Fire, knives, and Icelandic seafood on one grill. I like the 7-course tasting menu, which leans hard into Icelandic ingredients while still feeling like classic teppanyaki. I also like the extra touch of a welcome sake cocktail plus live fire cooking, often led by an engaging chef named Wilson. The main thing to consider is that the fire show energy can feel like standard hibachi for some people, not a huge special-effects production.

In Reykjavík, this is a straightforward evening plan: show up near Katrínartún 4, eat a lot, and enjoy a chef-led cooking experience in a small room with a limited group size (max 30). If you come hungry and want your dinner to come with theatre, you’re in the right place. Just keep in mind that the pacing and how many courses you actually get can vary by night and crowd size, so I’d treat the title as a promise, not a guarantee.

Key highlights you’ll actually feel

• Iceland-forward tasting menu cooked in teppanyaki style, from carpaccio to Skýr with blueberry
• One welcome Flame sake cocktail included (18+ only for alcohol)
• Live fire cooking right in front of you, with a chef who knows how to work the room
• Max 30 people, so the vibe stays more intimate than a huge group dinner
• A set 90-minute experience window, so it’s ideal for fitting into a full day in Reykjavík

Entering Flame: what $110 buys in Reykjavík

This dinner experience runs about 1 hour 30 minutes and costs $110 per person. In Iceland, that price sits in the normal zone for a sit-down, multi-course meal that includes alcohol and live cooking. The real question is value: does the food feel worth it?

Here’s the practical take. You’re pre-booking a full 7-course tasting menu with multiple main items (rice, vegetables, salmon, lamb) plus dessert. You’re also getting a live show at the grill, not just a meal dropped on your table. When the chef and timing click, it’s the kind of night where you walk out full, entertained, and happy you didn’t spend your limited Iceland time figuring out what to eat.

The biggest caution is pacing and show intensity. Some diners feel the fire portion doesn’t match the big-name expectations set by the title, and a few note faster-than-usual service when the room is short-staffed or when the restaurant is running on a lean schedule. That doesn’t ruin dinner, but it can change how much you feel the performance side.

Where to meet at Katrínartún 4 (and how to plan your evening)

You meet at Katrínartún 4, 105 Reykjavík, Iceland. The activity ends back at the same meeting point, so you don’t need to plan extra transport to wrap up.

It’s also described as near public transportation, which matters because Reykjavík nights can be breezy and your other plans may already be spread out. The smart move is to build this around your dinner slot so you’re not rushing from a tour or a museum closing time.

Because the total duration is about 90 minutes, I treat it as a dependable anchor in your schedule—especially if you want a guaranteed meal without hunting for reservations in peak season.

The menu: 7 courses built from Icelandic ingredients

This is a set menu, not a choose-your-own-adventure. The items below are the listed example, and it’s designed to move you through raw/cold, fried, rice-and-veg, two distinct proteins, then dessert.

Course 1: Icelandic beef carpaccio

This kicks things off with a classic style—thin beef, lightly dressed, served as a cool, clean starter. It sets the tone that the ingredients matter, and it’s a good opening if you want something that doesn’t feel heavy before the grill work starts.

Course 2: tempura langoustine in homemade lava sauce

Next comes deep-fried tempura langoustine, paired with a lava-style sauce. This is where the meal starts to feel like it’s intentionally mixing textures: crisp bite, sweet/sea flavor, and sauce with attitude. If you like seafood but are tired of the same old shrimp-by-another-name, this is the course that tends to get people excited.

Course 3: Teppanyaki premium Japanese rice

Then you get the carb anchor. Teppanyaki rice is usually more than filler—it helps balance the meal and gives the chef a familiar base to season and plate well. It’s also one of those courses that makes the experience feel complete when you’re sitting close enough to see the cooking in motion.

Course 4: Teppanyaki mixed fresh vegetable

After rice, the mixed vegetables are the palate reset. They keep the menu from becoming only protein and sauce and help you stay comfortable through the later courses. If you’re the kind of eater who gets tired after multiple rich items, this is a welcome breather.

Course 5: Icelandic salmon with teriyaki sauce

Now you hit one of the signature Iceland picks: Icelandic salmon, dressed with teriyaki sauce. This is where the “fusion” idea matters. The teppanyaki method is familiar, but the fish is local, and the sauce bridge keeps it international.

Course 6: Icelandic free range lamb with pepper sauce

The lamb course leans into something heartier. Free-range lamb plus pepper sauce usually gives you depth and warmth—especially helpful when you’re eating in Reykjavík cooler evenings. It also adds variety compared to salmon so the meal doesn’t feel like a seafood-only theme.

Dessert: Traditional Skýr with blueberry

Finishing with Skýr with blue berry keeps it Icelandic all the way to the end. Skýr is Iceland’s version of a tangy, yogurt-like treat, and blueberry brings sweetness and color. If you’re sensitive to very sweet desserts, it’s often a more balanced finish than a heavy cake or syrupy option.

One note for expectations: even when it’s advertised as a 7-course menu, a few diners have reported nights where the number of courses felt less than the headline. I wouldn’t assume it’ll happen to you—but I would go in prepared to be flexible if the pacing or sequencing changes on the night you attend.

The fire cooking show: what to expect from the heat

This experience is sold as a teppanyaki fire show, with live fire cooking by an expert chef. In practice, what you’ll likely see is the classic teppanyaki rhythm: chef cooking right in front of you, fire used as a dramatic tool at points during preparation, and a bit of showmanship that depends on the chef and the room.

A couple of themes show up clearly:

• When it’s going well, the chef is engaging and the warmth can be part of the fun if you’re sitting close.
• When it doesn’t match expectations, some diners describe it as more modest—fire effects that look like typical hibachi flare-ups rather than a bigger special show.

So my advice is simple: treat the fire as part of the cooking style, not as the main event you came for. The main event should be the set menu plus the chef doing live teppanyaki in front of you. If you judge it as live cooking first, you’ll have an easier time enjoying the show second.

Chef Wilson and the staff vibe: the performance is people-powered

The chef is a big part of the experience. One name that came up with strong praise is Chef Wilson, described as charming, top rate, entertaining, and skilled with knife work. That matters because teppanyaki is visual. If the chef keeps things moving and adds personality, you’ll feel like the meal is a “show,” even when the fire portion is fairly light.

Service style also seems to depend on the night. Some people describe the staff as attentive and accommodating. Others mention slower service when staffing is stretched, which can actually make the evening feel more relaxed—though it can also shift the pacing so courses come faster or slower than you expect.

If you’re the type who likes a calm evening, slower service isn’t automatically bad. If you’re on a tight schedule, I’d plan buffer time around the 90-minute window.

The welcome sake cocktail (and alcohol rules you should follow)

You get alcoholic beverages included as one glass of Flame welcome sake cocktail or similar. Alcohol is 18+ only, so if anyone in your party is under 18, they won’t be able to order it under the rules provided for this experience.

What I like about this setup is that the included drink removes decision fatigue. You don’t need to figure out what to order in a new place after a flight or a cold day outside. You just get a pre-chosen welcome sip that fits the international theme of the meal.

If you want more alcohol beyond the included drink, that’s not included. So set expectations: this is one cocktail, not an all-you-can-drink deal.

Price and logistics: is it worth $110?

At $110 per person, you’re paying for four things:

• A full 7-course menu with multiple mains
• Live cooking at the table (the teppanyaki element)
• A welcome sake cocktail
• A performance component tied to the chef and fire cooking

In Iceland, dinner plus alcohol is rarely cheap, and add live cooking and you’re in “premium meal” territory. Where this can feel like great value is when the food quality matches the showmanship—especially if you get the full sequence of courses and the chef delivers strong energy.

Where it can feel overpriced is when someone experiences the performance as minimal, or when the course count and pacing don’t match the big headline promise. Those nights can turn a fun meal into a “wait, that’s it?” feeling.

My balanced verdict: if you’re excited by teppanyaki style and you want a set Icelandic menu that’s more interesting than a standard restaurant dinner, the price makes sense. If what you want most is a dramatic, fire-heavy spectacle, you should go in with realistic expectations that it may be more cooking-focused than show-focused.

Who should book this (and who might skip it)

This works best for:

• Couples and friends who want a chef-led meal instead of a self-guided restaurant search
• People who enjoy teppanyaki food and want Icelandic ingredients in that format
• Anyone celebrating something minor (birthday, end of trip) and wants a memorable evening without over-planning

You might rethink it if:

• Fire effects are your top priority and you expect a huge, action-movie-style show
• You strongly dislike set menus or want customization
• You’re very sensitive to pacing and want a perfectly timed, never-changing sequence

Also, this is capped at 30 travelers, and the format is described as suitable for most travelers. That small-group feel is part of what makes the cooking experience feel personal instead of chaotic.

Quick practical tips before you go

• Come hungry. The meal is described as a lot of food, so plan for full bellies and a slower post-dinner walk.
• If you’re hoping for maximum show impact, sit where you can watch the chef closely (your table position will matter).
• Eat the whole meal on purpose. The menu is built to shift textures and flavors across courses.
• If you’re ordering alcohol: remember it’s one included cocktail, and additional drinks cost extra.

Should you book the Reykjavík Teppanyaki 7-course menu at Flame?

I’d book it if you want a fun, food-first evening with live teppanyaki cooking and Icelandic ingredients, plus a welcome sake cocktail. The strongest selling points are the 7-course structure, the chef’s entertainment value (including strong mentions of Chef Wilson), and the sense that the meal is designed to be memorable—not just filling.

I’d hesitate only if your priority is a big, fire-exclusive spectacle rather than a teppanyaki dinner with some fire effects. In other words: book for the meal and the chef, not for a guaranteed movie-level flame show.

If you’re in Reykjavík for a short window, this is a solid way to lock in dinner that feels special without adding a lot of extra planning.

FAQ

What’s included in the Flame teppanyaki dinner?

The ticket includes dinner, a welcome alcoholic drink (one glass of Flame welcome sake cocktail or similar), and a live fire cooking show by an expert chef.

How long does the experience last?

It runs about 1 hour 30 minutes.

Where does the experience start and end?

It starts at Katrínartún 4, 105 Reykjavík, Iceland and ends back at the same meeting point.

What’s the menu like for the 7 courses?

The listed example includes Icelandic beef carpaccio, deep fried tempura langoustine in homemade lava sauce, premium Japanese rice, mixed fresh vegetable, Icelandic salmon with teriyaki sauce, Icelandic free range lamb with pepper sauce, and dessert: traditional Skýr with blue berry.

Is English available during the experience?

Yes, it’s offered in English.

Is the cocktail included for everyone?

The alcohol included is for 18 years old and above only.

What group size should I expect?

The experience has a maximum of 30 travelers.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.

How do I get my ticket?

You’ll receive a mobile ticket, with confirmation received at the time of booking.