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.
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