In October, experience the steam of owanmono (clear seasonal soup) and 7 dishes at counter-style Japanese dining in Naha.
At 9 PM, the night in Kume unfolds. The sky is adorned with scattered clouds, and the air outside is still a warm 26.78°C. Upon entering the restaurant, the cool air gently relaxes your shoulders. For a brief moment, as the chef places a steaming bowl on the counter, the sounds of the restaurant soften. This evening's "season" is conveyed not through flamboyant expressions, but through temperature and aroma. October is the time when this entrance is most beautifully revealed. The onset of autumn is defined within the contours of the bowl. Even as the Okinawan night clings to the remnants of summer, the kitchen gradually shifts its cooking methods towards autumn. Take, for example, the owanmono. The clear soup, made from kombu and katsuobushi dashi, feels light upon the lips yet lingers warmly as it passes the throat. Fresh fish and mountain ingredients of the day are layered within, observing how the aromas rise, with just a slight adjustment to the seasoning. For those unfamiliar with the term owanmono, imagine a warm dashi soup with a carefully placed main ingredient. The steam rises, and as your fingers touch the rim of the bowl, the night begins. The sense of subtraction honed in Kyoto quietly refines the contours of Okinawan ingredients. During this season, the dashi's aroma remains pleasantly light. It is precisely because October in Naha still bears traces of warmth that the temperature of the bowl feels comforting, naturally leading to the next dish. The chef's omakase at 6,600 yen, a mid-evening journey through 7 dishes. While maintaining the tension of a kappo, the atmosphere at Wa Banshaku Mine allows for a relaxed entry. Among the creative Japanese cuisine in Naha, our evening experience tends to align closely with the rhythm of conversation. Recently, the chef's omakase at 6,600 yen (7 dishes) has become a popular choice. It strikes a perfect balance—not too light, yet not overly deep. The first half begins with the hassun (seasonal appetizer platter), creating an inviting entrance to the night. The hassun—a plate featuring several small seasonal dishes arranged in small portions—awakens the palate through variations in flavor, temperature, and aroma. The subtle sound of the chef placing his knife down, the pouring of sake into a guinomi, the luster of the dish's glaze—all these elements become part of the culinary experience. Then comes the owanmono in the middle of the evening. When a warm bowl is introduced among the 7 dishes, one can feel the tone of conversation settle a little. Whether for business meetings or anniversaries, it is a night where words need not be hurried. Okinawan sake may be served as chilled or warmed, depending on the day, and even if preferences are undecided, we will explore a suitable pairing together, observing the temperature and pace of the dishes. For those wishing to limit their alcohol intake, soft drinks and non-alcoholic options are also available. For travelers, there may be nights when you seek a Naha Japanese restaurant. While maintaining the "quiet flow" expected from the term Okinawa kaiseki, the ingredients remain firmly rooted in Okinawa, harmonizing with the day's catch from the sea and mountains. The distance between seats determines the warmth of the night. The restaurant operates only at night, from 18:00 to 23:00 (last order at 22:00). With 6 counter seats and 2 private rooms accommodating up to 4 guests each, the small size of the establishment naturally limits the number of guests sharing the same time. At the counter, the chef's movements are close at hand, and the changes in aroma are immediately perceptible. Surprisingly, many guests come alone. Some days call for conversation, while others do not; both are welcome at our seats. The private rooms are chosen for occasions such as business meetings or anniversary dinners in Naha. The intimate distance allows for a quieter atmosphere, perfectly matching the rhythm of the dishes. We accept cake bring-ins for 500 yen per plate, allowing for a presentation after toasting, in sync with the timing of the closing dish (shime). The closing dish—seasonal fruits or sweets—quietly accompanies the meal, extending the lingering aftertaste. Reservations can be made smoothly through TableCheck. Available 24 hours with multilingual options, it easily fits into your travel itinerary. While we also accept phone reservations, please note that due to our small size, we may not be able to answer during operating hours. Addressing your inquiries. Some may ask where reservations can be made. Online reservations through TableCheck are available 24 hours, allowing for easy visibility of availability. You may also reach us by phone at 098-975-5673. Concerns may arise regarding whether the course content remains the same each time. The chef's omakase is offered in three courses: 5 dishes, 7 dishes, and 9 dishes. While the structure of the number of dishes remains consistent, the contents change daily, based on seasonal ingredients and that day's selections. If you have any dislikes or allergies, please inform us at the time of your reservation. Increasingly, we receive inquiries about whether we can accommodate international guests and if English is spoken. We offer menus in English and Traditional Chinese, and basic English assistance is available. Overseas-issued cards are also accepted. While maintaining the tranquil atmosphere of counter-style kappo dining, we strive to lower the language barrier. Even in the warm October night breeze, touching the steam of the bowl signifies a progression into the season. Enjoy a leisurely evening tracing the entrance of autumn with the chef's omakase at 6,600 yen, featuring 7 dishes. Should you have any specific ingredients or requests for the private room, please mention them when making your reservation. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot 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 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) / Suitable for small gatherings, anniversaries, and travel nights 🌏 Menus available in English and Traditional Chinese / Overseas-issued 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.