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.
Offer period
May 20th (Wednesday) - July 31st (Friday), 2026
Location of provision
Bar & Dining TORRENT
Business hours
7:00 - 10:00 (Last entry 9:30)
*Buffet service ends at 9:45 AM.
We offer the following two types on a rotating basis.
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.
第24回 東急ホテルズ 料理コンテスト
次世代を担う調理スタッフのスキルとマインドの向上、成長機会の創出を主な目的とした「東急ホテルズ 料理コンテスト」。
24回目の開催となった本大会では、食文化の多様化や健康志向の高まりを踏まえ、誰もが安心して楽しめる料理の提供を行うことを視野に入れ、テーマを「米粉パン」としました。
全国の32ホテルが参加し、予選、決勝と厳正なる審査の結果、本年のグランプリはセルリアンタワー東急ホテルの福嶋 慎之助が受賞しました。
グランプリ受賞者
セルリアンタワー東急ホテル 福嶋 慎之助
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