To start a coffee business in Tokyo, lock a compact site within 3–5 minutes of a commuter station and map permits, fit-out, and supply before signing. Target proven coffee corridors—Kiyosumi‑Shirakawa, Shimokitazawa, Nakameguro, or office belts in Otemachi—then budget: key money 0–2 months, deposit 3–6 months, rent ¥25,000–¥45,000 per tsubo, basic fit‑out ¥150,000–¥300,000/m², espresso setup ¥800k–¥1.5m, grinders ¥150k–¥300k. Secure the Food Business Permit (飲食店営業許可) via the local Public Health Center; appoint a Food Sanitation Supervisor (one‑day course, ~¥10,000), design for a dedicated hand‑wash sink, washable floors/walls, proper ventilation, and submit layout for pre‑inspection; typical lead time is 2–4 weeks. Decide model: high‑throughput takeaway near stations (standing bar, batch brew) or sit‑in third‑wave (12–18 seats, slower turns); breakeven often needs 100–120 cups/day at 65% gross margin with price points: espresso ¥400–¥500, latte ¥550–¥700, filter ¥600–¥800. Buy green/roasted from domestic importers (e.g., Wataru, SCAJ network) to avoid import overhead; if roasting, confirm fire code and chimney requirements or rent time at a shared roastery. Calibrate water (Tokyo ~60–80 mg/L hardness), implement filtration, and standardize recipes. Accept Suica/credit/QR via AirPay or Square, list on Google Maps, Instagram, and LINE, and partner with local bakeries for morning traffic. Train staff in Japanese service and speed.
