06/20/2026
This one starts in Kumamoto, Japan where our snapper is sourced before making its way to Sparrow + Wolf.
We dry age it in house for a minimum of 24 hours. That process concentrates the flavor and firms the texture in a way that changes the finish. Diced and folded with salsa macha, chives, and fermented strawberries - fresh strawberries mixed with dried hibiscus and fish sauce, then left at room temperature for three days to become something meatier, deeper, and almost impossible to describe.
Sweet and umami rich, this sits on a blue heirloom corn tostada created with masa from our friends . Topped with pickled shallot, ground sesame, and lime leaf powder. This dish is a nod to the rich Hispanic influence woven into the fabric of Las Vegas, and to the travels that have shaped how Chef Brian sees different ingredients.
