Catering to your aircraft in Makinohara / Shimada.
Mount Fuji Shizuoka is a single-runway field on a tea plateau, used by business jets in the clear spring and autumn windows. We cook for your galley and hand over to the aircraft: crew meals, passenger trays and snacks, written around Shizuoka produce.
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.
Shizuoka Prefecture grows most of Japan's famous green tea, and Mount Fuji Shizuoka Airport sits in the middle of it. A private jet menu for Makinohara / Shimada starts there: sencha, matcha and hojicha served as cold-brew bottles, tea-leaf salt on a plate, matcha sweets packed in a rigid box so the dusting survives the climb.
Suruga Bay supplies the other half of the inflight menu. Sakura ebi, the small pink shrimp, arrive as kakiage that finishes in the oven, or as a cold salad in the drawer. Shirasu whitebait goes on rice, packed with the sauce in its own pot. Tuna from Yaizu and a thin-sliced katsuo tataki travel chilled and get re-plated cold.
Fuji's slopes and the plateau farms add the private jet food that guests ask about: Shizuoka mikan, wasabi from Izu grated at the last moment from a root packed whole, and Fuji-no-kuni melons for a dessert that needs no heat. Local specialities arrive labelled by seat, with the dish name in English and Japanese on the lid.
Unagi from Hamamatsu is the one dish crews request by name, as kabayaki glazed and packed to finish in the oven, sauce apart. For private jet platters we build a Shizuoka board: cured ham, mikan, tea-smoked cheese, pickled wasabi stems, rice crackers. Order it for a breakfast departure or a cold supper; the galley decides the rest.
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.
Mount Fuji Shizuoka Airport sits on a hilltop tea plateau at 433 ft, and the first thing a crew notices is the view of the mountain from the apron. Private jet catering here means Shizuoka produce, packed for your galley and handed over at the aircraft: inflight catering for the cabin, in-flight catering for the flight deck, and cabin crew meals boxed and labelled separately. Business aviation catering and executive jet catering orders for RJNS go through one phone call or email, and diplomatic flight catering follows protocol before anything is cooked.
A typical RJNS brief is a business jet bringing a small group to Fuji, Izu or a golf weekend. Business jet catering and corporate jet catering here run on the galley you have: VIP flight catering from Shizuoka produce, charter flight catering for leisure groups, luxury inflight catering for a long return leg. A private jet chef writes a bespoke menu around tea, wasabi and Suruga Bay fish.
When an official aircraft uses Mount Fuji Shizuoka, the order comes through the protocol office, not through a web form. Government flight catering is built to a cleared menu; head of state flight catering uses a small named team; VIP aviation catering and state visit aircraft catering are traced from ingredient to tray.
Dietary orders at Mount Fuji Shizuoka come down to dashi, soy and fish stock, which hide in many Japanese dishes. Special meals here are cooked on a separate board and packed in a separate box, with the card on the lid: kosher, halal, vegan, gluten free, allergen free and kids meals alike. Vegan menus use local produce: tea-leaf tempura, Izu wasabi, mikan, vegetable dashi from kombu. Send the restrictions with the order and we adapt the menu before the slot.
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 on a quiet field like this one need to be easy to eat in a short wait: flight crew meals boxed hot or cold, pilot meals packed for the flight deck, crew catering ordered with the trip. Cockpit meals are eaten one-handed, so crew meal boxes are compact and labelled CREW. Different meals for pilots are available on request, ordered and invoiced like the rest of the order. Cabin crew meals can differ again if you ask for it.
FBO catering at Mount Fuji Shizuoka is handed over where your aircraft parks: catering delivery to the FBO, or at the aircraft with your handling agent. The general aviation terminal is small, so ground handling catering is a short walk to the apron. Tell your handling agent catering is coming and give us the slot; handling agent catering is coordinated by phone or email.
At RJNS, the type on the apron sets how the galley is loaded. A light jet takes its galley catering by hand through the door, while a larger cabin may need a high loader for airside catering delivery. Tell us the type and the galley layout, and aircraft provisioning is packed to fit: drawer sizes, oven capacity, trolley or no trolley. The runway on the plateau is a long single strip, so heavier aircraft do use the field, and we plan the load accordingly.
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.
Mount Fuji Shizuoka Airport opened in 2009 on a plateau between Shimada and Makinohara, with a 2,500 m runway and a modest terminal. Airport catering here means a small, calm field with a clear view of Fuji, popular with business jets and regional carriers.
Shizuoka's general aviation traffic is leisure and corporate, concentrated in clear weather. Inflight catering and in-flight catering are ordered by operators who want local produce; aviation catering and business aviation catering cover golf and Fuji trips; executive jet catering and diplomatic flight catering are on request. Cabin crew meals are separate. FBO services and ground handling services stay modest, a regional business aviation hub.
Japan controls food imports closely: fresh meat, dairy, fruit and plant products from abroad can be held at customs. For the order, that means catering is best sourced locally, and anything brought in must be declared. Your handling agent manages the customs side at the terminal.
Average rating from the cabin crew and pilots we cater for.
“On this departure from RJNS, 2 passengers had chosen a breakfast basket with individual preserves, and a short ground stop needed to be reflected in the order. I appreciated the emphasis on meal organisation throughout the inflight catering services arrangements. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“The cabin briefing at FSZ included 2 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a revised passenger count. The Galley Girls suggested separate meal boxes for the canapés, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
“Clear quantities were essential at Mount Fuji Shizuoka Airport: we had 7 passengers expecting roasted chicken and seasonal vegetables and were working around a family lunch request. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
A return leg ordered from Shizuoka for the way back is the best way to keep the bill sensible, since one menu serves both sectors. Prices follow what you choose: Hamamatsu eel sits at the high end, shirasu rice and rice crackers at the low end. Quote requests by phone or email, day or night.
A short brief is enough here: aircraft, slot, headcount. The calendar matters more than a clock, because rain season, typhoon weeks and the shirasu and ebi catches change what is available. Last-minute orders are handled, day or night.
Think about the galley before customs: how many ovens, how many drawers, what size. Then the customs question answers itself, because locally cooked food is not imported. We coordinate with your handling agent for the airside side.
Declare it, or do not carry it. Japanese import controls on fresh food are firm, and Shizuoka is no exception. We cook locally and pack for the galley, so customs does not come into it.
Charter contracts do not cover catering here. Whatever local product goes on the menu, from mikan to sakura ebi, is ordered and billed on its own. Send us your brief and we answer.
Tail, pax and diets — a flight attendant takes it from there, day or night.
