In October, savor sashimi and the onset of autumn at counter…
In October, savor sashimi and the onset of autumn at counter-style Japanese dining in Naha. On an October morning, as clouds disperse and gather, the outside temperature is still 25.8°C, with some evenings allowing for a stroll in short sleeves. On the preparation table, water is splashed on the white wooden cutting board, and the knife moves quietly. Tonight's star is sashimi. At a small shop in Kume, a dish is prepared that captures the colors of the sea directly on the plate. Sashimi is not merely about "raw". Okinawan fish can have a strong scent of the tide on some days, while on others, the clarity is astonishing. Accordingly, the thickness of the cuts and the angles are adjusted. A thin slice feels light, while leaving a bit of thickness allows the sweetness to spread. The knife techniques learned in Kyoto have become even more refined since coming to Okinawa. The accompaniments for the sashimi also reflect the onset of autumn. Citrus acidity sharpens the contours, while the aroma of garnishes is slightly heightened. Soy sauce is not just for dipping; it extends the lingering taste of the fish. Even the small sound of chopsticks touching the edge of the small bowl contributes to the beginning of the evening. When blue sake vessels and the sashimi plate are arranged as in the photo, a sea is created on the table. Such moments are experienced at the counter's distance. Enjoy the chef's selection for 6,600 yen, encompassing both sashimi and more. The "omakase course" as creative Japanese cuisine in Naha is structured not only by the number of dishes but also by the flow of temperature. October still retains some warmth, making it suitable to start with a chilled bite to relax the throat, followed by a warming owanmono. The chef's selection at 6,600 yen (7 dishes) is the course that best captures this flow. If we use the term hassun, it refers to a plate of seasonal small dishes arranged at the entrance of the evening. From there, we transition to sashimi. When the chef places the knife down at the back of the counter, the sound of metal touching wood resonates momentarily, tightening the atmosphere. The vessels may not be flashy, but the glaze catches the light, deepening the color of the sake. As for sake, enjoying Okinawan sake is interesting not only with chilled varieties but also by slightly warming it as the dishes heat up. This rounds out the mouthfeel and complements the umami of the owanmono. For those who do not drink, fragrant teas and sparkling water are also available. The reason it is said to be a quiet adult establishment is that there is no need to raise one’s voice. The steam from the dishes mingles with the conversation. An evening at a kappo in Kume is just right with its limited seating. The restaurant is open only for dinner, from 18:00 to 23:00 (last order at 22:00). The counter has 6 seats, perfect for those who wish to watch the preparations unfold before them. There are 2 private rooms, each accommodating up to 4 guests. For private dining in Naha, the distance allows for a tone of conversation to be conveyed even when speaking softly. On anniversary dinners, the lighting is not too strong, allowing for a visual experience before capturing the moment in photographs. It is about a 9-minute walk from Asahibashi. Turning down a narrow street in Kume, upon opening the door, the humid air outside shifts instantly. There are no flashy displays, but as vessels are placed, sake vessels chosen, and dishes served, the pace of time slows down. Isn’t there a night when you seek such a place? Reservations can be made 24 hours via TableCheck. For those coming from overseas, the system can be operated with the time difference in mind, making it easy to secure a seat once your itinerary is set. Short answers to your inquiries. People often ask if they can dine alone. With only 6 seats at the counter, many enjoy their meals quietly alone. Whether it’s a night for conversation or simply a night to eat, you can be yourself. They also inquire about dedicated parking. Unfortunately, there is no dedicated parking. However, there are several paid coin parking options within walking distance. The location is convenient, about a 9-minute walk from Asahibashi Station, and taxis are also easily accessible. I have also received more inquiries about bringing overseas friends. We offer English and traditional Chinese menus. Basic English support is available, and overseas-issued cards can be used. For those searching for a Japanese restaurant in Naha, the flow of the course is easy to understand. October nights still carry remnants of summer while mixing in moments that long for the steam of a warm bowl. If you have a day in mind to focus on sashimi, please mention it when making your reservation. We will prepare the atmosphere 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 Yui Rail Asahibashi Station) 🕒 Open from 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 (each accommodating up to 4 guests) / Suitable for small gatherings, anniversaries, or a night of travel 🌏 English / traditional Chinese menus available / 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.