On a Naha night, savoring the hassun and the first hints of autumn at the counter with 6 seats.
In the evening of October, at 17:00. The sky is clear, and the outside still holds a warmth of about 28°C. As I adjust the noren, a dry sound of a knife touching the cutting board echoes from the kitchen. Tonight begins with the hassun. A small plate scattered with the essence of autumn, shifting our feelings into the cool interior of the restaurant. The night of creative Japanese cuisine in Naha starts not with flamboyance, but with a sense of certainty in the hands. Hassun serves as the entrance to the night, presenting the season on small plates. The hassun is a "plate of the evening's entrance" featuring several seasonal small dishes. Often served at the beginning of the course, it allows for a natural flow of conversation without a set order of consumption. At this time of year, the remnants of summer coexist with the early signs of autumn. The island vegetables remain fresh, while mushrooms and nuts begin to make their appearance. One dish is served cold, while another is warm. In a white small bowl, a soft-textured item is lightly drizzled with a fragrant sauce. Next to it, a single piece of fish is placed with a seared surface, complemented by the vibrant green of the beans at the edge of the plate. A small touch of something sour enhances the palate, even on a night where the lingering humidity remains. Applying the sense of subtraction learned in Kyoto to Okinawan ingredients reveals moments where simplicity defines the contours of the dish. At the kappo counter in Kume, the distance is intimate. With just enough space to quietly set down chopsticks, the hassun conveys the season without excessive elaboration. For those enjoying solitary sake, the hassun is received in tranquility. On warm evenings like tonight, the moment one takes a seat, the coolness of the chilled oshibori feels comforting. Among those seeking counter-style Japanese dining in Naha, there are travelers, business visitors, and locals wanting to carve out some time for themselves. What they all share is that the first drink and the first dish set the pace for the evening. From the back of the counter, the chef's knife is set down, and the movement pauses for a moment. Then, sake is poured into a guinomi. The few seconds it takes to finish pouring may be when one feels the quietness of the restaurant most acutely. Some may find the notion of Okinawan sake surprising, yet the temperature and vessel can change the character of the sake, harmonizing well with island ingredients. While nibbling on the small plates of hassun, one can decide whether to slightly warm the sake or enjoy it chilled. This brief exchange is the beauty of enjoying sake alone. The course is crafted by the chef's selection. For a night when one wishes to fully appreciate the thickness of the hassun, 6,600 yen (7 dishes) is just right. Not too light, nor too heavy, it flows into the owanmono and grilled dishes, creating a peak in the middle of the meal. The slower the pace of the diner, the more leisurely the dishes are served. From the alley of Kume to a quiet seat. The reservation flow. The restaurant is located in Kume, Naha. About a 9-minute walk from Asahibashi Station, on clear nights, the breeze feels surprisingly light, allowing for a mental shift along the way to the restaurant. Upon opening the door, there are 6 counter seats. The arrangement ensures that voices do not echo excessively, while the aromas and steam from the dishes reach the guests. There are 2 private rooms, each accommodating up to 4 guests. These private rooms are often used for entertaining in Naha, designed to maintain a brightness that does not rush conversations. The restaurant operates in the evening only from 18:00 to 23:00 (last order at 22:00). Those who wish to focus on the meal can come early, while those looking to enjoy a drink after a meeting may prefer a slightly later time. If you wish to reserve a private room for a special occasion in Naha, please mention this at the time of booking, as we can adjust the lighting and serving order according to the pace of the meal. Reservations can be conveniently made through TableCheck. Available 24 hours and in multiple languages, it is user-friendly for those from overseas searching for a Naha Japanese restaurant. Due to the limited number of seats, availability on the day may vary. We will answer any concerns you may have. Sometimes we are asked whether it is better to make a reservation by phone or online. Depending on the time, we may be busy with preparations and difficult to reach by phone, so using TableCheck ensures reliability. If there are urgent matters or detailed inquiries, a phone call is also acceptable. Some may inquire if there will be language barriers with overseas companions. We offer an English menu and a traditional Chinese menu. Our staff can provide basic assistance in English, and overseas-issued cards are accepted. It would be helpful if you could inform us of any specific allergies or disliked ingredients at the time of reservation. Many ask if there is parking available since they wish to drive. Unfortunately, we do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. The restaurant is also conveniently located about a 9-minute walk from Asahibashi Station on the Yui Rail, making it easy to consider public transportation. The hassun is a plate that conveys the season without overwhelming, yet offers a wealth of information. On an October night, entrust the heat outside to the coolness inside, and let your chopsticks pick up the essence of autumn. If you have a particular date in mind, please mention "I would like to enjoy the hassun slowly" when making your reservation. We will prepare the pace accordingly. 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 (up to 4 guests each) / Suitable for small gatherings, anniversaries, or a night away during travel 🌏 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 use TableCheck or call 098-975-5673.