An evening in Naha with a seasonal appetizer platter and counter-style Japanese dining for six.
At the end of October, the sky is like a thin veil of clouds in the morning. The daytime temperature remains a gentle 24.54°C, and the evenings do not require an extra layer. In the restaurant, the sounds of cloth wiping dishes and the steam from dashi are the only things that fill the air. As I turn into the alley of Kume and pass through the noren, my pace slows just a little. Tonight begins with the hassun. The hassun, "the entrance to the night," tells a story through seasonal small plates. The hassun is a dish composed of several seasonal small plates. The moment it is placed before you, conversation may pause for a moment. The luster of lacquerware, the coolness of white porcelain, the green of leaves. Not only the taste, but the eyes first follow the seasons. October marks the onset of autumn. The scent of mushrooms and nuts wafts through the air, and the presence of fish beginning to fatten subtly emerges. While the confirmed menu changes daily, I wish to subtly convey "what is delicious now" through the hassun. The time spent by Inamine in Kyoto-Gion, Tokyo, and Shizuoka manifests not in flamboyance, but in the construction of such entrances. The way salt is applied defines the contours, allowing sweetness to remain as sweetness. Simmering, steaming, and lightly grilling. The duration of heat, the sounds, and the aromas. For those who come seeking Naha's Japanese cuisine, I hope to convey this through a single dish. The hassun is closer to a signal for the night than merely an appetizer. Setting the tone with the "Chef's Selection" of 9 dishes. For those utilizing the space for business meetings or anniversaries, an evening centered around the Chef's Selection at 7,700 yen (9 dishes, including a closing dish and dessert) is also fitting. Once seated, you are no longer rushed by the preparations. The dishes change monthly, and the specific arrangement may vary with daily ingredients, but the 9-dish course allows for a little extra space. A slightly warm owanmono, fragrant grilled dishes, and a flow where the sake gradually unfolds toward the end. This is suitable for an evening where one wishes to maintain a continuous conversation in a Naha Japanese restaurant. In the back of the counter, the sound of the chef placing down his knife resonates softly. The hand pouring sake into the guinomi is unhurried. Such gestures determine the pace of the space; those with experience will surely recognize this. Sake is suggested based on your preferences and the day's dishes. For those seeking Okinawan sake, those who enjoy stronger varieties, or those who prefer something with a gentle aroma, we have options. For those who do not drink, non-alcoholic beverages and soft drinks are also available. Not forcing a match is part of the course design. A pleasant 9-minute walk from Asahibashi, the night in Kume is just right. The location is Kume in Naha. It is about a 9-minute walk from Asahibashi Station, during which the brightness of the city gradually dims, preparing you to enter the restaurant. Inside, there are six counter seats. These seats are suitable for those who wish to closely observe the preparation of dishes or enjoy a quiet drink alone. For those who wish to engage in conversation, there are two semi-private rooms for up to four guests each and one private room for up to ten guests. We can arrange seating for business meetings in Naha's private rooms based on the number of guests and purpose. We are open for dinner only, from 18:00 to 23:00 (last order at 22:00). Even with a later start, you can still catch the steam from the owanmono. Reservations are accepted 24 hours a day through TableCheck. For non-Japanese speakers, we have English and Traditional Chinese menus available, and basic English assistance is possible. Travelers searching for a Naha Japanese restaurant are welcome to enter without hesitation. Common inquiries and concerns. People often ask if the course contents are the same each time. The course contents change monthly. Please inquire about details upon your visit or when making a reservation. If you have any food dislikes or allergies, it would be helpful to inform us in advance as much as possible. Many also ask if there is parking available. We do not have a dedicated parking lot. However, there are several paid coin parking options within walking distance. If using public transport, it is about a 9-minute walk from Asahibashi Station. Some evenings, we are asked if we can accommodate international guests and if English is spoken. We provide English and Traditional Chinese menus. Our staff can assist with basic English, and overseas-issued cards are accepted. TableCheck reservations are also available in multiple languages. At the end of October, a quiet prelude before autumn deepens. Just by nibbling on the hassun, placing down your cup, and gazing at the steam from the owanmono, both travel nights and everyday nights come together. When making a reservation, adding a note such as "counter seating preferred" or "private room for a meeting" will help us prepare your seating more easily. About Wa Banshaku Mine 📍 1-7-21 Akamine Building 1F 102, Kume, Naha City, Okinawa (approximately 9 minutes on foot from Asahibashi Station) 🕒 Business hours: 18:00 to 23:00 (last order at 22:00) / Closed on Sundays and public holidays 🍶 Authentic Japanese cuisine and sake / Chef's Selection 5,500 yen (5 dishes)・6,600 yen (7 dishes)・7,700 yen (9 dishes) *tax included 🥂 For business meetings: 2-hour all-you-can-drink course 9,900 yen (7 dishes, tax included) 🏮 6 counter seats / 2 semi-private rooms (up to 4 guests each) / 1 private room (up to 10 guests) 🌏 English / Traditional Chinese menus available / Overseas-issued cards accepted / TableCheck 24-hour online reservations ✨ Inamine Seigo — After 10 years of training at renowned establishments in Kyoto-Gion, Tokyo, and Shizuoka, he returns to his hometown of Okinawa. For reservations, please contact TableCheck or call 098-975-5673.