Opening a restaurant in Japan: the complete 2026 guide

Opening an F&B venue in Japan isn't harder than anywhere else: it's different. The barrier isn't capital or concept, it's execution: a chain of administrative, property and human steps where every mistake is paid for in weeks and in yen.

Before you sign anything

The most expensive reflex is to start with the space. Before viewing a single location, three things must be clear: your legal structure, your residence status, and an honest estimate of your opening cash requirement, key money included.

The most common form for a serious project is the kabushiki kaisha (株式会社), though a gōdō kaisha (合同会社) is often enough to start. The choice has consequences for your visa, your tax position and your credibility with landlords.

The licences you cannot skip

Two authorisations come up almost every time for a restaurant or a bar:

• ·Food service permit (飲食店営業許可), issued by the public health centre after an inspection of the premises.
• ·Late-night alcohol service notification (深夜酒類提供飲食店営業), mandatory if you serve alcohol after midnight.

Each licence has its own lead times and compliance conditions: extraction hood, ventilation, water point, fire exit. Anticipating the inspection while the build-out is still on paper saves you from redoing a fit-out that is already installed.

It's not the concept that fails. It's the execution.

The lease and key money

The Japanese commercial property market has its own codes. Beyond the rent, expect reikin (礼金, "thank-you money", non-refundable) and shikikin (敷金, security deposit), each often equivalent to several months of rent.

Many landlords remain cautious with foreign operators. A solid file (an established company, a guarantor, a clear business plan) changes the conversation. This is where a local network makes the difference.

Hiring and suppliers

The quality of an opening depends on the team and the suppliers locked in beforehand. Hospitality hiring in Tokyo is tight: getting the offer, the contracts and the service culture right from day one is what determines retention.

The mistakes that cost dearly

• 01Signing a space before validating that the licences are feasible.
• 02Underestimating the opening cash requirement, key money included.
• 03Importing a concept without adapting it to local service expectations.
• 04Neglecting post-opening operations, the real filter between lasting and closing.

That is exactly where Dodai Studio comes in: we turn this list of steps into a project you can execute, and we can then take on the operation if you want us to.