Translation guide
A small, complimentary appetizer served before a meal to stimulate the appetite. In Japanese dining, this concept is often expressed through specific culinary terms or descriptive phrases.
The direct equivalent in fine dining or French-influenced Japanese cuisine.
Direct loanword from French, used in high-end restaurants and culinary contexts. Widely understood among food enthusiasts.
Here is an amuse-bouche from the chef.
Literally 'one-bite appetizer'. A descriptive term that can be used in menus or explanations.
We will serve an amuse-bouche first.
A small appetizer served at izakayas and some restaurants, often automatically and sometimes charged. Not exactly an amuse-bouche, but similar in concept. Note: it may not be complimentary.
お通し is often not free and is more of a cover charge appetizer, unlike a complimentary amuse-bouche.
The appetizer was edamame.
Explaining the concept in everyday Japanese.
お通し is a small dish served at the beginning of a meal in many Japanese restaurants, but it is often not complimentary and is more like a cover charge. An amuse-bouche is always complimentary and served at the chef's discretion.
The appetizer at this restaurant is not free.