Shinagawa Prince Hotel Unveils Award-Winning Cucumber Bread Creation

Shinagawa Prince Hotel's Award-Winning Cucumber Bread

The Shinagawa Prince Hotel, located in Tokyo's Minato Ward, is set to dazzle its guests with an innovative culinary delight, the "Cucumber Pickle and Dashi Tamagoyaki Bread." This remarkable creation, which won first place in the baking category of the 35th Prince Hotel Culinary Contest, will be available at the hotel's Coffee Lounge Mauna Kea from March 1 to April 30, 2026.

A Unique Culinary Experience

The contest centered on using domestic vegetables, with particular emphasis on reducing food waste through the utilization of "ugly" produce. The cucumber, often overlooked due to its appearance, was chosen as the star ingredient. By combining pickled cucumber with dashi tamagoyaki (Japanese rolled omelet), the winning entry reflects a creative fusion of traditional Japanese flavors with a contemporary twist.

The bread is made with a fluffy dough that incorporates ingredients such as okara, soy milk, and green laver, resulting in a delicate texture enriched with umami flavors. This masterpiece exemplifies the creativity and playfulness synonymous with the Shinagawa Prince Hotel's bakery.

Celebrating Culinary Innovation

The excitement surrounding this unique bread creation aligns perfectly with the hotel's concept of "FUN! Goes On." Over the years, the Prince Hotel Culinary Contest has evolved to showcase the talents of passionate young chefs. The hotel aims to provide memorable dining experiences that not only satisfy but also surprise and inspire guests.

According to Nene Hasegawa, the talented baker behind this winning creation, the joy of being awarded first place is overwhelming. After finishing in third place last year, Hasegawa expressed her elation at having improved through guidance from mentors across various cooking disciplines. The support from local farmers, who provided valuable insights during the creation process, significantly influenced the development of her original bread.

Developing the Recipe

Hasegawa's approach to developing the recipe was rooted in sustainability and creativity. By focusing on the use of domestically grown vegetables and highlighting those with cosmetic imperfections, she aimed to minimize food waste. During her visit to local farms, she discovered that cucumbers often do not meet aesthetic standards, prompting her to incorporate them into her dish.

Her desire to create something unprecedented in the world of bread led her to challenge the norms. Recognizing that the cucumber’s high-water content is often viewed as a drawback in bread-making, she redefined this characteristic as a strength by using it as the dough’s hydration source. Furthermore, pairing pickled cucumber with dashi tamagoyaki brought a delightful harmony of flavors, appealing to both Japanese and international guests.

The final product features a beautiful medley of colors, with the bright yellow of the tamagoyaki and the green hues of the cucumber and green laver creating a visually appealing presentation.

Future Aspirations

With an eye on innovation, Hasegawa hopes to continue entering culinary competitions, both internally and externally, to learn and grow. The experiences gained through both successes and feedback are invaluable in her journey. She expresses a commitment to embracing the joy of bread-making and delivering smiles to customers with each creation.

As Shinagawa Prince Hotel invites everyone to try the "Cucumber Pickle and Dashi Tamagoyaki Bread," it signifies a step towards sustainable dining practices while celebrating the creativity of passionate chefs. Guests are encouraged to immerse themselves in this memorable culinary experience that beautifully merges tradition and imagination, one bite at a time.