With conditions just right from the phase of the moon to the temperature of the water, it's soft-shell crab season now through September and we're giddy with excitement. With such a limited window of time, we plan to spend the summer loading up on these succulent crustaceans. Lucky for us, chef Manabu Horiuchi at Kata Robata is already busy incorporating this seafood delicacy in his daily menu specials. Our favorite addition is the soft shell crab karaage ($17). Lightly fried crab comes with diced avocado and sweet mango pieces, bright red tomatoes and fresh green mizuna vegetable leaves tossed in light vinaigrette. Dip your crispy pieces in the accompanying side of yuzu koshu and yogurt. Since the shell is soft and edible, feel free to gobble up the whole thing.
3600 Kirby Dr.; 713-526-8858