An introduction to the evening of October, featuring a hassun at the counter-style Japanese dining in Naha.
On an October morning, the sky remains draped in clouds. The temperature hovers around 24°C, not quite warm enough to roll up sleeves, yet not cool enough to seek out a jacket. In the evening preparation area, hands move first to select the vessels. The sound of the chef placing his knife signals the transition to the next stage. What I wish to present at tonight's entrance is the landscape of the hassun. A series of small plates quietly announces the season. The hassun, a dish that serves as the entrance to the evening. The hassun is a plate that features several small seasonal dishes. While it translates to "assorted small seasonal dishes" in English, it carries a bit more nuance. With each reach of the chopsticks, the flavors, temperatures, and textures shift slightly, even adjusting the pace of drinking. In October, the scent of autumn begins to emerge. The earthy aroma of early mushrooms, the charred edges of the soy glaze on grilled dishes, and the soft steam rising from the broth. Such subtle differences accumulate with each plate. The ten years of training in Kyoto-Gion, Tokyo, and Shizuoka manifests not in flamboyance but in refinement. The cooking is assertive yet restrained, stopping with residual heat. The salt merely outlines the contours. I sense that the voices of regulars wishing to experience authentic Japanese cuisine in Naha support the construction of the hassun. While the hassun is indeed an "appetizer," it is not merely a prelude. It reflects today's physical condition, the pace of conversation, and the direction of desired drinks. Sometimes, these can be discerned at the entrance. A leisurely evening beginning with the chef's omakase at 7,700 yen. When one wishes to fully experience the evening that begins with the hassun, the chef's omakase at 7,700 yen (featuring 9 dishes, including a closing dish and dessert) is ideal. It is not about increasing the quantity, but rather about the gradual change of scenes. As we progress to the sashimi, the freshness of the fish is directly revealed, and when the warm owanmono arrives, the atmosphere momentarily settles. Some may choose to switch to a smaller guinomi for their sake. There are moments when a steaming bowl is presented from the back of the counter. The aroma reaches you first, followed by the gleam of the vessel entering your view. Conversations do not feel awkwardly interrupted because the dishes support the pauses. Among those who seek Japanese cuisine in Naha, there are many who have relocated from the mainland and are discerning about food. When such individuals express that they can "properly enjoy Japanese cuisine," I believe it is a result of these accumulated moments. The course content changes monthly. The detailed menu is determined by the condition of the fish and vegetables on that day, so please inquire upon your visit or reservation. If you wish to "slowly enjoy the hassun" or "properly savor until the closing dish," conveying your mood in advance will facilitate the arrangement. An evening in Kume, the distance between seats and reservations. Located in Kume, Naha. It is about a 9-minute walk from Asahibashi Station, situated in an area where the city lights become a bit more subdued. Open only in the evening, the establishment features 6 counter seats. While you can observe the chef's knife work right in front of you, the distance is such that voices do not echo too loudly. For those enjoying solo drinks, it feels more comfortable to relax the shoulders rather than sit rigidly. For gatherings, there are two semi-private rooms, each accommodating up to 4 guests. There is a proper wall separating "conversations you do not want overheard" from "conversations you wish to share." There is also one private room for up to 10 guests. Whether for a family gathering on a special anniversary dinner or a group wishing to enjoy Japanese cuisine during their travels, the setup can accommodate both. Reservations can be made through TableCheck. Open 24 hours with multilingual options, it should be easy for those coming from abroad to navigate. For those on business trips with uncertain schedules, online reservations are often more convenient. A little ahead of your curiosity. Sometimes I am asked if it is better to make a reservation by phone. If the timing aligns, either a phone call or TableCheck works. However, during evening preparations, I may not be able to answer the phone, so for certainty, TableCheck is more reassuring. I often receive inquiries about what will be served in the course. The omakase course changes monthly. It is constructed around seasonal fish and vegetables based on their condition that day. If you have any disliked ingredients or allergies, please feel free to inform us at the time of your reservation. We will adjust within our capabilities. There has been an increase in inquiries about whether it can be utilized from abroad. We offer menus in English and Traditional Chinese. Basic guidance in English is also possible, and we accommodate payments with overseas-issued cards. Even brief phrases can often convey specific preferences. I am also asked if there is parking available for those wishing to drive. Unfortunately, we do not have dedicated parking. However, there are several paid coin parking options within walking distance. As it is about a 9-minute walk from Asahibashi Station, the location is accessible by both public transport and car. The hassun is a quieter dish than it appears in photographs. In the few minutes from taking your seat to picking up your chopsticks, your perception of the flavors may change. On an October evening, if you are in the mood to slowly begin your exploration of Japanese cuisine in Naha from the entrance, adding a note saying "I look forward to the hassun" when making your reservation will help make tonight's plate selection a bit more specific. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9-minute walk from Asahibashi Station) 🕒 Open: 18:00 - 23:00 (LO 22:00) / Closed: Sundays and public holidays 🍶 Authentic Japanese cuisine and sake / Chef's omakase 5,500 yen (5 dishes)・6,600 yen (7 dishes)・7,700 yen (9 dishes) *tax included 🥂 For business meetings: 9,900 yen (7 dishes, all-you-can-drink included, tax included) 🏮 6 counter seats / 2 semi-private rooms (up to 4 guests each) / 1 private room (up to 10 guests) 🌏 Menus available in English / Traditional Chinese / Accepts overseas-issued cards / 24-hour online reservations via TableCheck ✨ Seigo Inamine — After 10 years of training in renowned establishments in Kyoto-Gion, Tokyo, and Shizuoka, returning to his hometown, Okinawa. For reservations, please contact TableCheck or call 098-975-5673.