I don't know if Sushi Sho was the first to alternate appetizers with sushi, or serve nigiri in "unconventional" order, but it's certainly the most-well known. It also can probably take credit for originating two types of shari, although these days the dark aka-shari might only appear one or twice during the course.
.
Probably one of the most brilliant elements of the Sushi Sho style is that it specially does NOT focus on "premium" neta. Tuna and uni are notably de-emphasized, and during shoulder seasons, may only make a fleeting appearance in the meal, if at all. Instead, the focus is on the signature preparations of each ingredient. Sushi's history is one of preservation, and stretching local ingredients to the limits of their flavor, and THIS is what gets emphasized. This might be one reason that there are so many regular customers at Sushi Sho. Being able to source the "best" neta is limited only to individuals and in many cases, just the head shop. But being able to carry on traditions and style is something that can endure further. This is as much smart business sense as it is a commitment to history. Less