An evening of solitary sake, beginning with a hassun, featur…
An evening of solitary sake, beginning with a hassun, featuring a total of five dishes - Counter-style Japanese dining in Naha. On a Saturday evening in October, with clouds scattered across the sky. Outside, the temperature is 28.81°C, a lingering warmth still on the skin, yet inside the restaurant, there is a curious tranquility, the cool sheen of the vessels refreshing to the eye. The sound of the chef placing his knife down echoes dryly from the back of the counter. Tonight begins with the hassun. On evenings when one wishes to drink slowly alone, the first dish sets the rhythm for the rest of the night. Receiving the hassun, the "gateway to the evening," alone. The hassun — a composition of several seasonal small plates arranged as a landscape on one dish. It is the first plate served at the start of the course, a gateway to the evening. When seated alone, this entrance becomes all the more visible. Before reaching for the chopsticks, the soft reflection of the lighting on the surface of the vessel creates shadows formed by the height of the arrangement, outlining the season. October marks the onset of autumn. The aroma of mushrooms, the plumpness of grilled fish, and the cool contours of seafood begin to line up gradually on the same plate. Okinawan ingredients possess a strong character, their expressions changing with the cut and temperature. Should they be sliced thinly or left thick? Should they be grilled to enhance their aroma or intentionally chilled to maintain their contours? There are moments when the techniques honed in Kyoto seamlessly blend into the night in Naha. The chef's omakase at 5,500 yen, light yet profound. For those enjoying solitary sake, the chef's omakase at 5,500 yen (five dishes) is a perfect match. With fewer dishes, the spaces between each plate remain beautifully intact. The pace of eating and drinking is not hurried. Even when referred to as creative Japanese cuisine in Naha, it leans more towards a sense of arranging the sequence that melts on the tongue. The six counter seats are close together. Thus, whether it is a night for conversation or one for silence, both are equally accommodated. At the moment the steaming owanmono is presented, the aroma wafts up as the lacquered lid is lifted, prompting some to wish to change the temperature of their sake. It is equally acceptable to enjoy it chilled or warmed. For those seeking Okinawan sake, suggestions are made in harmony with the temperature of the dishes that evening. There are nights when dishes such as deep-fried items infused with the umami of meat are served, like the one shown in the photograph. The batter is light, and as you bite into it, the heat from within gradually returns. The accompanying greens and acidity create a space for the next bite. When such a dish is present, even when dining alone, the sake flows more freely. However, the presentation does not rush one towards intoxication. It is quiet, gradual. The comforting intimacy created by the smallness of the space in Kume. Located in Kume, Naha. Approximately a 9-minute walk from Asahibashi Station, in an area where the alley lights are calming. Open only for dinner from 18:00 to 23:00 (last order at 22:00). There is a sense that many customers prefer to start gently from an earlier hour rather than cramming in at a late time. Arriving as if on a leisurely stroll, upon opening the door, the heat from outside is instantly cut off. This manner of entry suits the place well. There are two private rooms, each accommodating up to four guests. For those seeking a venue for business meetings or private gatherings in Naha, the size helps maintain a steady pace of conversation. Conversely, for solitary evenings, the counter is ideal. The smallness of the seats allows the sounds of the vessels and the movements of pouring sake to be close, keeping the mind focused. There are also visitors from overseas who come seeking a "quiet counter" as a Naha Japanese restaurant. English and traditional Chinese menus are available. I will speak briefly about any points of interest. I am often asked if reservations are necessary. Due to the limited seating, making a prior reservation through TableCheck is reassuring. The 24-hour online reservation system is accessible even for those with unpredictable itineraries. Availability for last-minute reservations varies by day. There are also inquiries about whether it is okay to come alone. With only six counter seats, those dining alone naturally blend in. Whether it is a day to drink quietly or a day to ask a few questions about the dishes, one can simply be themselves. Sometimes I am asked if it is possible to visit from overseas. Some guests come looking for an English menu in Naha, and I can provide basic guidance in English. International credit cards are also accepted. If there are any food restrictions or allergies, please inform us as much as possible at the time of reservation. On an October night, while still carrying the warmth of summer, only the dishes advance into autumn. The time spent contemplating where to place the chopsticks into the hassun is part of the experience. If there are particular dishes or preferences for sake that you have in mind, leaving a note in the reservation remarks will help us arrange your experience a little more smoothly. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station) 🕒 Open from 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) 🏮 Six counter seats / Two private rooms (each accommodating up to four guests) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 English / Traditional Chinese menus available / International credit cards accepted / 24-hour online reservation 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.