In the rainy October, savor the hassun at the six-counter seats in Naha.
9:00 PM. The alley of Kume is lightly drizzled, and footsteps sound softer. Outside, it is still 26.78°C; folding the umbrella leaves a trace of damp air on the shoulders. Upon entering the restaurant, the only sound is the brief echo of the chef placing his knife, followed by the fragrant steam rising from the owanmono. Tonight's topic begins with the hassun, marking the entrance to autumn. The small plates are arranged, embodying a serene stillness. The hassun is the entrance to the night, a small plate signaling the arrival of autumn. The hassun is a dish composed of several seasonal small plates, serving as the "entrance to the night." Each bite progresses with varying temperatures and aromas, making it easy for first-timers to grasp the scene. October heralds the onset of autumn. The scent of mushrooms, the delicate whiteness of the sea's flesh, and the freshness of the condiments. The clarity of Okinawan ingredients allows for impressions to shift based on the cutting technique and cooking method. The chef's hands do not seek to impress. Yet, the meticulous work accumulates to create the "space" within the hassun. For instance, even with the same fish, the texture changes with the knife's angle, and the aroma shifts with the application of salt. Rather than bringing the delicacy learned during training in Kyoto to Naha's night, it may be closer to adjusting the volume to match the strength of Okinawa's sea and mountains. On a rainy night, the small contours of the hassun become vividly apparent. For solo diners, a quiet and profound experience with 7 dishes for 6,600 yen. Dining solo at the counter can be enjoyable on days when conversation is kept to a minimum. The chef's omakase at 6,600 yen (7 dishes) is a well-structured selection that smoothly transitions from the hassun to the owanmono, sashimi, and grilled dishes, covering the mid-evening. For those seeking counter-style Japanese dining in Naha, this "7 dishes" length often feels just right. Not too light, nor too heavy. Perfect for a night of travel or a drink after work. There is a moment when the lid of the owanmono is gently lifted at the back of the counter. Steam rises, and the aroma of the dashi follows a beat behind. The body, damp from the rain, finally finds its calm. The enjoyment of Okinawan sake is not limited to chilled varieties; the temperature is adjusted to complement the evening's dishes. The way the aroma unfolds differs slightly depending on the cup or guinomi used. Since words can sometimes escape, I only speak softly when a suitable drink presents itself. For those wishing to limit alcohol, non-alcoholic options and soft drinks are also available. A quiet night allows for various ways of enjoying. What the limited seating protects as a kappo in Kume. Wa Banshaku Mine operates solely in the evening. With 6 counter seats and 2 private rooms accommodating up to 4 guests each, it is not large as a kappo in Kume. However, this allows for a consistent temperature and timing in each dish served. Whether you wish to maintain conversation during a business meeting, prefer a leisurely meal on a special occasion, or are seeking a calm Naha Japanese restaurant while traveling, this small space finds its perfect purpose. Reservations can be made through TableCheck, available 24 hours and accommodating multiple languages. If you anticipate a delay or have dietary restrictions, please mention it when booking. The menu is crafted based on the day's ingredients, so individual pricing may vary with the seasons and availability, but it naturally aligns within the course flow. Approximately a 9-minute walk from Asahibashi Station. On rainy days, the distance from the station may feel slightly longer. However, this enhances the tranquility that stands out when you open the door. A brief response to your inquiries. I sometimes receive the question, "Can I come alone?" With only 6 counter seats, there are many nights when solo diners are present. Whether you wish to converse or prefer to eat quietly, both are welcome. Due to timing, it may be challenging to accommodate seating, so advance reservations are recommended. There has been an increase in inquiries about whether overseas guests can visit. We offer English and traditional Chinese menus. Basic guidance in English is available, and we can accommodate payments with overseas-issued cards. For those with unpredictable travel itineraries, I believe online reservations through TableCheck are convenient. I also receive questions about parking. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If using public transport, it is approximately a 9-minute walk from Asahibashi Station. Please be cautious of your footing on rainy days. In the light rain of October, the aromas draw closer to the dishes. When presented with the small plates of the hassun, you may notice your tongue recalling today's temperature and humidity. When making a reservation, if you have a preference for the counter or specific ingredients you are curious about, please mention it. We will wait with a slight anticipation for that evening's entrance. About Wa Banshaku Mine (和晩酌 嶺 / Wa Banshaku Mine) 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa Prefecture (approximately a 9-minute walk from Asahibashi Station) 🕒 Operating hours: 18:00 - 23:00 (LO 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 business meetings, anniversaries, and travel nights 🌏 English / traditional Chinese menus available / Overseas-issued cards accepted / TableCheck 24-hour online reservations ✨ Inamine Seigo — After training in Kyoto-Gion, Tokyo, and Shizuoka, now in Okinawa. For reservations, please contact TableCheck or call 098-975-5673.