<div class="tldr">Soft-shell crab began appearing this week at over a dozen sushi counters across Manhattan, including Sushi Noz and Shuko. The crustacean’s seasonal window, linked to June harvests from the mid-Atlantic, typically lasts four to six weeks.</div>\n\n<ul class="key-facts">\n <li>Soft-shell crab is available at over 12 Manhattan sushi restaurants this month.</li>\n <li>Key suppliers source from the Carolinas and Chesapeake Bay.</li>\n <li>Season is expected to run until early July, depending on harvests.</li>\n</ul>\n\nManhattan sushi chefs are responding to June’s soft-shell crab harvest by adding the ingredient to omakase and a la carte menus. Sushi Noz in the Upper East Side and Shuko near Union Square are among establishments highlighting the crustacean in new preparations this week. Restaurants report receiving daily shipments, with inventory depending on the weather and the pace of the molt.\n\nDistributors such as True World Foods and Wild Edibles are providing the bulk of this month’s supply. Most soft-shell crab in New York is sourced from North Carolina, Maryland, and Virginia, where crabs shed their outer shell over a short period each spring. Chefs typically serve soft-shell crab tempura-style, but some offer it as nigiri or maki.\n\nMany sushi counters expect availability to last through late June or early July. The window can be unpredictable, as rising water temperatures or storms may shorten the season. Chefs say the ingredient’s short shelf-life means it is offered only while supplies last, often announced on menus as a special.\n\nSoft-shell crab dishes range in price from $10 for a maki roll at affordable sushi bars to $35 as part of omakase sets at higher-end venues. Diners are advised to call ahead or check social media for real-time updates on availability.\n\n<h2>Frequently Asked Questions</h2>\n<h2>Where are Manhattan restaurants sourcing soft-shell crab this season?</h2>\n<p>Most Manhattan sushi restaurants are sourcing soft-shell crab from the mid-Atlantic, especially North Carolina, Virginia, and Chesapeake Bay. The crabs are procured through distributors like True World Foods and Wild Edibles, which supply fresh, daily shipments during the short season.</p>\n<h2>How long will soft-shell crab remain available at Manhattan sushi counters?</h2>\n<p>The season typically lasts from early June to early July. Factors such as water temperature, storms, and the speed of the molting process can shorten or extend the window. Most chefs expect supply to be steady for four to six weeks, but day-to-day availability may vary.</p>\n<h2>How are sushi restaurants preparing and serving soft-shell crab?</h2>\n<p>Sushi chefs most often prepare soft-shell crab as tempura, serving it as a maki roll or occasionally as nigiri. Some venues incorporate it into omakase menus. Because of its short shelf-life, soft-shell crab is usually featured as a daily or weekly special and may not always appear on printed menus.</p>