In October, a seasonal appetizer platter and a drink at the …
In October, a seasonal appetizer platter and a drink at the entrance of counter-style Japanese dining in Naha. In the afternoon of October, the sky is scattered with clouds. The temperature still lingers at 28.76°C, as the colors of the city carry the remnants of summer. As I pass through the noren curtain, the brightness outside gently fades, leaving only the luster of the dishes in my sight. While preparing for the evening, I ponder how light or deep to make today’s hassun. The entrance to autumn is also a season for such fine adjustments. The hassun is a dish that sets the stage for the evening. Hassun—an arrangement of several seasonal small plates on one dish, serves as the "entrance to the night." This concept originates from Kyoto, but here in Naha, the scenery on the plate changes daily due to the proximity of the sea and mountains. The slight bitterness of Okinawan island vegetables, the delicate fat of local fish, and the fragrant mushrooms. At the onset of autumn, there are times when a lighter touch is more fitting. The angle at which the knife is applied can alter the texture. By shortening the time over the flame by just a few seconds, the aroma remains. Such meticulous adjustments should not be overly pronounced; they should convey just enough when brought to the mouth, allowing one to feel, "Ah, this is the mood for tonight." The hassun should not disrupt quiet conversations. Whether at a business meeting or enjoying a drink alone, a night where the dishes do not over-explain themselves is a pleasant experience. For those enjoying a drink alone, a glass that complements the 6,600 yen evening. There is a moment in the back of the counter when a steaming owanmono is presented. Though the sound is soft, the atmosphere shifts. In the still warm October, one may be inclined to reach for cold items, but once the warmth of the owanmono enters, the palate becomes refined, making the contours of the next sake clearer. During this season, for a quiet night of drinking alone, the chef's selection at 6,600 yen (seven courses) is beautifully balanced. It begins with the hassun and sashimi, followed by owanmono and grilled dishes, culminating in a composition that leaves a lingering aftertaste. Sake is chosen from the Okinawan sake shelf, tailored to the evening's dishes. A pure rice sake that does not overpower the aroma can be served chilled or slightly warmed to soften the mouthfeel. Selecting a guinomi that warms easily in the palm is also a consideration. Those who understand how the vessel alters the expression of the sake nod in silent agreement. There are days when one seeks conversation, and days when one wishes to reduce words. The sound of the knife being set down, the motion of pouring sake, the interval before the dish is placed. In counter-style kappo dining, these moments can become the greatest delicacy. Quietly making my way to the seat from the night path of Kume. The location is Kume in Naha. About a nine-minute walk from Asahibashi Station, there is light along the path, slightly removed from the bustle of tourism. The restaurant operates only in the evening, with six counter seats and two private rooms, each accommodating up to four guests. It is suitable for quiet conversations during business meetings or for a dinner on a special occasion without disrupting the flow of the meal. Reservations can be made through TableCheck. Open 24 hours with multilingual options, it is convenient for international guests. A brief note upon arrival, such as "I would like something light" or "Please keep the sake moderate," can make the arrangement smoother. The ingredients vary daily, so even in October, the colors of the dishes differ each night. I will answer any concerns you may have. Sometimes I am asked if it is better to make reservations by phone. While urgent matters or detailed inquiries can be handled over the phone, checking availability and confirming reservations is smoother through TableCheck. It should be helpful to secure a reservation whenever the thought arises, even during travel or late at night. There has been an increase in inquiries about bringing overseas friends. We have English and traditional Chinese menus available. Simple guidance in English is also possible, and we accommodate payments with overseas-issued cards. For those seeking a Naha Japanese restaurant, there may be nights when the tranquil counter is just right. I am also asked if there is parking available for those who wish to drive. Unfortunately, there is no dedicated parking. However, there are several paid coin parking options within walking distance. As it is about a nine-minute walk from Asahibashi Station, arriving by public transport is also feasible. In the lingering warmth of October, it is fitting to transition into autumn gradually, savoring the flavors slowly. The contents of the hassun change daily, but if you mention at the time of reservation that you wish to fully enjoy the hassun or pair it with sake, we will prepare the entrance for tonight accordingly. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station) 🍶 Creative Japanese cuisine and sake / Chef's selection 5,500 yen (five courses)・6,600 yen (seven courses)・7,700 yen (nine courses) 🏮 Counter seating for six / Two private rooms (each accommodating up to four) / Suitable for small business meetings, special occasions, or a night of travel 🌏 English / Traditional Chinese menus available / Accepts overseas-issued cards / 24-hour online reservations via TableCheck ✨ Inamine Seigo — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.