Nina Matsunaga launches Tsuchi at The Black Bull, Sedbergh
Nina Matsunaga, Chef-Owner of The Black Bull, a 17th-century inn on the edge of the Yorkshire Dales National Park, has launched a new restaurant concept, Tsuchi.
“Tsuchi,” the Japanese word for “earth” or “soil,” reflects Matsunaga’s philosophy that healthy soil sustains life and underpins a responsibility to care for the planet. These principles inform the restaurant’s approach to cooking, combining innovative techniques with a focus on sustainable, seasonal British produce.
The menu draws on Matsunaga’s Japanese and German heritage, alongside her commitment to local ingredients. Signature plates include Hijiki Salad with Lincolnshire smoked eel, Sunnybanks Farm courgette flower, broad beans, peas, wild asparagus and St Sunday’s cheese; Howgill Hereford beef with Niigata rice, cured egg yolk and Cumbrian samphire; and Scottish strawberry purin with Plack sesame.
‘’Tsuchi is a deeply personal project, it’s rooted in a lifelong relationship with food, nature, and heritage,” Matsunaga says. “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.‘’
