October in Naha: Counter-style Japanese dining with steaming owanmono and 7 dishes
On a Tuesday night, the sky is adorned with broken clouds. The temperature is 24.82℃, still hinting at short sleeves, while inside the restaurant, autumn is subtly approaching. At the back of the counter, the moment steam rises from the pot drawing dashi, the air becomes gently softened. In October, the nights increasingly call for warm owanmono. It is a season where each dish slowly unfolds, including the warmth felt when holding the vessel. The steam from the owanmono signals the entrance to autumn. It is said that autumn in Okinawa is brief. Nevertheless, the ingredients remain honest, gradually shifting in aroma. Early mushrooms, fish beginning to firm, and vegetables that reveal their sweetness when cooked. Owanmono also serves to harmonize the flow of the evening. The clear dashi is not overloaded with ingredients. The quieter the aroma that rises when the lid of the bowl is opened, the more it seems to align the breath of the diner. It is a bowl that serves as a core, distinct from the liveliness of hassun and sashimi. What I learned during my training in Kyoto was not about flamboyance, but rather the handling of space. The way the knife is wielded alters the cooking time, and with a change in cooking, the contours of the dashi also shift. To embrace the ingredients from Okinawa's sea and mountains, the owan is always a culmination of "quiet judgments." The chef's omakase at 6,600 yen: A depiction of the mid-evening with 7 dishes. Many who come seeking "creative Japanese cuisine" in Kume seem to desire a night that is neither too heavy nor too light. On such evenings, the chef's omakase at 6,600 yen (7 dishes in total) serves as a reliable anchor. The number of 7 dishes connects the excitement of the first half with the calm of the latter half perfectly. For instance, the hassun. The hassun is a plate that presents several seasonal small dishes, serving as "the entrance to the night." The arrangement of small vessels is more memorable than a photograph; the luster at the edge of one's vision and the stillness during the moment of placing chopsticks linger in memory. From there, we move to sashimi and grilled dishes. The owanmono may come in between, or be inserted according to the flow. At the counter, there are moments when the sound of the chef placing down the knife is drier than expected. Even if conversation pauses, it does not become awkward; rather, it feels just right. We offer around 15 to 20 types of sake, not limited to just chilled varieties. On nights when steam rises from the owan, a slightly warm kan may gently accompany the meal. I hope that travelers searching for Okinawan sake can appreciate the interesting pairing of the dish's temperature with that of the sake. For those who are not fond of alcohol, we also offer fragrant teas and soft drinks, so please feel at ease. In the nights of Kume, we maintain a space for 6 seats. The restaurant operates only at night, from 18:00 to 23:00 (last order at 22:00). The counter has 6 seats, and there are 2 private rooms, each accommodating up to 4 guests. The proximity of the back-to-back seating means there is no need to raise one's voice. Whether for business meetings or anniversaries, on nights when there is much to discuss, the luster of the vessels and the sound of the fire provide just the right background. It is about a 9-minute walk from Asahibashi Station. As you walk, the heat of Naha's night gradually settles, and when you enter the restaurant, your shoulders drop. This may be the essence of "Naha Counter-style Japanese dining." Reservations can be made through TableCheck. The online reservation system operates 24 hours and allows for easy language switching, making it convenient for both residents and travelers to plan. Due to the quiet nature of our seating, there may be days when overlapping reservations at the same time are difficult to accommodate. If uncertain, it would be helpful to have a few preferred times in mind. A brief response to your inquiries. I often receive the question, "Can I come alone?" As the restaurant has 6 counter seats, solo diners naturally blend in. Conversation is only as necessary as desired. Even on nights when one wishes to eat in silence, that is perfectly acceptable. There has been an increase in inquiries about whether we can accommodate guests from overseas and if English is spoken. For those searching for an English menu in Naha, we provide menus in English and traditional Chinese. Our staff can assist with basic English, and overseas-issued credit cards are accepted. If detailed ingredient inquiries are needed, please mention this when making a reservation. Many ask if there is parking available, but we do not have a dedicated parking lot. There are several paid coin parking options within walking distance, so please utilize those. The location is also easily accessible by taxi, being about a 9-minute walk from Asahibashi Station. In October nights, it is not unusual for both cold and warm dishes to be presented on the same table. If you find yourself longing for the steam of owanmono, please mention your mood at the time of reservation. We will place it in just the right spot within the flow of the 7 dishes. 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 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) 🏮 Counter seating for 6 / 2 private rooms (each accommodating up to 4) / Suitable for small business meetings, anniversaries, or a night of travel 🌏 English / Traditional Chinese menus available / Overseas-issued credit 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.