When it comes to sake, I'm a little odd fyi. I prefer dry, cold sake with no fruit flavor or sweetness(traditional), especially when I'm eating sushi. I've never liked warm sake because it takes away the flavor to some degree. Just be sure it's "daiginjo" for cold sake. That means they used the most flavorable part of the rice in making it. If you are having warm sake, I wouldn't spend extra for daiginjo. Ginjo should be sufficient.
a_kikoo must like it very sweet, cause I had an ume sake that was way too sweet for me. It just depends what you like.
Sho Chiku Bai has been the best(most consistent) company for me. You might want to try some beer. I prefer Asahi over Kirin Ichiban. Both are good.
I'm not sure they call it Nisshin sushi. After I posted it I tried to find it online with no luck. I was told at a Japanese restaurant that they have it for New Years. It looks like Mackerel with yellow roe in it(not sprinkled on top like a crunchy shrimp roll or dragon roll).
I'm not responsible, but if you are feeling adventurous, you should try some fugu (puffer fish) . I hear the best sushi chefs can cut just enough poison(microscopic considering how deadly it is) to cause the tongue to tingle and go numb. I'm not sure if I'd do it, but that is certainly something you can't do in the states.