Reykjavik Teppanyaki 7 Course Menu and Fire Show with Cocktail

Fire meets Icelandic flavor in Reykjavík. This 90-minute teppanyaki dinner combines Japanese grill cooking with Icelandic salmon, lamb, langoustine, skyr, and a hand-crafted sake cocktail. I like the fresh local ingredients and the chance to watch chef Wilson or another Flame chef cook right at the grill. I also like the generous portions, though the fire show may feel modest if you expect a full stage performance.

At $110 per person, this is a special-occasion meal rather than a cheap dinner. The food receives strong praise, and the staff are often warm and attentive, but the experience can feel less lively when the restaurant is quiet. Courses may also arrive grouped together, so the advertised seven courses do not always feel like seven separate presentations.

Key points to know before booking

• Icelandic ingredients on a Japanese grill: The menu features beef, langoustine, salmon, lamb, blueberries, and skyr.
• The fire show is close-up cooking entertainment: Expect knife skills, flames, and oil fire at the grill, not a large theatrical production.
• Seven menu items may arrive in fewer rounds: Some diners receive the food as four main servings rather than seven distinct courses.
• The meal is filling: Come hungry, since the menu includes several starters, rice, vegetables, fish, lamb, and dessert.
• The cocktail is included: Your ticket covers one Flame welcome sake cocktail or a similar drink.
• Quiet nights can change the mood: A small crowd may mean faster service and less shared energy, though it can also feel almost private.

What this Reykjavík teppanyaki dinner is really like

Flame Restaurant and Bar offers a dinner built around food preparation as entertainment. You sit near an iron cooking grill while the chef works through a menu using Japanese teppanyaki methods and ingredients tied to Iceland and Europe.

The evening lasts about 1 hour and 30 minutes, although the exact pace can vary. One solo diner finished in less than an hour when the restaurant was nearly empty, while other accounts describe a relaxed meal with time to enjoy the food and performance.

That difference matters. Teppanyaki works best when the chef has an audience and the room has a little energy. On a quiet night, you may receive excellent personal attention, but the cooking can feel more like dinner preparation than a shared show.

The experience starts at Katrínartún 4 in Reykjavík. It ends at the same meeting point, and transportation is not included. The location is near public transportation, so you can make your own way there rather than arranging a private transfer.

The welcome cocktail sets an international tone

Your ticket includes one glass of Flame welcome sake cocktail, or a similar drink. The cocktail gives the evening a clear Japanese touch, while the food adds Icelandic and mainland European flavors.

Some menu versions and dining accounts refer to passion fruit sake, so the exact drink may vary. Additional alcoholic drinks are not included. You must be at least 18 years old to receive alcohol.

I like this small touch because it makes the dinner feel more like a set experience than a standard restaurant booking. Still, the cocktail is only one drink. If you want wine, beer, sake, or another cocktail, budget extra.

First courses: beef carpaccio and fried langoustine

The first listed dish is Icelandic beef carpaccio. This gives the meal a cool, delicate beginning before the heat and movement of the grill take over.

Next comes deep-fried tempura langoustine with homemade lava sauce. Langoustine is a natural choice for Iceland, and the tempura preparation brings a crisp contrast to the carpaccio. The sauce adds a more playful, local-sounding touch, though the exact strength and flavor will depend on the chef.

Some descriptions of the meal refer to lobster or langostino rather than langoustine. That suggests the seafood presentation may change slightly, so do not treat every printed menu detail as fixed. The main idea remains consistent: a seafood starter prepared in a Japanese-influenced style.

One useful point about the opening courses is portion size. This is not a tasting menu built around tiny bites. By the time the rice, vegetables, salmon, lamb, and dessert arrive, you will have eaten a substantial meal.

The grill courses bring the Icelandic character

The central part of the menu includes premium Japanese rice, mixed fresh vegetables, Icelandic salmon with teriyaki sauce, and Icelandic free-range lamb with pepper sauce.

The rice and vegetables provide the familiar teppanyaki foundation. They also help balance the stronger main dishes. Expect the chef to cook these components at the grill, often alongside the fish and lamb rather than presenting each item as an entirely separate course.

The salmon carries the clearest local identity. Iceland is known for high-quality seafood, and pairing salmon with teriyaki keeps the dish accessible while adding a Japanese flavor.

The lamb is the bolder choice. Icelandic free-range lamb with pepper sauce brings a hearty, savory note to a menu that otherwise moves between seafood, vegetables, rice, and lighter starters. If you usually choose lamb over steak, this is one of the more interesting parts of the meal.

Several accounts describe the main food as delicious, filling, and high quality. Other diners found the meal merely average for the price. That range is worth noting. The ingredients appeal to many people, but the $110 price means you should expect more than a routine hibachi dinner.

The fire show is close and practical, not theatrical

The chef’s performance is built into the cooking. You may see knife work, flames, and oil lighting on the grill, including the familiar trick of setting sake alight in an onion.

This can be fun, especially if it is your first teppanyaki meal. Sitting close to the grill also makes the action easy to see and photograph. One diner found the flames spectacular and amusingly warm from a nearby seat.

But keep your expectations in check. The fire element is a cooking demonstration, not a large Iceland-themed production. Some people considered it excellent entertainment, while others felt that lighting oil during cooking did not justify the label fire show.

I would book this for the combination of dinner and live cooking, not for a dedicated fire performance. If you have experienced Japanese steakhouse teppanyaki before, the tricks may feel familiar. The Icelandic ingredients and the setting are the main differences.

Dessert closes with skyr and blueberries

The listed dessert is traditional Icelandic skyr with blueberry. Skyr is thick, mild, and tangy, making it a fitting finish after the rich lamb, fried seafood, sauces, rice, and cocktail.

Some descriptions call it a blueberry parfait. Either way, the dessert gives the meal a distinctly Icelandic ending rather than finishing with a standard Western cake or ice cream.

The dessert is also one reason the menu feels connected to Reykjavík. The cooking style is Japanese, the sauces draw on international tastes, and the ingredients move between Icelandic seafood, lamb, and dairy.

Service depends on the night you choose

The staff receive some of the most consistent praise. The main hostess is described as friendly and attentive, and the chef is often called engaging, charming, and fun. Chef Wilson is singled out by name in several accounts, with particular praise for his food and cooking skills.

That personal element matters at teppanyaki. The chef is not hidden in a kitchen, so personality affects the evening. A warm chef can turn a good dinner into a memorable one, while a quiet room can make the same format feel flat.

Staffing can also affect the pace. One dinner ran slowly because the restaurant was short staffed, though the extra time allowed the diners to enjoy themselves and they received an additional drink. On the other hand, a nearly empty restaurant led to food being served very quickly, with the full meal completed in under an hour.

If you want the liveliest show, a busier dinner service may be better. If you prefer personal attention and a quiet meal, a less crowded booking may suit you. The experience has a maximum of 30 people, so it is not designed as a huge group production.

Is $110 a fair price in Reykjavík?

At $110 per person, the price is high for a meal, but Reykjavík dining is expensive. You are paying for a multi-part dinner, one alcoholic cocktail, live cooking, and the chef’s entertainment.

The value works best if you count this as an evening activity rather than simply comparing it with the cost of an ordinary restaurant meal. You receive several Icelandic ingredients, a full meal, and a performance at your table.

The value is weaker if you have already done several teppanyaki dinners or mainly want a dramatic fire spectacle. In that case, the cooking tricks may seem familiar, and the menu may not feel distinctive enough to justify the cost.

The strongest case for booking is the full combination: Icelandic lamb and salmon, langoustine, skyr, a sake cocktail, and a chef preparing the food in front of you. The weakest case is booking solely because of the phrase seven-course fire show.

How the seven-course label works in practice

The menu lists seven items or stages:

• Icelandic beef carpaccio
• Tempura langoustine with lava sauce
• Premium Japanese rice
• Mixed fresh vegetables
• Icelandic salmon with teriyaki sauce
• Free-range lamb with pepper sauce
• Skyr with blueberry

In practice, the restaurant may group several elements together. One description counts four courses: carpaccio, langoustine, the combined teppanyaki main, and blueberry dessert.

That does not necessarily mean you receive less food. It means the meal may not have seven separate pauses, plates, or performances. If a formal seven-course progression is important to you, ask the restaurant how the menu will be served when you arrive.

This is a useful distinction. The dinner can be tasty and generous while still falling short of what some people picture when they hear seven-course tasting menu.

Who will enjoy this experience most?

I would recommend it to you if you want a social dinner with food preparation in view, enjoy trying Icelandic ingredients, and have not had much teppanyaki before. It also suits couples and families looking for a memorable meal during a Reykjavík stay, particularly for a birthday or final-night treat.

It is a good pick for a diner who wants variety. You get raw beef, fried seafood, vegetables, rice, salmon, lamb, dairy, blueberries, and a cocktail in one sitting.

I would be more cautious if you are a serious tasting-menu diner, a repeat hibachi customer, or someone expecting a major fire performance. The menu is international rather than highly formal, and the cooking show depends heavily on the chef and the energy in the room.

The experience is offered in English, and most people can participate. Confirmation is provided at booking, and the mobile ticket makes entry simple. You can cancel for a full refund if you do so at least 24 hours before the local start time. Changes or cancellations inside that window are not accepted for a refund.

Should you book Flame Restaurant and Bar?

Book this dinner if you want a filling Icelandic-inspired meal with live cooking, friendly service, and a bit of flame-lit fun. The chef, especially Wilson when he is working, can make the evening engaging, and the menu gives you more local flavor than a standard Japanese steakhouse.

Do not book it expecting seven carefully separated tasting courses or a large fire show. The safest expectation is a generous teppanyaki dinner with seven listed menu components, served in several rounds, plus one sake cocktail.

For many people, that will be a worthwhile Reykjavík night. For others, the price will feel steep for familiar hibachi-style tricks. If you choose it, come hungry, allow the full 90 minutes, and think of the flames as part of dinner rather than the main event.

FAQ

Where does the teppanyaki dinner start?

The experience starts at Katrínartún 4, 105 Reykjavík, Iceland.

Where does the activity end?

The dinner ends back at the meeting point at Katrínartún 4.

How long does the experience last?

The scheduled duration is approximately 1 hour and 30 minutes, though the pace may vary.

What food is included?

The listed menu includes Icelandic beef carpaccio, tempura langoustine with homemade lava sauce, premium Japanese rice, mixed fresh vegetables, Icelandic salmon with teriyaki sauce, Icelandic free-range lamb with pepper sauce, and traditional Icelandic skyr with blueberry.

Is a drink included?

Yes. The ticket includes one glass of Flame welcome sake cocktail or a similar drink.

Are additional alcoholic drinks included?

No. Additional alcoholic drinks and beverages beyond the included welcome cocktail cost extra.

How old must you be to receive alcohol?

Alcoholic beverages are strictly for people aged 18 and above.

How many people can join the activity?

The maximum group size is 30 people.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours before the local start time are not accepted for a refund.