Sumi Thu is aware of San Antonio’s Wild Goji Revolving Sushi & Bar inside and outside 

Sumi Thu is aware of San Antonio’s Wild Goji Revolving Sushi & Bar inside and outside. 

She began off an worker at Wild Goji throughout the COVID-19 pandemic and labored in positions starting from curbside pickup to bartending earlier than being supplied an opportunity to develop into half proprietor. 

Husband-wife duo Stephanie Solar and Nick Zheng debuted the restaurant in 2016 as Wild Goji, and it grew to become identified for its sushi and Japanese entrees. 

The house ultimately underwent a serious renovation and reopened in 2024 with a conveyor belt that delivers freshly made sushi to friends. Automated sushi bars have been widespread in Japan for years and are gaining reputation stateside. 

The identical possession group additionally runs the Alamo Metropolis’s Wild Japanese BBQ & Sushi & Shabu, an all-you-can-eat spot specializing in Japanese-style grilled meats and hotpot cooking.

We spoke to Thu about how she obtained began in San Antonio’s restaurant enterprise, why it made sense to be taught it from the bottom up earlier than leaping into possession and why native diners appear to like conveyor belt sushi. 

How did you become involved with Wild Goji and Wild Japanese BBQ & Sushi & Shabu? 

I used to work for the proprietor at Wild Goji, doing numerous jobs. I actually loved creating new cocktails on the bar — and nonetheless do — however I additionally did different jobs like curbside pickup throughout the COVID-19 pandemic. I ended up doing extra bar work after they reopened after the pandemic. 

What was your first restaurant job in San Antonio? 

I’m Indonesian. I moved to San Antonio after I was 18. My first job was working as a cashier at a buffet right here. Buffets have been tremendous widespread in San Antonio then. I labored there for about eight to 10 years earlier than I ended up at Wild Goji. 

What has it been like at Wild Goji because the renovations? 

It’s extra like a household restaurant now with the conveyor belt. Individuals are available in now simply to see sushi arrive on the robotic practice! They get so excited. It makes me so comfortable to witness it as somebody who’s been right here for years. 

What’s one thing you would like extra folks knew about Wild Goji? 

I believe generally folks assume they will solely order sushi from the conveyor belt. However you possibly can order rolls and entrees à la carte too! There’s extra choices than friends understand. 

What’s one lesson you’ve discovered as a part-owner? 

There’s a lot competitors now. However we are able to nonetheless say that Wild Japanese, Wild Goji’s sister restaurant, was the primary Japanese barbecue outpost in San Antonio — and it’s regionally owned. We nonetheless attempt to maintain the identical high quality and low costs as a lot as we are able to at each eating places. 

What’s your recommendation for somebody who desires to make it within the trade? 

You actually need to be captivated with it. It’s difficult, there’s little question about that, however I find it irresistible. I really like consuming and cooking. I don’t have time to prepare dinner anymore as a result of I’m working plenty of the restaurant proper now, which entails consistency, staffing prices and balancing prices. I’d recommend working in eating places too earlier than attempting to change to possession. It actually helped me perceive the way in which operations labored. I wouldn’t have had that data if I didn’t work at Wild Goji in different roles first. 

What’s one other San Antonio restaurant you like that you simply really feel is underrated?

Shiro’s sister restaurant Yozora! I really like going there. The Japanese meals is stellar. 

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