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The noodle machine has its own little vestibule off the dining room, which tells you where priorities lie at this 24-seat ramen shop. The chef spent years in Japanese noodle kitchens before opening here, and it shows in the tsukemen, thick cold noodles you dip into hot broth, and the brothless mazemen tossed in scallop or chile oil. Food & Wine named him a Best New Chef. The line out front moves faster than it looks.
The awards strongest first
- Food & Wine Best New Chefs · Steven Pursley
- Eater The 38 Best Restaurants in St. Louis, Missouri
- St. Louis Magazine Best restaurants in St. Louis
- The Infatuation The Best Restaurants in St. Louis
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tsukemen
“Pursley wants you to try the tsukemen, which are cold, rinsed, thick noodles topped with pork that you dip into a hot broth.”
Eater -
Mazemen
“He also wants you to venture into the brothless noodle category, the mazemen, which use bouncy futomen noodles enveloped in either an aromatic scallop oil or a layered chile oil with notes of orange and ginger.”
Eater -
Shoyu ramen
“You can get Pursley’s delicious renditions of popular noodle shop dishes like shoyu ramen, but Menya goes well beyond.”
Eater -
Karaage fried chicken
“Start with the two appetizers, pickles in miso dressing and karaage fried chicken.”
The Infatuation
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- The Golden Hoosier Eat · 61
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