NEW YORK (AP) — Okonomiyaki, anyone?

A survey released Tuesday for the restaurant reservation site OpenTable showed that style of savory Japanese pancake is the No. 1 most befuddling term among 2,035 diners, with one in five saying they won't order something they don't understand on a menu.

Foodies, stand down. Many of the Top 10 most confusing terms you're likely familiar with. For the rest of us, as chefs in America have expanded their horizons, we bring you gochujang, piri piri, yuzu and bibimbap, following okonomiyaki in that order.

This undated photo provided by Scott Mitchell and Open Table shows kabosha squash okonomiyaki with Benton's ham, shrimp and bonito flakes, prepared by chef Kirstyn Brewer of the Victor Tangos restaurant in Dallas, Texas. The term okonomiyaki, a type of Japanese pancake, is the No. 1 most befuddling menu item among 2,035 regular diners surveyed recently for the restaurant reservation service Open Table. (Scott Mitchell/Open Table via AP)

Nearly one in three diners in the Harris Poll conducted online for OpenTable said some menus are more confusing than they need to be. More than half surveyed in March felt ordering an unfamiliar item ruins their restaurant experience.

Okonomiyaki was a challenge for 69 percent of the diners ages 18 and over, about half of whom said they eat out at least once a month. But there's rarely shame. The survey of diners around the country showed two-thirds aren't embarrassed by their cluelessness, saying they are usually fine asking a server for guidance, said Caroline Potter, OpenTable's chief dining officer.

The fact that some of the rubs, ingredients and completed dishes are a problem at all shows just how far many mainstream restaurants have come, she said. For instance, the 2014 edition of "The Foodspotting Field Guide," featuring 75 dishes chosen by a gaggle of recreational foodies, posed this question: "Ever heard of Okonomiyaki?"

Now, at least among those who don't know classic Japanese cuisine, "It's much more prevalent on American menus," Potter said. "It's interesting that there still remains this confusion on the diner side, whereas chefs and restaurateurs have latched onto it.

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