Usually a Omakase sushi course start with appetizers, then nigiri (sushi), ends with Tamagoyaki and Miso soup. Usually the chef will cut the fish and let it go back to room temperature. And bring the シャリ one batch by one batch to keep rice’s temperature at best.
シャリ
Vinegar Rice (in sushi)
Appetizers
真鯛
Sea Bream
真鯛の卵
Eggs of Sea Bream
真鯛の白子
Sperm of Sea Bream
ホタルイカ
Firefly Squid
鰹のタタキ
Minced bonito
帆立の磯辺焼き
Scallop (isobe-style grilled)
毛蟹
Horsehair crab, Horse crab
太刀魚の焼き物
Grilled Largehead hairtail or Atlantic/Pacific cutlassfish
平目/鮃
Flounder, Bastard halibut, Olive flounder
墨烏賊
Golden cuttlefish
車海老
Japanese tiger prawn
鯵
Jack mackerel, Trevally, horse mackerel
雲丹
Sea Urchin
穴子
Conger eel
かんぴょう巻き
Kanpyō roll
玉子焼き
Tamagoyaki, grilled egg,