Catering to your aircraft in Tokoname.
Chubu Centrair sits on a reclaimed island in Ise Bay, so your aircraft arrives over water and the galley fills with Nagoya cooking: Hitsumabushi eel, miso katsu, Aichi beef. We pack it for the galley you actually have and hand it over via 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.
Aichi cooking is built for travel more than it first seems. A private jet menu for Nagoya starts with miso katsu: the cutlet is packed apart from the dark hatcho miso sauce, which goes in its own pot and is poured at the seat. Hitsumabushi, the grilled eel on rice, is plated in the bento format it already has, and we leave the dashi for the last step because the broth is what turns the rice soft.
Our inflight menu leans on Mikawa and Owari produce: Aichi beef, Chita peninsula shellfish from Ise Bay, Nagoya Cochin chicken and tebasaki wings in pepper glaze. Private jet food from here also means Hoshigaki-style dried persimmon, ogura toast fillings and Nagoya's fine Sencha. These local specialities are tagged for the oven or for the drawer, so the flight attendant on RJGG departures knows what to do before opening the lid. Aichi Prefecture suppliers are chosen by season, not by catalogue.
Sweets belong to the same logic: Ogura-an bean paste, Uiro rice cake from Nagoya and warabi mochi travel well chilled. Tokoname is also known for its ceramic teapots, so a Japanese tea service often shapes the final course.
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.
RJGG is a reclaimed island in Ise Bay, and the people who fly into Tokoname are usually bound for the Toyota-linked industry around Nagoya. Private jet catering here means Nagoya dishes that survive a cold drawer and a single oven. Our inflight catering is written by former VIP flight attendants, and our in-flight catering for NGO follows the pattern of the departure. Aviation catering, business aviation catering and executive jet catering all start with the headcount and the diet card. Diplomatic flight catering is cleared before cooking, and cabin crew meals are ordered on request and invoiced like the rest.
Business jet catering at Chubu Centrair is usually written around Toyota-linked and Nagoya industrial movements. Corporate jet catering leans on compact trays, VIP flight catering takes Aichi beef, and charter flight catering gets a simpler Nagoya set. Luxury inflight catering from our private jet chef follows a bespoke menu drawn from the seat plan and the galley.
For state movements through Tokoname, government flight catering begins with the menu cleared by protocol. Head of state flight catering comes with a named team, VIP aviation catering is discreet, and state visit aircraft catering is delivered under the handling agent's escort.
A diet at Chubu Centrair is a card tied to the seat plan. Miso, soy, fish stock and sesame hide in Nagoya dishes, so allergen free means a separate board and a separate box, not a promise on a label. Kosher, halal, vegan and gluten free orders are confirmed with the headcount, special meals are marked by seat number, and kids meals are packed apart from the adult trays.
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.
Flight crew meals from Tokoname are ordered on request and invoiced like the rest of the order. Pilot meals and cockpit meals are boxed to be eaten one-handed on Japan's busy routes; we can make different meals for pilots when the operator policy asks for it. Crew catering and crew meal boxes are labelled CREW so nobody opens a passenger tray by mistake.
FBO catering at Chubu Centrair means catering delivery to the FBO, with passes and an airside escort arranged through the handling agent. General aviation terminal access is controlled, so ground handling catering waits for the aircraft's slot, and handling agent catering is confirmed in advance.
Galley catering for larger aircraft at RJGG is planned around the type: door height, the high loader or none, and the galley layout. Airside catering delivery and aircraft provisioning pass through the handling agent, so tell us the tail and the positioning and we load what the galley can hold.
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.
Airport catering at Chubu Centrair serves general aviation on a reclaimed island in Ise Bay, opened to replace Nagoya's older field. The airport's FBO services and ground handling services are organised around the general aviation terminal.
As a business aviation hub for Nagoya, RJGG sees corporate and charter flights year round. Aviation catering, business aviation catering, inflight catering and in-flight catering are built per flight, executive jet catering per owner, diplomatic flight catering per protocol, and cabin crew meals on request.
Japan controls food imports strictly: meat, dairy and fresh produce brought in from abroad face quarantine and can be refused. For an order at Chubu Centrair this means we buy locally in Aichi and keep sealed trays sealed.
Average rating from the cabin crew and pilots we cater for.
“Getting roasted vegetable bowls with separate dressings ready for 5 guests at Chubu Centrair International Airport required an order that accounted for a short ground stop. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. Our brief for jet catering was met with a sensible plan for meal organisation.”
“An order of mini sandwiches and individual desserts for 6 people at RJGG had to be organised around different crew meal preferences. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. Our brief for VIP flight catering was met with a sensible plan for final order confirmation. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Clear quantities were essential at NGO: we had 7 passengers expecting roasted vegetable bowls with separate dressings and were working around a late menu amendment. Our brief for charter flight catering was met with a sensible plan for storage requirements. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Start from the covers and the slot. Chilled sushi sets, Aichi beef or a full diplomatic menu each land at a different price, and we agree it before the departure, not at the ramp.
What makes an order easy at Tokoname is a known tail and a firm slot. Duty limits mean the crew rarely wait, so we aim at the handover time rather than at an arbitrary cut-off. Last-minute orders are handled.
Japanese quarantine treats inbound animal products strictly. When a special-meal request is part of the order, we source it locally in Aichi so the paperwork is simple and the box stays sealed.
A delegation flight carries more rules than a private one. Imported dishes face quarantine, so we recommend cooking in Aichi to the protocol office's list.
Catering is separate from a charter. We confirm covers once the passenger count is final and bill that order alone.
Tail, pax and diets — a flight attendant takes it from there, day or night.
