The owners of ICE wanted to give their guests an extraordinary dining experience, so they commissioned one of Atlanta’s top sushi chefs, Fuyuhiko Ito, to design a sushi and tapas menu that was balanced with a mix of seafood and non-seafood items.
Chef Ito, formerly the executive chef of MF Buckhead, originally hails from Japan, is French-trained and has worked in high-end sushi bars in the U.S. and Japan. Chef Ito incorporated many traditional sushi rolls into the menu, while also creating several signature rolls like the ICE Roll, which is made with lobster salad topped with shrimp and avocado, then drizzled with spicy ranch sauce. He also created an array of tapas that include items such as Baked Crème Mussels, Sweet Pork Belly over Arugula Salad, and Teriyaki Beef & Onion Sliders. Sampling flavors from the East and West, the tapas menu has a little of something for everyone.
The decadent dessert menu was developed by Lisa Ito, a classically trained pastry chef of CIA and a veteran of the New York food scene. All desserts, like the crowd-favorite Flourless Dark Chocolate Kahlúa Mousse Cake, are homemade and served in a martini glass. Each can be finished with a complementing specialty liqueur shot.