The tsumami list at Sugita encompasses many "signature" items - this collage is a compilation from several different visits over a few years. They come in deceptively-small portions such that when Sugita-san mentions addons after serving the first 5 or 6, most diners are tempted to order more. I've made this mistake a few times and found myself full before the sushi started hitting the counter. Just some friendly advice if you're visiting here - pace yourself!
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Most regulars here would probably say the ankimo and saba/iwashimaki (which I strangely didn't have a picture of) are the most notable items. The ankimo is super rich and sweet and is served in every season - it is extraordinarily good, and I've sometimes seen diners ask for triple orders of it. There is also a strong contingent of drinking snacks - misozuke ikura, salt-cured oyster, house-aged kazunoko, and uni tsukudani (I'll have a later post on tsukudani). The other contingent contains off-parts of certain neta that might be grilled - ika geso, or kobashira. Every tsumami is only one or two ingredients, but the sheer variety is a full kaleidescope of flavor and color. Less