October in Naha: Creative Japanese Cuisine, the Steam of Owanmono, and 7700 Nights
At 9 PM, the sky over Kume is a tapestry of clouds, shifting and overlapping. Outside, it is 24.89°C, warm enough for short sleeves, yet inside the restaurant, the season has arrived where steam rises gently as the lid of the owan is lifted. In the back of the counter, the earthenware pot quietly bubbles, and the aroma reaches us first. Tonight, the flow of the course is centered around owanmono, crafted to match the gradually cooling night. The onset of autumn begins with a warm owan. From September to October, Okinawa still bears the contours of summer. However, a thin shadow mingles in the night air, creating a space to welcome warmth. Owanmono slowly fills this space with the fragrance of dashi and the warmth of the vessel. Take mushrooms, for example. The first mushrooms of the season announce their fragrance, and with each bite, the essence of the earth expands. The accompanying fish, chicken, and Okinawan island vegetables change daily, but the cutting technique and cooking method remain consistent. A thin knife learned in Kyoto preserves the aroma, while the timing of simmering is carefully judged. Okinawan ingredients often have distinct contours, so if the dashi is too assertive, it can overpower them. The gentle warmth and a slight remaining texture create a dance of the seasons within the bowl, which is the charm of this time. At the moment the lid is opened at the counter, some may feel the steam lightly touch their glasses. Even such small occurrences are part of the entrance to autumn. Naha Private Room: The Owner-Chef's 7700 Course for Entertaining During a dining evening, if the dishes are too forward, conversation may falter; if they are too reserved, the atmosphere may dwindle. A popular choice for private dining in Naha is the Owner-Chef's 7,700 yen course (9 dishes). With an increase in the number of dishes, the temperature of the setting can be adjusted with a sense of rhythm. Hassun serves as the first plate of the evening. Several seasonal small plates are layered, changing the scenery with each bite. The vessels, too, are increasingly suited to the luster of lacquerware. In the following sashimi, the fish from Okinawa's sea may be sliced thinly based on its condition that day, with minimal garnishes to showcase its contours. It is a quiet elegance that lingers on the palate rather than flamboyance. When the sliding door of the private room closes, the sound diminishes. Voices are absorbed just right, and only the sound of placing dishes becomes occasionally clear. At the counter, the dry sound of the chef placing the knife is nearby. In both settings, the timing of introducing owanmono is cherished. The arrival of a warm owan can change the pace of both the sake and the conversation. The sake selection rotates about 15 to 20 varieties. If preferences are briefly communicated, it becomes easier to suggest options based on sweetness, dryness, or aroma. For those who are not fond of strong sake, lighter options that pair well with food, as well as non-alcoholic beverages and soft drinks, are available. Whether it is a night of travel or a night with plans for the next day. Kume: The Distance of Kappo, the Tranquility of 6 Counter Seats Wa Banshaku Mine operates only in the evening. From 6 PM, the lights are dimmed, continuing until 11 PM (last order at 10 PM). There are 6 counter seats and 2 private rooms, each accommodating up to 4 guests. Some may feel apprehensive upon hearing "Kume kappo," but there is no need to overly concern oneself with attire; simply avoiding overly fragrant items is sufficient. For travelers, the choice of restaurant on a night in Naha can alter their memories of Okinawa. A short walk from the bustling street leads to the alley of Kume, where one enters through the noren. Staff are often able to handle simple exchanges in English. For those searching for an English menu in Naha, arrangements have been made for clear communication. Reservations can be made 24 hours a day through TableCheck. The multilingual support makes it easy for arrangements from abroad. Given the limited number of seats, it is advisable to secure the number of guests and preferred time in advance, with any specific requests noted in the remarks section. If there are any dietary restrictions, that single line can be helpful. Common Small Confirmations at the Restaurant There are occasions when guests ask if the course can be decided on the day. While discussions can be held after being seated, for evenings where flow is important, such as for entertaining or anniversaries, selecting the course at the time of reservation allows for a seamless dining experience. If unsure, it is sufficient to indicate whether one prefers to enjoy more variety or a greater number of warm dishes. There has been an increase in inquiries about whether the restaurant can accommodate international guests. For those arriving in search of a Naha Japanese restaurant, English and Traditional Chinese menus are available. International credit cards are also accepted. Detailed explanations of ingredients may sometimes be supplemented with brief English notes. Many also ask if there is parking available. Unfortunately, there is no dedicated parking lot. However, there are several paid coin parking options within walking distance. It is approximately a 9-minute walk from Asahibashi Station on the Yui Rail. Taking a taxi and mentioning Kume is also a quick option. On nights when the clouds part to reveal the moon, or when the clouds hide it, leaving only the city lights, the steam from the owan rises at the same pace. If there are days in October when you wish to quietly enjoy a warm dish, please add a note to your reservation saying, "I look forward to the owanmono." The seating will be prepared to match that sentiment. 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: 6 PM - 11 PM (last order at 10 PM) / Closed on Sundays and public holidays 🍶 Creative Japanese cuisine and sake / Owner-Chef's course: 5,500 yen (5 dishes), 6,600 yen (7 dishes), 7,700 yen (9 dishes) 🏮 6 counter seats / 2 private rooms (each accommodating up to 4 guests) / Ideal for small gatherings, anniversaries, or a night of travel 🌏 English and Traditional Chinese menus available / International 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.