Recommended bowl: Hamaguri & Salt

This location has been open since 2012, but the ownership group has prominent Tokyo restaurant lineage going back to 1985. Needless to say, they know what they are doing when it comes to preparing food. The special here is a light soup made with hamaguri clams, and served with a shio dashi. Well balanced and satisfying. In 2016, they opened their first outpost overseas, in San Francisco.