Use your senses to explore the works of Toshiko Takaezu and connections between the making of art and food in this special hands-on workshop. The workshop will include a soba making demonstration and tasting with Chef Shuichi Kotani from Uzuki restaurant in Greenpoint.

For ages 18 and older; previous experience is not necessary. Space is limited and advance registration is required. Program fee includes admission to the Museum and materials. 

Thank you for the overwhelming interest in Hands-On programs! This session is fully booked. To join the waitlist for Texture & Taste, please complete the form below. For any questions, please email education@noguchi.org.