Restaurant construction cleaning in Tokyo
Building a restaurant leaves dust in places food will later touch. eStreet! cleans dining rooms, kitchens and washrooms after construction so the owner can start the real preparation on a clean site.
Why dust matters more in a kitchen
In a restaurant the same surfaces that collected plaster dust last week will soon hold plates, pans and food. Owners naturally want the site clean before the first delivery of ingredients. Our crew removes construction dust and fine dust from worktops, shelves, sinks, wall tiles, door frames and the outside of fixed equipment. This is cleaning of the surface after construction. It does not replace your own sanitising routine, and we do not describe it as sterilisation or food-safety certification.
Stainless steel, tile and the new equipment
New kitchens are full of stainless steel that arrives wrapped in protective film. We peel the film, remove adhesive residue that comes away with surface-safe methods, and wipe the panels, handles, legs and shelves. Wall tile and floor tile get fresh sealant smudges and light grout haze wiped away. Items that the equipment supplier installs, such as hoods or cooking lines, are cleaned on the outside surfaces only, and we do not open or dismantle them.
Vents, grilles and the limits of our work
We wipe the visible surfaces of vents and grilles in the dining room and kitchen. Cleaning inside ducts, the internal passages of exhaust hoods or any HVAC duct work is not offered, and neither is industrial waste hauling or removal of cured paint and adhesive damage. When a request touches one of these, we say so in the quote instead of guessing, so you can arrange the right specialist.
The dining room, bar and counter seats
Customers notice the front of house first. We wipe built-in banquettes, bar counters, display shelves, partitions, skirting boards and door frames, clean the glass and sashes of the entrance and windows, and remove stickers, labels and tape from furniture that was moved in during the final fit-out. Ceiling lights and decorative items within reach are dusted, and we avoid disturbing anything the designer has placed for the opening.
Customer washrooms and the back of house
Toilets and washbasins are cleaned fully: bowls, seats, basins, mirrors, partitions and floors. The staff changing area, dry store and back corridor are treated the same way, because dust travels on shoes from one room to the next. Light offcuts and packaging debris are collected into bags for the site’s own disposal. We do not remove bulky waste or leftover building materials.
Fitting the clean between trades and opening day
The best moment is after the plumber, electrician, carpenter and equipment installer have finished and before the first stock arrives. Tell us what is still to be done and we schedule one clean or, if needed, a main clean followed by a short touch-up visit after the final adjustments. Standard visits run from 9:00 to 17:00, and an evening or early-morning visit can be agreed.
Kitchen order of work
In the kitchen we move from the highest shelf to the floor, and from the back wall toward the pass and the door. Shelving and wall tile come first, then worktops, sinks and the outside of fixed equipment, then door handles and, last of all, the floor, including the area under and beside equipment that can be reached without moving it. We do not move heavy installed equipment. If something needs to be shifted to be cleaned behind, we agree that with you in advance.
What to arrange before the visit
Please confirm that water, electricity and gas are in the state you need, and tell us which areas are still locked or off limits. If the designer used a delicate finish, such as raw timber, brass or unglazed tile, mention it so we choose the right method. If a landlord or building manager asks for notice before contractors enter, tell us the rules and the contact.
Glass, mirrors and the pass
Open kitchens and counter restaurants put the pass, the glass screens and the back-bar mirrors in plain view of every guest. We clean glass and mirrors streak-free, remove protective film and stickers from sneeze guards and display cases that came with the fit-out, and wipe the frames and brackets. The results show up best under the dining room’s own lighting, so where possible we do the glass last, with the lights switched on, and photograph it that way.
A price you can compare
Restaurant construction cleaning is quoted per project at a fixed price. Send the floor area or plans, photos of the kitchen and dining room, and the date you plan to open. We answer within 1 hour at any time of day, in English or Japanese, with a list of what the price covers. For a small cafe one cleaner and a supervisor may be enough. For a larger restaurant we send two cleaners and a supervisor, or size the crew to the job.
After the visit
A photo report arrives by message, kitchen and dining room separately, along with the completed checklist. Report any missed spot within 24 hours with a photo and we re-clean it at no extra cost. Pay by bank transfer against an invoice, or by credit card, PayPay or cash. Cancelling less than 24 hours before the visit is charged at 50%.
How do I book a cleaner?
Choose a service
Pick a plan and see the fixed price.
Pick a date
At least 24 hours ahead, between 9:00 and 17:00.
We confirm
We reply by email, normally within 1 hour.
We clean
Your cleaner arrives with supplies and the agreed checklist.
Frequently asked questions
Can you sanitise the kitchen to food-safety standards?
No. We clean construction dust from surfaces. Sanitising and any food-safety preparation remain with the owner.
Do you clean inside exhaust hoods and ducts?
No. We wipe the outside surfaces and visible vents. Duct and hood interiors need a specialist.
We are a small cafe. Is your service too big for us?
Not at all. A small cafe is usually a single cleaner with a supervisor and a fixed price.
Can you come after the equipment supplier finishes?
Yes. We plan the visit after the last installer and, if needed, add a short touch-up visit.
Price shown upfront. Book in 2 minutes, reply within 1 hour
Fixed priceTeam + supervisorEnglish and Japanese
Ready to book? Check availability
Inquiries and reservations are accepted 24 hours a day. When you submit, we check availability, assign a cleaner and contact you within 1 hour.
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