Gather around the table this Golden Week with Vic’s – The Chef’s Butcher.

Yakiniku is Japanese-style barbecue, where premium cuts are grilled tableside and dipped in tare after cooking. With exceptional beef at the centre, it’s all about letting the quality, flavour and texture speak for itself.

Our Stone Axe Fullblood Wagyu Yakiniku (Marbling Score 9+) is sliced and ready for the grill:

· Tri Tip, 300g: $47

· Karubi, 300g: $45

· Flap Meat, 300g: $39

· Chuck Short Rib, 300g: $47

Fire up the grill, bring everyone together and make the table the main event.

Start: 1 October 2026

End: 7 October 2026, or while stocks last