Catering to your aircraft in Nakashibetsu.
At RJCN the apron is cold for much of the year, so food should arrive sealed and ready. Our team of former VIP flight attendants prepares Hokkaido dishes for the galley and delivers them plane-side at Nakashibetsu.
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.
Eastern Hokkaido eats from two places: the pasture and the cold sea. The Konsen plain around Nakashibetsu is dairy country, so a private jet menu built here leans on Hokkaido milk, butter, fresh cheese and cream, which are the first things we reach for in a cold plate or a hot sauce. The Nemuro and Shiretoko waters supply the rest: scallop, salmon, salmon roe, hairy crab and kelp-cured fish. This is private jet food that tastes of the place the aircraft is leaving, not of a generic hotel kitchen.
For an inflight menu from Nakashibetsu, we cook the local specialities and pack them so they survive a galley. Private jet platters carry smoked salmon, scallop and crab with citrus and sauce apart. Gourmet inflight meals lean on Hokkaido beef and pork, root vegetables and rice. Private jet snacks are milk-based: Hokkaido cheese, butter cookies, dairy sweets and fruit. Every item is built for the Hokkaidō Prefecture season you are flying in, and we tell you if something is off the market that week.
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.
Winter closes in early at RJCN, and the jets that come to Nakashibetsu for the snow and the sea know the apron is no place to improvise a meal. Our private jet catering starts from the cold-water produce of eastern Hokkaido and the dairy of the Konsen plain, cooked and packed by former VIP flight attendants. In-flight catering, executive jet catering and cabin crew meals are agreed with your handling agent so the galley is full before you push back.
Passengers into RJCN are often travelling to the Shiretoko or Nemuro coast, so the brief for corporate jet catering favours something light on the way out and richer on the way back. Business jet catering, VIP flight catering, charter flight catering and luxury inflight catering all start from a bespoke menu that our private jet chef sizes for the cabin and the appliances on board.
When an official party flies into RJCN, we treat the order as protocol first. Government flight catering and head of state flight catering use named staff and sealed cases; VIP aviation catering and state visit aircraft catering are coordinated with the handling agent so nothing is opened on the apron.
Dietary needs are handled as a procedure, not a promise on a label. At Nakashibetsu the allergen to watch is dairy, because Hokkaido cream and butter turn up in sauces, soups and baked goods, and shellfish and fish roe are common on the local menu. Special meals, whether kosher, halal, vegan, gluten free, allergen free or kids meals, are prepared on separate boards, sealed, and marked by seat. Tell us the restriction with the order and we will say plainly what the local kitchen can and cannot do.
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 and flight crew meals here are an optional line on the order, billed as such. Pilot meals are built for the cockpit, crew catering for the cabin team, and cockpit meals travel in crew meal boxes with the role marked. Different meals for pilots are available on request, and cabin crew meals follow the same plan.
FBO catering at Nakashibetsu is delivered to your FBO or the general aviation terminal, as agreed with your handling agent. Catering delivery to the FBO is the usual route, and ground handling catering and handling agent catering are coordinated so the vehicle reaches the aircraft.
A business jet at RJCN loads through the cabin door, and a larger aircraft may need a high loader to reach the galley. Galley catering is planned from the type: we ask for the galley layout, ovens and drawers before packing. Airside catering delivery runs through your handling agent, and aircraft provisioning is sealed and tagged so the load is checked once at the aircraft and not rearranged 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.
Nakashibetsu Airport serves the Nemuro region of eastern Hokkaido as a small regional field at 234 ft elevation. Airport catering here suits business jets arriving for the coast, and general aviation visitors will find that FBO services and ground handling services stay simple, so the galley plan is worth settling with your handling agent before arrival.
Business aviation catering at Nakashibetsu is built around the seasons: snow and ice in winter, fog in summer, and sightseeing flights to the coast. Inflight catering and in-flight catering for private jets go with aviation catering and executive jet catering for the aircraft, and diplomatic flight catering when officials visit. Crew meals and cabin crew meals are planned alongside, because a business aviation hub of this size has little else on the apron beyond the FBO services and ground handling services your agent arranges.
Japan controls the import of meat, dairy and fresh produce through customs and quarantine, so catering for flights into Nakashibetsu is sourced inside the country. Leftover food from international legs is disposed of under airport rules, and the FBO services and ground handling services team will confirm the procedure for your tail.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Nakashibetsu Airport, the next request was vegetable tartlets and a dessert selection for 8 guests, with limited fridge space to work around. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. For flight catering services, that attention to crew briefing made the order noticeably easier to manage. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Several practical details needed attention at RJCN, with vegetarian wraps and colourful salads requested for 5 guests and limited fridge space to accommodate. The galley preparation stood out more than any sales pitch about airline catering. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Passenger preferences led us to a selection of petits fours and sandwiches at SHB; 4 portions were needed, with an evening cabin service factored into preparation. With crew meals, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
If your party grows or shrinks before RJCN, we rebuild the quantities, not the concept. Smoked salmon and ikura platters scale up easily; a roast with sauce apart needs a clear count. The cost of private jet catering changes with those numbers and the season, and last-minute changes are handled.
Two services on one leg means two different packs. We label them by service and seat, keep dairy sauces apart and agree the handover with your handling agent. Orders placed late are still taken at Nakashibetsu, subject to what the market has that day.
Japan restricts imports of meat, dairy and fresh produce, so an empty repositioning leg should not carry food you do not need. Catering arrives from local suppliers inside Japan and is loaded after clearance, with leftover food handled under the rules of the airport. Ask us about customs for your specific route.
Airside access at RJCN goes through your handling agent: they clear the vehicle, the driver and the load. Bringing your own food is possible within Japanese import rules, but our catering is cooked locally and handed over plane-side, which avoids customs questions entirely.
Not as a rule. A private jet charter contract usually excludes food, so catering at RJCN is its own order and its own invoice. An early or night departure just means we stage the packing for that slot and agree the handover with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
