Sunday, December 11, 2011

Gumshara - Sydney's best tonkotsu ramen!

Food continues to fascinate and amaze me. Everything from the diversity, the colours, the flavours, the cooking techniques and innovations by many chefs to give classic dishes a contemporary twist. This year has been a magnificent culinary journey for me. The food I’ve tried, places I’ve been to and people I’ve met have lead and inspired the creation and posts in Ramen Raff.

Ramen Raff – Sydney Food Blog turns one year old! To celebrate my blog’s one year birthday, I would like to show a big respect to my ultimate happy place "Gumshara". I can't get enough of the tonkotsu ramen here. It is where "amazing" and "awesome" meets. It’s Amazesome!

 Gumshara is Chef Mori's (chef and owner) gem and baby. To all of us who love Gumshara, we consider this place as a hidden gem and a happy place. Well, it isn't hidden anymore (but it still is a gem) as it is increasingly becoming more popular.  It is located inside Eating World Food Court at Haymarket, Sydney.

Chef Mori - Sydney's master ramen chef

Golden porky tonkotsu broth

Chef Mori mastered the art and craft of making ramen at Muteppou, which is a popular tonkotsu ramen place in Japan. He fast tracked a five years worth of training down to one and a half years by working longer hours every week. He uses about 120 kg pork bones daily to produce the rich pork broth. It takes about 7 days to create the broth. There are two giant pots used in the process. One starts the whole process and is transferred to a second giant pot. A mixture of both broths is mixed to create the ultimate delicious porky broth. It is liquified pork at it's finest. A small dash of tare (soy sauce mixture of around 1:10 tare to broth ratio) is poured on the broth just before adding the noodles and toppings. No MSG is used in any dishes at Gumshara.

Most tonkotsu broths that I've come across and tasted (including ramen joints in San Francisco and Hawaii) had more of a milky appearance and consistency. What separates Gumshara's tonkotsu ramen broth from other tonkotsu broths is that it is thicker (an almost gravy-like consistency) and the pork taste is much more potent. The broth holds on to the perfectly cooked noodles with every slurp. I love that about Gumshara's broth. It is collagen goodness in a bowl! Every spoonful sip of the rich broth takes me to different levels of heavenly bliss. To me, it is the supreme pork broth.

Here are my favourite ramen dishes at Gumshara:

Tonkotsu ramen

The classic tonkotsu ramen has the standard thick soup, egg noodles, soft-boiled egg, bamboo shoots, a sheet of nori and pork slices. The slices of pork are so tasty. It is so tender, that it almost melts your mouth.

Gyozas are awesome to have as an accompaniment to your ramen. It is ramen's best friend! One of the best I've had in Sydney. It has a slightly crisp bottom and most of all perfectly steamed. The gingery pork filling is so good.

Pork spare rib ramen

My favourite out of all their ramen dishes is the Pork sparerib ramen ($15.50). This ramen is limited to 20 bowls a day. The pork spare rib is so juicy and succulent. The fat layer holds delicious juiciness that sends my taste buds to euphoria.

The Ramen League attacks the Mega Ramen

Mega Ramen

The Mega Ramen ($25) is Mega in meat content! It has layers of pork slices, a slab of pork sparerib, one skewer of their new barbecue pork, four sheets of nori and a serving of soft-boiled egg.  It has the same amount of soup and noodles. It was a struggle trying to finish it all. But eventually, I devoured and conquered the Mega Ramen.

 In my opinion, Gumshara's ramen has the best tonkotsu pork broth I've ever had. It is the most amazing ramen that has ever landed in my mouth. This is where I come to comfort my mind, body and soul with food. This is the ultimate soul food on many accounts. I am Ramen Raff and this is my favourite ramen. The best tonkotsu ramen in Sydney! Itadakimasu!

To all my amazesome readers that have been following my blog, arigato gozaimasu!

Gumshara Ramen
Eating World Harbour Plaza
209/25-29 Dixon St  
Haymarket New South Wales 2000
Open Monday - Sunday for lunch and dinner

Gumshara Ramen on Urbanspoon


  1. Awww, happy blog-birthday Raff! I love your love letter to the pork spare rib ramen good!

  2. HAPPY BIRTHDAY to ramen raff ^_^.

    gumshara is awesome, I hearts it very muchies

  3. congrats on the first year anniversary for Ramen Raff blog ^^; Gumshara looks so appealing right now. I just ate ramen for dinner, but boy does the ramen pics look delish!

  4. Congrats on one year of you blog!

  5. happy blogiversary! here's to many more years to come! and man gumshara woud be perfect in this crummy weather!

  6. Love the last photo. Congrats and happy first blogiversary Raff :D

  7. Great stuff Raff. Keep up the good work.

  8. Congrats on your first anniversary! And I agree - that ramen looks fantastic and I would also order the pork spare rib ramen. And the prices seem very reasonable.

  9. I have to get myself here to try some out. I loveeeeee ramen!

  10. I tried looking for Gumshara so many times but can't find it at Eating World! I think I'm not looking hard enough! Gack... you have to take me there! The tonkotsu looks sooooooooo good!

  11. Happy blogaversary! Such a fabulous place to celebrate it :D damn looking at your pics made me hungry >< lol took my sis here last wk and as we walked past the eateries she was disgusted and was like "you can't be serious that we're eating here".. then she tried the tonkotsu ramen and sneaked their business card to tell all her friends about it ^^


Let me know what ya think, aight! Would love to hear from ya.