Catering to your aircraft in Ie.
Iejima is a small island strip where light jets come and go between long quiet stretches, and the galley is often a drawer and one oven. We cook and pack for that galley, with Okinawan produce, and hand it 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.
Okinawa Prefecture has its own table, and a private jet menu for Iejima can lean on it without losing its way in a galley. Local specialities travel well when they are chosen with the aircraft in mind: Okinawa soba in a sealed broth pot with the noodles apart, goya champuru that goes into the oven and comes out as a plate, and pineapple and shikuwasa citrus that arrive chilled and need nothing but a knife. Our private jet platters are cut for seat service, our gourmet inflight meals are packed so each guest can be re-plated from the drawer, and our private jet snacks lean on beni-imo sweet potato and chinsuko shortbread. That is the inflight menu in Ie: private jet food that tastes of the island, written for a galley that may only have one oven.
What lands on a plate in Ie should taste of Okinawa Prefecture, because that is the only reason to order locally at Iejima Airport. The island is known for its peanuts, and the wider prefecture for umi-budo sea grapes, rafute braised pork belly, tropical fruit and island tofu. We turn those local specialities into a private jet menu: private jet platters of cut fruit and cold fish, gourmet inflight meals that finish in your oven, and private jet snacks that sit happily in a seat pocket. Sauces travel in their own pots, delicate seafood stays chilled, and the inflight menu is agreed against your galley before anything is cooked. It is private jet food with an address.
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.
Iejima sits on a small island off the Motobu peninsula, and a flat strip with a 246 ft elevation tells you most of what a galley needs to know: light traffic, long waits between movements, and ground handling that is used to a few aircraft at a time. Private jet catering for RORE is therefore built around what is grown and caught on Okinawa, packed for the aircraft you actually fly. We pack inflight catering and in-flight catering in sealed boxes, plus aviation catering for crews that turn around on the apron. Business aviation catering and executive jet catering follow the same brief, diplomatic flight catering goes through protocol first, and cabin crew meals are ordered with the trip.
A corporate flight into RORE rarely needs more than a clear brief: who is on board, what the galley can do, and what can wait in a drawer. Business jet catering and corporate jet catering at Iejima are built around that. We pack VIP flight catering and charter flight catering for charter and owner flights, a private jet chef plans each plate, and luxury inflight catering uses Okinawa produce for a bespoke menu that suits the cabin.
When an official flight is planned for RORE, the protocol office decides, not the kitchen. We provide government flight catering and head of state flight catering with traceability and discretion, VIP aviation catering with a small named team, and state visit aircraft catering with menus agreed before the slot.
Special meals at Iejima are handled as a procedure, not a label. Okinawan cooking leans on dashi, bonito stock, soy, pork lard and shellfish, which is where allergens hide, so we cook kosher, halal, vegan, gluten free, allergen free and kids meals in separate preparation, with the stock and the sauce named on the card. A vegan goya plate is built without bonito; a gluten free soba substitute keeps its own pot. Tell us the restriction and the seat, and the meal comes sealed and marked.
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.
Whoever flies into RORE waits, and a crew eats better when the meal was planned for them. Crew meals are on request and billed like any other order. Flight crew meals and pilot meals are packed separately, crew catering suits a long stop, cockpit meals are easy to eat one-handed, crew meal boxes carry a CREW label, and different meals for pilots are available when your operator asks for them. For a rotation that stops at RORE, cabin crew meals go on the same order as the guest trays.
FBO catering at Iejima is handed over at the aircraft by arrangement with your handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal, so the boxes reach the apron when the slot calls for them. Ground handling catering is agreed in advance, and handling agent catering means one contact for the whole handover.
Aircraft that come into Iejima are mostly light and mid-size jets, so galley catering is usually carried up the stairs in boxes rather than lifted. For anything larger, airside catering delivery is arranged with your handling agent, who decides whether a high loader is brought to the apron. Tell us the type and the galley, and we pack aircraft provisioning to fit its drawers, ovens and chillers.
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.
Iejima Airport is a small island airport off the Motobu peninsula in Okinawa Prefecture, used mainly by light aircraft and occasional business jets. It sits at 246 ft, has simple ground handling, and operates in the rhythm of island weather rather than a schedule. Airport catering here works best when it is planned with the trip.
Business aviation hub is a stretch for Iejima, but it welcomes general aviation and the occasional private jet. Inflight catering and in-flight catering here mean sealed boxes and a good handover; aviation catering and business aviation catering fit a small field; executive jet catering and diplomatic flight catering are planned in advance, and cabin crew meals come with the trip. FBO services and ground handling services are limited, so we confirm everything with your handling agent.
Japan controls food imports strictly, so meat, fruit and dairy brought from abroad may be refused or held at customs. For Iejima we source inside Japan, which keeps the order clean and leaves your handling agent only the declaration. Plan the menu with what Okinawa offers.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at IEJ included 10 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a tight boarding window. For our team, the strongest part of their airline catering was how they handled cabin service sequence. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Several practical details needed attention at Iejima Airport, with a cheese board and savoury canapés requested for 10 guests and two separate meal services to accommodate. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. My main takeaway from this crew meals order was the practical approach to portion planning.”
“Choosing a mezze selection with flatbreads for 2 people at RORE was straightforward; the challenge was making it work with a changing departure schedule. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations. This experience of FBO catering gave us a useful reference for managing crew briefing on another departure.”
The cost depends on the menu, not on the airport. Because Japan has strict food-import rules, we lean on produce sourced inside the country, so your invoice reads as ingredients and cooking rather than customs handling. Okinawa fish and fruit in season cost more than simple plates, and you agree the price per menu before the slot.
Local produce makes the order straightforward here. If you want umi-budo sea grapes or island pineapple, say so with the trip; we buy what is good that day. Last-minute orders are handled, and a missing product is swapped for another from the prefecture.
How tight the turnaround is shapes everything. For a quick departure we pack so the drawers go straight in; if the aircraft stays on the ground, we can deliver later in the stop. Japanese authorities decide what may be loaded, and your handling agent coordinates it.
Think about the waiting time before you pack a bag. On a quiet field like RORE, crews sit with the aircraft, and a hot cockpit meal beats a cold sandwich. Imported food faces customs questions; local orders do not. Crew meals are on request.
The charter price does not cover food. Catering is requested and billed like any order, including special meals: a kosher plate, a halal box or an allergen free tray can all be added with the seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
