Ultimate Guide to Obtaining a Restaurant License in Japan

Starting a restaurant in Japan means navigating a detailed licensing process that ensures food safety, proper operations, and legal compliance. This guide will walk you through everything you need to know about getting a restaurant license in Japan, from choosing the right business structure and visa to securing permits for food service, alcohol, and late-night hours. We’ll also cover city-specific insights, safety and sanitation rules, and tips to overcome cultural and language barriers. By the end, you’ll understand how to legally open your restaurant in Japan and keep it compliant, with actionable steps and resources (including Smart Start Japan’s tools) to help turn your food business dream into reality.

Eligibility & Legal Structure for Restaurant Startups

Foreign and domestic entrepreneurs alike can open a restaurant in Japan, provided they establish a legal business entity and meet visa or residency requirements. For foreign founders, this typically means incorporating either a Kabushiki Kaisha (KK) or Godo Kaisha (GK). A KK resembles a joint-stock company and suits larger operations, while a GK functions like a limited liability company and is often favored by startups due to its flexibility and simpler requirements. Both structures allow for full foreign ownership, though they may require a resident director or representative.

If you are just getting started, check out: How to Register and Set Up Your Business In Japan

Visa Requirements for Foreign Entrepreneurs

Foreign entrepreneurs typically apply for the Business Manager Visa, which allows them to live in Japan while running their restaurant. This visa generally requires a minimum investment of ¥5 million or the employment of at least two full-time staff, along with proof of a physical business location. A solid business plan and company registration documents form the core of the visa application.

Learn more about the Business Manager Visa: How to get A Business Manager Visa In Japan? 

License Types for Food Service, Alcohol, and More

Food Service License

Opening a restaurant in Japan requires obtaining several key licenses, beginning with the Food Service Establishment Permit. This is issued by the local public health center and is mandatory for any business that prepares or serves food. Whether you’re opening a café, ramen shop, or bar, this license ensures compliance with sanitation laws and is the foundation of your restaurant’s legality. This license only allows the opening of a restaurant or a bar, not both simultaneously. 

To qualify, your kitchen must meet sanitary regulations, including proper flooring, ventilation, refrigeration, and separated sinks. So, prepare your floor plan as well as a water quality test if you decide to get water from somewhere other than the tap. 

You’ll also need a certified Food Sanitation Manager, which often means completing a one-day food safety course provided by your local government. If your setup matches regulations, the license is usually granted within two weeks. 

The Licenses are valid for 5 to 8 years, depending on your facility’s durability and compliance. Keep in mind, licenses are bound by location and owner. If you plan on relocating or transferring ownership requires reapplication.

Note: If you handle certain foods such as pufferfish or raw oysters, additional licenses will be required.

Alcohol & Late-night Operation Permits

If your restaurant serves alcohol, regulations vary depending on how and when it is served. Restaurants serving alcohol only during standard hours (before midnight) usually do not need a separate license, as this is covered under the food service permit. However, if you plan to operate past midnight and serve alcohol, you must file a Late-Night Alcohol Serving Notification with the local police. This must be submitted at least 10 days in advance and include documents like floor plans and lighting specs. This is not a license but rather a notification that is essential for compliance and is enforced under public safety laws.

If your concept includes retailing alcohol, such as selling bottles for takeout, a separate liquor license from the National Tax Agency is required. This process is more involved and may not be necessary for most restaurants at launch.

Special Cases

For non-traditional setups, such as food trucks or ghost kitchens, there are additional steps. Food trucks must pass inspection and receive a mobile food permit, which includes hygiene standards for water supply, refrigeration, and cooking conditions. 

Ghost kitchens must either be licensed themselves or ensure their operation is included under an existing permit. Regardless of format, any business that prepares food must operate from an approved facility.

Unique concepts such as themed cafés or pop-up restaurants may face special regulations. For example, cafes involving animals require animal handling licenses, and preparing certain foods like fugu requires certified training. 

In all cases, consulting with your local health center early is essential. They can confirm which licenses apply to your business model and help you avoid costly delays. Smart Start Japan can also help you understand regional licensing variations and support programs tailored to innovative or mobile restaurant concepts.

Learn more about the business licenses here: Business Licensing in Japan 

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Safety & Compliance: Fire, Sanitation, and Building Regulations

After securing licenses, maintaining safety and hygiene standards is essential for day-to-day operations and long-term compliance. 

Fire Safety

Restaurants with capacity for 30 or more people must appoint a Fire Prevention Manager, and as such, they will need to acquire a Junior/Senior Fire Prevention Manager License. Spaces that are under 300 square meters will require the Junior License, while larger spaces will require the Senior License. The cost for obtaining either license is around ¥5,000. The time it takes to complete the junior license is around one day, and the senior license is about two days. 

Food Safety

Health compliance is equally critical. You must also appoint a Food Sanitation Manager. They, too, will need to undergo a training course that is about 6 hours. The course and qualification check costs about ¥10,000. There are certain exemptions to taking the course if the person you are appointing is already a professional in the food industry (e.g., Licensed Cook or Nutritionist). 

Building Regulations

Your facility must also meet building code requirements. This includes proper ventilation for smoke and odors, restroom access for dine-in establishments, and clear emergency exits. Restaurants in mixed-use buildings may need approval for a change in building use, and venues producing strong odors may require filters to avoid complaints from neighboring tenants. New renovations should also aim for universal design wherever possible.

Fire and health inspections may occur at opening and periodically afterward. Unannounced visits are common, and failure to comply can result in penalties or mandatory improvements.. Posting your licenses and keeping a well-organized file of certificates and sanitation logs on-site demonstrates credibility and professionalism to both inspectors and customers.

Municipality-Specific Insights and Differences

While restaurant licensing in Japan is governed by national law, how it is implemented and supported varies by city or prefecture. 

Our City-by-City Guide helps entrepreneurs compare startup climates, rent levels, demographic trends, and local licensing nuances. Choosing the right city is not only a business decision but also a lifestyle one, as restaurant operations are hands-on and heavily influenced by your local community and customer base.

In any city, it’s crucial to build early relationships with local officials. Visiting your local health center and fire department for pre-application consultations shows respect and can prevent application issues later. Being known to regulators before submitting documents can turn formal approval into a simple next step. Additionally, joining local business or restaurant associations can provide access to insider knowledge, event opportunities, and informal translation support, all of which are valuable for foreign entrepreneurs.

5 Challenges Foreign Entrepreneurs face while applying for a restaurant license in Japan

Foreign entrepreneurs face unique challenges when opening a restaurant in Japan, but with preparation, many of these can be successfully navigated.

Language and Bureaucracy Barriers

Language is going to be the first and most obvious barrier. Most licensing documents and official interactions will be in Japanese, and staff at health centers or municipal offices may not speak English. 

Then comes understanding Japan’s bureaucratic structure. Opening a restaurant involves coordinating with multiple agencies: the Legal Affairs Bureau for incorporation, Immigration for visas, local health centers for food permits, and the fire and police departments for safety and late-night notifications. It’s strongly recommended to hire a bilingual administrative scrivener or a service like Smart Start Japan to help with paperwork, official communication, and application accuracy. 

Financing 

Access to financing may also be limited. Foreign entrepreneurs often face difficulty securing loans from Japanese banks without a guarantor or substantial financial track record. Some opt for personal funding, foreign investment, or local government microloans. Establishing credibility with suppliers and the local community takes time. Building trust through consistent operations, community involvement, and respectful communication can help ease initial skepticism.

Learn more about subsidies to jumpstart your business here: Guide to Subsidies in Japan 

Residents vs. Non-Residents

Those already residing in Japan under a valid status (e.g., spouse, work, or permanent residency) can open a restaurant without needing the Business Manager Visa, though they must still register a business or act as a sole proprietor. While licensing requirements apply equally to all applicants, procedures are conducted in Japanese, so language support is strongly recommended.

Non-residents planning to start a restaurant from abroad should engage a bilingual administrative scrivener or a support service like Smart Start Japan. We can handle incorporation, lease agreements, and early-stage licensing on your behalf, allowing you to prepare for a smoother launch upon arrival.

Cultural Differences

Cultural integration is a key success factor. Practicing nemawashi, building informal relationships before submitting formal applications, can make a significant difference. Introducing yourself to local health and fire officials early shows respect and opens doors to guidance. The same applies to landlords, neighboring businesses, and local merchant associations. 

Smart Start Japan offers hands-on consultation for everything from business plan review to accompanying you during inspections. Peer communities, such as other foreign restaurant owners or online forums, can offer practical tips, though advice should always be cross-checked with official sources.

You can learn more about Japanese business etiquette here: Japanese Corporate Culture

Despite the challenges, many foreign entrepreneurs have successfully launched thriving restaurants in Japan. By planning carefully, engaging expert help, and building strong local relationships, you can overcome obstacles and turn your unique concept into a lasting business.

Sustainability & Ongoing Compliance

Opening your restaurant is just the start. Ongoing compliance is critical to staying in business. This includes renewing permits, maintaining safety standards, and responding to regulation updates.

As mentioned previously, your Food Service Permit will typically expire after 5 to 8 years, depending on your facility’s materials and condition. The renewal process is straightforward, requiring a basic inspection and a small fee (e.g., around ¥8,000 in Tokyo). Be sure to track your expiration date, as missing it can lead to license lapses and forced closure. Other licenses or permits, like late-night operation notifications and liquor permits, usually do not expire but may involve periodic reporting or updates. 

Similarly, your Fire Prevention Manager certification doesn’t expire, but you must appoint a new manager if staff changes occur. If your restaurant relocates, some filings must be redone.

Annual or unannounced health and fire inspections are also standard. Inspectors will review hygiene conditions, equipment upkeep, and ensure that your permit is displayed. Minor violations are generally met with improvement orders, but serious infractions such as food safety breaches or pest infestations can result in temporary suspension. Embrace these inspections as a way to maintain standards and demonstrate diligence.

Case Study: Learning More About Starting a Restaurant in Japan

Take a listen to our podcast with William Ryan, owner of An Sólás Irish Pub in Yoyogi and CEO of Japan Hospitality Consultants, who shares practical advice on opening and running a successful restaurant or bar in Japan. Drawing from two decades of industry experience, he discusses cultural expectations, licensing, financial pitfalls, and how to build a loyal customer base as a foreign entrepreneur.

Conclusion: Your Path to Serving Success in Japan

Launching a restaurant in Japan as a foreign entrepreneur is no small feat, but with the right preparation, it’s entirely within reach. Start by establishing your legal foundation, choosing the appropriate business structure, and securing your visa. From there, the Food Service Permit is your first major milestone, followed by any alcohol or late-night operation filings your concept requires.

If you’re ready to move forward, book a free consultation with Smart Start Japan. Our experts will help assess your individual situation and guide you through every step of the process, from company setup to health inspections. With the right support, your vision can become a reality and your restaurant a new favorite in Japan’s dynamic food scene.

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To help you with more logistics and answer the questions that weren’t discussed in this article, we have a podcast episode that goes in-depth with all the financial, licensing, corporate structuring, and more. 

Starting a Restaurant in Japan | SmartStart Japan