The most notorious tonkotsu broth in Sydney, made by Mori Higashida, who quit running a jewellery-export business at 47 to apprentice at Kyoto's Muteppou and opened Gumshara in 2009. He boils 300 kilos of back-leg pork bones for fourteen hours daily, no MSG and no thickener, into a soup so thick it sits closer to gravy than stock. After fourteen years in the Eating World food court, it moved to Kimber Lane in 2023. Counter service, daily queue.
Opening hours
Own this place?
Claim this listing →Nearby on Australian Atlas
View on full map →Loading map…
More in Sydney
Independently owned and operated — how this listing was verified
Own Gumshara Ramen?
Claim your free listing to update your details and connect with visitors.
Claim this listing