We loved the food, especially their rice and dressing. When we asked if we could buy their dressing (they do not sell, but), the waiter brought a container filled with the dressing for us to take it home. Very nice service. Dinner may be expensive, but lunch is reasonable.

The sushi is good and the rice is definitely unique, in a good way. I ordered a combination, which was mediocre quality compared to the sushi off the menu. I highly recommend trying their rice. For alternatives, I like Yabu.

The food is very good. Pork toro was tasty. Lamb was tasty. Scallops were small, but good. The albacore sushi with fried onions was excellent. The other sushi was good, but there are better sushi restaurants if you just want sushi. Make sure you have some non sushi items. Even the home made custard for dessert was good. It is expensive. Two people, no alcohol, $170.

Torafuku is most known for it's carefully prepared gohan which is cooked in heavy earthen pots, akin to how it was made in early Japan. The rice itself is different than the typical rice served in most Japanese restaurants today. Torafuku's rice is more round or pearl shaped. There is no denying they serve good rice but most people probably will not be able to appreciate the difference to justify the noticeable price difference. The menu features a great deep fried combo meal and a daily fresh sheet has the chef's selected fresh items. The pork belly is an especially good choice if it is available. Most people order a combo meal which is a good way to sample their famous rice and avoid the pricey ala carte menu. Torafuku has one of the best sake lists in LA with prices to match.

You come to Torafuku for one thing only, the rice! If you don't like rice or couldn?t tell the subtle flavor among various rice, this is not a place for you, or you would find everything over-priced. Torafuku's rice is pearl like, slightly round in shape and translucent, moist but not sticky. The taste is subtle yet flavorful, with a touch of sweetness on every mouthful. Order the hot dish, especially the home made tofu and salmon toban. Sometimes they would have a special of fish (usually Japanese Snapper) braised in sweet soy sauce, that alone could make 3 bowls ($3 each) of rice disappear. In order to preserve the rice's fullest flavor, they probably didn't vinegar too much of the sushi rice. So I think their sushi was missing just a bit. Rice from Torafuku, you?ve got to love it!