The entrance to the seasonal appetizer platter enjoyed in Kume in October: an evening of counter-style Japanese dining in Naha.
On an October morning where the clouds have yet to disperse, the outside air still lingers with summer at around 28°C. Inside the restaurant, as preparations for the evening begin, the only sound is the gentle touch of the chef's knife against the cutting board. In the back of the counter, the chef wipes the moisture from the vegetables and selects the dishes. Tonight's entrance will be a plate of hassun, where a collection of small plates quietly holds the essence of the season. Hassun serves as the entrance to the evening, arranging the season on small plates. Hassun is a dish that features several seasonal small plates, marking the beginning of the course. There are no strict rules for how to enjoy it; you may pick up whatever catches your eye with your chopsticks. When the offerings from the sea and mountains of Okinawa are layered with the simplicity learned in Kyoto, the plate does not become overwhelming. For instance, the early autumn. A hint of mushroom aroma is gently elevated, cooking it just enough to bring out the umami with each bite. The Okinawan island vegetables remain fresh and vibrant. The condiments accompanying the sashimi are chopped in a way that does not overpower with spiciness or aroma. The charm of hassun lies not only in the balance of flavors but also in the differences in temperature. A cold small bowl, a room-temperature dish, and a slightly warm bite each help to set the pace of conversation. When one hears "creative Japanese cuisine" in Naha, the notion of freedom may come to mind first. However, the contents of the dishes are quietly designed to embrace the season. The atmosphere of the evening can sometimes be set by the first plate. The chef's omakase at 6,600 yen for 7 dishes: a flow from hassun to the mid-course. For a night when one wishes to fully enjoy hassun, the chef's omakase at 6,600 yen (7 dishes in total) is just right. Not too light, not too heavy. As you open the door with hassun, the journey continues through sashimi, owanmono, and grilled dishes, slowly transforming the landscape in your mouth. Seated at the counter, it is difficult to feel idle while waiting for the dishes to arrive. Just before presenting a steaming bowl, the chef pauses to wipe the droplets from the rim of the dish with his finger. This small gesture subtly encourages one to sit up a little straighter. The term owanmono refers to a warm soup with dashi. It is a core element of the course, with aromas leading the way, quietly settling into the body with each sip. For those wishing to pair sake, there is a suggestion to align the temperature of the dishes with that of the sake. Some days call for chilled sake, while others may suit a slightly warmed version. In October, with remnants of summer heat, the contrast between the coolness upon entering the restaurant and the warmth of the bowl is delightful. For those uncertain about the combination of Okinawan sake, the first bite of hassun should provide clarity. In a setting for business meetings, the advantage of hassun is that it allows for conversation to naturally revolve around the dishes. Without excessive explanation, questions like "What is this?" can arise naturally. It is well-suited for an evening when one wishes to quietly arrange the table. From the night road in Kume to the 6-seat counter: About TableCheck reservations. The restaurant is located in Kume, Naha. It is about a 9-minute walk from Asahibashi Station, a distance that invites one to slow down just a bit, whether for a night of sightseeing or business. Open only for dinner from 18:00 to 23:00, with the last order at 22:00. There are 6 counter seats and 2 private rooms, each accommodating up to 4 guests. With a limited number of guests, the intervals between dishes are not too rushed, and voices do not echo excessively. For those searching for counter-style Japanese dining in Naha, the proximity to the chef's hands creates an intimate atmosphere. Even for solo diners, there is a comfortable ambiance that does not necessitate forced conversation. For special occasions, the private room offers a tranquility where only the sound of clinking glasses remains. Reservations are accepted 24 hours a day via TableCheck. The multilingual interface is user-friendly for international guests, making it convenient for those with travel itineraries that may change. Availability can fluctuate, so it is advisable to secure your preferred seating early. Short responses to your inquiries. I am often asked if one can dine alone. As the restaurant has 6 counter seats, solo guests can naturally enjoy their time. It may be particularly suited for days when one wishes to eat quietly. There have been increasing inquiries about whether international guests can visit. For those searching for an English menu in Naha, we offer menus in English and Traditional Chinese. Our staff can assist in basic English, and we accept payments from overseas-issued cards. For those coming to find a Naha Japanese restaurant, please feel at ease. If asked whether there is parking available for those wishing to drive, I would respond that we do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance, making it easy to arrive by public transport as well, given the approximately 9-minute walk from Asahibashi Station. The nights of October still hold a hint of summer heat, while the steam from the bowl becomes a longing presence. If there is a bite of hassun that piques your interest, please mention "I would like to enjoy hassun slowly" when making your reservation. The selection of dishes may change slightly. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station) 🕒 Open from 18:00 to 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) / Suitable for small business meetings, anniversaries, or a night of 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 contact TableCheck or call 098-975-5673.