In the evening of Naha, a seasonal appetizer platter of about 7 dishes awaits travelers at the counter-style Japanese dining of Wa Banshaku Mine.
On an October morning, the sky is clear, and the breeze that touches the skin is slightly light. In the preparation area, the sound of cloth wiping dishes and the dry resonance of knives on cutting boards can be heard. As night falls, this tranquility becomes the very atmosphere of the restaurant. For travelers, the first dish is designed to evoke the feeling of "this is Okinawa." Tonight's entrance begins with the hassun. The entrance to the night in Naha created by the hassun. The hassun is a plate featuring about 7 seasonal small dishes, serving as the entryway to the evening. Rather than placing the main attraction immediately, the aromas of the sea, the greenery of the mountains, and the warmth of the fire are layered subtly. Okinawan ingredients have distinct contours, and their expression changes with the way they are cut and their temperature. For instance, the sweetness of the island fish is highlighted by the way the knife is applied, while the vegetables retain their juiciness by not being overcooked. When presented across the counter, fingers momentarily pause at the edge of the dish. Some nights are vibrant in color, while others are intentionally subdued. The hassun never remains the same from night to night. It serves to momentarily unwind the rhythm of footsteps that have walked through the alleys of Kume, allowing diners to land in the present moment of Okinawa rather than tracing flavors from their journey. Trusting the flow of 7 dishes with the chef's selection for 6,600 yen. As a creative Japanese cuisine establishment in Naha, Wa Banshaku Mine centers around the "chef's selection." For first-time visitors or those wishing to savor the flow of a single night during their travels, the full 7 dishes for 6,600 yen is quite fitting. Following the hassun, the meal progresses to sashimi, owanmono, and grilled dishes. When the warm owanmono is served, the October night suddenly feels distinctly autumnal. Steam rises from the back of the counter, and the aroma that fills the air upon lifting the lid gently fills the spaces between conversations. It is around this time that one realizes how quiet the restaurant is. Many guests come seeking Okinawan sake. Rather than rigidly adhering to the term "pairing," there are nights when a cup is chosen to match the temperature of the dishes, avoiding overly chilled options. When the chef sets down his knife and pours sake into a guinomi, it may not be extravagant, but it becomes a memorable scene for travelers. For those who do not drink, fragrant teas and soft drinks are also available, so please do not feel pressured. The techniques and timing learned in Kyoto gradually adapt to the Okinawan ingredients. Some may be curious about the term "Kyoto trained chef." However, within the restaurant, it is more about the temperature and sheen of the piece right in front of you. That is what truly matters. From the alleys of Kume to the 6-seat counter. The restaurant is located in Kume, Naha. It is about a 9-minute walk from Asahibashi Station, following a path where the evening breeze flows. There are 6 counter seats and 2 private rooms, each accommodating up to 4 guests. Rather than the bustle of a large banquet, it is a space where intimate conversations can be preserved. For those searching for a private room in Naha for business meetings, I believe a private room where you can speak without worrying about volume would be suitable, while for solo diners, sitting at the end of the counter allows for a close experience with the dishes being served. The restaurant operates only in the evening from 18:00 to 23:00 (last order at 22:00). It is closed on Sundays and public holidays. Reservations are accepted 24 hours a day through TableCheck, which is convenient for international guests. Even during unpredictable travels, if there are available seats, same-day reservations can sometimes be made. For late starts, please consult in advance to ensure the pace of the meal remains comfortable. A few things you may be curious about in advance. I often receive inquiries about whether one can dine alone. With only 6 counter seats, solo evenings feel natural. It is perfect for days when you wish to dine quietly or are seeking calm Japanese cuisine in Okinawa. There has been an increase in inquiries about whether international guests can visit. For those searching for an English menu in Naha, we provide menus in English and Traditional Chinese. Our staff can assist with simple English communication, and overseas-issued cards are also accepted. Many ask if there is parking available for those who wish to drive. Unfortunately, we do not have dedicated parking. However, there are several paid coin parking options within walking distance. If using the Yui Rail, it is about a 9-minute walk from Asahibashi Station, which may be more convenient at night. Under the clear October sky, as you turn into the alleys of Kume, the restaurant's light is not overly bright. We await you with the hassun, gradually presenting the flavors of tonight’s Okinawa. If you have any particular ingredients you are curious about or dislike, please mention it when making your reservation. You may also use the remarks section on TableCheck. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately a 9-minute walk from Asahibashi Station on the Yui Rail) 🕒 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 (each accommodating up to 4 guests) / Suitable for small gatherings, anniversaries, and a night during your travels 🌏 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.