In October, the hassun at Kume serves as a quiet entrance to…
In October, the hassun at Kume serves as a quiet entrance to counter-style Japanese dining in Naha. On a morning thick with clouds, the temperature is 24.79°C. In the preparation area, only the sound of cloth wiping dishes and the dry presence of knives touching the cutting board remain. The beginning of the night is not marked by extravagant displays, but by the moment the first dish is placed, filling the air with anticipation. This evening, we gently welcome autumn with the hassun. The hassun is the first plate of the night. The term "hassun" may sound somewhat distant to those unfamiliar. It is a selection of small plates arranged to capture the essence of the season on a single dish. As you trace each item with your chopsticks, the differences in temperature, aroma, and texture harmonize even the pace of conversation. In October, Kume still holds onto the remnants of summer, while the nights begin to cool just slightly. At this boundary, the aroma of grilled dishes and the distinct flavor of dashi pair beautifully. The delicate knife skills honed in Kyoto do not forcefully compress the fibers of the ingredients. The day's fresh produce from Okinawa's sea and mountains quietly assembles on the plate. A dish that could be captured in a photograph is but one example of the hassun. When warm and cool elements coexist, one realizes how autumn reveals itself. For a solo evening of sake, the 6,600 yen chef's selection is just right. With six counter seats, the distance between the chef's fire, the rising steam, and the placement of dishes is intimate. This season sees an increase in solo diners, perhaps seeking a moment to pause in the Naha night. As you push through the door from the alley of Kume and settle into your seat, the lighting is low, and voices naturally soften. If in doubt, the chef's selection at 6,600 yen (seven courses) is perfectly suited. Following the hassun, the flow progresses through owanmono, sashimi, and grilled dishes, creating a sense of the night reaching its "midpoint." The temperature of the owanmono becomes part of the dish as you lift the bowl. At the moment the steaming bowl is presented from the back of the counter, the aroma of dashi arrives first. Many appreciate that brief pause. The sake selection varies daily, featuring about 15 to 20 types. For those seeking Okinawan sake or travelers, we inquire about preferences and the flow of the evening's dishes, adjusting the temperature accordingly. Some days call for the clarity of chilled sake, while others desire the roundness of warm sake. For those who do not drink, fragrant teas and soft drinks are also available. Even with a long seating time, the experience remains light on the body. The quiet flow of the night in Kume and choices of seating. The restaurant is located in Kume, Naha. It is approximately a nine-minute walk from Asahibashi Station, a distance that can be comfortably traversed even during sightseeing or business trips. Open only for dinner, from 18:00 to 23:00 (last order at 22:00). Even with a later start, the course flow does not feel rushed. For business meetings, the private rooms are ideal. There are two rooms, each accommodating up to four guests. When the doors close, the sound diminishes, allowing the dishes to become the backdrop for conversation. For anniversaries, enjoying the chef's craftsmanship at the counter is delightful, while entrusting time in a private room is equally appealing. An increasing number of travelers seek out Naha Japanese restaurants. We offer menus in English and traditional Chinese, and basic English guidance is available. Reservations can be made 24 hours a day via TableCheck in multiple languages. International credit cards are also accepted. We are happy to answer any inquiries. Sometimes we are asked if reservations are better made by phone. TableCheck's online reservation system is convenient, allowing easy confirmation of availability, even late at night or while on the move. We also accept reservations by phone, but there may be times when we cannot answer due to preparations or during service. We have received more inquiries about whether we can accommodate guests from overseas. We provide menus in English and traditional Chinese, and our staff can assist in basic English. If specific ingredient confirmations are needed, a note during the reservation will help ensure a smoother experience on the day. Some ask if they can arrive by car. We do not have a dedicated parking lot, but there are several paid coin parking options within walking distance. It is about a nine-minute walk from Asahibashi Station on the Yui Rail, and the location is also easily accessible by taxi. The October hassun serves as a small map signaling the beginning of autumn. From the moment you take your seat, the contours of the night begin to take shape. If you have any questions about ingredients, solo dining, or private room requests, please mention them at the time of reservation. The dishes will surely tell the story of the season. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station) 🕒 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 courses), 6,600 yen (seven courses), 7,700 yen (nine courses) 🏮 Six counter seats / Two private rooms (each accommodating up to four guests) / Suitable for small business meetings, anniversaries, or a night during your travels 🌏 Menus available in English and traditional Chinese / International credit 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.