Catering to your aircraft in Shirahama.
At Nanki Shirahama, the season sets the menu: mandarins in winter, lighter fish in summer. Crew and passenger meals are packed by former VIP flight attendants and handed over at the aircraft.
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.
Wakayama Prefecture is famous in Japan for its citrus, its plums and its tuna, and a private jet menu for Shirahama draws on all three. Our inflight menu starts from what the prefecture is known for: Kishu umeboshi plums, mikan mandarins, Kumano beef, and fish landed along the Kii coast. These local specialities travel well in a galley because most of them are served chilled or finished with a sauce apart. Private jet food from Shirahama can be built as private jet platters for a group, gourmet inflight meals plated individually, or private jet snacks for a short leg: mikan segments, plum rice balls, small sweets from Wakayama. Tell us the headcount and the galley, and the list is trimmed to what holds on a tray.
Shirahama is one of the oldest hot-spring resorts in Japan, so a private jet menu here often has a leisure flavour: light, seasonal, rarely heavy. The inflight menu draws on the Wakayama coast, with local specialities such as Kishu plum, citrus from the hillsides, tuna and Kumano beef. Private jet food built on these products is mostly cold or lightly finished in the oven, which suits a small galley. We pack private jet platters for the cabin, gourmet inflight meals for individual service and private jet snacks for the flight home. Wakayama's seasons decide the detail, so a winter order leans on mandarins and a summer one on lighter fish.
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.
Nanki Shirahama Airport sits on a hillside strip at 298 ft above the Pacific coast of Wakayama, and the hot-spring resorts of Shirahama set the pace for who lands here. For private jet catering, that means orders built around coastal seafood, Kishu citrus and short rotations. Inflight catering for these flights is packed to the galley you actually have, and the same applies to in-flight catering for crew on a quiet turn. Our aviation catering team writes the menu with you, whether the aircraft is a light jet or a larger business aviation catering order. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled the same way, at RJBD as at any other field.
Most business flights into Shirahama carry a handful of passengers, so business jet catering is about quality over volume. Corporate jet catering and VIP flight catering orders often combine a cold platter and one hot dish. Charter flight catering is arranged around the leg, and for luxury inflight catering our private jet chef builds a bespoke menu from what the prefecture produces.
Delegations visiting the Kii peninsula may land at RJBD, and government flight catering is planned with their office beforehand. For head of state flight catering, we trace each ingredient and limit who touches the order. VIP aviation catering and state visit aircraft catering keep to a menu approved in advance.
Special meals at Nanki Shirahama are written around Japanese kitchen habits, where soy, dashi, fish stock and sesame hide in sauces and broths. Kosher, halal, vegan, gluten free and allergen free requests are prepared as a procedure: separate board, sealed pack, seat number on the lid. Kids meals follow the same labelling. Tell us the restriction and the cuisine you want, and we build the special meals around it rather than editing a standard tray.
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.
On request, we pack crew meals for the leg: flight crew meals in a sealed box, pilot meals eaten in the cockpit, and cockpit meals that need no plate. Crew catering at RJBD is invoiced with the main order. Crew meal boxes are labelled by role, and different meals for pilots mean captain and first officer never share a dish. Cabin crew meals are packed alongside, away from the passenger trays.
FBO catering at Nanki Shirahama means catering delivery to the FBO on the general aviation terminal side of the field. Ground handling catering and handling agent catering are coordinated so that the order meets the aircraft at the apron, not at the gate.
Most traffic at Nanki Shirahama is light and midsize jets, so galley catering usually travels on a single cart or in boxes carried to the door of the aircraft. When a larger business jet arrives, we plan airside catering delivery around its door height and whether a high loader is needed on the apron. Aircraft provisioning at RJBD is agreed with the handling agent before the slot, with the galley layout of the type deciding how the order is packed.
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.
Nanki Shirahama Airport is a small regional field on the Kii coast serving Shirahama's resorts. Airport catering here is tied to the leisure season and the quiet general aviation terminal.
For general aviation, Nanki Shirahama is an occasional stop with FBO services and ground handling services on a small footprint, not a large business aviation hub. Inflight catering, in-flight catering and aviation catering orders here are simple, and business aviation catering or executive jet catering for a resort stay is planned around the weekend. For a visiting delegation, diplomatic flight catering is cleared in advance, while cabin crew meals are packed on a separate tray with the rest of the order.
Customs and quarantine in Japan are strict about animal and plant products. For flights into RJBD, catering loaded at Shirahama avoids import issues, and your handling agent confirms anything that needs declaring.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Nanki Shirahama Airport: we had 4 passengers expecting a seafood starter and warm vegetable sides and were working around a changing departure schedule. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. I appreciated the emphasis on portion planning throughout the aviation catering services arrangements.”
“Our priority at RJBD was roasted vegetable bowls with separate dressings for 8 passengers, with a late menu amendment shaping the service plan. The Galley Girls suggested sealed meal containers for the starters, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point.”
“On this departure from SHM, 4 passengers had chosen roasted chicken and seasonal vegetables, and limited fridge space needed to be reflected in the order. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. When comparing aviation catering companies, I would look closely at storage requirements after this experience. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
A state or government flight into Shirahama is quoted per menu. Cold seafood and fruit cost less than hot plated dishes, and extra staff for protocol add to the order. We give you the figure before the slot, never at the gate.
The lead time question is mostly about product here: Kishu citrus and rice balls are quick to adjust, Kumano beef less so. Last-minute orders are handled, and we tell you which dishes can still change.
For long legs into Japan, customs is a question of what arrives, not what departs. Fresh produce and meat from another country can be refused; food uplifted locally at Shirahama avoids the problem and keeps the galley clean.
If the cabin is empty, skip the platters. Customs and quarantine are the only limit on bringing food from abroad; for the crew, a boxed meal at RJBD is easier than a galley service.
Catering sits outside a private jet charter at RJBD. The handling agent organises airside access and the FBO receives the order, but the meals are billed on their own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
