Catering to your aircraft in Iki.
RJDB sees a handful of business movements, mostly compact aircraft and a lot of weather. We cook, label and deliver for the flight deck and the cabin, through your handling agent 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.
Iki sits in Nagasaki Prefecture, out in the Tsushima Strait, and its table is the sea and the pasture. A private jet menu built around Iki starts with the island's wagyu, raised in small herds and prized in Japan, and with sea urchin, abalone and the squid that fishermen land fresh. We assemble private jet platters of sashimi and cured fish, chilled in sealed trays that sit in the drawer until you serve. Gourmet inflight meals can follow the island's rice and barley tradition: grilled wagyu, tempura of local vegetables, rice with sea urchin. For a lighter inflight menu, private jet snacks such as rice crackers, mikan segments and dried seafood travel without fuss. These local specialities of Nagasaki Prefecture are private jet food that tastes of the place and still re-plates in a small galley.
On Iki the sea decides the menu. Iki squid, turbot, sea urchin and abalone arrive daily, and the island's beef is the other local speciality worth carrying to altitude. A private jet menu for Nagasaki Prefecture can set Iki wagyu beside seafood, in sealed trays that re-plate cleanly. Private jet platters stay chilled, hot gourmet inflight meals finish in the oven, and private jet snacks, from mochi to citrus, fill the drawer. The inflight menu reflects Japan's attention to season: nothing here is generic private jet food, every dish is a local speciality that suits a compact galley.
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.
A short runway on an island in the Tsushima Strait sets the tone at Iki Airport: light aircraft, quiet ramps and a handling agent who knows each arrival by tail. Private jet catering here is built around that scale, with cabin crew meals and gourmet trays packed for compact galleys. Our team of former VIP flight attendants also supplies inflight catering and aviation catering for business aviation catering requests, executive jet catering, even diplomatic flight catering.
On Iki the business traveller wants something local and not heavy. Business jet catering is fish, rice and wagyu cooked for a compact galley; corporate jet catering and charter flight catering share the same kitchen discipline. VIP flight catering gets a named lead, luxury inflight catering is built with a private jet chef, and every bespoke menu is agreed for the tail and the slot.
Government flight catering at Iki follows protocol: a menu cleared before anything is cooked, ingredients traced and a named team on the order. Head of state flight catering and VIP aviation catering are written for discretion, and state visit aircraft catering at RJDB is handed to the FBO under your handling agent's direction.
Iki's cooking leans on fish, soy, wheat and sesame, so allergen free work here starts with the dashi and the sauce, not the plate. Kosher, halal, vegan and gluten free meals are prepared in separate prep zones and sealed per seat; special meals and kids meals are packed the same way, labeled by seat number. Soy sauce and miso are the usual hidden wheat, and we replace them where a gluten free order asks.
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.
Crew meals at Iki are a separate request, ordered and invoiced like any other item. Flight crew meals are packed for the flight deck, pilot meals can differ for captain and first officer, and crew catering fits the rotation of a short island stop. Cockpit meals travel in crew meal boxes labeled by seat, and different meals for pilots can be specified on request.
The general aviation terminal at RJDB is small, and FBO catering is simple because of it: the handling agent receives the order and meets the aircraft. Catering delivery to the apron, ground handling catering and handling agent catering all run through the same point, on your slot.
Iki's aircraft are mostly light and mid-size jets, so galley catering is carried to the stairs rather than lifted to a high door. For larger aircraft that need a high loader, airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the door height and galley layout of the type.
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.
The airport sits on an island between Kyushu and Tsushima, and general aviation at Iki is quiet and weather-bound. Airport catering is planned around that, with FBO services and ground handling services coordinated through your agent.
Iki is not a major business aviation hub, which is part of its appeal: compact jets, short stays and slots that depend on the sea. Inflight catering and in-flight catering here are small, careful orders; aviation catering and business aviation catering follow the tail; executive jet catering suits quiet departures, diplomatic flight catering follows protocol, and cabin crew meals are boxed for the flight deck.
Customs in Japan checks incoming food closely, particularly animal products and fresh fruit. A flight into Iki with catering from abroad risks inspection, so ordering locally and passing trays to your handling agent keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Iki Airport, where our order of a cold lunch with cheese and fruit for 3 people involved an evening cabin service. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point.”
“Working around a late menu amendment at RJDB, I asked for grilled salmon with a lemon dressing in portions appropriate for our 3 passengers. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. I would discuss in flight catering with them again, especially when cabin service sequence needs careful coordination. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Breakfast was already sorted; at IKI, the next request was a mezze selection with flatbreads for 7 guests, with different crew meal preferences to work around. The order made inflight catering services feel manageable because the packing arrangement had been considered beforehand. I asked The Galley Girls for the crew provisions in stackable containers, with garnishes supplied separately for plating on board. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks.”
An early slot at RJDB usually means a cold or light breakfast, and that costs less than a plated wagyu dinner. How much does private jet catering cost? Seafood and beef lead the invoice, rice and fruit trim it, and we confirm the figure before you leave the ground.
Ordering the way back from RJDB is a simple call or email: we need the tail, the slot and any change of passengers. Lead time is easy to manage when both legs are planned together, and last-minute orders are handled.
Customs on Iki follows the sky: a clear window means a quick turn, a sea-fog day means waiting. Import rules for food are strict in Japan, so catering sourced locally is the practical route. We deliver to the FBO and label every box.
Small jets on Iki often fly with a single oven or none, and the question is less about customs than about space. Can you bring food? You can, but Japanese rules on imported fresh food are strict, and our trays are built to re-plate in a compact galley.
Is catering part of a charter into Iki? No, the charter contract does not carry it. You order catering separately and it is invoiced on its own. With Japanese customs restricting imported fresh food, a local order is the clean option.
Tail, pax and diets — a flight attendant takes it from there, day or night.
