The Olmos Park restaurant, which serves Japanese-style chicken sandwiches, has humble origins. SanAntonio SATX SanAntonioTX SanAntonioRestaurants SanAntonioFood
Phillip and Jessica Gonyea's Olmos Park restaurant Krazy Katsu has humble origins. The pair began making Japanese-style chicken sandwiches out of their home, which quickly became the talk of their neighborhood and evolved into a ghost kitchen. One day, as 150-plus cars lined up outside their front door for pickup orders, the pair knew they needed to expand, quickly. Last July, roughly a year later, Krazy Katsu was born.
We thought we were ready for the masses on our grand opening ... we were way wrong. One-thousand-two-hundred pounds of chicken in two days was nuts. We had a skeleton crew and just tightened up our [boot]straps and cooked. Today we are much better. The process is streamlined, and we have key roles for each employee.
We want to eventually grow and have multiple locations. We felt like the easiest way to do that is to keep the menu simple with several [limited time offerings] and have the katsu be the star of the show, with the sauces being the co-star. We play with other ideas often that are not katsu-forward, like we have a pandan smash beef burger now on Wednesday, and it's doing really well. We're reintroducing a couple rice dishes, orange chicken and teriyaki chicken.
My three favorite foods are Japanese, Korean and Spanish. I love the funkiness and spice from gojuchang and thought it would make a great barbecue sauce. When developing it, I grilled with it and fell in love. I was making my own barbecue sauces, and people would buy them, so adding the gojuchang was a no brainer. It just made sense. We made a couple tweaks to taste better on a fried sandwich, and it's been a top seller ever since.
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