A date-ready Asian barbecue restaurant in Dallas' Deep Ellum has closed: Niwa Japanese BBQ, a "yakiniku" restaurant that opened in Deep Ellum in November 2016, closed at the end of June.

Owner Jimmy Niwa didn't offer a specific reason for closing, merely stating that he wished the restaurant could have stayed open longer, and thanked his fans for the love and support, which he described as "beyond anything we could have imagined."

Niwa moved here from California where yakiniku restaurants were more popular, and helped introduce the concept to Dallas diners.

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.

That interactive element is part of what made Niwa appealing to groups, families, and dates, as well as its "customizable" menu, Jimmy said when he opened the restaurant.

"I think part of what attracts people to yakiniku is that you only pay for what you have eaten," he said. "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."

One other 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. Korean barbecue restaurants generally use an updraft or Vent-a-Hood system, but yakiniku restaurants use grills with a downdraft system that sucks the smoke out and heads downward.

Niwa drew many devout fans, for its attentive service and hospitality as well as its complex chef-style sauces. One fan begged Jimmy to post the recipe for the spicy edamame sauce "so my wife doesn't off me," and an ex-employee who confided, "I wouldn't be mad if I got a DM for the recipe for that mustard sauce."

Niwa deserves credit for expanding the local culinary scene. "Our food is not so exotic that people will be scared off, but we definitely have items that people may find unusual," he said when he opened. "But that's part of the appeal."

When Niwa opened, Deep Ellum was a vastly different scene than it is now, with a greater percentage of local and independently owned restaurants and more of a foodie focus, versus the current environment with lots of clubs and national names.

Jimmy did offer a ray of hope, saying that "We’re not entirely sure what’s next, but we’re excited for the journey ahead."

"We’ve had our highs and lows, and we truly wish we could have kept going for another nine years (or more!)," he said. "[But] at this time, Niwa BBQ has closed its doors for the foreseeable future."