The 24th TOKYU HOTELS Cooking Contest Grand Prix Winner
Gluten-free brioche walnuts
Vegetable rice flour curry bread
TOKYU HOTELS "TOKYU HOTELS Cooking Contest".
The 24th Grand Prix winners will be served at breakfast buffets at 32 hotels nationwide.
Period
May 20th (Wednesday) - July 31st (Friday), 2026
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This varies by hotel. Please check each hotel's official website for details.
Hotel provided
Hokkaido
Kanto
Chubu/Tokai
Kinki
China
Kyushu-Okinawa
Menu
Gluten-free brioche walnuts
This dish allows you to enjoy the soft rice flour bread, the mellow aroma of walnuts, and the soft sweetness of Maple.
Eggs and butter are combined with Maple and marzipan to give it a moist texture.
The caramelized Maple walnut on the surface is accented.
Vegetable rice flour curry bread
This vegetable curry bread is gluten-free, free from the nine specified allergens, and free from animal products.
We brought out the flavor by carefully sautéing vegetables such as onions.
It features a light flavor that's easy to incorporate into breakfast, and the subtle sweetness from the hidden raisins adds a touch of sweetness amidst the spiciness of over 10 different spices. It's also recommended for those who don't like spicy food.
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The menus offered vary by hotel. Please check each hotel's official website for details.
The 24th TOKYU HOTELS Cooking Contest
The main purpose of the "TOKYU HOTELS Cooking Contest" is to improve the skills and mindset of the cooking staff who will lead the next generation and create opportunities for growth.
The theme of this event, which was held for the 24th time, was "rice flour bread" with a view to providing food that everyone can enjoy with peace of mind, in light of the diversification of food culture and the rise of health consciousness.
32 hotels from all over the country participated, and as a result of strict judging such as the preliminary round and the final, this year's Grand Prix was won by Shinnosuke Fukushima of CERULEAN TOWER TOKYU HOTEL.
CERULEAN TOWER TOKYU HOTEL Shinnosuke Fukushima