The owanmono (clear seasonal soup) and the temperature of wa…
The owanmono (clear seasonal soup) and the temperature of warm sake in October, the tranquility of the 6 counter seats. On October 10th, the morning sky is adorned with broken clouds. The temperature still feels like 27.95°C, as Naha holds onto the remnants of summer during the day. However, as night falls and I pass through the noren (curtain), the first thing that greets me is the aroma of steam. The gentle sound of a lid being placed on a bowl at the back of the counter softly fills the room. Tonight, we discuss "temperature." We have entered a season where the warmth of the owanmono and the temperature of the sake embrace each other. As the steam rises from the owanmono, autumn begins. The owanmono is a warm soup that releases the fragrance of dashi (broth). Seasonal ingredients are submerged in the vessel, and the aroma that wafts up upon opening the lid counts as part of the dish. October is the time for early mushrooms, white fish, and the freshness of greens. The island fish from the sea is lightly salted or cooked. When layered with the contours of dashi learned in Kyoto, the flavor does not become overpowering, leaving a long-lasting aftertaste. At the moment the owanmono is presented at the counter, steam rises gently before settling down. In that brief pause, the rhythm of the evening seems to be determined. Even on days when the heat lingers, the owanmono mysteriously does not feel heavy. When tasted, it is warm yet clear. It evokes a sensation of leaving only the entrance of autumn on a night in Kume. For those enjoying sake alone, warm sake and the 6,600 yen chef's selection. As autumn approaches, while the crispness of cold sake is delightful, on nights with owanmono, warm sake fits beautifully. At room temperature, lukewarm, or hot, slight variations in temperature open up the aroma, releasing the sweetness of rice and gently enveloping the dish's saltiness. More evenings have arisen where I slowly discuss the selection of temperature with those seeking Okinawan sake. Among the chef's selection, the 6,600 yen course of 7 dishes is just right for this season. From hassun (seasonal appetizer platter), owanmono, sashimi, grilled dish, deep-fried dish, rice, to fresh fruit dessert, it paints the evening's ups and downs. The hassun is a plate that offers a little bit of seasonal small dishes, serving as an introduction to the night. Just the sight of the small vessels makes it easy for travelers to sense the "now." After the owanmono, the sashimi allows the temperature to settle momentarily, and the grilled dish adds the aroma of fire. When paired with warm sake, the conversation flows quietly without becoming overly animated. At the counter, the sound of the chef placing down his knife is close. The distance allows one to see the selection of sake vessels and the pouring into the guinomi (sake cup). There are surprisingly few places where one can feel comfortable even when dining alone. For those searching for creative Japanese cuisine in Naha, on a night when tranquility is preferred over liveliness. Late into the night in the alleys of Kume, Naha, enjoying counter-style Japanese dining. Wa Banshaku Mine operates only in the evening, from 18:00 to 23:00 (last order at 22:00). The counter has 6 seats, and there are 2 private rooms, each accommodating up to 4 guests. With a limited number of seats, the pace of the meal is not hurried. For those using it for business meetings, conversations can be held quietly under the indirect lighting of the private room. For those celebrating special occasions, from the first toast to the fresh fruit dessert, the evening is sure to leave a lingering aftertaste beyond photographs. Reservations can be conveniently made through TableCheck. Open 24 hours, it also supports multilingual displays. For those coming from overseas, English menu and traditional Chinese menu are available, so if language barriers are a concern, please mention it when making a reservation. It is about a 9-minute walk from Asahibashi Station, and the path to Kume kappo provides a slightly slower pace of Naha's night. A gentle response to your inquiries. I am sometimes asked whether it is better to make reservations by phone. If there are available seats, we can accommodate phone reservations, but TableCheck is open 24 hours, making it easy to secure a spot even while on the move or late at night. It is best to make a reservation once your travel itinerary is firm. Some may wonder which course to choose. For a lighter evening, the 5,500 yen course with 5 dishes is ideal; if you wish to enjoy both food and sake during a gathering, the 6,600 yen course with 7 dishes is suitable; for a well-structured gathering in a private room in Naha, the 7,700 yen course with 9 dishes is recommended. If you are uncertain, please share your expected duration of stay and amount of sake, and we will adjust according to the flow of the evening. I am also asked if it is possible to dine from overseas. Many come seeking a Naha Japanese restaurant, and basic guidance in English is available. We accommodate English and traditional Chinese menus, as well as overseas-issued cards. For allergies requiring detailed ingredient checks, sharing this information at the time of reservation will ensure a smooth experience on the day. Regarding parking, we do not have dedicated parking; however, there are several paid coin parking options within walking distance. For public transport, it is about a 9-minute walk from Asahibashi Station. In October nights, even when it is still warm outside, the steam from the owanmono reveals the core of autumn. A quiet evening of drinking at the counter or a night of conversation in a private room. If you have any inquiries about the owanmono or the temperature of the sake, please add a note when making your reservation. We will warm the vessels and await your arrival. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from 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 (5 dishes)・6,600 yen (7 dishes)・7,700 yen (9 dishes) 🏮 6 counter seats / 2 private rooms (up to 4 guests each) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 English / traditional Chinese menus available / Overseas-issued cards accepted / 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.