On an autumn night in Naha, a single owanmono (clear seasonal soup) sets the temperature with a selection of 7 dishes.
In the late night of October, the sky is clear, and the outside temperature hovers around 26°C. Walking through the alleys of Kume, even in short sleeves, one feels light. However, inside the restaurant, it is the time when the steam rising from the covered bowl begins to feel fitting. Instead of simply being hot or cold, we seek "tonight's temperature" with a single owanmono. The owanmono of early autumn begins the night with its aroma. The owanmono is a small stage that captures the fragrance of the dashi. The moment the lid is lifted, the steam gently slows down the pace of conversation. Even though it is a creative Japanese cuisine restaurant in Naha, it suits us more to carefully shape the contours of umami rather than to flamboyantly push forward the aromas. October is the season of "hajime" (the beginning). With mushrooms, white fish, shellfish, and greens still carrying the echoes of summer, the aromas undeniably shift towards autumn. The ingredients for the owanmono change daily, intersecting the treasures of both the sea and mountains of Okinawa. The techniques honed in Kyoto's restaurants are not for drastically altering the ingredients but for cooking them just enough to maintain their integrity. The fish is gently infused into the dashi without breaking apart, and the bitterness of the greens is drawn out while preserving their vibrant color. Such delicate touches resonate within the bowl. When the chef sets down the knife at the back of the counter and warms the bowl again, the brief sound may signal to your body that the next course is the owanmono. The chef's omakase at 6,600 yen (7 dishes) beautifully illustrates the mid-point of the evening. Whether for business meetings or anniversaries, it is often better not to create an overwhelming "mountain of dishes" on a night meant for conversation. Among the chef's omakase options, the 6,600 yen (7 dishes) course possesses just the right thickness for the mid-point of the evening. It is neither too light nor too heavy. When the owanmono is placed at the center, the flow is harmonized, including the temperature differences of the dishes before and after. Hassun (seasonal appetizer platter) — a plate that presents several small seasonal dishes, serves as an entry to the night. Each bite brings a change in flavor, allowing the freedom to start with any dish. From there, we move to sashimi. The richness of Okinawan fish often differs from that of the mainland, and even the thickness of the cuts can alter the impression. As we consider the handling of fish experienced in Shizuoka and Tokyo, we shape the expression of the plate based on the condition of the sea that night. And then, the owanmono. When it is served across the counter, the steam gently envelops your hands. For that brief moment, the restaurant becomes a little quieter. For those requesting sake pairing, we suggest fragrant options that complement the dashi of the owanmono, considering whether to serve it chilled or warmed. On nights still retaining warmth, a chilled cup feels genuinely pleasant. Conversely, if the air conditioning feels a bit strong, we may adjust with a slightly warm sake. It is fascinating how a single choice of temperature can alter the contours of the owanmono. For those seeking Okinawan sake or looking for a Naha Japanese restaurant while traveling, it suffices to express your "current mood" rather than adhering to complex customs. Whether you prefer something sweet, refreshing, or subtly aromatic, even a simple word can beautifully guide the evening. In the night of Kume, we synchronize our breaths at the 6-seat counter. The restaurant operates only at night, from 18:00 to 23:00 (last order at 22:00). The counter has 6 seats. The proximity to the sound of the knife encourages more subdued conversations. Solo diners may take their time until deciding on their first drink. For business meetings, we may slightly adjust the tempo of the course to align with the pauses in conversation. There are 2 private rooms, each accommodating up to 4 guests. For those searching for a private room in Naha for meetings, there are nights when the tranquility upon closing the door can be a great help. For anniversary dinners, deciding on the first toast in advance can smooth the flow of the meal. While the omakase course is the core offering, please inform us of any disliked ingredients or allergies at the time of reservation, and we will adjust as best as we can. Reservations are accepted 24 hours via TableCheck. With multilingual displays, it should be easy for travelers to use. It is about a 9-minute walk from Asahibashi Station, and on clear nights, the path to the restaurant is quite pleasant. We are here to answer your inquiries. Sometimes, we are asked if it is better to make reservations by phone. While urgent inquiries or same-day requests may be quicker by phone, reservations through TableCheck allow for a quiet confirmation of availability and completion. There is also an English option, which may provide reassurance for international guests. We also receive inquiries about whether courses can be chosen on the day. Depending on availability and preparation, the basic options are the chef's omakase of 5, 7, or 9 dishes. If uncertain, please share your preference for the meal's length — whether light or substantial. Such expressions convey your desires. We have seen an increase in questions about the acceptance of overseas cards. Internationally issued cards are indeed accepted. We offer English and traditional Chinese menus, and our staff can generally assist with basic English communication. Let us take our time to confirm the nuances of the ingredients together. Parking is another common inquiry. We do not have a dedicated parking lot. 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. The owanmono serves as a light placed at the entrance of autumn. In October, Naha may still be warm, yet there are nights when the steam alone brings the season ahead. If you find yourself longing for the owanmono during the course, simply mention it when making your reservation. We will prepare to adjust the temperature of both the seats and the sake, just a little, while waiting for you. 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: 18:00–23:00 (last order 22:00) / Closed on 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 (up to 4 guests each) / Ideal for small meetings, anniversaries, or a night while traveling 🌏 English / traditional Chinese menus available / International cards accepted / 24-hour online reservations via TableCheck ✨ Seigo Inamine — trained in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.