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Asian Art Museum
200 Larkin St
San Francisco, CA 94102

Tues–Wed    10AM–5PM
Thursday      10AM–9PM 
Fri-Sun         10AM–5PM
Monday        Closed

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  • Tasting Menu: Reclaiming Tofu

    Evenings, and part of Thursday Nights

    May 18

    $15 + General admission (tickets coming soon)

    7—9 PM

    Samsung Hall, North Court

    What does tofu represent in America today, and where is it heading? Join us for a discussion with Minh Tsai, founder of Hodo Soy and some of San Francisco’s hottest chefs who have been working with Hodo: Brandon Jew of Mister Jiu’s, Stuart Brioza of State Bird Provisions and The Progress, and Annie Somerville of Greens. . Then sample tasty bites of tofu dishes from each chef. Tsai started Hodo Soy with a simple goal: to create fresh, great-tasting tofu, inspired by his memories of growing up with tofu in Vietnam. Now, this Bay Area-grown business is working with America’s top chefs from the Asian culinary scene as well as chefs cooking with Western techniques and traditions. How did they do it? By reclaiming tofu as a delicious, complex ingredient, and by reacquainting eaters and chefs with tofu that is both deeply traditional and innovative. Join us to contemplate (and celebrate) the rise of handcrafted tofu in America. 

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