This article was written by our expert who is surveying the industry and constantly updating the business plan for a sushi restaurant.
Starting a sushi restaurant requires precise space planning to balance customer comfort, food safety standards, and operational efficiency.
This guide provides exact measurements and spatial requirements for every area of your sushi restaurant, from the sushi bar to storage zones. If you want to dig deeper and learn more, you can download our business plan for a sushi restaurant. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our sushi restaurant financial forecast.
A sushi restaurant typically needs 13-20 square feet per guest and a dedicated sushi bar of approximately 240 square feet to function efficiently.
The kitchen, storage, and prep areas require strategic allocation based on seating capacity, with proper workflow separation to meet health codes and prevent congestion during peak service hours.
| Space Category | Size Requirement | Key Details |
|---|---|---|
| Square Footage Per Customer | 13-20 sq ft per guest | Counter seating requires 18-20 sq ft per guest; table seating needs 12-15 sq ft per customer to accommodate dining space and traffic flow |
| Sushi Bar Area | 240 sq ft total | Includes both customer counter seating (150-200 sq ft) and chef prep workspace behind the bar; allows for interaction and efficient workflow |
| Kitchen Space | 300-500 sq ft | Covers meal production, ingredient prep, and specialized sushi equipment; prep areas need 6.5-8.6 sq ft per seat for optimal workflow |
| Storage & Refrigeration | 30% of kitchen area | Approximately 75 sq ft added to a 250 sq ft kitchen; cold storage for 2-3 days of inventory, dry storage for one week of supplies |
| Staff Workspace | 107 sq ft per person | Each staff member working simultaneously needs roughly 10 square meters (107 sq ft) in kitchen areas to prevent congestion and ensure safe movement |
| Aisle Width | 36-44 inches | Minimum 36 inches between tables; main thoroughfares require 44 inches; behind sushi bar needs at least 48 inches for chef mobility |
| Back-of-House Support | 160-225 sq ft total | Staff lockers (50-75 sq ft), break room (60-100 sq ft), and office space (50 sq ft minimum) for administrative tasks |
How much square footage do you need per customer in a sushi restaurant with counter and table seating?
A sushi restaurant requires 13-20 square feet per guest, with counter seating demanding more space than traditional table arrangements.
Counter seating at a sushi bar needs 18-20 square feet per guest because you must account for the stools, the serving counter depth, and the traffic flow behind seated customers. This extra space ensures servers and staff can move freely while guests interact with sushi chefs across the counter.
Table seating requires approximately 12-15 square feet per customer, which includes the chair, table share, and surrounding aisle space. Full-service dining areas benefit from this more compact allocation while still maintaining comfortable spacing between neighboring tables.
When planning your sushi restaurant layout, calculate total square footage by multiplying your target seating capacity by the appropriate per-guest measurement based on your seating mix. A 40-seat restaurant with 50% counter seating and 50% table seating would need approximately 640-700 square feet just for dining areas (20 guests × 19 sq ft average + 20 guests × 13.5 sq ft average).
What size should the sushi bar and prep area be to serve a full menu efficiently?
The sushi bar and prep area requires a combined 240 square feet to accommodate both customer-facing counter seating and the chef workspace behind it.
The customer-facing sushi bar seating area needs 150-200 square feet minimum, which provides enough linear counter space for 6-10 guests at standard 24-inch intervals. This measurement includes the counter depth (typically 18-24 inches) and the space directly in front where stools are positioned.
Behind the sushi bar, chefs require dedicated prep zones measuring at least 40-60 square feet of workspace. This area houses the refrigerated ingredient wells, cutting boards, rice cookers, and plating stations that sushi chefs use throughout service hours. The chef workspace should provide at least 48 inches of depth to allow comfortable movement and prevent collisions between multiple chefs working simultaneously.
Additional prep areas separate from the main sushi bar add another 6.5-8.6 square feet per seat in your restaurant. For a 40-seat sushi restaurant, this translates to approximately 260-344 square feet of supplementary prep space for rice preparation, fish cutting, and ingredient staging away from the customer-facing bar.
How much kitchen space do you need, including storage, refrigeration, and dishwashing?
| Kitchen Zone | Size Requirement | Specific Allocation Details |
|---|---|---|
| Main Kitchen | 300-500 sq ft | Covers meal production stations, ingredient prep counters, cooking equipment, and specialized sushi preparation areas; scales with total seating capacity and menu complexity |
| Storage & Refrigeration | 30% of kitchen area | Adds approximately 90-150 sq ft to the main kitchen footprint; includes walk-in coolers, reach-in refrigerators, freezer units, and dry goods shelving |
| Cold Storage | 2-3 days inventory | Walk-in cooler sized for high-turnover items like fresh fish, seafood, and prepared ingredients; must maintain 38-40°F temperature consistently |
| Dry Storage | 1 week inventory | Shelving for rice, nori, sauces, and non-perishables; vertical shelving systems maximize cubic footage and organization |
| Dishwashing Zone | 60-80 sq ft | Includes three-compartment sink, dish machine, drying racks, and clean dish storage; must be isolated from raw food prep areas per health codes |
| Prep Counters | 6.5-8.6 sq ft per seat | Stainless steel work surfaces distributed throughout kitchen; includes space for equipment like rice cookers, food processors, and mixing bowls |
| Work Aisles | 36-42 inches wide | Main traffic corridors between equipment and stations; wider aisles (42-44 inches) needed where staff pass behind others or where wheelchair access is required |
What building codes and health regulations affect minimum space requirements?
Local building codes mandate specific spacing standards for food preparation zones, work aisles, and customer areas to ensure safety and prevent contamination in sushi restaurants.
Kitchen work aisles must measure at least 36 inches wide according to NKBA standards, with this width increasing to 42-44 inches in areas where traffic passes behind seated staff or where wheelchair accessibility is required. These measurements apply to corridors between cooking equipment, prep stations, and storage areas.
Food preparation must follow a one-way flow pattern from raw ingredient storage through prep, cooking, plating, and service to prevent cross-contamination. Health departments require physical separation between raw seafood handling areas and ready-to-eat food zones, often mandating separate cutting boards, knives, and work surfaces color-coded by ingredient type.
Dishwashing zones must be isolated from raw food storage and prep areas, typically requiring a minimum 3-foot separation or physical barrier. Hand-washing stations must be installed within 20 feet of all food prep areas, with hot and cold running water, soap dispensers, and single-use towels readily accessible.
This is one of the strategies explained in our sushi restaurant business plan.
How many staff members work simultaneously, and what space prevents congestion?
A mid-sized sushi restaurant typically employs 3-5 line cooks per shift, plus 2-3 sushi chefs and 3-5 servers, requiring approximately 107 square feet per staff member in kitchen areas.
Each kitchen employee working simultaneously needs roughly 10 square meters (107 square feet) of space to move safely, access equipment, and perform tasks without colliding with coworkers. This allocation includes their primary work station, access to shared equipment like ovens or refrigerators, and passage through main traffic aisles.
Sushi chefs working behind the bar require at least 48 inches of depth and 30-36 inches of linear counter width per person. During peak hours, two chefs can work efficiently in a 240-square-foot sushi bar area, while three or more chefs would need expanded workspace or staggered positioning to avoid congestion.
Front-of-house staff need clear pathways measuring 44 inches or wider for main service routes between the kitchen, sushi bar, and dining areas. These wider aisles accommodate servers carrying trays, bussers with dish bins, and two-way traffic during busy service periods without creating bottlenecks.
What's the recommended layout for customer flow from entrance to seating to restrooms?
Customer flow should follow a direct path from the entrance to the host station, then to seating areas, with restrooms accessible without passing through the kitchen.
The entrance should open into a clearly defined reception area with immediate sight lines to the host stand, sushi bar, and table seating zones. This initial impression space typically measures 40-60 square feet and creates a buffer between the exterior and dining areas while providing space for waiting guests during peak hours.
From the host station, guests should see clear pathways to both counter seating at the sushi bar and table seating areas. Main aisles connecting these zones must measure at least 44 inches wide to accommodate servers carrying trays while guests move to and from their seats. Table clusters should be separated by minimum 36-inch aisles to allow comfortable passage and server access.
Restroom access must be clearly marked with visible signage and comply with ADA requirements, including minimum 32-inch door widths and 60-inch turning radiuses inside each facility. Restrooms should be located near the dining area but positioned so guests never pass through kitchen zones or food prep areas to reach them. A small hallway or corridor separating restrooms from dining spaces adds privacy and reduces noise transfer.
How much storage space do you need based on daily inventory turnover?
Storage allocation should accommodate 2-3 days of high-turnover cold items and one week of dry goods, with inventory turning over approximately 4-8 times per month.
High-turnover items like fresh fish, seafood, and prepared sushi components require cold storage capacity for 2-3 days maximum. A 40-seat sushi restaurant typically needs 80-120 cubic feet of refrigerated space for these perishables, organized with FIFO (first-in, first-out) systems and dated labeling to maintain freshness standards.
Dry storage should hold one week of non-perishable supplies including rice, nori, soy sauce, rice vinegar, and packaged ingredients. Vertical shelving systems maximize the use of available square footage, allowing you to store more inventory in a smaller footprint while maintaining organization and accessibility. Plan for approximately 60-100 square feet of dry storage with shelving units 18-24 inches deep.
Efficient sushi restaurants maintain inventory turnover rates of 4-8 times monthly, which translates to restocking every 4-7 days. This turnover rate ensures ingredient freshness while minimizing capital tied up in excess inventory. Calculate your specific storage needs by tracking daily usage of key ingredients over a two-week period and adding 20% buffer capacity for seasonal fluctuations or special events.
You'll find detailed market insights in our sushi restaurant business plan, updated every quarter.
What's the average footprint required for sushi display cases and prep stations?
Sushi display cases typically measure 4-8 feet in length and 15-18 inches deep, while ingredient prep stations require 30-36 inches of width and 24-30 inches of depth per chef.
Refrigerated sushi display cases are designed for countertop installation with rear access for chefs to arrange prepared items while customers view selections from the front. Standard units range from 48 to 96 inches long, allowing display of 20-40 pieces of prepared sushi at proper serving temperatures (38-41°F). These compact cases fit within the customer-facing counter footprint without requiring additional floor space.
Ingredient prep stations behind the sushi bar need 30-36 inches of counter width per chef to accommodate cutting boards, knives, and immediate-access ingredient containers. The counter depth should measure 24-30 inches to provide adequate workspace while keeping ingredients within comfortable reach. A standard sushi bar serving 8-10 guests typically has 96-120 inches of linear prep space for 2-3 chefs working simultaneously.
Additional equipment like rice cookers (12-18 inches square), ingredient wells (24-36 inches long), and plating stations (18-24 inches wide) must be factored into the total prep station footprint. These items are typically integrated into the counter design or placed on lower shelving directly behind the main work surface for easy access without cluttering the primary prep area.
How much room is needed for waste management areas?
Waste management areas require dedicated space near the dishwashing zone with separate bins for trash, recycling, and compost, typically occupying 20-30 square feet total.
Position waste management systems adjacent to the dishwashing area for convenient access during dish scraping and food waste disposal. This location minimizes the distance staff must carry waste materials and prevents contamination of food prep zones. Standard commercial waste receptacles measure 24-32 inches tall and 18-24 inches in diameter, requiring clearance space around them for safe operation.
Separate your waste system into three distinct categories: general trash, recyclable materials (cardboard, plastic, glass), and compostable food waste. Each category needs its own clearly labeled container, which for a typical sushi restaurant means three large bins taking up approximately 6-8 square feet of floor space plus surrounding clearance.
Ensure easy access to exterior waste collection points, ideally through a dedicated back door that doesn't require staff to pass through dining areas. The path from interior waste stations to exterior dumpsters should be direct, well-lit, and wide enough (minimum 36 inches) for staff to transport full bins or trash bags safely. Local health codes often mandate screened or enclosed exterior waste areas located at least 10-20 feet from customer entrances and outdoor dining spaces.
What back-of-house support spaces do you need for staff?
| Support Space | Size Requirement | Essential Features and Considerations |
|---|---|---|
| Staff Lockers | 50-75 sq ft | Individual lockers for 8-12 employees to store personal belongings, uniforms, and bags; should be located away from food prep areas with bench seating for changing |
| Break Room | 60-100 sq ft | Comfortable seating for 4-6 staff members, small table, microwave, coffee maker, and refrigerator; provides essential rest space during shifts away from customer areas |
| Office Space | 50-80 sq ft | Desk area for manager or owner to handle administrative tasks, paperwork, scheduling, and inventory management; requires computer workstation and filing storage |
| Staff Restroom | 35-50 sq ft | Separate from customer restrooms when possible; must include hand-washing sink, toilet, and comply with accessibility standards if serving as shared facility |
| Time Clock Area | 10-15 sq ft | Small wall-mounted space near staff entrance or break room for time tracking system; includes space for posted schedules, announcements, and employee communications |
| Uniform Storage | 15-25 sq ft | Shelving or cabinet space for clean uniforms, aprons, and chef coats; separate from dirty uniform collection area to maintain hygiene standards |
| Total Back-of-House | 220-340 sq ft | Combined allocation for all support spaces creates functional employee area that promotes staff satisfaction and operational efficiency throughout service hours |
How does seating capacity affect parking, accessibility, and fire safety requirements?
Seating capacity directly determines parking minimums (typically 1 space per 2-4 seats), accessibility standards (minimum 5% ADA-compliant seating), and fire safety requirements including exit widths and suppression systems.
Local zoning codes establish parking minimums based on your restaurant's seating capacity, typically requiring one parking space for every 2-4 seats depending on your municipality. A 40-seat sushi restaurant would need 10-20 parking spaces, though this requirement may be reduced in urban areas with street parking or shared parking agreements with adjacent properties.
Accessibility regulations mandate that at least 5% of your seating be ADA-compliant, meaning wheelchair accessible with proper clearances. For a 40-seat restaurant, this requires 2 accessible seats with 36-inch minimum aisles, 32-inch minimum table clearance, and routes to accessible restrooms measuring at least 36 inches wide throughout. All major pathways, entrance doors (minimum 32 inches clear width), and at least one restroom must meet accessibility standards.
Fire safety codes require unobstructed exits with minimum widths (typically 32-36 inches), clearly marked illuminated exit signs, and specific occupant load calculations that factor your total square footage and seating capacity. Kitchen areas must have commercial fire suppression systems (typically ANSUL or equivalent) installed above cooking equipment, with emergency shut-offs accessible near exit points. Exit routes must remain clear at all times, and maximum travel distance to the nearest exit cannot exceed 75 feet in most jurisdictions.
We cover this exact topic in the sushi restaurant business plan.
What are the optimal dimensions for aisles and passageways?
- Between dining tables: Minimum 36 inches to allow comfortable guest passage and basic server access; 40-44 inches preferred for high-traffic areas where servers frequently pass with trays
- Main dining room thoroughfares: 44-48 inches minimum to accommodate two-way traffic, servers with trays, and bussers with dish bins without creating bottlenecks during peak service hours
- Behind sushi bar: Minimum 48 inches to allow chefs to work efficiently, turn with knives safely, and access refrigeration units without colliding with coworkers preparing orders simultaneously
- Kitchen work aisles: 36-42 inches between equipment and prep stations per NKBA standards; wider (42-44 inches) where staff work back-to-back or where passage occurs behind someone actively cooking
- Accessible routes: 36 inches minimum clear width throughout, expanding to 60 inches at turns or intersections to accommodate wheelchair turning radiuses and comply with ADA requirements
- Service stations to dining areas: 44-52 inches for primary server routes from kitchen pass to dining room, allowing servers to carry multiple plates while maintaining sight lines and avoiding collisions
- Emergency egress paths: Minimum 44 inches from any dining seat to marked exits, with completely unobstructed routes free of furniture, equipment, or decorative elements that could impede evacuation
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Proper space planning forms the foundation of a successful sushi restaurant operation.
By following these specific measurements and spatial guidelines, you'll create an efficient workspace that meets regulatory requirements while providing excellent service. Remember to verify all dimensions with local building codes and health departments before finalizing your restaurant layout.
Sources
- Lightspeed - Restaurant Floor Plans
- Plan7Architect - Restaurant Size Guide
- Dojo Business - Sushi Space Requirements
- Dojo Business - Sushi Business Plan
- Restaurant Times - Kitchen Design Tips
- Kitchen & Bath Center - NKBA Guidelines
- Aluline Group - Kitchen Planning
- Escoffier - Restaurant Staffing
- Coohom - Japanese Restaurant Layout
- MarketMan - Restaurant Inventory
