In October, at the counter-style Japanese dining in Naha, a …
In October, at the counter-style Japanese dining in Naha, a single bite of freshly fried small tempura. The morning sky is clear, and the temperature is still 28.84°C. The alleys of Kume retain the heat of the day, slowly quieting down as night approaches. At the back of the counter, only the chef's fingertips are busy checking the oil temperature. The small tempura nestled in the basket will serve as the evening's introduction. The light, crisp sound of frying and the shadows cast on the black dish. In that brief moment, the essence of October mingles. The onset of autumn entrusts its fragrance to the oil. Even with the same ingredients, the way they are cut and cooked changes their expression. The chef often says that the technique learned in Kyoto is to ensure that flavors do not assert themselves too strongly. Tempura, in particular, is quite evident. The batter is kept thin, allowing room to expand in the oil. The moment of frying is when the fragrant mushrooms and slightly bitter vegetables are at their most honest. Many nights in Naha are still warm, prompting a desire for chilled sake, while at the same time, one craves the shadows of autumn in their mouth. I believe that a dish gently nestled in the basket serves as the bridge between these two desires. Moistened with tempura dipping sauce, or defined with salt. Accompaniments may include citrus akin to sudachi or grated daikon, varying with the day's ingredients. Watching the batter color before your eyes reminds you that the dish is crafted from "heat." A quiet temperature is layered over Okinawan ingredients on this night. A chef's selection of seven dishes, thoughtfully arranged for conversation, priced at 6,600 yen. If you are searching for creative Japanese cuisine in Naha, and wish for a proper meal that isn't too heavy, the chef's selection at 6,600 yen (seven dishes) is just right. The deep-fried dish is often placed in the middle, following the transparency of the sashimi and the steam from the owanmono, bringing in the fragrance and sweetness of the oil. As the sound of the knife momentarily pauses, sake is poured into the guinomi. Even if conversation halts, the atmosphere remains comfortable. Hassun—a plate featuring several seasonal small dishes—serves as the evening's introduction. From there, you will experience seafood, mountain produce, warm owanmono, the aroma of grilled dishes, and finally, the lingering aftertaste. Although there are few words in the dishes, you may remember them through the texture of the vessels and the lingering fragrance in your nose. For business meetings, a private room allows for a quiet progression. For travelers, a cup of Okinawan sake can serve as a pause to reflect on the day's journey. This flow should resonate well with those from abroad seeking a Naha Japanese restaurant. We always have a selection of sake available. The pairing is more about the temperature of the evening and the mood of the dishes than about brand knowledge. Some days suit chilled sake, while others may benefit from slightly elevated temperatures to soften the edges. For those who cannot drink, fragrant teas or soft drinks are also available, ensuring the meal's flow remains intact. From the night path of Kume to the light of six seats. We are open only in the evening, from 18:00 to 23:00 (last order at 22:00). In this area of Kume, Naha, there is a corner that suddenly becomes quiet next to the bustle. About a nine-minute walk from Asahibashi, the sounds of the city gradually fade. Upon opening the door, you will find six counter seats. The proximity of those seated back-to-back is neither too close nor too far. Perhaps it is this dimension that makes it comfortable even for solo diners. There are two private rooms, each accommodating up to four guests. For those seeking a private room in Naha for business meetings, the ability to keep voices down will be appreciated. For anniversary dinners, the final fresh fruit dessert—a dish that brightens the mouth with seasonal fruits or chilled sweets—can be quietly placed. The interior is not flashy, but the luster of the vessels and the rising steam are clearly visible. It is a night that lingers in memory rather than in photographs. Reservations are conveniently made through TableCheck. We offer 24-hour online reservations with multilingual support. Even for business trips or itineraries that are hard to finalize, availability is easily visible. Of course, we also accept reservations by phone. Short answers to your inquiries. I often receive questions about the best method for making reservations. TableCheck is available 24 hours and is user-friendly for those from abroad. If you have urgent or specific inquiries, a phone call may be quicker. Are the course contents fixed? The chef's selection is available at 5,500 yen (five dishes), 6,600 yen (seven dishes), and 7,700 yen (nine dishes). The ingredients are assembled based on the day's arrivals and the season. If you have dislikes or allergies, please inform us as much as possible at the time of reservation. Can you accommodate international guests, and is English spoken? We have menus available in English and Traditional Chinese. Our staff can generally communicate in basic English, and overseas-issued cards are accepted. For those seeking Okinawa kaiseki, we will explain the flow of the courses. In October, while remnants of summer still linger, there are days when the season advances only on the plate. If you are intrigued by the freshly fried small tempura, please mention "a course that includes deep-fried dishes" when making your reservation. The sound of oil at the counter will serve as a quiet signal. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🕒 Open: 18:00 to 23:00 (last order at 22:00) / Closed: Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Chef's selection 5,500 yen (five dishes), 6,600 yen (seven dishes), 7,700 yen (nine dishes) 🏮 Counter seating for 6 / 2 private rooms (each accommodating up to 4) / Suitable for small business meetings, anniversaries, or a night during your travels 🌏 English / Traditional Chinese menus available / Overseas-issued cards accepted / 24-hour online reservations via TableCheck ✨ Inamine Seigo — trained in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa For reservations, please use TableCheck or call 098-975-5673.