To buy a coffee truck in Japan, decide first between a kei kitchen car (軽トラ/軽バン) for low tax and easy access, or a 1.5‑ton base for more power and prep space; typical used kei builds run ¥800,000–¥2.5M, new custom trucks ¥2–5M. Source inventory on Goo-net, Car Sensor, Yahoo! Auctions, or via specialist builders (Food Truck Japan, Sharin), and factor shaken, tires, generator/battery, and wrap into total cost. For registration you’ll need a residence card, juminhyo (proof of address), inkan, mandatory insurance, and a parking certificate (車庫証明; required even for kei in Tokyo 23 wards). Convert to commercial plates (green/black) at the Transport Bureau if you will sell on board. Secure a mobile food permit at your local hokenjo: one Food Sanitation Supervisor (食品衛生責任者) course holder, stainless washable surfaces, separate handwash sink, freshwater/graywater tanks 40L+ each, thermometered refrigeration (≤10°C), LPG compliance, and an ABC extinguisher are standard checks. Power your espresso realistically: a 1‑group machine draws 1.5–2.5kW—plan two 100V/15A circuits with a 2–3kVA inverter generator or a 3–5kWh Li-ion system plus shore power. Selling spots are rarely curbside; book private sites via TLUNCH, property owners, universities, events, and markets. Accept Suica/PayPay via AirPay/Square, carry PL insurance, and track HACCP logs daily.
