Catering to your aircraft in Ayase / Yamato.
RJTA runs on a base schedule, not a commercial one. We cook for the crew and the cabin together, in Kanagawa, and the meals reach the aircraft by the access your agent arranges.
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.
Kanagawa Prefecture runs from Yokohama's harbour to the Sagami coast, and the private jet menu for Atsugi draws on both. Sagami Bay gives the inflight menu its fish: shirasu, small whitebait that arrives raw, boiled or on rice, and aji or saba from Odawara and Manazuru, which suit a chilled plate better than a hot one. Miura peninsula supplies daikon and cabbage in winter and spring, and Miura watermelon in summer. Kamakura vegetables, grown in small plots and sold under the name of the city, appear as a cold salad or pickled side. Yokohama's Chinatown contributes the Cantonese side of the local table: shumai, steamed buns and fried rice that reheat well in an oven. Private jet food at RJTA also means the Japanese standards that every crew expects, packed in the right order: nigiri and rolls chilled with soy and wasabi sealed apart, tempura kept dry and re-crisped, tonkatsu sliced at the galley. Local specialities such as Yamato Kanagawa pork and Sagami beef run to a grill or an oven finish, with the sauce in its own pot. Private jet platters here are built as cold boards of sashimi, pickles and tamagoyaki, gourmet inflight meals follow the seat plan, and private jet snacks lean on senbei, mochi and roasted nuts.
Atsugi is in Kanagawa Prefecture, between Yamato and Ayase, and the local table for this field begins with what the Sagami coast and the Miura peninsula produce. The private jet menu draws on the harbour in Yokohama and the fishing ports along Sagami Bay: shirasu on rice, grilled mackerel from Odawara, tuna and yellowtail cut for sashimi. The inflight menu keeps these cold, with the soy in a small pot and the wasabi in another. Private jet food from Kanagawa also includes Miura vegetables, Kamakura greens and the pork raised around Yamato, which suits a katsu or a braised plate that finishes in the galley oven. Local specialities from Yokohama's old Chinese quarter give an alternative for crews who want something warm: shumai, fried rice and noodles that survive transport. Private jet platters at Atsugi are composed as cold sets, gourmet inflight meals follow the seating, and private jet snacks include rice crackers, dried fruit and roasted chestnut in autumn.
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.
Foreign aircraft are rare at Atsugi, which makes each arrival noticeable. Private jet catering for RJTA starts with the approval chain, then the menu: sashimi, tempura, onigiri, wagyu, seasonal Kanagawa produce. We are former VIP flight attendants, so inflight catering is cut for service in a narrow galley, not for a tray line. In-flight catering and aviation catering follow the same brief whether the flight is a delegation or a private owner. Business aviation catering and executive jet catering are commissioned per trip, and diplomatic flight catering goes through protocol first. Cabin crew meals are an extra line on request.
Business jet catering for Atsugi starts with the type and the galley. Corporate jet catering is tuned to the number of seats, VIP flight catering to the guest list, and charter flight catering to the crew's rotation. A private jet chef builds a bespoke menu from Kanagawa produce, and luxury inflight catering at RJTA is about restraint: a few dishes, done correctly, for each passenger.
A delegation arriving at RJTA brings its own protocol officers, and government flight catering is built around them. Head of state flight catering, state visit aircraft catering and VIP aviation catering share one rule here: the menu is cleared first, packed sealed, and delivered through the base's access arrangements.
Japanese cooking hides allergens in places a crew does not expect: dashi made with fish in a dish that looks vegetarian, soy and wheat in nearly every sauce, sesame in dressings, egg in tamagoyaki and tempura batter. For kosher, halal, vegan and gluten free orders at Atsugi, the kitchen works from a separate board and sauces are packed apart, with the allergen card on the lid. Special meals, allergen free plates and kids meals are written into the order by seat number, and anything that cannot be guaranteed is said before the menu 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.
When the crew at RJTA is waiting on clearance, crew meals matter more than the passenger plate. Flight crew meals, pilot meals and cockpit meals are ordered on request and invoiced as a normal line. Crew catering is built from rice, grilled fish and pickles in crew meal boxes, with different meals for pilots so captain and first officer never share a dish.
Catering delivery to the FBO at RJTA depends on who opens which door. Ground handling catering is arranged with your handling agent, the general aviation terminal confirms the vehicle, and FBO catering ends at the aircraft steps. Handling agent catering is written into the slot request.
Business jets and medium aircraft at RJTA are loaded by hand at the stairs or the cabin door, but larger government types and long range aircraft sit higher and may need a high loader at the aircraft. Galley catering for a bigger cabin is planned around the door height, the galley position and the number of trolleys the aircraft actually carries. Airside catering delivery at Atsugi goes through the base's access arrangements, so the vehicle, driver and escort are confirmed with your handling agent before the day. Aircraft provisioning for a wide body is packed in sealed carts, labelled by galley position.
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.
Atsugi (RJTA / NJA) is a joint Japanese and U.S. naval airfield on the plains west of Yokohama. General aviation is the exception here, not the rule, and airport catering follows the same approval chain as the flight itself.
Atsugi is not a business aviation hub in the usual sense, and FBO services are limited to what the base permits. At Atsugi, your handling agent arranges the base access, and ground handling services follow from that. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the trip, executive jet catering for a corporate owner, diplomatic flight catering for a delegation and cabin crew meals for the rotation are all ordered through the same brief.
Japanese import rules limit animal products and fresh fruit carried in from abroad, and Atsugi applies them like any entry point. Locally sourced catering needs no import step, and leftover foreign provisions are handled according to the arrival rules.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at JMSDF Atsugi Air Base / Naval Air Facility Atsugi, we needed a selection of petits fours and sandwiches divided into 10 portions suitable for different crew meal preferences. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. The order made business aviation catering feel manageable because the final order confirmation had been considered beforehand. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“We kept the passenger brief simple at RJTA: roasted chicken and seasonal vegetables for 5 guests, organised with a revised passenger count in mind. I would discuss jet catering with them again, especially when portion planning needs careful coordination. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Choosing a charcuterie board and fresh bread for 10 people at NJA was straightforward; the challenge was making it work with a family lunch request. Our brief for VIP flight catering was met with a sensible plan for crew briefing. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
Crew duty time at Atsugi decides how many meals are needed, and how much private jet catering costs depends on whether you want bento boxes or plated mains. We give the figure for your menu on request, by phone or email.
Special meals at Atsugi start with the brief: which diet, which seat, which allergen. The lead time follows from that, and last-minute orders are handled when the ingredients are local and easy to source.
State flights at Atsugi need approvals from several offices. On the food side, customs allow sealed local catering without import steps, while leftover foreign provisions on board are handled according to the arrival rules.
If the headcount at Atsugi changes, tell us the new number and the seats. Food you bring yourself can travel, but customs limit imported animal products, and local catering is simpler than carrying it in.
No. On a private jet charter out of Atsugi the aircraft is hired on its own terms, and the food is ordered separately and invoiced as its own item. For a long leg with two services on board, we pack one for the oven and one chilled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
