Like all grand ideas, it started in a pub. Two friends. A pint or two of ale – and the seed was sown. A few summers later and the Tsuru and Tonkotsu brands are in full bloom. Ken and Emma have developed such renown for ramen that they’ve re-skinned their original door, (once Tsuru Bankside), as Tonkotsu. Think slippery, slurpy, steamy bowls of noodles and broth with a side of Clam and Shimeji mushrooms. Feeling a little hot and bothered? There’s an elderflower/gin cocktail to cool you down. It’s a refreshing fizz that’ll set any temperature right. But newbies come in all forms. Latest addition mazesoba are the thick homemade noodles you’ve come to love, with an extra kick of intense broth, spicy chilli pork mince and. Intrigued? Meet us behind the Tate to find out how it ends.
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