In anticipation of their new ramen noodle restaurant opening next year, Tsuru are testing the waters (or is it broths?) with a series of ramen evenings throughout the next few months. Each event focuses around one particular version of ramen, from the classic tonkotsu (pork bone broth) to Hokkaido and Tokyo-style bowls. The first, classic shoyu (soy sauce) ramen, is already sold out, so book your place in as soon as you can, and start practicing your slurps – it would be rude not to.
For info, see tsururamen.wordpress.com.