This podcast features Keizo Shimomoto interviewing Steven Pursely, owner of Menya Rui in St. Louis, about his journey to becoming a ramen chef and opening his own shop. Pursely details his training in Japan, working in various ramen shops in Okinawa and Ehime, and his decision to open a small, from-scratch ramen shop in St. Louis. He emphasizes the importance of making everything in-house, including noodles, and shares the challenges and rewards of offering a unique ramen experience in a market with limited options. They discuss supply chain issues, noodle-making equipment, and the balance between tradition and innovation in crafting authentic ramen. Pursely also expresses his desire to contribute to the growing ramen scene in America by maintaining high standards and fostering a sense of community.
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