How do I sell a sushi restaurant?

A sushi restaurant is sold on the strength of its kitchen. Regulars often come for one chef’s hand, and a buyer will ask quickly what happens if that person leaves. Start your preparation early, and work through the parts of the business a new owner cannot see from the dining room.

Show the room runs without one chef

If the head sushi chef is you, or a long-serving employee, say so plainly. Buyers will ask who else can cut, build the menu and train new staff. Write down who does what on a normal night, and think about whether the chef is willing to stay on for a period after closing. Ask your lawyer how a transition role or a staff agreement would be set out.

Document fish sourcing and supplier terms

Fish suppliers matter more here than in most kitchens. Keep a clear list of who supplies what, how often they deliver, how orders are placed and what the account terms are. A buyer will want to know whether those relationships are with the business or with you personally. Introduce suppliers to the buyer at the right time, once the deal is firm enough to share.

Equipment, cold storage and recipes

List what stays: rice cookers, refrigerated cases, knives, prep tables and the cold storage behind the line. Note the age and service history of each piece, and flag anything leased or owned by someone else. Recipes, sauces and prep methods are easier to hand over when they are written and tested. See whether recipes come with a restaurant for how buyers think about this.

Plan the handover

Offer to train the buyer or their chef on rice, cutting and service flow before and after closing. A written handover plan reassures a buyer more than a verbal promise. Your lawyer can tell you how any training period fits into the agreement. The handover preparation page lists what to gather.