A taste of October's hassun at Kume's kappo, with 6 counter seats for the evening
In October's afternoon, even under a sky where clouds linger, the temperature outside still hovers around 27°C. Upon entering the restaurant, the low hum of the refrigerator and the soft light reflected in the glass of the shelves catch the eye. At the back of the counter, the chef pauses his knife work just once to rearrange the sequence of the hassun in his mind, preparing a small plate to set the tone for the evening. The breath of autumn begins with the hassun The hassun is a dish that presents several seasonal small plates, serving as an "entrance to the evening." It is crafted to ensure that the first bite is light, whether one is dining alone or engaging in conversation. October marks the onset of autumn, featuring mushrooms, shellfish from the sea, fragrant citrus, and the scent of slightly charred oil. Since Okinawan ingredients change in character from day to day, the focus is placed on one particularly lustrous item of the day, rather than a predetermined selection. What I learned in Kyoto was to avoid flamboyant cooking techniques and to maintain clarity in knife work. For instance, even with the same fish, simply enhancing the aroma of the skin can evoke the essence of autumn. There are evenings when the scent of the island's greenery is connected through sudachi or other green citrus. The hassun is not about competing for grandeur; it is about leaving space in the mouth. What kind of tranquility do you seek in your first plate? For business meetings, the chef's omakase at 7,700 yen For those seeking a private dining experience in Naha, there are evenings suited to the chef's omakase at 7,700 yen (9 dishes). This arrangement allows for a smooth flow of dishes, ensuring that the conversation is not overly interrupted by the food. The hassun sets the stage, the sashimi reveals the temperature of the sea, and the owanmono warms the palms. The owanmono, served in a warm soup bowl with a fragrant dashi, can create a captivating moment when the lid is lifted, releasing steam. The private rooms are two small spaces accommodating up to 4 guests each. When the doors close, the sounds from outside fade slightly. The sound of glasses being placed becomes particularly clear, and the choice of words tends to become more deliberate on certain evenings. The same applies at the counter, where the distance allows one to see the chef pouring sake into a guinomi. The enjoyment of Okinawan sake is best suited to a cup that complements the temperature of the dishes rather than making a strong statement. There are days when a chilled sake brings out the contours, and others when a slightly warmed sake pairs beautifully with the owanmono. For travelers, this should serve as the entrance to a Naha Japanese restaurant. Staff can assist with simple exchanges in English. Even those unaccustomed to the gradual layering of flavors typical of Okinawa kaiseki will find comfort in the hassun's "variety in small portions." From the night path of Kume to your seat The location is Kume in Naha. It is about a 9-minute walk from Asahibashi, situated slightly off the bustling drinking district. Open only in the evening, from 18:00 to 23:00 (last order at 22:00). Upon opening the door, one might feel a slight drop in the restaurant's temperature—not from the cold air conditioning, but from the quiet that settles in. The counter has 6 seats. With the final touches being made right before your eyes, it is comfortable even for solo diners. The private rooms are chosen for business meetings or special occasions, but they are not adorned with ostentatious decorations. The luster of the dishes, the texture of the sake vessels, and the act of lifting the lid of the bowl are the small details that support the evening. Reservations can be made through TableCheck. The online booking system is available 24 hours and supports multiple languages. It seems that guests from overseas often reserve seats once their itineraries are set, given the flexibility of their plans. We are here to answer your inquiries People often ask if they can choose their course on the day of their visit. While it depends on availability and preparation, it is generally best to decide on the course at the time of reservation, as this allows for a smoother flow of the owanmono and grilled dishes. If you find yourself uncertain on the day, it is perfectly fine to consult at the moment of choosing your first drink upon arrival. Many also inquire about parking availability. Unfortunately, there is no dedicated parking lot. However, there are several paid coin parking options within walking distance. Asahibashi Station on the Yui Rail is about a 9-minute walk away, making it convenient whether arriving by car or public transport. Some ask if they can bring overseas friends. As for the English menu in Naha, we provide menus in English and Traditional Chinese. Our staff can assist with basic English communication, and overseas-issued cards are accepted. If there are any food restrictions or allergies, please inform us during your reservation. In October, autumn begins without making a grand announcement, with only the aroma of the dishes changing subtly. The contents of the hassun may vary slightly depending on the ingredients of the evening. If you sense a particular dish that piques your interest, please mention "I would like to savor the hassun slowly" when making your reservation. We will quietly arrange the timing of your seating. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station on the Yui Rail) 🕒 Operating hours: 18:00–23:00 (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 guests) / Ideal 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.