Nina Matsunaga, chef-owner of The Black Bull, Sedbergh, a 17th-century inn with rooms located on the edge of the Yorkshire Dales National Park, has launched a new restaurant concept, Tsuchi.
Tsuchi – the Japanese word for ‘earth’ or ‘soil’ evokes more than just the ground beneath our feet. In Japanese culture, art, philosophy, and nature, Tsuchi represents one of the most fundamental elements and is a foundation of life. Healthy soil sustains us, and with it comes a responsibility to care for our planet. These beliefs sit at the core of Nina’s cooking and underpin her new Tsuchi restaurant.
As a result, the menu she has created demonstrates how thoughtful, innovative cooking can harmonise with a deep respect for nature. Every dish she has created reflects a commitment to eating well while treading lightly, showcasing the best of British produce, whether fresh in season or carefully preserved for use throughout the winter.
Layered into this vision is Nina’s passion for Britain, alongside the rich influences of her Japanese and German heritage. The result is a menu that is both grounded and adventurous – a reflection of culture, care, and creativity.
This central ethos has inspired Nina’s innovative plan to bring a special tasting menu to the table, serving up dishes such as:
Hijiki Salad, Lincolnshire Smoked Eel, Sunnybanks Farm Courgette Flower, Broad Beans, Peas, Wild Asparagus & St Sunday’s Cheese, Howgill Hereford Beef, Niigata Rice, Cured Egg Yolk & Cumbrian Samphire, Lemon, Scottish Strawberry Purin & Plack Seasame.
Nina Matsunaga said: ‘’Tsuchi is a deeply personal project, it’s rooted in a lifelong relationship with food, nature, and heritage. The name itself, meaning ‘earth’ or ‘soil,’ reflects not only the importance of where our food comes from, but also the responsibility we have to honour and protect it. I wanted Tsuchi to be more than just a restaurant; it’s a reflection of my belief that great food should nourish both people and planet.’’
‘’By combining the very best British seasonal ingredients with the flavours, techniques, and traditions of my Japanese and German background, I’m striving to create dishes that are both grounded and surprising. Whether it’s a familiar local ingredient presented in a new light, or something entirely unexpected for a rural inn like The Black Bull, the aim is to tell stories through food, stories of place, culture, and respect whilst taking people on a journey of discovery.‘’
