Catering to your aircraft in Sukagawa.
Fukushima Airport (RJSF) serves business jets arriving for the prefecture's farms, hot springs and slopes. Our team packs the food for your crew to serve, with labels by seat and sauces apart.
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.
Fukushima Prefecture is Tohoku's largest, and its food is built on a short list of things that travel well in a galley. A private jet menu for Fukushima Airport starts with fruit: peaches from the Fukushima basin, pears and persimmons in autumn, cut and chilled by the seat. Local specialities also include Aizu beef, Kitakata ramen broth packed apart from the noodles, and Soma seafood from the Pacific coast.
For an inflight menu out of Sukagawa, the point is what finishes well without a chef aboard. Private jet food here means rice from Aizu, a prefecture known for its sake and its rice, plated cold as onigiri or re-plated warm from the oven. Private jet platters of Fukushima fruit, kōriyama carp-free sushi boxes and kozuyu-style Aizu soups are the local specialities we pack. Gourmet inflight meals and private jet snacks follow the same logic: seasonal, sealed, labelled by seat.
Fukushima Prefecture rewards a menu written around its seasons. Peach and pear plates in summer, persimmon and chestnut in autumn, ankō and Pacific fish in winter: this is what a private jet menu from Sukagawa can honestly offer. The inflight menu keeps sauces apart, so Aizu miso glazes and soy-based reductions finish in the galley oven. Private jet platters, gourmet inflight meals and private jet snacks are packed from these local specialities and delivered to the FBO.
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.
Sukagawa sits inland, in the cooler Nakadori valley, and RJSF sees business traffic that follows the seasons: cherry and peach weeks, autumn foliage, winter skiing flights toward Aizu. That rhythm decides what private jet catering looks like on this field, from chilled fruit plates to hot Aizu miso dishes. We handle inflight catering and in-flight catering for the galley you actually have, plus aviation catering for crews. Business aviation catering, executive jet catering and diplomatic flight catering run on one team, and cabin crew meals are ordered with the trip and billed with it.
A private jet chef working for Fukushima flights starts from what is in season in Sukagawa: peaches, pears, Aizu beef and local rice. Business jet catering, corporate jet catering and charter flight catering all use the same bespoke menu process, with sauces apart and labelled for the crew. VIP flight catering and luxury inflight catering add plated service, written around your galley.
State visit aircraft catering at Fukushima Airport is planned with the delegation's office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering share one rule: nothing is confirmed until it is cleared. Menus drawing on Aizu rice and local seafood are common choices.
Fukushima's cooking leans on soy sauce, miso, dashi and wheat noodles, which is where allergens hide here. For kosher, halal, vegan, gluten free, special meals, allergen free and kids meals, we write the dish around the local base rather than swapping one ingredient. Dashi becomes kelp-only for vegan; soy-free marinades are packed apart for allergen free plates. Each special meal travels sealed, labelled by seat number.
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.
For crews flying into RJSF, crew meals are commanded with the trip and billed with it. Flight crew meals, pilot meals and cabin crew meals are labelled by role, and cockpit meals are designed to be eaten at the jumpseat between sectors. Crew catering uses crew meal boxes with dishes that hold their shape, and different meals for pilots are available on request.
Catering delivery to the FBO at Fukushima Airport is made on your slot and handed over at the aircraft. Your handling agent controls airside access, so ground handling catering is planned with them. FBO catering and handling agent catering orders at the general aviation terminal need the tail and the headcount.
Fukushima Airport handles business jets and mid-size aircraft, and the aircraft type decides how catering is loaded. For galley catering, we match the trolley, box or tray format to your galley and the door height at the apron. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning for larger types is confirmed with the type and registration. A request that comes in late for an RJSF departure still gets cooked, packed and sent to the apron.
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.
RJSF is a regional airport with a general aviation side that handles business jets for the prefecture. Airport catering is planned around the quiet hours and the occasional peak, and FBO services and ground handling services are small but well organised. As a business aviation hub, it is modest, but it matters for visits to Aizu and the coast.
Business aviation at Fukushima Airport follows the calendar: peach and cherry season, autumn foliage, winter ski flights. Inflight catering, in-flight catering and aviation catering orders reflect that, with fresh fruit in summer and hot soups in winter. Business aviation catering and executive jet catering are our daily work, diplomatic flight catering needs protocol clearance, and cabin crew meals are ordered with the trip.
Japan applies strict controls on food imports, and Fukushima Airport follows them. Locally prepared catering loaded in Sukagawa is the simplest route, as customs inspection mainly concerns food entering the country. Your handling agent confirms the procedure for each flight, and we adapt the order to the rules.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at FKS called for excess complexity: just roasted chicken and seasonal vegetables and sensible planning for a tight boarding window. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. The order made in flight catering feel manageable because the galley preparation had been considered beforehand.”
“As the person coordinating a charcuterie board and fresh bread for 3 passengers at Fukushima Airport, I needed an arrangement that considered an evening cabin service. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. My main takeaway from this inflight catering services order was the practical approach to storage requirements.”
“Timing and organisation mattered at RJSF, where our order of poached fish with steamed rice for 11 people involved a revised passenger count. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
A return order from Fukushima Airport is simply a second order: it is priced on what goes in it. Fresh Soma seafood costs more than rice and vegetable plates, and two legs mean two sets of trays. We quote each leg on its own, so you can see exactly what is behind each line.
On a field at 1,221 ft with seasonal mountain weather, lead time is a conversation, not a rule. We stay in touch with you and your handling agent as the departure shifts, and we keep your order ready to move. Last-minute orders are handled, day or night.
At Fukushima, customs clearance for outgoing catering is handled through your agent, while the type of aircraft decides tray size, sauce containers and what can be finished on board. We plan the order around the galley you actually have.
Japan restricts the import of many foods, especially meat, fruit and dairy products, and these rules apply at Fukushima Airport too. Bringing your own food in is possible only within those limits, and it is safer to order locally. We prepare and pack meals in Japan, so nothing needs to clear customs.
Charters are priced for the flight; the menu is a different order. If you want a Fukushima peach platter or an Aizu onigiri box on board, we cook and pack it on request and invoice it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
