A Night of Counter-Style Japanese Dining in Naha, Portraying…
A Night of Counter-Style Japanese Dining in Naha, Portraying the Early Autumn with 7 Dishes In the clear October sky, amidst the stillness of 1 AM, the temperature may be around 26°C during the day, yet as the doors of the restaurant close, my fingertips begin to sense the arrival of autumn. In the back of the counter, steaming bowls are arranged, and the high rims of the dishes are gently wiped with a cloth. This signals the gradual transition from summer to autumn in the contours of the cuisine. Tonight, we embrace the "early" ingredients in a relaxed manner. Autumn is a season where fragrance takes precedence At the onset of autumn, the aroma arrives before the flavor. Take mushrooms, for instance. We preserve only the fragrance that rises with the temperature of the dashi, without allowing it to assert itself too strongly. The same applies when pairing with Okinawan fish; we adjust the angle of the knife to refine the texture, ensuring the umami does not become overwhelming. The method of cooking is such that the seasonal aroma is imparted only to the surface, leaving the inside tender. Have you ever heard the term hassun? Hassun—a dish that presents several small seasonal plates, serving as an introduction to the evening. On the dish, the essence of both land and sea is delicately arranged. The longer one gazes, the slower the conversation flows. Even on a night in Naha, such moments can be found. The Chef's Omakase at 6,600 yen, Breathing Life into 7 Dishes On a night when one wishes to chase the changing seasons, the Chef's Omakase at 6,600 yen (7 dishes) is a perfect fit. Beginning with a light appetizer, it flows through sashimi, owanmono, grilled dishes, and deep-fried dishes. With 7 dishes, we can scatter the "early" flavors of autumn and gently bring the experience to a close. In the central area of the 6-counter seats, the sound of the chef placing down his knife creates a pause, allowing him to gauge the temperature of the next dish. There, sake vessels are placed, and sake is poured smoothly into the guinomi. Some may find it surprising to hear of sake in Okinawa. However, when paired with the steam from the owanmono and the aroma of grilled dishes, it unfolds quite naturally. Not only chilled sake but also a slightly warmed cup complements the beginning of autumn. If you are using this for a business meeting, it is advisable not to rush the conversation. The dishes do not overshadow the dialogue, yet they do not fade into the background. For those seeking a private room in Naha for meetings, the distance where the meal supports the conversation without pushing it too far may be a surprisingly important condition. About Reservations and Atmosphere We are open for dinner only, 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 smaller number of guests, the aromas of the dishes and the luster of the vessels feel closer. When the doors of the private rooms are closed, the outside sounds soften, and the clarity of conversation improves. Whether it is a night during your travels or a celebratory dinner, formal attire is not necessary. However, it is best to keep strong fragrances to a minimum, allowing the essence of the dashi in the owanmono and the grilled dishes to come through more clearly. We offer menus in English and Traditional Chinese for our international guests. For those who have arrived searching for a Naha Japanese restaurant, we have organized the language to make the order of the dishes easy to imagine. Reservations can be made through TableCheck, available 24 hours with multilingual support. Take a short walk along the evening streets of Kume and pause in front of the door. In those few seconds, your mindset will shift. Gently Addressing Your Concerns I am often asked whether it is better to make reservations by phone or online. Including checking for availability, TableCheck is the smoother option. For more detailed inquiries, we are also available by phone. Some may wonder if the contents of the omakase course remain the same each time. The foundation is built upon the seasons and the ingredients available, which change accordingly. If you have any disliked ingredients or allergies, please inform us as much as possible at the time of reservation. While significant changes on the day may be difficult, we will do our best to accommodate. It is common to ask if international guests can be served. We have staff who can handle simple exchanges in English, and some guests arrive looking for an English menu in Naha. International credit cards are also accepted. There are many inquiries regarding parking. 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, a perfect distance for an evening stroll. In October, while still holding onto the warmth of summer, only the steam from the vessels and bowls heads towards autumn. If you are unsure about the length of the seasonal course, consider starting with the 7 dishes at 6,600 yen. If you add a note during your reservation saying, "I am curious about the autumn owanmono," we will prepare it in the shape of that day. About Wa Banshaku Mine 📍 1-7-21 Kume, Naha City, Okinawa Prefecture, Akamine Building 1F 102 (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 (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 meetings, celebrations, or a night during your travels 🌏 English / Traditional Chinese menus available / International credit 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.