Catering to your aircraft in Nankoku.
Nankoku is a quiet stop on Shikoku, and the order is simple to plan: local fish, yuzu and a clean crew box, delivered to your handling agent at RJOK.
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.
Kochi Prefecture faces the Pacific, and the private jet menu at Kochi Ryoma is built from what that coast produces. The inflight menu starts with katsuo, bonito from Tosa, traditionally seared over straw and served as tataki. Sliced thin, it travels well as a cold board, with the ponzu in its own pot so the fish does not sit in it.
Yuzu is the other signature of the prefecture. It lifts a dressing, a sorbet or a glaze, and it gives private jet food from here a clean, bright finish that works well at altitude. Shishito peppers, ginger and local eggplant fill out the vegetable side.
We treat these local specialities as galley items first: what goes in the oven, what stays chilled, what is re-plated cold. Whatever {Region} puts on the table, it reaches the aircraft packed for the crew who will serve it, with the Kōchi Prefecture identity intact.
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.
Kochi Ryoma sits on the Pacific side of Shikoku, a coastal strip where the sea shapes the plate, and private jet catering here leans on Tosa bonito, yuzu and the vegetables of Kochi Prefecture. For a flight attendant it means a galley loaded with local product that still reads cleanly on the tray. We cook, pack and label for your galley, whether the aircraft needs inflight catering for six or aviation catering for a full cabin. Business aviation catering at RJOK is handed over at the FBO, and executive jet catering follows the same procedure as everywhere else.
Business jet catering at Kochi Ryoma is usually a small, precise order. Corporate jet catering here often means a few passengers, one service and a galley with one oven. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu around Tosa fish and yuzu. Luxury inflight catering stays quiet and exact, sealed and labelled by seat.
When a delegation lands at RJOK, the order is handled quietly. Government flight catering, head of state flight catering and VIP aviation catering all rely on traceable product and a small named team. State visit aircraft catering is agreed with protocol first and delivered to the aircraft under discretion.
Kochi cooking leans on fish stock, soy and miso, which means allergens hide in sauces and broths more than in the main ingredient. We build dietary meals as a procedure for this kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared and sealed apart, with special meals marked by seat number so the crew knows exactly what goes to whom.
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.
For the crew landing in Nankoku, we pack crew meals on request, billed as part of the order. Flight crew meals and pilot meals are boxed, labelled CREW and kept apart from the guest service. Crew catering can be hot or cold, cockpit meals are easy to eat in a seat, and crew meal boxes stay unnamed. We also prepare different meals for pilots when the policy requires it.
At RJOK, catering delivery to the FBO is arranged with the handling agent, who opens the right door. FBO catering is passed through the general aviation terminal or straight to the stair. Ground handling catering and handling agent catering share the same plan: slot, tail and access agreed in advance.
Aircraft type decides how galley catering reaches the door. A light jet is loaded by hand at the stair, while a larger cabin may need a high loader for airside catering delivery. At Kochi Ryoma we confirm the type and the galley layout with your handling agent, so aircraft provisioning matches the door height and the equipment on the apron.
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.
Kochi Ryoma serves Kōchi Prefecture on the south coast of Shikoku, and airport catering here follows the rhythm of a regional field. General aviation traffic is modest, and FBO services and ground handling services are organised around a few movements rather than a queue.
Kochi is not a major business aviation hub, which keeps the field quiet and the planning simple. Inflight catering and in-flight catering are written for the galley, aviation catering and business aviation catering for the type, and executive jet catering, diplomatic flight catering and cabin crew meals follow the same procedure.
Japan applies strict import controls on meat, dairy and plant products, so food arriving from abroad can be stopped at customs. For a flight in or out of RJOK, local product avoids the issue, and the handling agent clarifies what may cross the apron.
Average rating from the cabin crew and pilots we cater for.
“Despite a family lunch request, we wanted the 11 guests at KCZ to enjoy chicken skewers with a couscous salad without a complicated cabin service. The cabin service sequence stood out more than any sales pitch about inflight catering. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“Several practical details needed attention at Kochi Ryoma Airport, with chicken skewers with a couscous salad requested for 12 guests and a late menu amendment to accommodate. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this in-flight catering order was the practical approach to packing arrangement.”
“Our priority at RJOK was a seafood starter and warm vegetable sides for 7 passengers, with a late menu amendment shaping the service plan. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the side dishes without asking where every component had been placed during preparation. I appreciated the emphasis on packing arrangement throughout the vip inflight catering arrangements.”
The honest answer is that it varies with the order. A long flight with two services needs more dishes and more oven items than a single cold tray, and local product from Kōchi Prefecture sits at the higher end. We quote it once the menu is set.
Empty-cabin flights are the easiest to cater: a couple of crew meal boxes and perhaps snacks. Last-minute orders are handled, so a late change of plan does not stall the order.
Customs matter mostly for what arrives from abroad. Local product from Kōchi Prefecture stays inside Japan, and your handling agent manages the airside access for the delivery.
Outside food is not forbidden, but customs can stop some items on entry. For a night or dawn departure, we prepare and label the order so it matches the slot.
Not part of the charter, no, even for the return. You order the meals for the way back from Kochi Ryoma as a separate order, and they are invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
