The essential coffee shop license in Tokyo is the Restaurant Business Permit (飲食店営業許可) from your ward’s Public Health Center; choose this over the narrower Kissaten permit if you’ll prepare anything beyond drinks and simple toast. Book a pre-consultation, submit a floor plan and equipment list, appoint a Food Sanitation Supervisor (資格保持者 or complete the 6‑hour course), and file the application ~10 days before opening; fees typically ¥16,000–¥34,000, plus ~¥10,000 for the supervisor course. Your kitchen must pass inspection: separate handwash and dishwashing sinks with hot/cold water, washable walls/floors, insect screens, covered bins, thermometered refrigeration, dedicated chemical storage, ventilation hood, and a grease trap if floor drains are used; toilets cannot open directly into the kitchen and need a self‑closing door. Prepare HACCP‑based sanitation procedures and logs (“HACCPの考え方を取り入れた衛生管理”). For in‑shop roasting, notify the Fire Department, fit extinguishers, verify gas capacity, and install odor/smoke abatement per Tokyo environmental guidance; some buildings prohibit roasters—confirm in the lease. Before launch, file a business start notice with the Tax Office (and blue return within two months), register for the Invoice system if B2B, and arrange waste contracts. Typical timeline: 3–6 weeks from consult to permit. Confirm zoning and building use allow restaurants before signing lease.
