Second Restaurant Project Launched - Seeking Partners!
Interlocal Partners Inc. has launched the "Second Restaurant" project, connecting regions with urban chefs to create a new multi-location dining culture. The initiative aims to revitalize local areas by having chefs reside there and open temporary restaurants, starting in June 2026 in Mitoyo, Kagawa, with Chef Yasuhiro Higa.
📋 Article Processing Timeline
- 📰 Published: April 1, 2026 at 21:00
- 🔍 Collected: April 1, 2026 at 16:47
- 🤖 AI Analyzed: April 21, 2026 at 20:23 (483h 35m after Collected)
Interlocal Partners Inc. (Headquarters: Tsushima City, Nagasaki Prefecture; Representative Director: Keiji Yamamoto; hereinafter "ILP") is launching the "Second Restaurant" project, which connects "regions" with "chefs" and creates a new culture of "multi-location restaurants."
As the first phase of this project, a temporary restaurant featuring traveling chef Yasuhiro Higa will open in June 2026 (planned) in Nio-cho, Mitoyo City, Kagawa Prefecture, an area currently attracting attention for its new town development.
## What is Second Restaurant?
"More delicious times for regions. More freedom and challenges for chefs."
Second Restaurant is a project where chefs active in urban areas stay in a region as if they have a second house in a summer resort, setting up a temporary restaurant as "their second restaurant."
This is not merely a few days of "catering" or a "pop-up event." Chefs themselves stay in the area, blend into the local culture, and deeply engage with seasonal ingredients available only in that region, directly interacting with producers.
By combining the rich natural environment, such as the sea and mountains, with local buildings, culture rooted in the area, and the high skills and sensibility cultivated by chefs, this project creates "special delicious moments unique to that land and that moment" that cannot be experienced in urban restaurants.
Second Restaurant Official Website: https://www.second-restaurant.jp/
## Significance of this Project
With remote work and multi-location living, people's places of residence and work styles have become freer than ever before, and the boundaries between urban and rural areas are blurring. However, when looking at the "restaurant" business model, due to the physical constraints of stores and the high barrier of initial investment, both stores, personnel, and chefs' careers remain concentrated and fixed in urban areas.
However, the origin of wonderful cuisine, "ingredients," is nurtured in rural areas.
As the first phase of this project, a temporary restaurant featuring traveling chef Yasuhiro Higa will open in June 2026 (planned) in Nio-cho, Mitoyo City, Kagawa Prefecture, an area currently attracting attention for its new town development.
## What is Second Restaurant?
"More delicious times for regions. More freedom and challenges for chefs."
Second Restaurant is a project where chefs active in urban areas stay in a region as if they have a second house in a summer resort, setting up a temporary restaurant as "their second restaurant."
This is not merely a few days of "catering" or a "pop-up event." Chefs themselves stay in the area, blend into the local culture, and deeply engage with seasonal ingredients available only in that region, directly interacting with producers.
By combining the rich natural environment, such as the sea and mountains, with local buildings, culture rooted in the area, and the high skills and sensibility cultivated by chefs, this project creates "special delicious moments unique to that land and that moment" that cannot be experienced in urban restaurants.
Second Restaurant Official Website: https://www.second-restaurant.jp/
## Significance of this Project
With remote work and multi-location living, people's places of residence and work styles have become freer than ever before, and the boundaries between urban and rural areas are blurring. However, when looking at the "restaurant" business model, due to the physical constraints of stores and the high barrier of initial investment, both stores, personnel, and chefs' careers remain concentrated and fixed in urban areas.
However, the origin of wonderful cuisine, "ingredients," is nurtured in rural areas.