so i've been 3 times, and i really do like certain things there--the sizzling baby sardines and poached egg, the udon, i even thought the chirashi (all tuna, though) sushi was pretty good. now, i don't usually like asking about food phenomena--i prefer figuring them out for myself. but this one i can't: the torafuku-amazing-rice thing. what's the deal? i mean, i know it's organic, and i know it's supposed to be top-shelf, but except as compared to really lousy rice, i can't tell much of a difference. combine that inability with the knowledge that i'm SUPPOSED to be tasting a major difference and i'm dead in the water.
can someone please explain what the differences in rice-quality result in in terms of taste, texture and so forth? i know this is probably tantamount to asking what i'm supposed to be tasting in my wine, but i just can't do it alone.