I'm pretty sure shako season, in Japan at least, is late spring and early summer. BTW, what's with the afinity for it? In the words of a trusted sushi-hound friend- "Why eat shako when you can just eat ebi?"
I have never tried it--a Japanese friend asked me if I know a place to get it. She also asked me about ama-ebi and I LOVE that, with fried head on the side, I have really enjoyed it at Taka in the W Vill and Ise on Pine St. I gave her that info already.
Thanks--I have seen that you are a big fan of Taro and I will definitely try it out. Just had a fantastic meal at Yasuda so my palate has been properly calibrated. Do you know when shako is in season? A Japanese friend asked me if I know where to find it.