Yukke is a dish built on precision and restraint, yet unmistakably indulgent.
At Rei, we prepare it using Miyazaki A5 wagyu, finely cut to preserve its texture and depth. It is layered with uni, then finished with ikura and caviar—creating a composition that is rich, almost decadent, yet carefully balanced.
The result is a dish that feels sumptuous without excess, where each element contributes to a quiet sense of luxury.
