Reykjavík: 7-Course Teppanyaki Tasting Menu with Fire Show

Reykjavík’s only teppanyaki restaurant turns dinner into a small piece of theater. At Flame Restaurant and Bar, your chef cooks Icelandic ingredients inches from your table, spinning utensils, working the grill, and bringing out a volcanic burst of flame.

I like the mix of local food and Japanese technique, especially the langoustine, lamb, arctic charr, and blueberry skyr. I also like that the welcome sake cocktail gives the meal a proper start. The main thing to consider is the price: at $120 per person, this is a special-occasion dinner rather than a casual meal.

• Seven courses built around Icelandic ingredients: Expect beef carpaccio, langoustine, arctic charr, lamb, vegetables, rice, and skyr.
• A fire show at the grill: Open flames, utensil tricks, and chef interaction turn the cooking into entertainment.
• A sake cocktail included: You begin with a crafted cocktail or a similar drink.
• Central Reykjavík location: The restaurant is about 200 meters from Höfði House and Fosshotel Reykjavík, with the ocean nearby.
• Possible winter bonus: You can try the nearby lighthouse for northern lights viewing, though the lights are never guaranteed.
• English-language, wheelchair-accessible service: The experience lasts about 1.5 hours and does not include transportation.

A Seven-Course Dinner With Fire at the Center

The appeal here is simple: you are not waiting for a plate to appear from a hidden kitchen. The chef works directly in front of you, cooking the meal as the evening unfolds. That makes the dinner feel social and active, with the grill providing both the kitchen and the stage.

The fire show is not an extra performance after dinner. It is part of the preparation. You watch the chef bend the flame into the cooking process, handle utensils with flair, and add a bit of humor and movement to the meal. The level of showmanship can vary with the chef and the energy in the room, but the experience is designed to be more than a quiet tasting menu.

The chefs Wilson and Kai have been named in past service, with Wilson working as the main chef and Kai appearing as sous chef. You should not assume the same team will be cooking on your date, but these details give you a sense of the personal style of the restaurant. The chef may also talk about where the ingredients come from and answer questions while cooking.

That direct contact is one of the best reasons to choose this dinner. You get a meal and a demonstration at the same time.

The Welcome Cocktail Sets the Tone

Your first included drink is a sake cocktail or a similar beverage. It is a useful touch because it makes the opening feel like an occasion rather than a standard restaurant check-in.

The cocktail is meant to pair with the mood of the evening, not to replace the meal. If you do not drink alcohol, the supplied information only promises a similar drink, so it is wise to ask the restaurant what nonalcoholic option is available when you arrive.

This opening also gives you a chance to settle in before the cooking begins. Teppanyaki works best when you are ready to watch and interact, so do not treat the first few minutes as dead time. Look at the grill, follow the chef’s setup, and be ready for the first course.

The cocktail is included in the $120 price, along with all seven courses. Any additional drinks or extras are not listed as part of the package.

Course One: Icelandic Beef Carpaccio

The sample menu begins with Icelandic beef carpaccio. This is a light, cool opening before the meal moves to the hot grill.

Carpaccio gives the chef a chance to highlight the ingredient without heavy seasoning or long cooking. The dish also creates a useful contrast with what follows: you start with delicate beef, then move into fried seafood, rice, vegetables, fish, and lamb.

Because this is a tasting menu, portions are intended to build across the evening rather than fill you immediately. You may find the first course modest on its own, but it sets up the larger grilled courses later.

Course Two: Tempura Langoustine With Lava Sauce

The langoustine is one of the most distinctly Icelandic parts of the menu. Iceland is known for its cold-water seafood, and this course pairs the local shellfish with a Japanese cooking style.

The sample preparation is tempura langoustine with homemade lava sauce. The tempura adds crunch, while the sauce brings a stronger, more playful flavor. The lava reference fits the restaurant’s fire theme and Iceland’s volcanic character, but the important point for you is the contrast in texture.

This may be the course to watch most closely if you enjoy seafood. Langoustine is often prized for its sweet, tender meat, and the tempura treatment gives it a more festive feel than a plain grilled serving.

If you have a shellfish allergy, contact the restaurant before booking. The menu is built around several seafood courses, and no substitution policy is provided.

Rice and Vegetables Keep the Menu Grounded

The meal includes premium Japanese rice and mixed fresh vegetables. These components may sound less dramatic than the fire show or lobster, but they matter at a teppanyaki table.

Rice gives the menu a familiar Japanese base, while vegetables help balance the richer meat and seafood courses. Since the meal includes carpaccio, tempura, fish, lamb, sauces, and dessert, these simpler elements keep the progression from becoming too heavy too early.

The exact preparation of the rice and vegetables is not specified. You should expect them to support the grilled courses rather than arrive as separate headline dishes. Still, cooking them on the teppanyaki surface allows the chef to keep the table activity moving.

Course Three: Arctic Charr With Teriyaki Sauce

Next comes Icelandic arctic charr with teriyaki sauce. Charr is a good choice for this setting because it brings a local fish to a Japanese-influenced menu without forcing the meal into a strictly traditional Japanese format.

The teriyaki adds sweetness and salt to the fish. It also connects this course to the restaurant’s broader theme: Icelandic produce prepared with teppanyaki methods and Japanese flavors.

For you, this is a calmer course after the tempura langoustine. The fish gives the menu another texture and keeps the meal focused on Icelandic ingredients rather than only beef and lamb.

The general description also mentions salmon as part of the fresh Icelandic selection, while the sample menu specifically names arctic charr. Menus can change, so the fish served may depend on the current offering.

Course Four: Free-Range Icelandic Lamb

The lamb is likely to be the most substantial savory course. The sample menu describes free-range Icelandic lamb served with pepper sauce, cooked on the teppanyaki table.

Lamb is central to Icelandic food culture, so this course gives the dinner a stronger local identity. The cooking method also lets you watch the chef work with the meat directly, from the grill to the final serving.

The pepper sauce brings a sharper flavor after the sweeter teriyaki and richer langoustine sauce. It also helps the lamb feel like a main course rather than simply another tasting portion.

Past diners have found the meal more filling than expected. Keep that in mind when planning your day. A 1.5-hour dinner with seven courses is not a quick snack, and you may want to avoid scheduling another substantial meal afterward.

The Fire Show Works Best From the Grill

The food is important, but the cooking performance is what separates this from an ordinary Icelandic dinner. You watch the chef prepare the meal with open flame, utensil spinning, and other teppanyaki tricks.

The fire is the central visual moment. It is meant to feel like a small volcanic display, which suits Reykjavík particularly well. You get the familiar pleasure of watching food being made, plus the extra energy of a chef who knows how to hold an audience.

I would set your expectations correctly. This is not a large stage production with a long, separate show. The entertainment happens around the cooking, so the pace depends on the chef, the table, and the timing of each course.

Past service has included chefs who explain the ingredients and welcome questions. If you are curious about Icelandic lamb, langoustine, or the sauces, speak up. The best version of this experience is interactive rather than passive.

The fire also means you should pay attention to the chef’s instructions around the grill. The experience is wheelchair accessible, but if you have specific seating needs, mention them when booking because the supplied details do not explain the table layout.

Blueberry Skyr Brings the Meal to a Cool Finish

Dessert is traditional blueberry skyr yogurt. Skyr is one of Iceland’s best-known foods, and this course brings the menu back to local ingredients after the Japanese-style sauces and grilling.

Blueberries provide fruit flavor and color, while skyr gives you a thick, tangy finish. It should feel lighter than a rich pastry or chocolate dessert, which is welcome after several savory courses.

This is a smart ending for the menu. You finish with an Icelandic staple rather than a generic dessert, and the cool yogurt offers a break from the heat of the grill.

The menu described is a sample, so the final dessert or course order may differ. The seven-course structure and Icelandic focus are the main constants to look for.

Location Near Höfði House and the Ocean

Flame Restaurant and Bar is in a modern glass building area in central Reykjavík. The restaurant is about 200 meters from historic Höfði House and Fosshotel Reykjavík, and it is not far from the sea.

That location makes the dinner easy to combine with a central Reykjavík evening. You do not need to arrange a day trip or leave the city for an Icelandic food experience. Transportation is not included, so you are responsible for getting to the restaurant.

The nearby ocean is useful for a post-dinner walk. In winter, the lighthouse by the sea can also provide a possible northern lights viewing spot. Do not book the dinner as a guaranteed aurora excursion. The lights are a natural event, and clouds, daylight, and activity levels are outside the restaurant’s control.

If the sky is clear and the lights appear, the location may give your evening an extra reward. If not, you still have the dinner and fire show.

Is $120 a Fair Price?

At $120 per person, this dinner is expensive compared with a standard Reykjavík meal. The price includes seven courses and a welcome sake cocktail, though it does not include transportation or additional drinks.

I see the value in the combination. You are paying for Icelandic seafood and meat, a multi-course meal, the chef’s preparation at the table, and the entertainment. If you only want to sample lamb or fish, a regular restaurant may cost less. If you want dinner to be one of the evening’s main activities, the price is easier to justify.

The restaurant’s claim to be Iceland’s only teppanyaki restaurant also matters. You are not simply ordering grilled food. You are choosing a cooking format that is unusual in Iceland and built around a live performance.

The value will be strongest for couples, families, and small groups who enjoy watching food being prepared. It may be weaker for diners who prefer a quiet, private meal or who dislike theatrical service.

Who Should Book This Dinner?

I would point this experience toward you if you want to combine local food with an entertaining night out. It suits first-time visitors who want to try lamb, langoustine, arctic charr, and skyr without planning several separate restaurant stops.

It also works well for a birthday, anniversary, or other evening when you want the meal itself to feel memorable. The included cocktail, chef interaction, and open flame give the dinner a sense of occasion.

Families with older children may enjoy the visual side of the cooking, although the activity details do not specify a child age range. Food-focused visitors should appreciate the Icelandic ingredients, while people interested in restaurant technique will have plenty to watch.

I would be more cautious if you have serious food allergies, strong dietary restrictions, or dislike seafood. The sample menu contains several seafood courses, and no alternate menu is described. Ask the restaurant directly before reserving if you need changes.

The 1.5-hour duration is another point in its favor. It is long enough to feel like a full dinner, but short enough to fit around an evening walk or another central Reykjavík plan.

Booking Details That Matter

The experience is conducted in English, and the instructor is listed as English-speaking. The restaurant is wheelchair accessible.

You can cancel up to 24 hours before the start for a full refund. A reserve-now, pay-later option is also available, which helps if your Iceland schedule is still shifting.

Check the available start times before booking. The supplied details do not give a fixed daily departure time, so you should match the dinner to your other plans rather than assume it begins at a particular hour.

The meeting point is Flame Restaurant and Bar in Reykjavík. Since transportation is not included, allow time to reach the central location on your own.

Should You Book the Flame Teppanyaki Experience?

Book it if you want an active, entertaining dinner built around Icelandic ingredients. The strongest reasons are the langoustine, arctic charr, lamb, skyr, and the chance to watch a chef cook everything at the grill with open flame.

I would skip it if you are seeking a quiet fine-dining room, a guaranteed northern lights sighting, or a low-cost meal. At $120, you need to value both the food and the show.

For most visitors, this is best treated as a special Reykjavík evening rather than simply a place to eat. The food gives you a taste of Iceland, while the grill performance gives the dinner its lasting character.

FAQ

Where does the teppanyaki dinner take place?

You check in with staff at Flame Restaurant and Bar in Reykjavík. It is in a modern glass building area in the city center, about 200 meters from Höfði House and Fosshotel Reykjavík.

How long does the experience last?

The dinner lasts about 1.5 hours.

What does the $120 price include?

The price includes the seven-course tasting menu and a welcome sake cocktail or similar beverage.

What food is included in the menu?

The sample menu includes Icelandic beef carpaccio, tempura langoustine with homemade lava sauce, Japanese rice, mixed fresh vegetables, arctic charr with teriyaki sauce, free-range Icelandic lamb with pepper sauce, and blueberry skyr yogurt.

Is transportation included?

No. You need to make your own way to Flame Restaurant and Bar in Reykjavík.

Can I see the northern lights after dinner?

You may have a chance to see them at the nearby lighthouse by the sea during winter. The northern lights are a natural phenomenon and cannot be guaranteed.

Is the activity wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.