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Menya Rui, Steven Pursley’s noodle shop, opens on April 21. Credit: Michelle Volansky
Menya Rui currently makes two different kinds of noodles for their menu on this machine. One noodle is thicker for tsukemen and mazemen, and one that is thinner for ramen. Credit: Michelle Volansky
Chef-owner Steven Pursley worked at four different noodle shops in Japan from 2014 to 2017, with the intention of returning to St. Louis to open his own place. Credit: Michelle Volansky
The space seats 24. Credit: Michelle Volansky
Karaage, Japanese fried chicken, is super crunchy and finished with a wedge of lemon and a dollop of Kewpie mayo with a dusting of togarashi. Credit: Michelle Volansky
Pork shoyu ramen comes with a broth that was flavored with onion oil and served with with pork shoulder chasyu, menma, scallion, nori and a marinated ramen egg. Credit: Michelle Volansky
Original tsukemen is a cold-rinsed thick noodle topped with pork shoulder chashu and served with a separate bowl of warm dipping broth flavored with dried scallops. Credit: Michelle Volansky
The bar seating at Menya Rui gives a view of the open kitchen. Credit: Michelle Volansky
The team at Menya Rui, from left: Jason Karcher, chef-owner Steven Pursley and Erika Pursley. Credit: Michelle Volansky

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...