Pho An & Sushi Bar

Nuke (the sushi chef) is the best. If you can, give him the keys and let him drive the meal. You will not be disappointed. He can deliver some of the best sushi anywhere.
The phở is also fantastic. You can tell they take the time to do it right and it’s worth it. It’s delicious.

Really good Phở. Service is spectacular. I was immediately greeted and offered to assist. He brought me a menu and showed me the daily specials and sushi bar.
I got a to go order and he checked on me and answered any questions. Once I ordered it was made quickly and packaged well.
P1– beef filet phở — the broth was yummy and not too salty. The beef was sliced thin. I added the noodles, beef, onions, cilantro, bean sprouts, lime, basil, and green onions. They gave small containers of hoisen sauce, siracha, and a spicy sauce.
Really yummy and you control the spice level.
P10– chicken phở — looked really good. This was for a friend so I didn’t get to taste.
Chicken fried rice — great chunks of chicken and good mix of vegies.
A1 — vegetable spring rolls — perfect crispness, thin, and longer than most. Served with fresh lettuce leaf, shredded carrots, cilantro, and fish oil. Great taste good amount of salt, good filling, the oil is tasty.
The place is clean, all the staff was friendly and smiling, they were busy but seemed to be staying on top of things.
Definitely plan to return and eat in.

Sushi Bar review only — Game changer people…
If you haven’t been to Phở an & Sushi in the past 2 months, disregard everything about this place. Chef «Nuke» (a contraction of his full name) is truly «the bomb». He has traveled and trained all over the world and somehow the owner of Phở an & Sushi has convinced him to take over the sushi menu and preparation about 2 months ago. Lucky for us. He is one of those rare combinations of a true chef who strictly executes core foundations of a cuisine while simultaneously exploring and inventing new creations building on those traditional elements.
If you are a fan of sushi — real sushi (not the generic rote products of poorly trained staff with dry tasteless rice and ingredients of questionable freshness) — then this is your black pearl in the sea of H-​town sushi bar restaurants. Sitting at a sushi bar, the original «chef’s table», you see and experience the creation of your dishes firsthand. Chef Nuke’s hands and arms are a near constant blur as he retrieves a series of ingredients, sauces and garnishes in the preparation of his dishes, at times wielding a blow torch to singe his creations to achieve a glaze or a burnished crisp exterior. He is keen to understand your tastes — aware that some are uneasy with raw fish or more exotic ingredients. He will custom create dishes that are aligned with each customer’s willingness to venture beyond their past experiences. For those willing to let him loose (referred to as ‘omaske’ — trust the chef), you are rewarded handsomely with amazing triumvirates of taste, texture and temperature.
Attached are pictures from a Thursday night visit (note: Fridays and Saturdays will likely require a wait to sit at the sushi bar). Appetizer of marinated baby octopus with shishito peppers (burnished with a blow torch for charring). First course of raw oysters bathed in rice vinegar sauce and topped with an array of garnishes and small drops of wasabi oil. Nuke’s famous oyster shooters — raw oysters in sake with a pigeon egg. Sushi roll created on the fly based on the customers’ preferences for cooked fish — this one including real crab, avocado, cream cheese, jalapeño, 3 different sauces layered on top before a coating of panko bread crumbs, masago fish roe and finely minced green onion. And a sashimi platter with salmon belly (glazed slightly with the deft use of Nuke’s blow torch), octopus (with the proper serrated slicing), striped bass (caressed into a rose formation), beautiful fresh tuna steaks and whitefish with dry miso garnish. Also a picture of the master chef himself holding his creation.
The restaurant is in a strip mall at the intersection of I-​45 and 242 and would easily be the kind of place you would pass by — if you even were able to see it (the restaurant is only clearly visible and accessible from eastbound 242). The décor is pretty plain — think diner — formica tables, metal chairs, a few booths and lighting that’s just bit too bright. But two points to consider: (a) the price point here for Vietnamese cuisine (not reviewed here) is low, and (b) the future of the restaurant is in the hands of Houston Methodist who are building a new hospital on the southern side of the strip mall and own the building. In the future we will review the Vietnamese side of the menu. Buy judging by the customers, it appears to be hitting the mark.
Last note — if you enjoy real sushi, or wanted to see what it really is like, go see Nuke (aka ‘the bomb’) while both he and the restaurant are still here.

The pros: speedy service, clean and roomy location, food tasted great!
The cons: the chicken phở I ordered had five thin slices of chicken. For 7.50 that just doesn’t seem fair.
Will be back and I’ll be trying other menu items. I hope they change their prices or be more generous with their serving size because I love the food.