Legendary ramen restaurant Gumshara has finally reopened – and in good news you won’t have to go far, as the new digs are still in Chinatown.
After 14 years of operation in the Eating World Food Court, news dropped in August that the beloved ramen joint would be closing to make way for a massive new development.
Thankfully, the team found a new 40-seater site on the corner of Kimber Lane and Little Hay Street to serve hungry Sydneysiders.
Spearheaded by co-owner and head chef Mori Hogashida, Gumshara has gained legions of fans – 700 of whom lined up for hours on their last day of trading at Eating World – for its collagen-enriched noodle soup made using a traditional Japanese method.
It takes a whopping seven days to make the pork stock for the tonkotsu ramen and just three ingredients: water, miso and 120kg of pork bones. The result is a rich, soul-warming bowl of noodle soup with an incredible porky flavour and enough guts for two.
And while Gumshara has a new location, everything you loved about the OG is still the same. We're so here for it.
