Recently, the course progression at Sanshin has been as follows:
- sip of nihonshu
- tsumami
- micro-greens + katsuobushi temaki
- sushi (black geta)
- intermission tsumami
- sushi (bizen-style plate)
- tamago + okonomi

I'm not sure if bizen is the correct description of the ceramics style in this picture, but I tried my best (I know even less about ceramics than sushi). It's all very artistic.