Catering to your aircraft in Sayama.
Iruma is a Japan Air Self-Defense Force base on the Musashino plateau, so every civil movement here runs through base clearance before anything is loaded. We cook and pack for your galley at RJTJ and hand over through your handling agent, with crew meals on request.
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.
Musashino cooking is plain and seasonal: sweet potato from Kawagoe, udon from the Sayama and Iruma plateau, and green tea from the Sayama hills, all produced a short way into Saitama and Tōkyō Prefecture. For a private jet menu at Iruma, these local specialities travel well because none of them needs a flame on board.
An inflight menu built on Tōkyō Prefecture produce leans on what the plateau grows: tea, sweet potato, seasonal greens, and Wagyu from the wider Kantō region. Private jet food here is Japanese in structure: small plates, rice kept apart, sauces in their own pots, and local specialities sliced in the kitchen so the galley only re-plates.
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.
Iruma Air Base sits at 295 ft on the Kantō plain, west of the Tōkyō sprawl, and a business jet that lands here arrives under base rules, not terminal rules. Private jet catering at RJTJ is built around that: sealed, labelled, ready for the galley you actually have. The same kitchen handles inflight catering for the cabin, in-flight catering for long sectors out of Japan, and aviation catering for the crew, with business aviation catering and executive jet catering briefed from the tail number. Diplomatic flight catering and cabin crew meals follow the same clearance route.
A corporate jet catering order for RJTJ is briefed by tail number, passenger count and what the galley can heat. The private jet chef proposes a bespoke menu around the season in Tōkyō Prefecture, whether the trip is business jet catering for executives, charter flight catering for a group, or VIP flight catering for one guest. Luxury inflight catering is packed to be re-plated, not cooked, on board.
Government flight catering at Iruma is unusual because the field itself belongs to the Air Self-Defense Force, so head of state flight catering follows protocol: the menu is cleared by the protocol office, and the team is named in advance. VIP aviation catering and state visit aircraft catering are briefed with discretion and traceable packing.
A kosher, halal, vegan or gluten free request at Iruma is handled as a procedure in a Japanese kitchen, where soy, wheat and fish stock turn up in dishes that look innocent. Special meals, allergen free trays and kids meals are prepared on a separate board, boxed, and carried with a seat-number card.
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.
After a long Pacific rotation the crew eats last, so cockpit meals at RJTJ are packed for one hand on the jumpseat: rice bowls with a lid, nothing loose. Crew meals and flight crew meals are ordered on request and invoiced like any other line. Pilot meals can be different meals for pilots, one dish for the captain and another for the first officer, whenever the operator policy asks for it. Crew catering and crew meal boxes carry a CREW label, so nobody opens a passenger tray by mistake.
FBO catering at Iruma is arranged through your handling agent, since civil traffic at the base is limited and the general aviation terminal arrangements change with the operator. Catering delivery to the aircraft is ground handling catering: we deliver to the gate, the handling agent walks it across, and handling agent catering is confirmed by the tail and the slot.
Iruma sees mostly business jets and the occasional transport aircraft, so a high loader is rarely needed, but galley catering is still briefed from the tail: door height, galley layout, how many trolleys fit. For larger types we plan airside catering delivery and aircraft provisioning with the handling agent so the truck reaches the door once and is cleared at the base gate beforehand.
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.
Iruma Air Base lies in Sayama, Tōkyō Prefecture, at 295 ft on the Musashino plateau. It is a military field, so airport catering for private jets runs under base procedure. General aviation, FBO services and ground handling services here are limited and arranged case by case through an agent.
Iruma is not a conventional business aviation hub, but executive jet catering and business aviation catering still reach it when a flight is cleared. Aviation catering here, inflight catering and in-flight catering for the cabin, diplomatic flight catering for delegations and cabin crew meals are all handled through the same slot-and-clearance routine.
Japan inspects imported food, and meat, dairy and fresh produce from abroad can be held at the gate. At Iruma the base adds its own check, so we keep the catering menu on domestic ingredients and tell you what to avoid.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at Iruma Air Base, we needed a practical way to serve vegetarian wraps and colourful salads to 12 passengers. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The desserts were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Small packing details became important at Iruma Air Base: our 3 passengers wanted a charcuterie board and fresh bread, and we had two separate meal services. For in flight catering, that attention to final order confirmation made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in individual containers. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Getting a light pasta dish with grilled vegetables ready for 11 guests at RJTJ required an order that accounted for several individual meal preferences. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. That left time to check the side dishes properly before the passengers were ready for the next part of the service. My main takeaway from this inflight catering services order was the practical approach to catering handover.”
Two orders for Iruma rarely cost the same because the galley limits what is possible. A cold sashimi platter fits any aircraft; a hot tempura course needs an oven with room. Tell us the type and how many people eat, and the quote is built from that. Private jet catering cost is set by galley size first.
Customs rules shape the lead time at Iruma more than the kitchen does. Anything brought into Japan from abroad is inspected, so we keep the menu on domestic produce, and the lead time stays workable. Last-minute orders are handled if you stay with Japanese ingredients.
Customs rules in Japan cover meat, dairy and plants. A local product like Kawagoe sweet potato is exempt from the issue because it is grown in-country. For RJTJ we steer menus toward domestic items and tell you what to avoid.
You can bring food, but at Iruma the departure slot sets the limit: the base gate and the turnaround leave little room for sorting out what you carry. Items from abroad can be stopped at customs. Most crews find it simpler to have us deliver to the aircraft on the slot.
A charter into Sayama does not carry catering with it. Food is ordered and invoiced on its own. Because crew duty time and ground waiting vary, we ask for the tail and the slot, then pack to suit.
Tail, pax and diets — a flight attendant takes it from there, day or night.
