Catering to your aircraft in Hiroshima.
A plateau airfield, an oyster coast and a galley with one small oven. That is Hiroshima for a flight attendant. We cook and label the order for that galley and deliver it to the aircraft on your slot, 24/7.
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.
Hiroshima Prefecture is oyster country, and a private jet menu for Hiroshima follows the Seto Inland Sea calendar. Hiroshima oysters are at their best in winter, and in an inflight menu they travel cooked, never raw: gratin, fried, or in a simmered dish packed for the oven, with the sauce apart.
Okonomiyaki, the layered Hiroshima style with noodles, is a local speciality that rewards a galley with a hot plate or oven: we pack the components separately and you assemble. Private jet food from here also means conger eel, Setoda lemons from the islands, and Hiroshima-na pickled greens for the crew table.
Local specialities stay honest about what a cabin allows. Sake from Saijo is the area's pride, but alcohol is ordered and handled to the operator's policy. Rice, tea and seasonal fruit cover the cold side. {Region} gives the menu its identity, the galley sets its limits.
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.
The first thing crews notice at RJOA is the plateau: a long runway on high ground, tailwinds, and business aviation traffic that arrives in bursts around summits and anniversaries in Hiroshima. A private jet catering order for HIJ starts with the tail, the slot and the seat plan, then with the season in Hiroshima Prefecture. We cover in-flight catering, executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals, all packed for a galley and handed over at the FBO.
Corporate jet catering out of RJOA tends to be driven by what the passengers are visiting for: factories, a conference, Miyajima. Business jet catering for those flights is built from local seafood and rice, with VIP flight catering for the senior guest and charter flight catering for the rest. A private jet chef writes the bespoke menu against your galley and your headcount, and luxury inflight catering stays simple on the plate.
Government flight catering at Hiroshima Airport follows protocol first: the menu is cleared before anything is cooked, labels carry seat numbers only, and traceability is kept. Head of state flight catering and VIP aviation catering use the same discipline, with a named team and no name-dropping. State visit aircraft catering for Hiroshima, where peace-themed visits are part of the calendar, is planned with the protocol office, and the food is delivered to the aircraft through the handling agent.
Dietary orders here start with the local table: Hiroshima cooking leans on soy, wheat noodles, oyster sauce and dashi, so gluten, shellfish and fish allergens hide in sauces as much as in dishes. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are written against a card, packed on a separate board, and marked by seat number only. We ask about the sauce, not just the dish.
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 the crew at Hiroshima, the meal boxes are an add-on you ask for with the order, and they appear on the same invoice as the guest food. Flight crew meals are packed to be eaten from a jumpseat: cockpit meals one-handed, pilot meals in separate boxes, crew meal boxes labelled CREW. Crew catering can include different meals for pilots as the operator's policy asks, and for a cabin crew meals set, we pack a separate hot dish. A rotation through RJOA is short; the crew eats last and fast, so we keep things simple.
FBO catering at RJOA means handover at the apron through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering rules: the driver needs airside access, the gate and the stand. Handling agent catering is simplest when we have the tail, the slot and the contact in advance.
At RJOA the aircraft decides the loading: a light jet taken in by hand through a small door, a larger cabin that needs a high loader to the galley level. Tell us the type and the galley, and our galley catering is packed in boxes sized to the drawer or the cart. Airside catering delivery runs through your handling agent, and aircraft provisioning follows the cabin configuration, not the other way round.
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.
Hiroshima Airport lies on a plateau in the hills, with a long runway and international and domestic traffic. Airport catering for business aviation here is a small, specific operation, with general aviation handled through the FBO and ground handling services. The terrain explains much of the weather, and the weather explains much of the schedule.
For business aviation hub traffic, Hiroshima serves industry in the prefecture and visitors to the peace memorial and Miyajima. Inflight catering and in-flight catering orders here tend to be small and exact. Aviation catering and business aviation catering for executive jet catering flights, diplomatic flight catering and cabin crew meals are all written against the galley and the guests, with FBO services and ground handling services coordinated for the apron.
Japan controls imports of fresh meat, dairy, fruit and vegetables strictly, and Hiroshima customs applies the same rules as elsewhere in the country. Food loaded here for an outbound flight is straightforward; food arriving from abroad may be removed on landing. Plan the return order with us rather than bringing it in.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Hiroshima Airport, our 6 guests wanted vegetarian wraps and colourful salads, organised sensibly around several individual meal preferences. For crew meals, that attention to portion planning made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“As the person coordinating vegetable tartlets and a dessert selection for 8 passengers at RJOA, I needed an arrangement that considered a changing departure schedule. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. The meal organisation stood out more than any sales pitch about FBO catering.”
“An order of a breakfast basket with individual preserves for 12 people at HIJ had to be organised around several individual meal preferences. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The portion planning stood out more than any sales pitch about airport catering.”
For an empty repositioning leg, the question is usually whether you need guest food at all. Often only crew meals are ordered, and that is the lowest end of private jet catering cost at RJOA. Anything extra is priced per dish.
We treat lead time as a logistics question: which handling agent, which stand, what airside pass the driver needs at RJOA. Settle those and the order moves, even last-minute.
Night departures and early morning slots out of RJOA mean the delivery has to meet the airport's hours and customs windows. Japanese rules restrict animal and plant products arriving from abroad, so we plan the order around what stays on board and what is taken off.
Bringing your own food on board is possible, but customs in Japan can refuse meat, fruit and dairy on arrival. A return leg ordered here is packed in Hiroshima, handed over at the FBO, and travels without questions.
Is catering part of a charter into Hiroshima? No. It is ordered on its own and invoiced on its own, however the weather window goes. We hold to your slot, whenever it ends up.
Tail, pax and diets — a flight attendant takes it from there, day or night.
