Sydney is filled with eateries especially Chinatown. Urbanspoon seemed to have good reviews so here I am on a freezing cold summer night. The dish to judge ramen joints is the Tonkotsu ramen. The two critical constituents of a good ramen dish being the broth and the noodles. So many places attempt but so few places get it right. Hakataya, Brisbane, Taro’s Ramen, Brisbane (blog post pending) gets it right. Bringing me back to Kyoto, Japan.
Gumshara is located in a food court within Chinatown. Not much sign or fancy decors except for a wall of photos of each dish. There were a few people waiting in line. As the noodle enters the bowel, somebody stirs it to ensure it is well separated.
The ramen has to contain the thickest soup I have ever tasted in a ramen. It might be a bit too thick. There was plenty of pork bone flavour for sure, but it was missing something. Possibly umami. The noodle was perfectly cooked along with good quality cha shu meat. (The half cooked egg was extra). Is it good? yes. But not for ramen beginners.