Nina Matsunaga launches Tsuchi near Yorkshire Dales

Nina Matsunaga, chef-owner of The Black Bull in Sedbergh, has launched a new dining concept, Tsuchi, at the 17th-century inn on the edge of the Yorkshire Dales National Park.

Tsuchi, meaning “earth” or “soil” in Japanese, is more than a name. In Japanese culture, it represents one of the fundamental elements of life, carrying a reminder of the responsibility to nurture and protect the planet.

This philosophy underpinned Nina’s approach, where her food sought harmony between creativity, culture and care for the natural world.

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Nina said: “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.”

Grounded in produce, inspired by heritage

The Tsuchi menu was designed around British produce at its seasonal best, with careful preservation techniques ensuring the larder extends into the winter months. For Nina, it is not just about sourcing ingredients but about telling stories of growers, landscapes and traditions.

Alongside her respect for British farming and craft producers, Nina drew inspiration from her Japanese and German roots, weaving in flavours, techniques and traditions that made the menu both grounded and adventurous.

She added: “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.”

The Tsuchi tasting menu

The tasting menu at Tsuchi was priced at £85 per person for seven courses, with an additional £55 per person for a matched wine flight.

Among the dishes served were hijiki salad with Lincolnshire smoked eel, Sunnybanks Farm courgette flower with broad beans, peas, wild asparagus and St Sunday’s cheese, Howgill Hereford beef with Niigata rice, cured egg yolk and Cumbrian samphire, and a lemon, Scottish strawberry purin with black sesame.

Each course reflected the philosophy of eating well while treading lightly, balancing precision with a sense of adventure.

A chef-led evolution in the Yorkshire Dales

For Nina, Tsuchi marked the next stage of her journey at The Black Bull, which she runs with husband James Ratcliffe. The couple built a reputation for creating a destination rooted in the rural charm of Sedbergh while pushing boundaries through thoughtful, contemporary cooking.

Tsuchi brought sharper focus to Nina’s culinary philosophy. It was a project that reflected her belief in food as a form of storytelling, where heritage and innovation meet, and where sustainability was not just a practice but a guiding principle.

As the menu unfolded across seven courses, diners were invited to experience a narrative of culture, place and produce – one that drew on centuries-old traditions yet felt unmistakably modern in its intent.