Catering to your aircraft in Hanamaki.
At Hanamaki the winter shapes every departure, and so does the aircraft type. We cook and pack for the galley you actually have, from light jets to larger business types at RJSI.
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.
Hanamaki is where Miyazawa Kenji's Iwate meets modern business aviation, and the food reflects the same northern, unfussy character. Our private jet menu here starts with Iwate beef and Sanriku seafood, then adds the preserved and fermented things the region does well. The inflight menu keeps hot items simple: braised beef, miso-grilled fish, rice. Private jet food that depends on delicate texture is plated cold and re-plated in the galley.
Local specialities change with the calendar. Spring brings wild mountain vegetables from Iwate Prefecture, summer gives Hanamaki cucumbers and tomatoes, autumn brings Nambu apples and matsutake, and winter is for hot pots packed as ready-to-heat mains. Gourmet inflight meals follow these seasons. Private jet platters carry whatever is at its best; private jet snacks lean on senbei, dried persimmon and chocolates from regional makers.
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.
At RJSI the runway is a modest one, and the crews who use it are mostly on charter work into Iwate Prefecture, ski traffic from the north and the occasional official party. Private jet catering for Hanamaki leans on local rice, beef and seasonal vegetables rather than imported luxuries. We provide inflight catering and in-flight catering for departing legs, aviation catering for the whole cabin, business aviation catering for corporate trips, executive jet catering for owner-flown aircraft and diplomatic flight catering where protocol applies. Cabin crew meals are packed separately, to order.
Business jet catering at Hanamaki usually serves corporate jet catering for Tohoku industry trips, VIP flight catering for visiting executives and charter flight catering for ski season. A private jet chef writes a bespoke menu around Iwate produce, and luxury inflight catering stays simple: beef, rice, seafood.
For official parties through RJSI, government flight catering is planned with the protocol office. Head of state flight catering uses a fixed team, VIP aviation catering is low-profile, and state visit aircraft catering is packed and sealed before the apron.
Special meals at Hanamaki start with the local kitchen: dashi, soy and miso hide fish, wheat and soy, so allergen free and gluten free dishes are cooked from separate stock and packed on their own board. Kosher, halal, vegan and kids meals are ordered like any other item, each marked by seat number. Procedure, not a label: we confirm ingredients with you before anything is cooked.
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.
At RJSI, crew catering is ordered with the flight and invoiced separately. Flight crew meals come boxed or plated, pilot meals are simple and clean, cockpit meals travel without mess, crew meal boxes are marked CREW, and different meals for pilots are packed on request. Cabin crew meals stay apart so nobody opens a guest tray by mistake.
FBO catering at Hanamaki means catering delivery to the FBO on your slot, through the general aviation terminal. Ground handling catering runs through your handling agent, and handling agent catering coordination keeps airside access simple.
Aircraft at RJSI range from light jets to larger business types. The galley catering for each is sized to the aircraft: oven or no oven, drawer space, how many trays fit. For bigger cabins a high loader is arranged through your handling agent for airside catering delivery, as part of normal aircraft provisioning. Tell us the type and we pack to its galley.
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.
RJSI, also known as HNA, serves Hanamaki and the Kitakami basin. It is a compact airport where airport catering and general aviation share a short, straightforward ground routine.
Business aviation at Hanamaki is seasonal: winter ski charters, spring and autumn corporate trips, occasional official visits. Inflight catering and in-flight catering for these legs are planned to the galley, aviation catering covers the whole cabin, and business aviation catering supports owner-flown aircraft. Executive jet catering and diplomatic flight catering are on request, and cabin crew meals ride in their own box. FBO services and ground handling services keep the turnaround tidy at this business aviation hub.
Japanese food-import rules are strict, and animal and plant products from abroad can be seized at RJSI. For catering, that means local sourcing for departures and no plan to reuse inbound fresh items.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at HNA: a charcuterie board and fresh bread for 9 guests, organised with an evening cabin service in mind. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. That left time to check the canapés properly before the passengers were ready for the next part of the service.”
“I wanted a cold lunch with cheese and fruit for 11 guests at Iwate Hanamaki Airport, packed sensibly for a cabin team dealing with a short ground stop. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. We could finish the salads as each guest was ready, rather than laying everything out at once. My search for "private jet catering near me" led to a practical conversation about cabin service sequence.”
“The cabin briefing at RJSI included 10 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into sealed meal containers that were easy to handle. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on written menu details throughout the private jet catering menu arrangements.”
Winter at RJSI shapes the quote. Weather delays mean we plan flexible menus, and fresh items cost more than shelf-stable ones. How much does private jet catering cost? Beef and seafood mains rise with the season; rice, noodles and cold platters stay modest. A menu is quoted before anything is cooked.
The aircraft decides the lead time: galley size, oven or not, drawer space. Light jets get cold platters; bigger types get hot items. We handle last-minute orders, so send the tail and we adapt.
The practical effect: don't plan on reusing inbound fresh food. Japan's quarantine is firm. We supply outbound meals locally, cleared in the ordinary way.
Local first: Iwate beef, rice and apples go straight on the menu with no import issues. Food from abroad may be refused at customs.
No. Catering is not part of the charter, even on a tight turn: it is its own order, handed over at your slot and invoiced like any item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
