This article was written by our expert who is surveying the industry and constantly updating business plan for a sushi restaurant.
Our business plan for a sushi restaurant will help you build a profitable project
Opening a sushi restaurant is an exciting venture, but determining the right equipment can be challenging.
The complexity lies in balancing authentic Japanese equipment with modern efficiency needs while maintaining food safety standards.
Every sushi restaurant has unique requirements, and equipment costs can escalate quickly without proper planning and understanding of essential versus optional items.
Complete Sushi Restaurant Equipment List
Starting a successful sushi restaurant requires specialized equipment to ensure quality, safety, and efficiency. This comprehensive list covers everything needed to operate a professional sushi establishment.
Sushi Preparation Equipment
- Sushi display case (refrigerated) - Showcases fresh sushi while maintaining proper temperature
- Sushi rice cooker (commercial) - Produces perfect sushi rice consistently in large quantities
- Rice warmer/holding unit - Keeps sushi rice at optimal serving temperature
- Sushi preparation counter - Refrigerated workspace for assembling sushi safely
- Bamboo sushi mats (makisu) - Traditional tools for rolling maki and hand rolls
- Sushi knives (yanagiba, deba, usuba) - Specialized blades for different cutting techniques
- Knife sharpening stones - Maintains razor-sharp edges essential for sushi preparation
- Cutting boards (wood/plastic) - Separate surfaces for fish, vegetables, and cooked items
- Rice paddle (shamoji) - Properly mixes and serves sushi rice without damage
- Sushi rice tub (hangiri) - Traditional wooden vessel for seasoning rice
- Nori sheets storage container - Keeps seaweed crisp and fresh
- Wasabi grater (oroshi) - Creates fresh wasabi paste from real wasabi root
Fish Handling & Storage
- Sashimi-grade fish display case - Shows fish selection while maintaining freshness
- Fish storage refrigerator - Maintains proper temperature for raw fish storage
- Crushed ice machine - Provides continuous ice for fish display and storage
- Fish scaling and filleting station - Dedicated area for fish preparation
- Vacuum sealer - Preserves fish quality and extends shelf life
- Fish tweezers - Removes bones and ensures clean presentation
- Fish storage containers - Food-grade containers for organized fish storage
- Temperature monitoring system - Tracks storage temperatures for food safety
Kitchen Equipment
- Commercial range/cooktop - Prepares cooked dishes and side items
- Deep fryer - Creates tempura and other fried accompaniments
- Steamer - Prepares vegetables and seafood items properly
- Grill (hibachi/teppan) - Offers grilled options and live cooking displays
- Soup warmer - Keeps miso soup and other soups at serving temperature
- Food processor - Prepares sauces, marinades, and vegetable preparations
- Mandoline slicer - Creates uniform vegetable cuts for garnishes
- Mixing bowls (various sizes) - Essential for sauce and marinade preparation
Refrigeration Systems
- Walk-in cooler - Stores large quantities of ingredients at proper temperatures
- Reach-in refrigerator - Easy access to frequently used ingredients
- Freezer units - Preserves certain fish and ingredients safely
- Prep refrigerator - Keeps ingredients cold during preparation process
- Sake refrigerator - Stores and displays sake at optimal temperatures
Serving & Presentation
- Sushi plates (various styles) - Traditional and modern presentation options
- Chopsticks (disposable/reusable) - Essential utensils for authentic experience
- Soy sauce dishes - Small ceramic dishes for individual soy sauce servings
- Sake sets (tokkuri/ochoko) - Traditional vessels for sake service
- Conveyor belt system (kaiten) - Automated serving system for casual dining
- Warming trays - Keeps cooked items at proper serving temperature
- Garnish containers - Organized storage for decorative elements
Cleaning & Sanitation
- Three-compartment sink - Washing, rinsing, and sanitizing dishes properly
- Hand washing stations - Multiple locations for frequent hand cleaning
- Dishwasher (commercial) - Efficiently sanitizes dishes and utensils
- Sanitizer dispensers - Maintains hygiene standards throughout kitchen
- Floor drains - Handles water drainage in fish preparation areas
- Cleaning chemicals - Food-safe sanitizers and cleaning agents
- Disposable gloves - Food handling safety for raw fish preparation
- Antibacterial soap - Specialized soap for frequent hand washing
Storage & Organization
- Dry storage shelving - Organizes rice, nori, and non-perishable ingredients
- Ingredient bins - Stores bulk items like rice and seasonings
- Labeling system - Tracks ingredient dates and rotation
- Storage containers - Various sizes for ingredient organization
- Spice racks - Organizes seasonings and flavor enhancers
Point of Sale & Service
- POS system - Processes orders and tracks inventory efficiently
- Cash register - Handles payment transactions securely
- Menu boards - Displays offerings and prices clearly
- Order tracking system - Manages dine-in and takeout orders
- Receipt printer - Provides order confirmations and receipts
Safety & Compliance
- Fire suppression system - Required safety equipment for commercial kitchens
- First aid kit - Handles minor injuries in fast-paced environment
- Emergency eye wash station - Safety requirement for chemical use areas
- Non-slip floor mats - Prevents accidents in wet preparation areas
- Ventilation system - Removes cooking odors and maintains air quality
- Thermometers - Monitors food temperatures for safety compliance
Utilities & Infrastructure
- Adequate electrical supply - Powers all refrigeration and cooking equipment
- Plumbing connections - Supports sinks, dishwashers, and ice machines
- Gas lines - Supplies fuel for cooking equipment
- Drainage systems - Handles water from fish preparation and cleaning
- Lighting systems - Provides proper illumination for food preparation
Software & Technology
- Inventory management software - Tracks fresh ingredients and rotation
- Recipe standardization system - Ensures consistent preparation methods
- Accounting software - Manages finances and food costs
- Reservation system - Handles bookings and table management
- Staff scheduling software - Coordinates skilled sushi chef schedules
Staff Equipment
- Chef uniforms - Professional appearance and food safety compliance
- Aprons (waterproof) - Protection during fish preparation
- Hair nets/caps - Required by health departments
- Non-slip shoes - Safety footwear for wet kitchen environments
- Cut-resistant gloves - Protection during knife work
- Disposable towels - Maintains cleanliness during preparation
Our financial plan for a sushi restaurant will help you build a profitable project
What Equipment Budget Should You Plan?
Most sushi restaurant owners invest between $60,000 and $300,000 on equipment, depending on size, concept, and quality level. You cannot operate below $35,000 even for the smallest setup because specialized sushi equipment, refrigeration, and safety systems are non-negotiable for raw fish handling.
- Small Sushi Bar
A small sushi bar with counter seating and basic offerings needs around $35,000-$80,000, with the majority allocated to refrigeration systems and specialized sushi preparation equipment.
- Medium Sushi Restaurant
A medium-sized sushi restaurant with full dining room typically runs $80,000-$180,000, including advanced display cases, multiple preparation stations, and expanded cooking capabilities.
- Large Sushi Restaurant
A large sushi restaurant or upscale establishment can easily reach $180,000-$300,000, especially with premium equipment like conveyor belt systems, multiple sushi bars, and extensive refrigeration.
Equipment Budget Examples
Small Sushi Bar ($35,000 - $80,000)
Small sushi bars focus on essential equipment for safe raw fish handling and basic sushi preparation. The priority is getting quality fundamentals without compromising food safety standards.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Refrigeration Systems | 6x8 walk-in cooler, sushi display case with temperature control, reach-in refrigerator for prep ingredients | $12,000 - $20,000 |
| Sushi Preparation | Refrigerated sushi prep counter, commercial rice cooker, rice warmer, essential sushi knives and tools | $8,000 - $15,000 |
| Kitchen Equipment | Small commercial range, deep fryer for tempura, steamer, basic prep equipment and mixing bowls | $5,000 - $10,000 |
| Fish Handling | Fish display case, ice machine, vacuum sealer, fish preparation tools and storage containers | $4,000 - $8,000 |
| Cleaning & Safety | Three-compartment sink, hand washing stations, dishwasher, sanitizing equipment and supplies | $3,000 - $6,000 |
| Service Equipment | Basic POS system, sushi plates and serving items, chopsticks, sake service items | $2,000 - $5,000 |
| Installation & Setup | Equipment delivery, installation, plumbing and electrical connections, permits and inspections | $3,000 - $6,000 |
Medium Sushi Restaurant ($80,000 - $180,000)
Medium sushi restaurants require expanded capacity and more sophisticated equipment to handle diverse menu offerings and higher customer volume while maintaining authentic preparation methods.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Advanced Refrigeration | 10x12 walk-in cooler, multiple sushi display cases, fish storage system with temperature monitoring | $20,000 - $35,000 |
| Sushi Stations | Multiple refrigerated prep counters, high-capacity rice cooker, rice warmer, complete knife set with sharpening system | $15,000 - $25,000 |
| Expanded Kitchen | Full commercial range, multiple fryers, steamer, grill station, soup warmers, food processors | $12,000 - $20,000 |
| Fish Operations | Large fish display case, commercial ice machine, advanced vacuum sealing, fish filleting station | $8,000 - $15,000 |
| Serving Systems | Advanced POS with inventory tracking, extensive serving ware, sake refrigerator, warming systems | $6,000 - $12,000 |
| Sanitation & Safety | Commercial dishwasher, multiple sinks, advanced sanitizing systems, safety equipment | $8,000 - $15,000 |
| Professional Installation | Complete installation, custom ventilation, staff training, all permits and certifications | $8,000 - $15,000 |
Large Sushi Restaurant ($180,000 - $300,000)
Large sushi restaurants operate with multiple stations, premium equipment, and often feature specialized systems like conveyor belts or teppanyaki grills alongside traditional sushi preparation areas.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Premium Refrigeration | Large walk-in complex with multiple zones, premium sushi display systems, temperature monitoring and alarms | $35,000 - $60,000 |
| Multiple Sushi Stations | Several refrigerated sushi bars, high-end rice cooking systems, complete professional knife collections | $25,000 - $45,000 |
| Full Kitchen System | Complete commercial kitchen with multiple ranges, fryers, steamers, teppanyaki grills, specialty equipment | $30,000 - $50,000 |
| Specialty Features | Conveyor belt sushi system, live fish tanks, premium fish display cases, automated systems | $20,000 - $40,000 |
| Advanced Fish Handling | Professional fish processing area, large-capacity ice systems, specialized storage and aging equipment | $15,000 - $25,000 |
| Service & Technology | Comprehensive POS system, extensive serving equipment, sake storage and service systems | $12,000 - $20,000 |
| Sanitation Systems | Industrial dishwashing systems, multiple cleaning stations, comprehensive safety equipment | $15,000 - $25,000 |
| Complete Installation | Professional installation, custom design elements, comprehensive training, all certifications | $15,000 - $25,000 |