Recommended bowl: Shio w/ sea bream

One of the top rookie shops to debut in Tokyo in 2016. Master Hashimoto-san has connections to other top-level local shops. What makes this spot distinct: he uses Japanese sea bream fish (madai) as the basis of his soup. The light, umami-rich soup goes with a shio tare and is excellent either in ramen or tsukemen form, both topped with yuzu. Hashimoto-san would go daily to the Tsukiji fish market and personally select the fish, but he now has a trusted supplier who delivers directly to the shop. Within the first year of operation, the shop moved down the block into a larger space due to popular demand. It's still commanding lines almost every day.