Wakiya in New York: Dining Posted October 21, 2008 I don't get perverse thrills out of restaurant closings like Eater.com does (and indeed their thrills are about to skyrocket tenfold with the economy sufficiently fux0red), but when I got home last night I found that I had proclaimed death to a few of you last night, meanwhile it was happening for real..."A year and a half after its initial debut, the deathwatched (and almost shitshow) Wakiya, sweet, sweet, Wakiya, is closing its doors. According to a release today, Ian Schrager and chef Yuji Wakiya's failed project will close on December 21 due to Chef Wakiya's 'longstanding commitments in Japan.'"That means the only wafu-chuuka deal in town is Saburi - who are friends of mine, and just renewed their lease for another 2 years - I have advised them (and they're listening) to go RAMEN and GYOZA - these are chinese imports after all.. and offer an evening IZAKAYA menu... is there anything else any of you would really like to see on their menu?←Saburi's been on the shopping block for like a year and a half now. Recently saw another ad for it in a real estate site. I like the folks who run the place, but the location is kind of rough. Its on the cusp of Midtown, and if they were maybe 2 blocks further uptown, they'd probably be getting better business.That being said: Japanese-style Chinese is just not a winning proposition IMHO. Japanese-Italian -- yes, Japanese-French -- works, Japanese-Curry -- gangbusters.You are right in advising them to go Ramen/Gyoza. Go with what works in Japan.