6. Avoid flashy rolls
Rolls with lots of different kinds of fish or rainbow sauces are generally frowned upon by experts because it's hard for the individual flavors to shine. The chef we talked to recommends basic tekka maki (tuna roll), umeshiso maki (a roll with plum paste and shiso leaves), or a California roll with real crab.
7. Seek out the specialties
Ask what the restaurant is known for, or if there are dishes that are particularly indicative of the restaurant's style. It will be viewed as a sign of respect and also allow the chef to put his best foot forward.
8. When in a traditional sushi bar, sashimi should be ordered before sushi
This comes from Morimoto camp, so you know it's ironclad. Work your way up to rolls: they're considered the main course. And while it seems like you might want to start with a bowl of miso, traditional chefs would serve this last.