Reykjavik Teppanyaki 7 Course Menu and Fire Show with Cocktail

Come hungry, and expect a warm seat. This Reykjavík teppanyaki dinner mixes Japanese grill cooking with Icelandic salmon, lamb, langoustine, skýr, and other local ingredients. I like the generous seven-part menu and the chance to watch a chef cook right in front of you. I also like the friendly service, especially when Chef Wilson is running the grill. The main catch is value: at $110 per person, the fire show may feel too modest if you expect a full theatrical production.

The meal lasts about 90 minutes and includes one Flame welcome sake cocktail or a similar drink. I would book this for a birthday, a fun final-night dinner, or an evening when you want food and entertainment in one place. I would be more cautious if you have already enjoyed several Japanese steakhouses and want something very different.

Key points before you book

• Seven listed menu parts: You get beef carpaccio, tempura langoustine, rice, vegetables, salmon, lamb, and Icelandic skýr with blueberry.
• Icelandic ingredients meet Japanese technique: Salmon, free-range lamb, langoustine, skýr, and local flavors give the meal a Reykjavík angle.
• The chef cooks in front of you: Expect knife work, hot oil, flames, and the familiar tricks of a teppanyaki grill.
• One cocktail is included: The Flame welcome sake cocktail gives the meal an international start, but extra drinks cost more.
• The menu is filling: Several diners found the portions generous, so arrive hungry and avoid a heavy meal beforehand.
• The show can vary: A lively full grill works best with a group. On a quiet night, the cooking may feel more like dinner with a few fire effects.

What the Reykjavík Flame dinner is really like

This is not a sightseeing trip through Reykjavík. It is a sit-down dinner at Flame Restaurant and Bar, at Katrínartún 4, with the cooking as the main event. You arrive at the restaurant, take your place near the teppanyaki grill, and watch the chef prepare the meal course by course.

The setting is convenient if you are already in central Reykjavík or near public transportation. You arrange your own way there and back, since transportation is not included. The activity ends where it begins, which keeps the evening simple.

The advertised running time is about 1 hour and 30 minutes. That is a sensible estimate for a full meal, but the pace may change with the size of the group. A lively table gives the chef more energy to work with. On one quiet evening, a diner found the meal finished in less than an hour because the courses arrived too quickly. That is worth keeping in mind if you are seeking a long, leisurely dinner.

The experience allows up to 30 people. That is large enough for a proper restaurant atmosphere, but the actual feeling can range from social and animated to almost private. Some diners ended up with the room nearly to themselves, which made the meal personal but reduced the shared excitement of a show.

Starting with beef carpaccio and tempura langoustine

The first listed course is Icelandic beef carpaccio. This is a cool, delicate beginning before the heat of the grill takes over. The local beef gives the menu an Icelandic identity right away, while the thin preparation keeps the opening light.

Next comes a deep-fried tempura langoustine with homemade lava sauce. Langoustine is a natural choice in Iceland, and the crisp coating provides a nice contrast to the carpaccio. The sauce adds the restaurant’s own personality, though the exact strength of the flavor may not suit everyone.

The langoustine course has sometimes been served with shrimp eggs or a caviar-like topping. The menu wording also describes it as a starter, so you should think of this part as a small seafood plate rather than a full lobster course. One dinner was described as beginning with lobster, but the official sample menu specifies langoustine, so expect the latter rather than counting on lobster.

These opening plates are important because they show the restaurant’s basic idea: Japanese cooking methods, Icelandic seafood and meat, and sauces with a European or local twist. I like that approach more than a standard steakhouse menu, but the meal is still recognizably teppanyaki rather than a carefully paced tasting menu in the fine-dining sense.

The grill courses: rice, vegetables, salmon, and lamb

After the starters, the chef moves to the hot plate. The menu lists four savory grill components: premium Japanese rice, fresh mixed vegetables, Icelandic salmon with teriyaki sauce, and Icelandic free-range lamb with pepper sauce.

The rice is a key part of the meal. Teppanyaki rice brings the familiar hot-grill flavor and helps tie the seafood and lamb together. It is also filling, especially when paired with several other courses. If you tend to get full quickly, pace yourself early.

The mixed vegetables provide a needed break from the richer meat and rice. Because they cook on the same grill, they become part of the performance rather than a separate side dish brought from the kitchen. The precise vegetables can vary, so I would not count on a particular combination.

The salmon is one of the strongest local touches. Icelandic salmon with teriyaki sauce combines a familiar Japanese flavor with an ingredient associated with the country. It is a good choice for someone who wants a taste of Iceland without ordering a traditional Icelandic meal.

The free-range lamb with pepper sauce gives the main course a heartier finish. Lamb is a useful choice here because it feels more distinctive than the usual teppanyaki steak. At the same time, the menu does not promise a particular cut, so you should focus on the combination of lamb, sauce, and grill technique rather than expect a steakhouse-style meat course.

Portion size is a real part of the value. Several diners found the seven-course meal very filling, and one described it as a lot of food. That makes the dinner easier to justify for a big appetite. It also means you should not treat the early dishes as mere samples. They add up.

The fire show: entertaining, but keep expectations sensible

The chef’s performance is the reason to choose this dinner instead of ordering a regular meal at a Reykjavík restaurant. You can watch knife skills, hot-grill cooking, and bursts of flame while the food is prepared. One diner specifically praised Chef Wilson’s skill and charm, while others found the cooking engaging and fun.

The best moments depend on how you define a fire show. If you expect a Japanese steakhouse-style display, with flames and cooking tricks close to the table, this should meet the basic idea. If you expect a large Icelandic production built around fire, you may be disappointed.

The fire effects appear to be part of the cooking rather than a separate performance. Lighting oil or sake, including a flame in an onion, is the sort of small trick you might see at a standard hibachi restaurant. Some diners called the flames spectacular, especially from a nearby seat. Another person felt the show amounted to little more than oil being lit while cooking.

That difference in reaction is easy to understand. A fire effect looks more impressive when the chef is lively, the table is full, and you are close enough to feel the heat. One diner joked that the flames were very warm when seated nearby. On a quiet night, the same routine may feel brief.

My advice is simple: book this for dinner with a cooking show, not for a dedicated stage spectacle. That expectation gives the experience a fair chance. The food is the lasting part of the evening, with the fire adding energy and photographs along the way.

Dessert and the included sake cocktail

The listed dessert is traditional Icelandic skýr with blueberry. Skýr is thick, tangy, and lighter than a rich cream dessert. Blueberry gives it a sweet-tart finish after the lamb, rice, and sauces.

Some descriptions of the dessert call it a blueberry parfait. Either way, it is a sensible ending to a substantial meal. I like that the dessert keeps the Icelandic thread going instead of switching to a generic cake or ice cream.

The package includes one glass of the Flame welcome sake cocktail, or a similar drink. Flavor choices can include passion fruit sake, and one diner described the drinks as especially good. The cocktail adds a fun international note to the meal, but it is only one included alcoholic beverage.

Additional alcohol and other drinks are not included. The included drink is for people aged 18 and over only. If you are planning a full evening of cocktails, add that cost before judging the total price.

Is $110 a fair price in Reykjavík?

At $110 per person, this is not a cheap dinner. You are paying for a seven-part meal, a cocktail, table-side cooking, and the chef’s performance. You are also paying Reykjavík prices, which are high by many international standards.

The value works best if you would otherwise pay for both a special dinner and an evening activity. The generous portions help. The meal includes several premium ingredients, including langoustine, salmon, and lamb, rather than relying only on inexpensive vegetables and rice.

The price feels less convincing if you mainly want excellent food with no interest in the show. A few diners found the food merely reasonable or below average for the cost. Others called it delicious and worth every penny. That spread tells you the decision depends heavily on expectations and personal taste.

I would compare it with the price of a regular high-end meal in Reykjavík, not with the cost of a casual lunch. I would also consider the occasion. For a birthday or a special final night, the chef interaction and flames can make the dinner feel memorable. For a simple meal after a day of sightseeing, the price may seem steep.

The cocktail helps, but it does not transform the deal. The strongest value comes from the full combination: large meal, local ingredients, and live cooking.

Service, timing, and the effect of group size

The staff are often praised for being warm, attentive, and accommodating. Hosts and servers can make a big difference here because the restaurant experience depends on pacing and interaction. Chef Wilson is specifically remembered as charming, engaging, and skilled.

Service may not always be quick. On one occasion, short staffing caused a slower meal, though the extra time allowed the diner to enjoy the evening and even led to an additional drink. On the other hand, a nearly empty room led to courses being served too quickly for one person.

This is a useful lesson: the same dinner can feel different depending on the night. A full table usually gives the chef more people to entertain and creates more energy around the grill. A small crowd may offer personal attention, but it can also make the show feel less lively.

The maximum group size is 30, so this is not necessarily an intimate dinner for two. If you want the best chance of a social atmosphere, a popular evening may work better than a very quiet night. If you prefer a private-feeling meal, a less busy time could suit you, though the performance may be shorter.

Who should book this dinner?

I would recommend it to you if you:

• Like watching food being cooked in front of you.
• Want to try Icelandic salmon, lamb, langoustine, beef, and skýr in one meal.
• Have a large appetite.
• Are marking a birthday or another special occasion.
• Enjoy a cocktail with dinner.
• Want a planned evening activity in Reykjavík without arranging transportation between several places.

I would hesitate if you:

• Have had many teppanyaki dinners and want a new format.
• Expect a major fire performance.
• Prefer a slow, formal tasting menu.
• Are paying strictly for food quality and do not care about table-side entertainment.
• Want all drinks included.

The menu should suit mixed groups well. One person can enjoy the seafood, another can focus on lamb, and the rice and vegetables provide familiar choices. The sauces may not please every palate, and the meal does not appear to be designed as a highly customized tasting menu, so mention dietary needs before booking if that matters to you.

Booking and cancellation details

The activity is offered in English, and confirmation arrives when you book. It is often reserved well ahead, with an average booking lead time of about 52 days, so I would not leave a special-occasion dinner until the last minute.

You receive a mobile ticket and meet at Katrínartún 4, 105 Reykjavík. Public transportation is nearby, but you must arrange your own transport to and from the restaurant.

Free cancellation is available if you cancel 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’s teppanyaki dinner?

I would book it if you want a hearty dinner with a local ingredient list, friendly staff, and a bit of kitchen theater. The lamb, salmon, langoustine, skýr, and cocktail give the meal more character than a plain Japanese grill menu.

I would not book it expecting a one-of-a-kind Icelandic fire production. The flames are part of the cooking routine, and the show can feel short when the restaurant is quiet. At $110, the meal needs to deliver both food and fun to feel worthwhile.

For a special evening, a big appetite, and realistic expectations, this is a good Reykjavík night out. For serious food value alone, I would compare other restaurants first.

FAQ

Where does the Reykjavík teppanyaki experience begin?

It begins at Flame Restaurant and Bar, Katrínartún 4, 105 Reykjavík, Iceland.

Where does the experience end?

It ends back at the meeting point, at the restaurant.

How long does the dinner last?

The scheduled duration is approximately 1 hour and 30 minutes.

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 blueberry.

Is a drink included?

Yes. One glass of the Flame welcome sake cocktail or a similar cocktail is included. Additional alcoholic drinks and other beverages cost extra.

Is the fire show included in the price?

Yes. Live fire cooking by an expert chef is included as part of the dinner.

Is there an age requirement for the cocktail?

Alcoholic beverages are available only to people aged 18 and over.

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 start are not refunded or accepted.