An evening of solitary sake begins with hassun at the counte…
An evening of solitary sake begins with hassun at the counter-style Japanese dining in Naha this October. The October sky is clear, and the temperature outside is still 27.82°C. As I pass through the alley in Kume and open the door, the restaurant's light is softly inviting. At the back of the counter, the chef is carefully slicing an Okinawan island vegetable, checking the angle of his knife. The sound is soft, and his hands are busy. The early autumn does not assert itself flamboyantly; it arrives quietly from the edges of the plate. Hassun is the first dish of the evening. Hassun is a "gateway to the night," featuring a selection of seasonal small plates. When seated alone at the counter of Naha's creative Japanese cuisine, the mere arrival of this dish naturally slows the pace of conversation. Some items are slightly salty, others draw you in with their aroma, and some soothe with their temperature. Each portion may be modest, yet the contours are distinct. In October, the hints of autumn, such as mushrooms and ginkgo, begin to mingle. The ingredients from Okinawa still carry remnants of summer. The verdancy of the mountains and the clarity of the sea change with the day's catch, making each "autumn" feel different every day. The knife work is precise, the heat is short and strong, or perhaps gentle and prolonged. The techniques learned in Kyoto blend with the lightness of Okinawan ingredients, leaving negative space on the plate. On a night of solitary sake, it is less about what to order and more about where to begin. With hassun present, one can entrust that "beginning." The chef's omakase at 6,600 yen, featuring seven dishes, carries you through the mid-evening. When drinking alone, the desired amount of food and the preferred temperature for drinking can vary from day to day. However, for newcomers or those returning after a while, the chef's omakase at 6,600 yen (seven dishes) is just right. The hassun sets the contours, sashimi reveals the temperature of the sea, grilled and deep-fried dishes provide a savory interlude, and the owanmono offers a moment to pause. The seven dishes are neither rushed nor languid. There is a moment when a steaming bowl is quietly presented across the counter. Taking in the aroma rising from the vessel before sipping creates a brief pause. Even on a still warm night, the temperature of the owanmono signals the body to transition into autumn. Many come with the intention of enjoying Okinawan sake. Some days call for chilled sake to emphasize clarity, while other days invite a slight increase in temperature to harmonize with the broth of the bowl. The chef's hand pouring sake into the guinomi is serene, leaving only the sound behind. To avoid overindulgence, one sips slowly. Non-alcoholic beverages and soft drinks are also available, allowing for a pace that suits each guest. The distance at Naha's counter-style Japanese dining is not for deep conversation but rather to keep a close presence. Even on nights with few words, the dishes connect us. The intimacy of Kume's kappo dining is enhanced by its limited seating. The restaurant operates only at night, from 18:00 to 23:00 (last order at 22:00). The counter has six seats, with a little space between them. Solo diners often prefer seats further back rather than those close to the entrance. It is curious how the mere reduction of presence behind them can change the taste of the sake. There are two private rooms, each accommodating up to four guests. While these rooms are also used for entertaining in Naha, they are suited for gatherings where conversation does not need to be loud. The lighting is soft, just bright enough to see the luster of the dishes. Whether for a celebratory dinner or a night during travel, the fewer the guests, the more tranquility is achieved. Reservations are accepted 24 hours a day through TableCheck. To accommodate international guests searching for a Naha Japanese restaurant, the process is available in multiple languages. It is about a 9-minute walk from Asahibashi Station. On clear nights, the breeze becomes slightly drier along the path from the station to Kume. When the stride is in sync, you arrive at the restaurant. I will respond briefly to your inquiries. I often receive the question, "Can I come alone?" With six seats at the counter, dining alone feels natural. Whether it's a day for quiet eating or one for a little conversation, both are welcome. Many also ask if there is parking available. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. For public transport, it is approximately a 9-minute walk from Asahibashi Station on the Yui Rail. There has been an increase in inquiries about whether overseas guests can visit. We offer menus in English and Traditional Chinese, and staff members can assist with basic English. Overseas-issued cards are also accepted. Reservations through TableCheck are convenient. October nights coexist with remnants of summer and the onset of autumn. There are days when the boundary is clearly reflected in a small piece of hassun. If you have preferences for seating or dietary restrictions, please mention them when making your reservation. Let us begin slowly at the counter. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station) 🕒 Operating 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) / Ideal for small gatherings, anniversaries, or a night during travel 🌏 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.