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Renovating a Second-Hand Property into a Restaurant

In the previous article, I explained the procedures and legal requirements involved in renovating a second-hand property to operate it as an accommodation facility in Japan. This time, I will focus on the key points to consider when renovating a property to operate it as a restaurant.

Before discussing building renovations, it is important to understand that anyone operating a restaurant in Japan must have a certified Food Sanitation Supervisor. While it is technically possible to meet this requirement by hiring someone who already holds the qualification, this can create a risk: if that person leaves, the business may no longer be able to operate. For this reason, it is strongly recommended that the owner or operator obtain the qualification themselves.

Two-compartment sink, tiled wall and kitchen cabinet with doors.

The Food Sanitation Supervisor qualification can be obtained by anyone aged 18 or older. Foreign nationals are also eligible as long as they have a valid residence status in Japan. The qualification is acquired by attending a training course and passing a final test. The course content and exam are not particularly difficult; however, both are conducted only in Japanese, which can be a hurdle for those who do not speak the language.

Depending on the size of the restaurant and its seating capacity, a Fire Prevention Manager qualification may also be required, and the type of fire safety equipment that must be installed will vary accordingly. For small cafés that do not use open flames, the fire safety requirements are relatively lenient. However, as the size of the restaurant increases, the requirements become more stringent.

The general requirements for qualifications and fire safety equipment are outlined below. Please note that details may vary slightly by municipality, and requirements can change due to legal revisions. Always confirm the latest requirements with the local fire department.

• If the total occupancy (including staff) exceeds 30 people and the building’s total floor area is less than 300 square meters, a Class B Fire Prevention Manager is required.
• If the total occupancy exceeds 30 people and the total floor area is 300 square meters or more, a Class A Fire Prevention Manager is required.
• In principle, if fire-using equipment (such as gas stoves, pizza ovens, charcoal grills, or wood-burning stoves) is installed, fire extinguishers are required.
  (IH cooktops, electric ovens, and electric kettles are not considered fire-using equipment. Even in spaces under 150 square meters, extinguishers may still be required if fire-using equipment is present.)
• Restaurants located on the 1st to 3rd floors with a total floor area of 700 square meters or more and with windows must install indoor fire hydrant systems.
• Restaurants with a total floor area of 150 square meters or more located in semi-basement floors, windowless floors, or on the 4th floor or above must install indoor fire hydrant systems.
  (A semi-basement floor is defined as one where the floor is below ground level and the height from the floor to ground level is at least one-third of the ceiling height.)
• Automatic fire alarm systems are required for restaurants with a total floor area of 300 square meters or more, semi-basement or windowless restaurants with a floor area of 100 square meters or more, and restaurants located on the 11th floor or higher.
• Requirements for sprinkler systems in large-scale restaurants are omitted here. Please consult the local fire department for details.

Next, regarding building confirmation applications when changing the use of a second-hand residential or commercial property into a restaurant: under the current system (as of February 2026), if the area being converted is 200 square meters or less, a building confirmation application is not required, which significantly simplifies the procedure. If the area exceeds 200 square meters, however, a building confirmation application is necessary.

Even when a building confirmation application is not required, the restaurant must still comply with evacuation and fire safety standards, including interior finish restrictions, smoke ventilation requirements, and fire protection equipment standards.

As explained in the previous article “Impact of Japanese Building Code Revisions from April 2025 on Renovation,” a building confirmation application is also required if renovations exceed a certain scale, or if major structural elements such as staircases are altered, even when the renovated area is under 200 square meters. Additionally, older buildings may lack an inspection completion certificate or may be classified as non-compliant structures, in which case a change of use may not be permitted. For this reason, before purchasing or leasing a property, it is essential to confirm how much renovation will be required, whether an inspection certificate exists, whether the building is legally compliant, and whether a change of use to a restaurant is allowed.

Applications for change of use must be submitted to the local fire department and local government offices (such as the building guidance division). Building confirmation applications are submitted either to the local government or to a designated private inspection agency.

For renovations, it is crucial to ensure that the property will pass inspections by both the fire department (to confirm compliance with evacuation and fire safety standards) and the public health center (to confirm hygiene and safety standards). Inspection criteria vary depending on the size and type of restaurant and the local municipality. Generally, the process involves consulting with the local fire department and public health center in advance using detailed drawings, confirming that the renovation plan meets requirements, submitting the necessary applications, and then undergoing inspections after construction is completed before receiving permission to operate.

In addition to qualifications and fire safety equipment, fire department inspections also check whether the kitchen is finished with non-combustible materials (such as gypsum board or concrete) and whether exhaust hoods are installed at the required height, typically 80–100 cm above cooking equipment.

The main items checked during public health center inspections related to renovation include the following:

• Kitchen floors, walls, and ceilings must be easy to clean.
  (Concrete or tile finishes are recommended, but any finish is acceptable as long as it can be cleaned properly. Wooden flooring, for example, must be coated with a water-resistant finish such as urethane.)
• At least a two-compartment sink is required, separating food preparation and dishwashing (size requirements also apply).
• A dedicated handwashing sink with sanitation equipment must be installed separately from other sinks.
• Refrigerators and freezers must be equipped with thermometers.
• Trash bins and storage cabinets must have lids or doors.
• Ventilation fans must be installed and designed for easy cleaning.
• The kitchen and customer seating area must be clearly separated.
  (A counter may be used instead of a wall, but a swing door or similar barrier is required at the opening between the kitchen and seating area.)
• Measures must be in place to prevent insects and rodents.
• Customer seating areas and restrooms must be kept clean.
  (Other items, such as the presence of a Food Sanitation Supervisor and employee hygiene management, are also inspected but are omitted here as they are not directly related to renovation.)

One important point to note is takeout service. Takeout meals prepared after receiving an order fall within the scope of a standard restaurant business license. However, selling items such as bread, sweets, or ice cream that are prepared in advance constitutes a separate business category known as a confectionery manufacturing business. This requires a different license and involves different structural and equipment standards. Therefore, when consulting with the public health center, it is important to clearly explain what products will be sold and how they will be provided.

This article provides a general overview. For detailed and up-to-date requirements, please consult the local fire department and public health center. As a basic guideline, kitchens should be constructed using easy-to-clean, non-combustible materials such as kitchen panels, tiles, stainless steel, or concrete, and kitchen equipment should meet the required standards, including multi-compartment sinks. Fire safety requirements vary depending on the floor level and size of the restaurant, so it is important to consider these factors carefully when choosing a property to purchase or lease.