You're telling me "julienne" is an English cutting technique? That's obviously French.
And I don't know Japanese, but it doesn't even seem like they have a plethora of more descriptive terms for it than 'finely diced', 'roughly diced' etc. when they're both something-kiri too, for example.
From my imperfect understanding of Japanese cuisine, there is usually "a way to prepare a dish" and deviation from that way can be unwanted or problematic, a bit of a social faux pas.
But yes sure, deviate in France and you might get some bad reviews, be labelled avant-garde, but it's probably fine, and you might be on the way to greatness. I'm pretty ignorant of Japanese culture (not that I'm French either, just spent many holidays there and none in Japan) but I can believe there'd be a stronger visceral reaction to that sort of thing. Boycott the insauspicious restaurant or whatever.