In October, the quiet beginning of a meal at the counter-sty…
In October, the quiet beginning of a meal at the counter-style Japanese dining in Naha starts with the hassun (seasonal appetizer platter). On October 8th at 5 PM, the clouds were thick, and the brightness outside began to fade a little earlier than usual. The air in Naha was still 26.78°C, far from chilly, yet the hands preparing the dishes were already leaning towards autumn. As I watched the steam rising from the back of the counter, I found myself taking more time to refine the contours of the first plate. While the night in Kume has its liveliness, the sounds within the door become softer. Tonight's entrance begins with the hassun. The hassun is the entrance to the evening, featuring a small arrangement of Okinawan ingredients. The hassun is a dish served at the start of the course, consisting of several seasonal small plates. When placed before you, it conveys the signal that the meal is about to begin, even before words can express it. When the scenery of each bite is beautifully arranged on the plate, it seems to set the rhythm for conversation. October is the "beginning of autumn." The scent of the mountains gradually intensifies, casting shadows of mushrooms and root vegetables onto the dishes. Okinawan ingredients often leave a strong impression, but through the way they are cut and cooked, their contours can be refined. The knife skills learned in Kyoto are also meant to preserve the aroma of the ingredients. For instance, with sashimi, rather than boasting thickness, it is shaped to be gentle on the palate, ensuring it does not clash with the first sip of sake. It feels as if the distance between the sea and the mountains is being bridged in each bite. As a kappo, the focus is on the vessel, temperature, and aroma rather than flamboyance. The hassun subtly indicates the direction of the evening. For business meetings, it serves to ease the tension of the guest. For travelers, it allows them to sense how Okinawan ingredients integrate into the flow of Japanese cuisine within the first few minutes. In the mid-course, the temperature of the chef's omakase at 6,600 yen comes together with seven dishes. After the hassun, we move to the owanmono (clear seasonal soup). This dish transforms the atmosphere with its aroma and temperature. The steam that rises when the lid is slightly lifted, the warmth in your hands, and the contours felt when tasted. During this time of lingering warmth, it is common to lower the temperature just enough to highlight the aroma without overwhelming it. Even in a cool private room, a gentle warmth suits the October night better. The chef's omakase at 6,600 yen (seven dishes) is often chosen for dining and business meetings. With a number of dishes that allows for ample space in the middle, it beautifully balances the time spent talking and eating. For those who wish to enjoy their sake slowly, the dishes do not rush. While the term "creative Japanese cuisine" is broad, our essence lies in layering the sea and mountains of Okinawa into the flow of Japanese cuisine. The fundamentals of cutting, grilling, and extracting dashi determine the flavor, rather than flashy techniques. At the counter, the occasional sound of the knife being set down resonates softly, creating moments of quiet. You can even hear the sound of a glass returning to the table from the neighboring seat on this night. When pairing with sake, it is best to start with something not too aromatic, transitioning to a more defined cup after the owanmono. Sake pairing is not predetermined; it is adjusted according to the temperature of the dishes and the pace of the guests, including the choice of sake vessels. For those who wish to limit their alcohol intake, fragrant teas and soft drinks are also available. Towards the night in Kume, with six counter seats and two private rooms. We are open for dinner only from 18:00 to 23:00 (last order at 22:00). The counter has six seats, and there are two private rooms accommodating up to four guests each. With fewer guests, the noise does not become overwhelming. Even in business meetings where conversation is necessary, the distance allows words to be conveyed without sharpness. For anniversary dinners, you can enjoy a leisurely meal in a private room, while solo diners can watch the dishes being prepared at the counter. It should also be easy to use as a place slightly removed from the bustle of Naha for a night during your travels. Reservations are accepted 24 hours a day through TableCheck. There is an English interface, making it accessible for those searching for a Naha Japanese restaurant. Even on nights when the timing of your visit is uncertain due to business, it is convenient to check availability. Of course, we also accept reservations by phone. As you walk from Asahibashi, the October sky still retains some humidity, softening the light of the street lamps. Rather than rushing to arrive, it is more fitting to slow down a bit and open the door at a pace that matches the warmth of the restaurant. We are happy to answer your inquiries. People often ask if there is parking available. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. It is about a 9-minute walk from Asahibashi Station on the Yui Rail, and it is also a convenient distance for a taxi. There has been an increase in inquiries about bringing friends from overseas. We offer menus in English and Traditional Chinese. Our staff can assist with basic English, so please feel free to inform us of any allergies or ingredients you wish to avoid. International credit cards are also accepted. For those wondering if they can choose a course on the day of their visit, the basic option is the chef's omakase, available in three courses of five, seven, or nine dishes. Since the content varies with seasonal ingredients, adjustments can be made on the day, but if there are time constraints for business meetings or anniversaries, it is best to decide on your desired course at the time of reservation for a smoother flow. The hassun in October is not a flamboyant declaration of autumn but a small signal to align the pace of the evening. Interestingly, the higher the temperature on a given day, the more delicate the handling of temperature becomes. If you add a note in the request section of TableCheck saying, "I look forward to the hassun," we will take extra care in preparing tonight's entrance. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station on the Yui Rail) 🕒 Open: 18:00 - 23:00 (last order 22:00) / Closed: 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) 🏮 Counter seating for six / Two private rooms (each accommodating up to four guests) / Suitable for small business meetings, anniversaries, and 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.