In October, the aroma of Okinawan small squid in the donabe pot falls softly.
In the late night of Naha, where the clouds have yet to disperse, the temperature outside is 24.54°C, still warm enough for a light shirt, while inside the restaurant, the season has subtly advanced. At the back of the counter, the lid of the donabe pot slightly lifts, releasing a puff of steam. If you listen closely, you can hear the sound of rice loosening. Tonight, we have combined Okinawan small squid with seasonal autumn ingredients in the same pot. Gathering autumn sweetness at the bottom of the donabe. The dish in the photograph features donabe rice with island small squid and corn. If the small squid is overcooked, it becomes tough; conversely, if it is left too raw, the aroma does not emerge. The chef carefully determines the timing for finishing while monitoring the temperature of the pot. When the lid is lifted at the moment of donabe completion, the scent of squid rises first, followed by the sweetness of corn. The scattered green onions and sesame on top serve as delicate lines that define the aroma. In October, the evening breeze in Okinawa begins to lighten just a bit. There are days when the sea's offerings reveal a clear expression, while the mountain ingredients increase in fragrance. Applying the Kyoto-trained technique of "not losing the aroma" to southern ingredients leaves a lingering tranquility rather than overwhelming strength of flavor. The charm of creative Japanese cuisine in Naha may lie in such subtleties. A night of the chef's selection for 6,600 yen, culminating in donabe. This donabe rice is easily incorporated into the chef's selection course priced at 6,600 yen (seven dishes). You can start with sashimi and owanmono, raise the temperature with grilled and deep-fried dishes, and then return to the aroma of rice at the end. The moment when the steam rises from the owanmono is the greatest delight. When the bowl is presented across the counter, the air around you expands momentarily before settling. This creates a harmonious space for conversation, making it suitable not only for private room dining in Naha but also for gatherings at the counter. For sake, a type that aligns with the rice rather than one with a strong aroma is preferable. For those seeking Okinawan sake, we can suggest a temperature that is not overly chilled to match the aroma of tonight's pot. For those who do not drink alcohol, warm tea and soft drinks are also available. On a night when you wish to align your body's rhythm during your travels, such choices are not unwelcome. Leveraging the limited seating as a kappo establishment. The restaurant operates only in the evening, from 18:00 to 23:00 (last order at 22:00). The counter has six seats, and there are two private rooms, each accommodating up to four guests. With fewer guests, the intervals between dishes are short, and the anticipation for the next plate is close at hand. For travelers, the approximately nine-minute walk from Asahibashi Station is just right. As you stroll through the alleys of Kume, entering the restaurant brings a pause to the sounds outside. The moment you settle into your chair, you can hear the dry sound of the knife touching the cutting board. Reservations can be made smoothly through TableCheck. There is an English interface, making it user-friendly for overseas guests searching for a Naha Japanese restaurant. The in-house menu is also available in English and Traditional Chinese. Even with a short stay, securing your reservation in advance once your timing is set will allow for a seamless evening. Addressing your inquiries. Some may ask if courses can be selected on the day. Generally, this depends on seat availability, but you can choose from 5,500 yen (five dishes), 6,600 yen (seven dishes), or 7,700 yen (nine dishes) on the day. The contents change daily based on ingredient availability, so even the same course may present slightly different expressions. There has been an increase in inquiries about whether overseas guests can be accommodated. We offer menus in English and Traditional Chinese, and basic English guidance is also available. Overseas-issued cards can be used. For those expecting a flow similar to Okinawa kaiseki, the 7,700 yen (nine dishes) course is suitable for a night that embraces a wider seasonal range. Some may 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 distance is also convenient for taxis. The aroma that rises when the lid of the donabe is opened cannot be fully conveyed through photographs. In the October night air, slightly cooler, the way it rises is distinct. If you mention "the mood for donabe rice" when making a reservation, we will seek a beautiful outcome in consultation with the day's ingredients. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa Prefecture, Akamine Building 1F 102 (approximately 9 minutes on foot from Yui Rail 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 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 guests) / Ideal for small gatherings, anniversaries, and a night during your travels 🌏 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.