Left to right:
Kegani with caviar and gold flakes (but could be a type of matsuba gani based on their distributor’s offerings), though Kegani is available now.
Ebi No Karakozuke (or a variation of it), the yellow / pinkish stuff is either ebi or kimi su (vinegared egg yolk) oboro. Below is an old school legit Edomae sushi version of it by the legendary Kizushi in Ningyocho. I believe Sushi Aoki in Ginza also made this in the past as did a few other random omakase restaurants in Tokyo, but not common.
And to the right is hamaguri (Japanese hard clam, also known as White clam or Common orient clam), assuming SGO imports them directly from Japan