Amusé- Shrimp Korokke Shrimp, confit potatoes, cilantro, negi, seaweed salt We do our best to source everything locally, particularly from the local farmer’s market, but occasionally, there is an exceptional ingredient from overseas that we must use. In this case, it’s the Amabito no Moshio seaweed salt. Moshio is one of the earliest known sea salts produced in Japan; it is a 2500 year-old practice. Salt water is collected off the Hiroshima coast and infused with Hon’dawara seaweed as the water evaporates. The result is an umami-rich salt with hints of brine and a clean flavor that complements the korokke perfectly. Reserve on our website or on Tock before our menu changes mid-July! #venice #finedining #tastingmenu #privatedining