How to start a coffee shop in Tokyo? Lock down three pillars fast: a compliant premise, a visa/structure that lets you trade, and a concept that earns rent from day one. Target foot-traffic pockets with sustainable rents—e.g., commuter exits in Kanda or Ochanomizu, cafe-destination streets in Shimokitazawa, or roastery clusters in Kiyosumi-Shirakawa—and negotiate key money (reikin), deposit (shikikin), and a rent-free fit-out period. Choose GK over KK for speed/cost, open a corporate bank account, and budget at least ¥5–8M working capital; foreign founders typically need Business Manager status (commonly backed by ¥5M paid-in capital + office lease). Secure the Restaurant Business Permit from the local health center, submit kitchen plans, install a handwash sink and proper ventilation, and appoint a certified Food Hygiene Manager (one-day course). Notify the Fire Department, add extinguishers and illuminated exit signs. Fit equipment sized for 200V/50Hz: a dual-boiler espresso machine, EK43 + on-demand grinder, water filtration, ice maker, and drainage/grease trap if serving food. Offer cashless (Suica/PASMO, PayPay, credit), use AirREGI or Square for POS, and register on Google Maps in Japanese. Source beans from reputable local roasters or importers, standardize recipes, train part-time staff, and align hours to commuter peaks. Measure CAC and covers.
