dinner only, 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. We limit the number of seats to maintain the temperature of the dishes and the intimacy of conversation. Whether one is seeking counter-style Japanese cuisine in Naha or a calm space for business meetings in a private room, we have arranged the evening to flow at the same pace. Reservations are accepted 24 hours a day via TableCheck. The multilingual support makes it convenient for those from abroad searching for a Naha Japanese restaurant. It is about a 9-minute walk from Asahibashi, and if you tell a taxi driver "Kume," it can expedite your journey. On clear nights, the breeze along the path to the restaurant is light. The moment the door opens, one can feel the heat from outside recede. We will answer your inquiries. People often ask if they can choose a course on the day itself. While it depends on availability and preparation, it is generally better to decide on your preferred course at the time of reservation to ensure a harmonious arrangement of ingredients. If you are unsure, simply mentioning "light" or "hearty" will suffice. There are also frequent inquiries about parking. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. For evenings when you will be enjoying sake, the route from Asahibashi Station, about a 9-minute walk, is also convenient. Some ask if it can be utilized from abroad. We offer menus in English and Traditional Chinese. Our staff can generally communicate in basic English, and we accept payments with cards issued overseas. For those expecting a flow akin to Okinawa kaiseki, courses with a greater number of dishes may convey the experience more effectively. Even in the lingering heat of September, the steam from the owanmono brings the entrance of autumn. For a quiet evening spent on an anniversary dinner in Naha, or a night during your travels when you wish to confirm the "temperature of Japanese cuisine," please let us know if there are any ingredients of concern or dislikes when making your reservation. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station) 🕒 Open: 18:00 to 23:00 (last order at 22:00) / Closed: Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Chef's omakase 5,500 yen (5 dishes), 6,600 yen (7 dishes), 7,700 yen (9 dishes) 🏮 Counter with 6 seats / 2 private rooms (each accommodating up to 4) / Ideal for small business meetings, anniversaries, or a night during your travels 🌏 Menus available in English and Traditional Chinese / 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.