#Japan #Tokyo #Tokyu Hotels #Gluten-Free Bread #Rice Flour Bakery

Tokyu Hotels Unveils Award-Winning Gluten-Free Bread

In an exciting announcement, Tokyu Hotels & Resorts is set to roll out its Grand Prix-winning gluten-free rice flour bread offerings across its 32 hotels in Japan. From May 20 to July 31, 2026, breakfast buffets will include two innovative creations: the Gluten-Free Brioche Noir and the Vegetable Rice Flour Curry Bread, both crafted by Shinnosuke Fukushima from the Cerulean Tower Tokyu Hotel.

The Culinary Contest

The introduction of these delectable products comes following the 24th edition of the "Tokyu Hotels Culinary Contest," designed to enhance the skills and mindset of its culinary staff. The contest this year centered on the theme of rice flour bread as a response to the growing trend towards healthy eating and diverse food cultures. Contestants from 32 participating hotels submitted their entries, and after rigorous evaluation, Fukushima emerged victorious.

Fukushima's Insights on the Rice Flour Bread

Fukushima passionately describes his creations:

Gluten-Free Brioche Noir

The Gluten-Free Brioche Noir addresses a common challenge associated with rice flour bread—its tendency to become dry and crumbly over time. Through over 30 iterations, he perfected a recipe incorporating eggs and butter, along with maple syrup and marzipan, to achieve a moist texture. The top is adorned with caramelized maple walnuts, adding a delightful crunch and aroma. By combining soft rice flour bread with the rich scent of walnuts and the gentle sweetness of maple, this dish transcends the notion of gluten-free as a specialty—it becomes a universally enjoyable option for all.

Vegetable Rice Flour Curry Bread

The Vegetable Rice Flour Curry Bread was inspired by a desire to provide a nourishing dining experience from morning onwards. Avoiding gluten, the nine major allergenic ingredients, and any animal products, Fukushima crafted a vegetable curry. Through careful sautéing of vegetables like onions, the flavor is enhanced, resulting in a light and easy-to-enjoy breakfast option. A hint of sweetness from hidden raisins balances the spiciness of over ten spices, making this dish accessible even for those averse to spicy foods.

Availability of the New Specialties

• - Serving Period: May 20, 2026, to July 31, 2026
• - Location: Breakfast buffets at Tokyu Hotels across the nation (some exceptions apply).
• - Variability: Not all hotels will serve both dishes; check individually for specifics. Visual representation may also differ from the image provided.

Profile of Grand Prix Winner Shinnosuke Fukushima

Born in Kanagawa Prefecture in 1991, Fukushima graduated from a culinary school and has honed his baking skills in various Tokyo hotels since 2011. He joined the Cerulean Tower Tokyu Hotel in 2022, driven by an early passion for cooking ignited by watching his mother.

Reflecting on his award, Fukushima expresses his gratitude for the opportunity to share his creations with a wider audience. In researching rice flour bread, he discovered its versatility and the importance of incorporating diverse insights from beyond the bakery, receiving advice from chefs and service staff alike to ensure the best delivery of his dishes. He encourages everyone, particularly those with dietary restrictions like vegans and those with allergies, to experience these thoughtful creations.

About Tokyu Hotels & Resorts

Founded and based in Shibuya, Tokyo, Tokyu Hotels operates a rich portfolio including hotels, restaurants, and membership resorts, featuring a network that ranges across Japan. For more information, explore their official site.