Reykjavik Teppanyaki 7 Course Menu and Fire Show with Cocktail

Fire, food, and a little theater. This Reykjavík dinner pairs a seven-course teppanyaki menu with Icelandic salmon, lamb, langoustine, skýr, and a welcome sake cocktail. I like the unusual mix of Japanese technique and Icelandic ingredients, and I like that chef Wilson has earned praise for his charm and cooking skills. The main caution is value: at $110 per person, the fire show may feel too modest if you expect a full hibachi spectacle.

Flame Restaurant and Bar offers a warm, social dinner rather than a quiet tasting menu. I would plan on about 90 minutes, though the pace can change with the crowd. On a quiet night, the meal may feel almost private, but some diners have found the courses served too quickly and the show less dramatic than the title suggests.

Key things to know before booking

• The menu uses Icelandic ingredients: Expect beef carpaccio, langoustine, salmon, free-range lamb, vegetables, rice, and skýr with blueberries.
• The fire show is teppanyaki-style entertainment: It includes cooking flames and knife skills, but it may not match expectations for a large production.
• Chef Wilson is a highlight: His friendly manner, cooking, and interaction have received especially warm praise.
• The seven courses may arrive as fewer plates: Some parts are grouped together, particularly the teppanyaki main course.
• A welcome cocktail is included: You receive one Flame welcome sake cocktail, or a similar drink.
• The price reflects Reykjavík dining costs: It can be fair for a filling seven-course dinner, but less convincing if your main reason for booking is the show.

What the Reykjavík teppanyaki experience is really like

This is a seated dinner at Flame Restaurant and Bar, located at Katrínartún 4 in Reykjavík. The cooking takes place on an iron grill in front of you, with the chef preparing the food while adding the familiar teppanyaki touches: flames, knife work, and hands-on presentation.

The experience is listed at about one hour and 30 minutes. That is a useful estimate, not a promise. The timing depends on how full the restaurant is, how the chef handles the courses, and how much interaction takes place around the grill.

The atmosphere can vary quite a bit. On a busy evening, the shared grill setting should give the meal more energy. On a quiet night, you might find yourself among only a few diners, or even feel as if you have a private dinner. That can be pleasant if you value personal attention, but it can also make the cooking show feel less lively.

This matters because teppanyaki is partly about the audience. The food is one half of the experience. The rhythm, noise, crowd reaction, and chef interaction make up much of the rest.

The seven-course menu, from carpaccio to skýr

The menu begins with Icelandic beef carpaccio. This is a light and refined opening, a useful contrast to the richer grilled dishes that follow. Because the beef is served thinly sliced, it gives the meal a restaurant-style start rather than launching straight into heavy fried food.

Next comes deep-fried tempura langoustine with homemade lava sauce. Langoustine is a familiar Icelandic seafood choice, and the Japanese preparation fits the restaurant’s overall idea. The crispy coating adds texture, while the sauce gives the course a more local identity through its name and presentation.

Some descriptions of the dinner refer to this course as lobster or shrimp, but the listed menu specifies langoustine. If seafood matters to you, it is worth checking the current menu when booking, since restaurant menus can change.

The first main is premium Japanese rice cooked on the teppanyaki grill. This is followed by mixed fresh vegetables, also prepared at the grill. These dishes may sound simple, but they provide the base for the salmon and lamb. The rice also helps make the meal filling, which is important at this price and after several courses.

The salmon comes with teriyaki sauce. Icelandic salmon is a natural match for teppanyaki cooking, and the sweet-savoury sauce keeps the Japanese side of the menu in view. The lamb arrives with pepper sauce, adding a distinctly Icelandic touch and a heartier finish to the savoury courses.

The final course is traditional Icelandic skýr with blueberry. Skýr is thick, mild, and high in protein, somewhere between yogurt and fresh cheese in texture. With blueberries, it gives you a cool, simple dessert after the hot grill courses.

On paper, this is seven courses: two starters, four savoury main components, and dessert. In practice, you may receive some of the rice, vegetables, salmon, and lamb together as one large teppanyaki serving. That is why some diners have counted four courses rather than seven. The food can still be plentiful, but the course count is not always the same as seven separate plates.

The fire show: enjoyable, but keep expectations in check

The chef cooks with fire directly at the grill. You can expect flames, visible knife skills, and the usual performance elements of teppanyaki cooking. One especially memorable detail from the feedback is sake being lit in an onion, while another diner described the flames as oil being lit during cooking.

For some people, that will be enough. The fire is close to the table, and one person found it so warm that sitting nearby added its own comic moment. You should be ready to capture photos and video, but take care with your phone around an open grill.

The important point is that this is not an Iceland-specific fire ritual or a large theatrical production. It is Japanese steakhouse-style fire cooking, adapted to a menu built around Icelandic ingredients. If you have already experienced hibachi or teppanyaki, the performance may feel familiar.

I would book it for the combination of food and cooking entertainment, not for a major show. That distinction could save you from paying $110 with the wrong expectation.

Chef Wilson and the service experience

Chef Wilson receives repeated praise for being friendly, entertaining, and skilled. His knife work and interaction with the dining room are part of the appeal, and several diners found he made the evening feel special.

The service staff also come in for strong praise. The hostesses are described as friendly and accommodating, and the waitress has been noted for attentive service and good knowledge of the menu. That human touch matters in a restaurant where the chef is meant to be part cook and part host.

Service is not always perfectly paced. One dinner was described as slow because the restaurant was short-staffed, though that delay gave the diners more time to enjoy the evening. The opposite problem can happen on a quiet night: after the second course, the remaining food may arrive together, leaving you with a fast meal of less than an hour.

If you want the full social effect of teppanyaki, a larger crowd may help. If you want calm service and more attention, a quiet evening could work better. I would not assume that every booking will have the same tempo.

Is the $110 price fair in Reykjavík?

The cost is $110 per person. It includes dinner, the live fire cooking show, and one alcoholic welcome drink, described as a Flame welcome sake cocktail or a similar cocktail.

Iceland is an expensive place to eat, so the price cannot be judged by ordinary restaurant standards alone. You are paying for a full meal, imported Japanese influence, Icelandic ingredients, a chef cooking in front of you, and an alcoholic cocktail. The menu is also substantial. Several diners found the portions generous and advised arriving hungry.

The value becomes less clear if you focus on the fire show. A basic lighting of oil or sake may not feel like enough entertainment to justify the cost on its own. A few diners felt the food was only average for the price, while others called it some of the best food they had eaten and said it was worth every penny.

My view is simple: the price is easier to justify if you want a special dinner with a performance element and are curious about Icelandic ingredients in Japanese-style dishes. It is harder to justify if you have already had high-end teppanyaki elsewhere or want a dramatic show.

The included cocktail adds a little value, but additional drinks cost extra. The booking includes only one alcoholic beverage, not an open bar or a drink pairing.

Who should book this dinner?

I would suggest it to couples celebrating a birthday, families with older children who enjoy cooking shows, and anyone looking for a different evening meal in Reykjavík. It also suits a final-night dinner, when you want one memorable meal rather than another casual stop.

The menu is broad enough for people who like both seafood and meat. You get salmon, lamb, beef, langoustine, vegetables, rice, and skýr, so the dinner is not built around only one ingredient.

It is less suitable for anyone seeking a quiet, carefully paced tasting menu. It may also disappoint people who have strong expectations of a spectacular hibachi show. The performance is close and lively, but the exact amount of fire and interaction can depend on the chef, the group size, and the evening’s pace.

Most people can participate, and the venue is near public transportation. You arrange your own way to and from Katrínartún 4, so do not expect transport to be part of the package.

Alcohol is available only to people aged 18 and over. The experience is offered in English, and the maximum group size is 30 people.

How to get the best version of the experience

I would arrive hungry. The menu includes seven listed components, and the rice, vegetables, salmon, and lamb make this a filling meal. A light lunch or early snack is sensible if you want to enjoy every course.

I would also ask about the serving order if you care about the seven-course format. The menu may arrive in grouped plates, especially the main items. That does not necessarily mean you are receiving less food, but it can change the feeling of a formal tasting menu.

For the best view, request a seat near the grill if that option is available. The fire is part of the entertainment, and sitting close gives you better photos and a stronger sense of the cooking. It also means more heat, so keep your phone secure and be prepared for the flames.

If you are hoping for a lively show, a busier evening may be preferable. A nearly empty restaurant can give you attentive service and a more private meal, but it may lack the shared energy that makes teppanyaki fun.

Finally, treat the cocktail as a welcome drink, not the start of a long night of included beverages. Any extra alcohol or other drinks are not part of the package.

Cancellation and practical booking details

You receive confirmation at booking, and the ticket is mobile, so you can keep it on your phone. The activity begins and ends at Katrínartún 4, 105 Reykjavík, with no transportation included.

Free cancellation is available if you cancel at least 24 hours before the local start time. Cancellations or changes made inside that 24-hour window are not accepted for a refund.

Because the experience is often booked well ahead, planning early may be wise if your dates are fixed. The average booking time is 52 days in advance, which suggests that last-minute availability may not always be reliable.

My verdict: book it for the food and fun

I would book the Reykjavík Teppanyaki seven-course dinner if I wanted a hearty Icelandic meal with Japanese technique, a cocktail, and chef-led entertainment. The salmon, lamb, langoustine, skýr, and rice give you more variety than a standard grill dinner, while Chef Wilson and the friendly staff can make the evening feel personal.

I would not book it solely for a spectacular fire show. The performance may be limited to familiar teppanyaki tricks, and the seven courses may arrive as only a few serving stages. At $110, that difference matters.

Choose this dinner for a fun night, generous food, and a distinctive mix of Icelandic and Japanese tastes. Skip it if you want a formal tasting menu or a major theatrical production. For the right audience, it is a memorable Reykjavík meal. For the wrong one, it can feel like an expensive hibachi dinner with ambitious wording.

FAQ

Where does the Reykjavík teppanyaki dinner begin and end?

The experience begins at Flame Restaurant and Bar, Katrínartún 4, 105 Reykjavík, Iceland. It ends back at the same meeting point.

How long does the experience last?

The dinner lasts approximately one hour and 30 minutes. The actual pace can vary, and some meals may finish sooner on a very quiet night.

What food is included?

The listed menu includes Icelandic beef carpaccio, deep-fried 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 skýr with blueberries.

Is the dinner really seven courses?

The menu contains seven listed course components, but some of the main items may be served together. You may receive fewer separate plates while still receiving the listed food.

What drink is included?

The booking includes one Flame welcome sake cocktail or a similar cocktail. Additional alcoholic drinks and other beverages are not included.

Is the fire show included in the price?

Yes. A live fire cooking show by an expert chef is included. The show uses teppanyaki-style cooking, flames, and chef demonstrations.

Is alcohol available to everyone?

No. Alcoholic beverages are strictly for people aged 18 and over.

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 and changes made less than 24 hours before the local start time are not eligible for a refund.