Translation guide
Small savory dishes served before a meal or with drinks. In Japanese, the concept is expressed through various loanwords and native terms depending on context, formality, and cuisine.
A small dish served at the start of a meal, often in Western-style dining.
The standard term for an appetizer or starter in a Western-style course meal. Used in restaurants and formal settings.
I ordered smoked salmon as an appetizer.
Loanword from French 'hors d'œuvre'. Common in Japanese, especially for party platters or buffet-style appetizers. Can sound slightly more casual or Western-focused than 前菜.
I was waiting while nibbling on hors d'oeuvres at the party.
Loanword from English 'appetizer'. Less common than 前菜 or オードブル, but understood in international dining contexts.
This restaurant has a wide variety of appetizers.
Light food served alongside alcoholic beverages, often in casual settings like izakaya.
Casual term for snacks eaten while drinking. Not a formal course, but the closest equivalent to bar snacks or simple hors d'oeuvres with drinks.
I ordered edamame as a snack with my beer.
A small appetizer automatically served at izakaya or Japanese-style bars, similar to a cover charge snack. Not ordered, but part of the experience.
Synonym for 突き出し, commonly used in Kanto region. A small dish served as soon as you sit down at a bar or izakaya.
Bite-sized, often decorative food served on bread or crackers at receptions or cocktail parties.
Loanword for 'canapé'. Refers specifically to small, decorative finger foods with a base of bread or pastry. Common in party contexts.
The waiter brought around canapés.
Loanword for 'finger food'. Broader than canapé; includes any small food eaten with hands at casual gatherings.
A tiny, complimentary appetizer served before the meal to showcase the chef's style, often in fine dining.
Short for 'amuse-bouche'. Used in high-end restaurants for a small, free pre-appetizer. Not a general term.
First, an amuse-bouche was served.
Full loanword, less common than the abbreviated アミューズ. Used in very formal or French cuisine contexts.
We enjoyed the chef's special amuse-bouche.
前菜 is the standard term for a starter in a Western course meal, while オードブル often implies a platter of assorted appetizers, especially at parties or buffets. In casual conversation, オードブル can sound more like party food, whereas 前菜 is more restaurant-oriented.
The appetizer for the course was a salad.
We prepared hors d'oeuvres on a large platter.
At an izakaya, the small dishes served with drinks are おつまみ or 突き出し/お通し, not オードブル. Using オードブル in that context would sound like you're talking about Western party food.
This snack (with drinks) is nice, isn't it?
この店の突き出しはいつも美味しい。
The appetizer (served automatically) at this place is always delicious.
お通しは煮物でした。
The starter (automatic appetizer) was a simmered dish.
Finger foods are convenient for stand-up parties.