Name: Eiichi Yamamoto
●Proposal for Washugyu sales floor development
●Providing how to make products with exclusive cuts
●Proposal for how to sell Washugyu with his astounding experience in Washgyu sales development at Japan’s Luxury
Department store, and Japan Premium Beef in NewYork
●Demonstration on how to cut Washugyu
●Advise store operation and management methods
He has 13 years experience as a retail butcher. Also worked in department stores and supermarkets throughout southern and northern Japan. In 2009, helped launch a Butcher shop “Japan Premium Beef” in New York and worked there for 7 years. In 2014, joined the ATM international USA, assisted in layout design for the butcher section at Tokyo Central Yorbalinda in CA, and Frontier Market in New York. Providing product proposals to restaurants and distributors. Providing support for mainly Washugyu, but also beef, pork, chicken, and lamb.