Crazed ramen addicts are stomping through town like so many Godzillas, in search of a perfect bowl. Michi, formerly a trailer, has relocated to an old Quonset hut, wasting no money on superfluous interior design. We began with tasty burnt ends of chashu, delicious roasted pork—good fusion cuisine, that—on a bed of rice topped with bonito flakes. A bowl of sapporo ramen, with sprightly noodles and a traditional cold soft-boiled egg in milky miso-rich tonkotsu broth, came with a pat of butter to add if we liked (we did). But we did not like the rather abrupt service.