To start a coffee shop in Japan, secure the right status and permits, then lock a compliant site and build it to health/fire standards. Choose structure: sole proprietor (if you already have work rights) or form a GK/KK; foreign founders typically need a Business Manager visa (¥5M capital or 2 FT employees, dedicated office/lease, business plan). Before opening, obtain an Inshokuten business license from the local health center; appoint a Food Hygiene Manager (1‑day course), implement simplified HACCP, install a handwash sink, grease trap, washable floors, proper ventilation, and pass inspection. Expect lease terms with key money and deposit (often 1–3 and 3–6 months), a guarantor company, and landlord approval for exhaust and signage; sandwich boards require a road‑use permit. Plan utilities: 200V for espresso, water filtration/softening for Japan’s soft water, floor drains; roasters may need fire notification and odor control. Set prices with 10% dine‑in/8% takeout consumption tax; register as a Qualified Invoice Issuer if you sell to businesses. Hire arubaito with written contracts, My Number collection, and local minimum wage; enroll social insurance as required. Use AirPay/Square to accept IC cards and QR (Suica, PayPay), list on Google Maps/Tabelog, and source beans from reputable importers/roasters (e.g., Wataru, Maruyama).
