Indulge in a seasonal appetizer platter on a Naha evening, preparing for autumn at our 6-seat counter.
On an October afternoon, the sky is adorned with broken clouds. The outside still holds a humidity of 27.86℃, and upon entering the restaurant, a sense of relief washes over. I peek at the steaming dashi in the back of the counter, hearing the gentle sound of the flame being lowered. Tonight's introduction is the hassun — a small plate where the seasons are delicately placed, a dish I find myself yearning for more often, to be received at the distance of my palm. The nights in Okinawa are long, and the onset of autumn is gradual. This is why the delightful juxtaposition of cold and warm dishes brings joy. As I quietly sip my sake alone, the dishes gradually align with the season beside me. This is a tale of October. Hassun — a small plate of seasonal delicacies, the gateway to the evening. Hassun — a dish composed of several seasonal small plates, serving as the entrance to the night. While it may appear light, it is here that the restaurant's essence is defined. A hint of the sea, a touch of the mountains, and a bit of warmth from the fire. On a night still lingering with heat, we begin with a cool sensation, and as a warm note slips in with the next bite, the pace of conversation settles. As in the photograph, a smooth sauce accompanies something white like tofu. For the fish with a grilled surface, I pair it with a subtly fragrant condiment to refine the impression at the tip of the chopsticks. The eggplant is cooked just enough to retain the luster of its skin while being tender to the bite. I believe these small nuances of cooking align beautifully with the tranquility of a Kume night. Even when searching for a creative Japanese cuisine restaurant in Naha, a succession of large plates from the start can feel a bit heavy after a day of travel. Just having the hassun allows the heart to settle before the stomach. Have you ever experienced this? For a solitary evening of sake, the Wabanshaku 5500 Course with 5 dishes is just right. Seated at the counter, I can hear the sound of the knife moving steadily. The chef places the blade on the cutting board and quietly pours sake into a guinomi. For a night that doesn’t demand too much indulgence, the chef’s choice of the Wabanshaku 5500 Course (5 dishes in total) is perfect. It includes hassun, sashimi, owanmono, a grilled or deep-fried dish, and concludes with a fresh fruit dessert. The fresh fruit dessert serves to cool the temperature in the mouth after the meal. October marks the beginning of autumn. Mushrooms and shellfish, along with fish that are gradually gaining fat. When Okinawan ingredients mingle in, there are moments when the aroma shifts slightly southward. Preserving the essence of dashi learned in Kyoto while ensuring the contours of the ingredients remain distinct. Rather than overpowering with strong flavors, I aim to harmonize through cutting techniques and temperature. As for the sake, this time of year allows for enjoyment not only of chilled sake but also of warmed varieties. On days when the outside remains warm, starting with a chilled cup to ease the throat and transitioning to a slightly warm sake by the time the owanmono arrives is a beautiful approach. For those who do not drink, I would like to consider options such as fragrant tea or carbonated water that do not interfere with the dishes. Dining alone at a counter-style Japanese restaurant in Naha may require a bit of courage. However, with only 6 seats, the distance allows for conversation without the need to raise one’s voice. The space between seats is surprisingly unobtrusive. From the alley of Kume, to a small kappo that opens only at night. Wa Banshaku Mine is open only at night from 18:00 to 23:00 (last order at 22:00). We have 6 counter seats and 2 private rooms (each accommodating up to 4 guests). As a small kappo in Kume, the moment you enter, shadows appear before brightness. Indirect light picks up the luster of the vessels, and the steam from the dishes rises slowly. It is about a 9-minute walk from Asahibashi Station. A short walk from the center of Naha allows for a mental shift by the time you arrive at the restaurant. For travelers, it is a time to focus on dining as the excitement of sightseeing wanes. For business meetings, the distance allows for important conversations to continue while maintaining a lowered tone. The private rooms minimize sound leakage, and the dishes do not intrude unnecessarily. Reservations can be made 24 hours a day via TableCheck. With multilingual options available, it is easy for international guests to navigate. An increasing number of visitors search for an English menu in Naha, and we also provide assistance in simple English at the restaurant. We wish to avoid adding unnecessary tension to your evening. We will answer any questions you may have. I often receive inquiries about whether to make reservations by phone or online. The online reservation through TableCheck is available 24 hours. Many prefer to decide based on availability while traveling or on business trips when timing is unpredictable. For urgent matters or detailed inquiries, we also accept phone calls. I also receive questions about whether international guests can use our services and if an English menu is available. We offer menus in English and Traditional Chinese. Our staff can provide basic assistance in English, and we accept payments with internationally issued cards. We ensure that the content of our dishes is conveyed clearly to those seeking a Japanese restaurant in Naha. I am sometimes asked if there is parking available for those who wish to drive. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance, making it easy to choose public transport in combination with driving, as we are about a 9-minute walk from Asahibashi Station. In October, there are days when the remnants of summer and the hints of autumn coexist on the same plate. On nights when I wish to begin quietly with a solitary drink, that entrance is likely to feel gentle. When making a reservation, please briefly mention any disliked ingredients or allergies. We will subtly reflect this in the assembly of tonight's small plates. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from 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 choice 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 business meetings, anniversaries, or a night of travel 🌏 English and Traditional Chinese menus available / International cards accepted / 24-hour online reservations via TableCheck ✨ Inamine Seigo — trained in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa For reservations, please contact TableCheck or call 098-975-5673.