Get ready to slurp: legendary ramen restaurant Gumshara is reopening this week – and the good news is you won’t have to go far, as the new digs are still in Chinatown.
After 14 years in the Eating World Food Court, it was announced in August that the popular ramen spot would be closing to make way for a massive new development.
Thankfully, the team has found a new 40-seater location on the corner of Kimber Lane and Little Hay Street to serve hungry Sydneysiders, Good Food understands.
Led by co-owner and chef Mori Hogashida, Gumshara has won legions of fans – 700 of whom queued for hours on the last day of trading at Eating World – for its collagen-enriched noodle soup, made using a traditional Japanese method.
The pork broth for the tonkotsu ramen takes a whopping seven days to make, using 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 entrails for two.
The exact opening date hasn’t been confirmed yet, but it should be this week. We’ll keep you posted.