Japan Restaurant Startup Floor Plan Guide
From an 8-tsubo neighborhood eatery to a 60-tsubo full-service restaurant — workflow 3-zone separation, ventilation hood design, and Food Hygiene Act / fire code checklist all in one page.
Start your floor plan freeLayouts by Area
Micro
8–12坪
26–40m²
Small
13–20坪
43–66m²
Medium
21–35坪
69–116m²
Large
36–60坪
119–198m²
Core Equipment List
- 4-Burner Gas RangeRequired
- Ventilation HoodRequired
- 3-Compartment SinkRequired
- Prep TableRequired
- Commercial RefrigeratorRequired
- Commercial FreezerRequired
Regulatory Checklist
- Operating permit (Food Hygiene Act Art. 55)
食品衛生法第55条 - Cook / wash zone separation (FHA enforcement rules)
食品衛生法施行規則別表17 - Fire prevention equipment (Fire Services Act Art. 17)
消防法第17条 - Building code compliance (Building Standards Act Art. 28)
建築基準法第28条
Average Initial Investment
800만엔 – 2,500만엔
Security deposit and key money not included. Based on 2025 Seoul / Tokyo averages; varies by region and specification.