Catering to your aircraft in Akita.
At Akita Airport the winters are long, snow covers the apron and every galley here wants warm, rice-based food. We cook and pack for your aircraft and hand over at the FBO.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Akita Prefecture is rice country, and that shapes every private jet menu we write for RJSK: Akitakomachi rice is the base of onigiri, rice bowls and the regional kiritanpo, rice pounded and grilled on cedar skewers.
The Akita inflight menu leans on hinai-jidori chicken, a prized local breed that goes into oyakodon, grilled skewers and the hot pot called kiritanpo-nabe, which travels well as a sealed pot with the broth packed apart.
For private jet food that fits a small galley, we pack hatahata, the local sandpaper fish, as a salt-grilled plate, and iburigakko, smoked pickled daikon, as a cold side that needs no work.
Local specialities such as Inaniwa udon, a hand-stretched flat noodle served cold with dipping sauce, make a light lunch for a short sector out of Akita.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Akita Airport sits at 313 ft on the Sea of Japan side of northern Honshu, where winter cloud and snow set the rhythm of every turnaround. Private jet catering here follows the season: warm, rice-based dishes in the cold months, light chilled plates in summer. Whether the brief reads inflight catering, in-flight catering or aviation catering, we cook and pack for your galley and hand over at the FBO. Business aviation catering and executive jet catering for RJSK get the same attention as diplomatic flight catering, and cabin crew meals can ride on the same order.
Business jet catering and corporate jet catering at Akita usually mean small cabins and short sectors, so the menu stays compact. VIP flight catering, charter flight catering and luxury inflight catering are written by a private jet chef as a bespoke menu, using Akitakomachi rice and hinai-jidori chicken where the season suits.
Government flight catering and head of state flight catering at Akita run through protocol before anything is cooked. VIP aviation catering and state visit aircraft catering use a named team, traceable ingredients and discretion at handover.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a promise. In Akita the hidden allergens are soy, wheat in soy sauce and fish stock in many broths, so special meals are cooked with separate stock and sauces and sealed for the tray they belong to.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a long duty day at RJSK, crew catering matters more than the passenger menu. We offer crew meals, flight crew meals and pilot meals as crew meal boxes, plus cockpit meals that can be eaten without a tray, and different meals for pilots on request. Cabin crew meals travel in a separate box so nothing mixes with the guest trays.
FBO catering at Akita is handed over at the general aviation terminal or beside the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering and handling agent catering follow your slot.
Akita sees mostly light and mid-size business jets, so galley catering is usually carried to the door by hand or small cart. For larger aircraft that need a high loader, we flag it to your handling agent, who arranges airside catering delivery and aircraft provisioning at the stand. Tell us the type and we plan trays, boxes and ice around the galley you actually have.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Akita Airport is the main air gateway for Akita Prefecture, with scheduled domestic traffic and a modest general aviation ramp beside it. Airport catering here means working around the passenger terminal, and the FBO services on the GA side decide where a handover can happen. Ground handling services are arranged through your handling agent, who opens the right gate for the trays.
Akita is no major business aviation hub, yet private traffic returns every year with the ski season and regional business trips. For those flights we supply inflight catering, in-flight catering, aviation catering and business aviation catering, with executive jet catering and diplomatic flight catering when a delegation passes through. Cabin crew meals and other crew meals ride on the same order, and FBO services at the terminal take the handover. As a small business aviation hub for northern Honshu, it rewards a compact, snow-proof menu.
Japanese customs watch animal and plant products closely, so at AXT a menu built from Akita rice, local chicken and seafood stays clear of import checks. Foreign-sourced items have to be declared and cleared first, a step your handling agent and the ground handling services on the field manage before anything reaches the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at AXT, our 2 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a changing departure schedule. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Despite a revised passenger count, we wanted the 5 guests at Akita Airport to enjoy grilled salmon with a lemon dressing without a complicated cabin service. The Galley Girls suggested sealed meal containers for the snack boxes, and that choice worked well with our storage arrangement. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. When comparing inflight catering companies, I would look closely at storage requirements after this experience.”
“Nothing about the 2 guest order at RJSK called for excess complexity: just a charcuterie board and fresh bread and sensible planning for two separate meal services. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. I would discuss in-flight catering services with them again, especially when packing arrangement needs careful coordination. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
Think of it per menu rather than per tray: a hinai-jidori hot pot costs more than a cold noodle lunch, whatever the aircraft. The galley size then decides how much we pre-finish before it reaches the FBO.
Customs sets the shape of the order more than the calendar. Local rice, hinai-jidori and seafood avoid import checks entirely; if you want something from abroad, tell us when you order so it can be handled properly.
Japan treats imported food strictly, but Akita products are already local, so a kiritanpo-nabe or a plate of iburigakko needs no import paperwork. Leftover food on departure may fall under the destination country's rules, which we can flag.
Bringing food is possible, with customs limits on animal products entering Japan. When the stop is short, we suggest ordering from us so the handover matches your slot and nothing has to be declared.
A private jet charter into Akita does not carry the food with it. Passenger catering and any crew meals are ordered and invoiced separately, so crews facing a long duty day should ask for them with the booking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
