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Tips and know-how on used materials, DIY, working with craftsmen and buyback — posted regularly.
How to split a 10–15 tsubo (33–50㎡) restaurant between kitchen and dining area: kitchen-to-floor ratios by concept, seats per tsubo, aisle widths, workflow and kitchen layouts that work with a small team, and what to check before work starts.
Eight situations where restaurant fit-out costs rise after the quote, and how to prevent them: second-hand restaurant space vs. shell space, service capacity, grease traps, works categories (A/B/C), reinstatement terms, and a quote checklist.
Peeling wallpaper, a sticking door, an extra shelf, more lighting — how to get small restaurant repairs done as one-off jobs: why they get turned down, which need a licence, what makes up the cost, and first steps in an emergency.
Do the unlicensed work yourself and hand electrical, water, drainage, gas and fire-protection work to licensed trades. Who can do what, how to brief a craftsman, the order of works and the pitfalls of splitting a job.
We analysed all 371 used interior items listed in our Kawaguchi online store (7 October 2026, tax included): over half cost ¥10,000 or less and the median is ¥8,800. Price ranges by category, shipping trends and a dining-area estimate.
From hidden construction costs to loan screening and used-equipment traps — planning that keeps your capital from melting away.
