Yes it’s like the ultimate wonderbread. Just like i bought some fancy Japanese T shirts that were very Americana. I love them but they are still just t shirts 
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The tangzhong and yudane terms come from the same written characters, but the methods and results are slightly different.
The square loaves would come from the yudane method, which makes the paste by mixing flour and hot water/milk.
Tangzhong is a modification invented in Taiwan - you actually cook the mixture a bit, and the resulting loaf has a round crown. 99 Ranch, of all places, makes a good rendition of the tangzhong loaf (at least the Alhambra one does).
If you want to compare the methods more directly, you can get both kinds of loaves at Cream Pan.
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I think it’s as good as the hype. I love shokupan in general (as I do breads in general) and this is by far the best one I’ve had locally. It’s more pillowy than the ones you get at Japanese bakeries etc. and the tender sweetness really does develop the following days.
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I wanted to order a loaf but saw that Ginza Nishikawa is “temporarily closed” at Colony and instead now doing pop-ups, including a collaboration with The Peninsula in BH. I don’t know where else to get shokupan on the westside aside from Mitsuwa… anybody have a go to place?