Deep Ellum Dining News

Date-ready Asian barbecue restaurant drops in Dallas' Deep Ellum

Niwa Japanese BBQ brings yakiniku to Deep Ellum.

Photo courtesy of Niwa

The culinary menu in Deep Ellum broadens with Niwa Japanese BBQ, a new "yakiniku" restaurant opening in the fall. Also known as Japanese barbecue, yakiniku is similar to Korean barbecue — or fondue spots, for that matter — in which diners receive raw ingredients such as meats and vegetables to cook at the table themselves.

Owner Jimmy Niwa, who moved here from California where yakiniku restaurants are very popular, says the concept offers flexibility and options.

"I think part of what attracts people to yakiniku is that you only pay for what you have eaten," he says. "It's not a typical restaurant where you get an 8-ounce protein, starch, and vegetable, and pay $30. You can cut out carbs, skip meat, or forgo the veggie, and eat for $8 to $12, or $40 to $60."

There's also less waste. It's a good option for groups, and a "natural ice breaker," he says. "If you're eating with friends, you can try a lot more dishes on the menu, and you get a lot more tastes," he says.

One thing that sets yakiniku apart from the Korean barbecue to which it is often compared is the technology of the grills stationed at each table. Get ready for some details about kitchen equipment.

"Korean barbecue restaurants generally use an updraft or Vent-a-Hood system, but we pride ourselves on our grills' downdraft system," Niwa says. "It sucks the smoke out and heads downward.

"I don't know if you've ever gone to a Korean barbecue place and come out smelling like barbecue after you leave. With smokeless roasters, you will not smell like barbecue after you leave the restaurant."

There'll be a full bar with a rotating cocktail menu from bar manager Mark Kinzer, a mixologist previously stationed in Miami; assistant general manager is Matthew Normand, a Dallas native.

In addition to the yakiniku options, there are also noodles and cooked items such as Japanese-style fried chicken and genuine A-5 Wagyu from Japan.

The location, 2939 Main St., is a vintage building that was for many years an auto glass repair shop.

"We're next to Monkey King, and they're doing pretty well, and that shows there's more people who are willing to try new things outside the norm and the awesome food culture in Dallas," Niwa says. "Our food is not so exotic that people will be scared off, but we definitely have items that people may find unusual. But that's part of the appeal."

New and Noteworthy

Dallas Mexican hot spot makes The Infatuation list of best new restaurants

Photo by Dan Padgett

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Three new Texas restaurants have charmed restaurant review platform The Infatuation and ended up on its Best New Restaurants of 2026 list. One Dallas restaurant, Olōyō, is among the 25 selected across the United States.

In addition to Olōyō, Roya in Austin and Zaranda in Houston made the list. The Infatuation has a presence in each of those cities plus more across Texas. The platform specializes in themed lists and also posts reviews of single businesses to add context for readers.

The Infatuation team ate at more than 2,600 new restaurants in 2026, the introduction to the list explains. It doesn't list criteria or points for consideration, except that there was much debate over favorites and they would "recommend them to pretty much anyone."

The expandable list lays out some key notes such as price, cuisine, neighborhood, a tagline, dish recommendations, and other unique highlights. Users can then click through to see a longform review with a numerical rating.

Olōyō's fixation on heirloom masa had its intended effect on The Infatuation's Kevin Gray, who wrote, "Olōyō will give you a new appreciation for corn." The East Dallas Mexican eatery that made its list began with two people — that is, acclaimed chef Olivia López and partner Jonathan Percival — "building a following through their pop-ups, turning heirloom corn into incredible tortillas and tamales," Gray notes. "Now they have a permanent spot in East Dallas, where they're serving upscale Mexican food in a homey room packed with Mexican art and jugs carved into animal shapes."

Gray recommended a number of dishes, including the barbacoa huarache and any mole on the menu.

Known in its pop-up days as Molino Olōyō, Olōyō restaurant opened in May, after nearly yearlong wait, and also was included in Texas Monthly's 2026 Top 50 Tacos list.

Olōyō received the highest rating of the three Texas restaurants, though the others weren't far off. At a 9.3, it should be well worth the price, which falls in the highest possible category.

Like Olōyō, Austin's Roya was also a pop-up first, serving beautiful Persian food for holidays and special events. It was so popular, it was only a matter of time before Chef Amir Hajimaleki opened a brick-and-mortar restaurant, and it's just as ornate as the food. That was in February.

Zaranda has a Mexican hyperfocus similar to Olōyō, but on fish rather than corn. James Beard Award-winning chef Hugo Ortega and his wife, Tracy Vaught, opened it in October of 2025, imagining an alternate history in which California remained united across the U.S.-Mexico border.

Like Zaranda itself, reviewer Brooke Viggiano mostly kept the focus on the fish, breaking down the different ways to eat it: with tortillas, salsas, and really "whatever you throw at it." She also broadened her scope to recommend the ribeye with bone marrow butter.

True to the Best New Restaurants list intro, Viggiano basically recommended Zaranda to everyone, including diners celebrating special occasions, going on a date, and having a casual meal. "It’s also great for impressing out-of-towners who want the full Houston picture in one meal," Viggiano wrote.

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