I think it’s. First row: Akami, katsuo, kanpachi, kurodai 2nd row: sayori, o toro, kinmedai, hamachi 3row: masu, nodoguro, ami ebi, Suzuki (although it looks like loup de mer) 4th row: kamasu, a-5 wagyu, scallop, trout roe, paddlefish caviar.

And that’s not tobiko, it’s caviar and trout roe.

This looks like mise for nigiri pieces. Those cuts aren’t sashimi cuts. You would want thicker shorter cuts for mouth feel. Otherwise it could be stringy and cumbersome in the mouth. The scallops not cut also lead me to believe it’s set up for gunkan.