San Antonio's Wild Goji Revolving Sushi Bar Thrives Under New Part-Owner

Sumi Thu shares her journey from employee to co-owner and why conveyor belt sushi is a hit with local diners.

Apr. 5, 2026 at 3:48pm

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Sumi Thu, originally from Indonesia, started as an employee at Wild Goji Revolving Sushi & Bar in San Antonio during the COVID-19 pandemic, working in various roles from curbside pickup to bartending. She was eventually offered a chance to become a part-owner of the restaurant, which underwent a major renovation in 2024 to add a conveyor belt that delivers freshly made sushi to guests. Thu discusses her path to co-ownership, the appeal of conveyor belt sushi, and the challenges of running a successful local restaurant in a competitive market.

Why it matters

Wild Goji's transition to a conveyor belt sushi model highlights the growing popularity of automated sushi bars in the U.S., a trend that has been popular in Japan for years. Thu's journey from employee to part-owner also showcases how hands-on restaurant experience can lead to entrepreneurial opportunities in the industry, even for those without prior ownership experience.

The details

Sumi Thu started working at Wild Goji during the COVID-19 pandemic, taking on various roles from curbside pickup to bartending. Her hard work and dedication eventually led to an opportunity to become a part-owner of the restaurant, which had undergone a major renovation in 2024 to add a conveyor belt that delivers freshly made sushi to guests. The same ownership group also runs the Alamo City's Wild Japanese BBQ & Sushi & Shabu, an all-you-can-eat spot specializing in Japanese-style grilled meats and hotpot cooking.

  • Sumi Thu started working at Wild Goji during the COVID-19 pandemic.
  • Wild Goji underwent a major renovation and reopened in 2024 with a conveyor belt sushi system.

The players

Sumi Thu

Originally from Indonesia, Sumi Thu started as an employee at Wild Goji Revolving Sushi & Bar in San Antonio and is now a part-owner of the restaurant.

Stephanie Sun and Nick Zheng

The husband-wife duo who debuted the Wild Goji restaurant in 2016 and later added the conveyor belt sushi system.

Wild Goji Revolving Sushi & Bar

A San Antonio restaurant known for its sushi and Japanese entrees, which underwent a major renovation in 2024 to add a conveyor belt sushi system.

Wild Japanese BBQ & Sushi & Shabu

An all-you-can-eat restaurant in San Antonio's Alamo City, owned by the same group as Wild Goji, that specializes in Japanese-style grilled meats and hotpot cooking.

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What they’re saying

“I really enjoyed creating new cocktails at the bar — and still do — but I also did other jobs like curbside pickup during the COVID-19 pandemic. I ended up doing more bar work when they reopened after the pandemic.”

— Sumi Thu, Part-Owner, Wild Goji Revolving Sushi & Bar

“It's more like a family restaurant now with the conveyor belt. People come in now just to see sushi arrive on the robot train! They get so excited. It makes me so happy to witness it as someone who's been here for years.”

— Sumi Thu, Part-Owner, Wild Goji Revolving Sushi & Bar

“There's so much competition now. But we can still say that Wild Japanese, Wild Goji's sister restaurant, was the first Japanese barbecue outpost in San Antonio — and it's locally owned. We still try to keep the same quality and low prices as much as we can at both restaurants.”

— Sumi Thu, Part-Owner, Wild Goji Revolving Sushi & Bar

What’s next

Wild Goji and Wild Japanese BBQ & Sushi & Shabu plan to continue expanding their conveyor belt sushi and Japanese barbecue concepts to additional locations in the San Antonio area.

The takeaway

Sumi Thu's journey from employee to part-owner of Wild Goji Revolving Sushi & Bar demonstrates how hands-on restaurant experience can lead to entrepreneurial opportunities, even for those without prior ownership experience. The restaurant's successful transition to a conveyor belt sushi model also highlights the growing popularity of automated sushi bars in the U.S. as local restaurateurs adapt to changing consumer preferences.