Reykjavik Teppanyaki 7 Course Menu and Fire Show with Cocktail

The main attraction here is dinner served as theater. At Flame Restaurant and Bar, a chef cooks in front of you on a hot iron grill, working through Icelandic salmon, lamb, vegetables, rice, and other dishes while adding knife skills and bursts of flame. Chef Wilson has earned especially warm praise for his charm and cooking.

I like the menu’s Icelandic ingredients with Japanese and European touches, and I like that the meal includes a hand-crafted welcome sake cocktail. The portion size is generous, too. The catch is the fire show: some diners find it fun and dramatic, while others find it limited to familiar teppanyaki tricks, such as lighting oil or sake. At $110 per person, that difference in expectations matters.

Key points to know before booking

• Icelandic ingredients on a Japanese-style grill: Salmon, lamb, langoustine, skyr, and local produce give the meal a Reykjavík identity.
• A full seven-course menu: You receive carpaccio, tempura langoustine, rice, vegetables, salmon, lamb, and dessert, though some diners have received several items together as one main service.
• Chef-led entertainment: Knife work and fire cooking happen at the grill, with the chef preparing the food in front of you.
• One sake cocktail is included: The Flame welcome cocktail or a similar drink comes with the ticket. Extra drinks cost more.
• A roughly 90-minute evening: The pace can vary, especially when the restaurant is quiet or short-staffed.
• The fire show needs realistic expectations: This is Japanese steakhouse-style flame cooking, not a special Icelandic performance.

Flame Restaurant and Bar in Reykjavík

You meet at Katrínartún 4, 105 Reykjavík, a location near public transportation. The activity ends at the same place, and you arrange your own way there and back. Since transportation is not included, check your route before dinner rather than treating this as a hotel pickup experience.

The restaurant accepts mobile tickets, and the experience is offered in English. The maximum group size is 30 people, but the actual atmosphere can vary a lot. A busy service should give the chef more energy to play to the room. On a quiet night, you might find the experience feels almost private, but the performance can also seem less lively.

That tradeoff comes through clearly in the evening’s pacing. Some diners have had the restaurant nearly to themselves and enjoyed the personal attention. Others found that a quiet service moved too quickly, with several courses arriving together. If you care most about a lively show, a fuller seating may suit you better. If you prefer a calm meal with close attention from the staff, a quiet night may work in your favor.

The welcome cocktail sets the tone

Your included drink is one glass of the Flame welcome sake cocktail, or a similar hand-crafted sake drink. The exact flavor can vary. Passion fruit sake has been served, and the drink has received particularly strong praise for its taste.

Alcohol is available only to people aged 18 and older. Additional alcoholic drinks are not included, so keep the $110 ticket separate from any extra bar spending. This is a small but useful point: the package gives you a cocktail with dinner, not an open bar.

The drink also signals what Flame is trying to do. This is not a traditional Japanese meal transplanted unchanged to Iceland. The restaurant combines Japanese grill cooking with local ingredients and international drink ideas. That mix will appeal to you if you like familiar formats with a regional twist.

First course: Icelandic beef carpaccio

The meal begins with Icelandic beef carpaccio. Thinly sliced beef gives you a cool, delicate start before the hot grill enters the picture.

This course is also a useful test of the menu’s overall style. The ingredients are not all cooked in front of you. Instead, the dinner moves between prepared starters and grill-side cooking, which helps keep the meal from becoming a single long plate of fried or seared food.

Portions are substantial across the evening, so avoid arriving after a large meal. The menu is designed to fill you, not simply offer a few small samples. If you are booking this as a birthday dinner or a special final meal in Iceland, the opening course provides a polished start without using up your appetite.

Second course: tempura langoustine and lava sauce

Next comes deep-fried tempura langoustine with homemade lava sauce. Langoustine is a prized Icelandic seafood choice, and this dish brings a local product into a Japanese preparation.

The contrast is appealing: crisp tempura outside, delicate seafood inside, and a sauce with a name that fits Iceland’s volcanic setting. The phrase lava sauce suggests local character, but do not expect the entire dish to taste like a geological tour. The Iceland connection comes mainly through the ingredient and the restaurant’s presentation.

Some versions of the meal have included langoustine with shrimp eggs or a similar garnish. The exact plate can vary, so the printed sample menu should be treated as a guide rather than a guarantee of every detail or garnish.

The grill courses arrive in the middle of dinner

The central part of the meal combines premium Japanese rice, mixed fresh vegetables, Icelandic salmon with teriyaki sauce, and Icelandic free-range lamb with pepper sauce. This is where the chef takes over the iron grill and turns dinner into a performance.

The rice and vegetables provide the base. The salmon brings a distinctly Icelandic ingredient to a Japanese sauce, while the lamb gives the menu a stronger, earthier flavor. Together, the plates offer more range than a standard steakhouse-style teppanyaki meal.

The sample menu lists these as separate courses, but you may receive them in a more compact sequence. Several diners have described the meal as four practical services rather than seven distinct pauses: carpaccio, langoustine, a combined grill plate, and dessert. That does not necessarily mean less food. It does mean the advertised course count may not match the rhythm you imagine.

This detail matters at a 90-minute meal. If you expect seven carefully spaced presentations, you might feel rushed if rice, vegetables, salmon, and lamb arrive together. If you mainly want a large, varied dinner with a chef cooking at the table, the combined service may feel perfectly sensible.

Icelandic salmon with teriyaki sauce

The salmon is one of the menu’s most natural pairings. Iceland is known for its seafood, and salmon works well with the sweet and savory notes of teriyaki.

You can expect the chef to cook the fish on the grill as part of the main presentation. The value here is not only the ingredient. It is also the chance to see how the chef handles several foods in sequence, managing timing and heat in front of you.

The salmon may be the safer choice for diners who want a lighter main course, but you do not have to choose between fish and meat. The set menu includes both salmon and lamb, along with rice and vegetables. That variety is one reason the dinner feels filling.

Icelandic free-range lamb with pepper sauce

The lamb gives the menu its clearest departure from familiar Japanese teppanyaki. It uses an Icelandic product and pairs it with pepper sauce rather than teriyaki.

If you want to taste more than seafood during your time in Reykjavík, this is an important part of the meal. The menu lets you sample lamb without committing to a separate entrée, and the pepper sauce gives it a different profile from the salmon.

The dinner is not built around delicate tasting-menu portions. You receive a substantial amount of food, and several diners have stressed that you should arrive hungry. The lamb, rice, vegetables, starters, and dessert add up quickly.

What the fire show really involves

The chef’s cooking is the main entertainment. Expect knife skills, grill work, and flames produced during the preparation. One diner found the flame display spectacular and noted that sitting close made it surprisingly warm. That is a useful practical detail: the fire is not purely decorative from nearby seats.

At the same time, you should adjust the phrase fire show to fit a normal teppanyaki performance. Some diners have found that it consists mainly of lighting oil or sake during cooking. Others have enjoyed the chef’s energy and called the meal highly entertaining.

The performance may also depend on the room. A chef cooking for a full table has more opportunity to build momentum. When only one or two people are present, the same tricks can feel brief. The setting is therefore part of the value, not just the food.

If you have already visited several Japanese steakhouses, the routine may feel familiar. You are not booking a one-of-a-kind Icelandic spectacle. You are booking a Japanese-style grill dinner that uses Icelandic ingredients and adds a welcome cocktail.

Dessert: skyr with blueberry

Dessert is traditional Icelandic skyr with blueberry. It is a sensible finish after a rich meal of tempura, rice, sauces, salmon, and lamb.

Skyr is thick, tangy, and strongly associated with Icelandic food culture. The blueberry adds sweetness and color without turning the last course into a heavy cake or pastry. Some descriptions refer to this as a blueberry parfait, so the exact presentation may vary.

For a first-time visitor, this is one of the meal’s more useful local touches. The salmon and lamb are Icelandic products, but skyr gives you a dish that feels particularly tied to the country’s everyday food traditions.

Service, pace, and the human side of dinner

The staff has received strong praise for being friendly, attentive, and accommodating. The chef is central to the experience, and Chef Wilson has been singled out for his engaging manner, entertaining cooking, and good food.

Service is not perfectly consistent every night. One dinner was slowed by short staffing, although the extra time made it easier to enjoy the meal and an extra drink was provided. Another service moved too quickly, with nearly everything finished in less than an hour.

That variation is worth keeping in mind when you plan your evening. The stated duration is about one hour and 30 minutes, but the actual timing can be shorter or slower. Do not schedule a tight post-dinner commitment.

The atmosphere also changes with the crowd. A quiet night can feel like private dining, which is appealing for a birthday or an intimate evening. But if you want a loud, interactive steakhouse performance, an empty room may not deliver the same energy.

Is $110 a fair price in Reykjavík?

The price is $110 per person. That includes dinner, the seven-course menu, one alcoholic sake cocktail, and the live cooking show. It does not include transportation or further drinks.

For Reykjavík, where restaurant prices are high, a multi-course dinner with seafood, lamb, dessert, and a cocktail is not an unusual level of spending. The question is not simply whether the food fills you. It almost certainly will. The question is how much you value the chef’s performance.

I see the package as reasonable for someone who wants dinner and entertainment in one booking. The inclusion of both salmon and lamb, plus langoustine and beef carpaccio, gives you a broad meal rather than a single main plate. The cocktail adds a small international touch.

I see weaker value if you are paying mainly for a spectacular fire performance. The show may be brief or familiar, and the course count may feel more like four services than seven. If you have had teppanyaki before and did not especially enjoy the theater, you may find better value in a conventional Reykjavík restaurant.

The strongest case for booking comes when you want a special occasion meal, you enjoy watching food being cooked, and you like trying local ingredients in a less traditional format. The weakest case comes when you want a formal Icelandic tasting menu or a major cultural performance.

Who will enjoy this dinner most?

I would recommend it for:

• Couples marking a birthday or end-of-trip dinner
• Families and groups who enjoy food prepared in front of them
• First-time teppanyaki diners
• Diners who want to sample salmon, lamb, langoustine, and skyr in one sitting
• People who like a generous meal rather than tiny tasting portions
• Anyone who wants an English-language dinner activity near public transportation

You should think twice if you dislike theatrical cooking, have already seen plenty of hibachi shows, or expect a uniquely Icelandic performance. The food may still suit you, but the entertainment may not justify the price.

The alcohol rule also matters for families and mixed-age groups. The included cocktail is strictly for people aged 18 and older. The experience itself is open to most people, but the package does not make every part suitable for under-18 diners.

Booking and cancellation details

Confirmation arrives when you book, and the mobile ticket makes arrival simple. The experience has a maximum of 30 participants, though the number present can be much smaller.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations or changes made less than 24 hours before the local start time are not accepted for a refund.

The activity is often booked well ahead, with an average lead time of about 52 days. If you want a particular evening during a busy Reykjavík visit, booking early is sensible.

Should you book Flame’s teppanyaki dinner?

Book it if you want a filling Icelandic-influenced dinner with chef-led entertainment, and you are comfortable with standard Japanese steakhouse-style fire tricks. The food selection is broad, the staff is generally warm, and Chef Wilson can make the meal lively and personal.

Skip it if the words seven-course fire show make you picture a major theatrical production. The meal may arrive in fewer service stages, and the flames may be limited to familiar grill-side effects. At $110, you should be paying for the full package of food, cocktail, and entertainment, not for the fire alone.

My practical advice is simple: arrive hungry, allow the full 90 minutes, and book this as a fun dinner rather than a cultural show. That expectation gives the experience its best chance to deliver good value.

FAQ

Where does the teppanyaki dinner take place?

The experience starts and ends at Flame Restaurant and Bar, Katrínartún 4, 105 Reykjavík, Iceland. The venue is near public transportation.

How long does the experience last?

The advertised duration is approximately one hour and 30 minutes. The actual pace can vary, with some meals taking less than an hour and others running more slowly.

What food is included?

The sample 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 skyr with blueberry.

Is a drink included?

Yes. You receive one Flame welcome sake cocktail or a similar alcoholic beverage. Additional alcoholic drinks and other beverages beyond the included cocktail are not included.

Is the cocktail available to children?

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

Can I cancel for a 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 eligible for a refund.