10 Must-Try Dishes at the 2026 World's Fair That Aren't Overhyped

The 2026 World's Fair is happening in Osaka, Japan, and it's a big deal. Countries from around the world have set up pavilions showcasing their culture, technology, and — most importantly to me — their food. I went for a week with the explicit goal of eating as much as possible. I tried everything from high-end molecular gastronomy to street food stalls. Some of it was disappointing. Some of it was overpriced tourist traps. But some of it was genuinely incredible — the kind of food that makes you close your eyes and forget where you are.

After 7 days and probably 50+ dishes, here are the 10 that I'm still thinking about. These are the ones that justify the ticket price, the lines, and the jet lag. If you're planning to go to the fair this year, these are the dishes you should prioritize.

1. Peruvian Ceviche with Leche de Tigre — Peru Pavilion

I've had ceviche in Lima, so I was skeptical that a fair version could compete. But the Peruvian pavilion brought in chefs from Central Restaurant in Lima, and the result is stunning. The fish is incredibly fresh — they're flying it in from Peru daily — and the leche de tigre (the citrus marinade) is perfectly balanced. It's bright, acidic, and has a hint of heat from ají amarillo. The texture of the fish is firm but tender, and the accompanying toasted corn adds a perfect crunch. This is the best ceviche I've had outside of Peru. Full stop.

2. Korean Fried Chicken with Gochujang Glaze — South Korea Pavilion

Korean fried chicken has become a global phenomenon, but the version at the South Korea pavilion is next-level. The chicken is double-fried, which gives it an impossibly crispy exterior that stays crunchy even after the glaze is applied. The gochujang glaze is sweet, spicy, and sticky, with a depth of flavor from fermented soybean paste. They're also serving a version with a honey butter glaze that's dangerously addictive. I went back three times. No regrets.

3. Wood-Fired Pizza with Burrata and Truffle — Italy Pavilion

I know, pizza at a world's fair sounds predictable. But the Italian pavilion has set up a full wood-fired oven, and the pizzaiolo is from Naples. The dough is fermented for 72 hours, which gives it a lightness and chew that's hard to find outside of Italy. The burrata is flown in fresh, and the truffle is shaved tableside. It's simple, but the execution is flawless. The crust has the perfect amount of char, the cheese is creamy, and the truffle adds a earthy luxury. It's the best pizza I've had in Japan, maybe the best I've had outside of Italy.

4. Ethiopian Injera with Spiced Lentils — Ethiopia Pavilion

The Ethiopian pavilion is serving a traditional platter of injera (a spongy, sour flatbread) topped with spiced lentils, collard greens, and a berbere-spiced chicken stew. The injera is made fresh daily, and it has that perfect tangy flavor that complements the rich, spicy stews. The lentils are cooked until they're almost creamy, and the berbere spice blend is warm and complex. It's a hands-on eating experience — you tear off pieces of injera and use them to scoop up the toppings. It's messy, communal, and absolutely delicious.

5. Japanese Curry with Katsu — Japan Pavilion (Obvious, But Perfect)

You can't go to a World's Fair in Japan and not eat Japanese curry. The Japan pavilion has a pop-up from Coco Ichibanya, the famous curry chain, but they're doing a special version that's not available anywhere else. The curry roux is richer and more complex than the standard recipe, with a hint of dark chocolate and apple. The pork katsu is perfectly breaded and fried, and the rice is short-grain and fluffy. It's comfort food at its finest. I ate it twice.

6. Mexican Tacos al Pastor — Mexico Pavilion

The Mexico pavilion has a full trompo (vertical spit) for their al pastor, just like you'd see in Mexico City. The pork is marinated in achiote and pineapple, then slowly roasted on the spit. The result is meat that's tender, slightly charred, and packed with flavor. They serve it on small corn tortillas with fresh pineapple, cilantro, and onion. It's simple, but the quality of the meat makes it exceptional. I've had al pastor in Mexico City, and this is nearly as good — which is saying something.

7. French Croissant with Beurre d'Isigny — France Pavilion

I almost didn't include this because it's "just a croissant." But this croissant is something special. The French pavilion brought in a baker from a top Parisian patisserie, and they're making croissants on-site using Beurre d'Isigny, a French butter with a protected designation of origin. The croissant is perfectly layered — flaky on the outside, tender and airy on the inside. The butter flavor is rich and nutty. It's the kind of croissant that ruins all other croissants for you. I had one every morning of the fair.

8. Thai Green Curry with Roti — Thailand Pavilion

Thai green curry is a classic, but the version at the Thailand pavilion is elevated by the homemade roti. The curry is made with fresh coconut milk, Thai basil, and a generous amount of green curry paste. The chicken is tender, the vegetables are crisp, and the sauce is perfectly balanced between spicy, sweet, and creamy. The roti is flaky and buttery, perfect for soaking up every last drop of curry. It's a messy, satisfying meal that I'd happily eat every day.

9. Spanish Jamón Ibérico with Pan con Tomate — Spain Pavilion

The Spain pavilion has a whole leg of Jamón Ibérico de Bellota, and they're carving it to order. The jamón is cured for 36 months, and you can taste every minute of it. It's rich, nutty, and melts on your tongue. They serve it on a slice of pan con tomate — toasted bread rubbed with ripe tomatoes, garlic, and olive oil. It's a simple pairing, but the quality of the jamón makes it unforgettable. I stood and watched the carver work for a few minutes; it's an art form in itself.

10. Indian Biryani with Hyderabadi Spices — India Pavilion

The India pavilion is serving a Hyderabadi-style biryani that's cooked in a sealed pot (dum pukht). The rice is fragrant with saffron and spices, and the meat (lamb or chicken) is incredibly tender. The layers of rice and meat are perfectly cooked, and the accompanying raita (yogurt sauce) provides a cooling contrast. It's a generous portion, and it's one of the best value items at the fair. I went back for seconds and thirds.

The World's Fair is overwhelming — there's so much to see and eat that it's easy to get choice paralysis. But if you focus on these 10 dishes, you'll have a culinary experience that's worth the trip. I'm already planning when I can go back. Maybe I'll bring a bigger appetite.