How do I sell a Japanese restaurant?

A sushi bar and a ramen shop have little in common once you look at the kitchen. This page is for owners of ramen shops, izakayas, teppanyaki rooms and other Japanese restaurants that are not mainly sushi. If yours is a sushi bar, read how to sell a sushi restaurant as well. Buyers will ask what they are really taking over.

Broth, tare and the methods behind them

In a ramen shop, the broth and the tare are the business. Record how they are made, how long they take, what equipment they need and how the flavour is checked from batch to batch. An izakaya has its own signature marinades and sauces. If these live only in your head, a buyer will either walk away or ask for a long handover. Written methods keep the conversation calm.

Specialised equipment

Noodle cookers, robata grills and teppan tables are costly to replace and need skilled use. List each piece, its age, its service history and whether it is owned, leased or financed. Ask your lawyer how leased or financed items are handled in a sale. A buyer’s adviser may want the equipment inspected, so have maintenance records ready.

The chef a buyer must replace

Many Japanese restaurants are known for one chef. If that is you, the buyer will ask how long you would stay and who could train a successor. If it is someone you employ, speak to them early. Offer a realistic handover plan rather than a promise you cannot keep, and let your lawyer put the arrangement in writing.

Presenting a mixed menu

A menu with ramen, small plates, grilled items and drinks can confuse a buyer unless the numbers are split. Show which parts of the menu draw people in and which parts carry the margin. Your accountant can help you present clean monthly figures by category, and a restaurant-focused broker can advise on how buyers read them.