Nina Matsunaga, chef-owner of The Black Bull in Sedbergh 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.
The menu she has created demonstrates thoughtful, innovative cooking harmonising 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.
Her tasting menus includes 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 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.‘’
