In September in Naha, a small autumn in the earthen pot 6,600 yen omakase dish
On the morning of September 30th, Wednesday, the sky is clear, and the temperature is 28.81°C. Even in this season where the warmth of the day lingers, in the evening kitchen, the lid of the earthen pot quietly resonates, and steam rises slowly. At the moment the lid is lifted at the back of the counter, a fragrance gently spreads. It is on such nights, still touched by the remnants of summer, that the "outline of autumn" emerges with the first bite. Capturing the entrance of autumn within the steam of the earthen pot The dish in the photograph features rice cooked in an earthen pot, accompanied by tender small squid and sweet corn. When finished with a sprinkle of green onions and sesame, the colors stand out against the black rim of the pot, and the aroma tightens beautifully. If the small squid is overcooked, it becomes tough. With a brief cooking time followed by a resting period in residual heat, it retains a delightful texture while remaining tender. At this time of year, the flavors of both marine and mountain ingredients gradually shift. When the sense of "chasing temperature," learned in Kyoto, is layered with the ingredients arriving from Okinawa, even the same earthen pot presents a different expression. The mouthfeel is light, yet there is depth within the steam. For those seeking creative Japanese cuisine in Naha, this is a night to slowly receive the subtleties of the season, which are not ostentatious. Arranging the mid-course of the evening with the 6,600 yen omakase course The chef's omakase offers three options: five dishes, seven dishes, and nine dishes. Among these, the 6,600 yen (tax included) seven-dish course begins with the essence of the sea, transitions into warm owanmono and grilled dishes in the middle, and concludes with a lingering rice dish, creating a harmonious flow. Whether for business meetings or gatherings, the dishes do not overshadow the conversation, yet at key moments, the temperature and aroma transform the atmosphere. It is well-suited for such evenings. The charm of the counter kaiseki lies also in its quietude. The sound of the knife being set down, the fingertips selecting the sake vessels, the gentle movement of the lid on the earthen pot to release steam. Even in the unspoken moments, the rhythm holds. If pairing with sake, choose something with a rounded rice flavor, slightly chilled, rather than strong aromas. This enhances the sweetness of the corn without overshadowing the umami of the squid. For those who may find it difficult to imagine Okinawan sake, rest assured there is a perfect cup for the night in Naha. If you have heard the term hassun, please recall it. Hassun is a dish that presents several seasonal small plates, serving as an "entrance to the night." As one progresses from owanmono to grilled dishes and then to the earthen pot, a sense of quiet fulfillment gradually unfolds. Whether it be a night of travel or a conclusion to work, what remains after the meal may not be a flashy impression, but rather the memories of temperature and aroma. From the night path of Kume to the light of the six-seat counter The location is Kume in Naha. It is about a 9-minute walk from Asahibashi Station, and on clear nights, the gentle breeze encourages a naturally slower pace towards the restaurant. The interior features a counter with six seats and two private rooms, each accommodating up to four guests. Open only for dinner from 18:00 to 23:00 (last order at 22:00), the restaurant is closed on Sundays and public holidays. On days when you wish to drink quietly alone, the counter is ideal. The chef's hands come into view at the edge of your sight, and when a steaming bowl is presented, even with few words, your spirit is settled. For business meetings or gatherings, the private room is recommended. Once the door is closed, voices soften, and the dishes flow as a backdrop to the conversation. For those searching for a private room in Naha suitable for business meetings, there is surely a night that fits your needs. Reservations are accepted 24 hours a day through TableCheck. English and Traditional Chinese displays are available, making it easy to plan even during overseas travels. Even if your plans are not fully set, some guests reserve the course in advance and discuss finer preferences on the day of their visit. Regarding seats, language, and the day of your visit There are times when we are asked if courses can be chosen on the day. While it depends on seat availability, it is generally best to decide on the course at the time of reservation, allowing for a well-organized assembly of ingredients and a smooth flow of service. If you are uncertain, please share your purpose for visiting. Whether it be for a business meeting, an anniversary, a night of travel, or solo drinking, that single word can change the nuances of the same seven dishes. There has been an increase in inquiries about whether international guests can be accommodated. We offer an English menu and a Traditional Chinese menu. Simple guidance in English is also possible, and we accept overseas-issued credit cards. We hope that those searching for a Japanese restaurant in Naha can relax and enjoy their evening. If asked about parking, we respond honestly. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. It is about a 9-minute walk from Asahibashi Station, making it smooth to arrive by taxi or public transport. At the end of September, when the heat lingers, there are days when only the steam of the earthen pot carries a hint of autumn. If the aroma of small squid and corn piques your interest, please add a note when making your reservation saying, "I look forward to the rice dish from the earthen pot." If there is availability, we will gently incorporate it into the flow of that evening. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station) 🕒 Opening hours: 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 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 / 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.