Catering to your aircraft in Sapporo.
At New Chitose the snow decides the day: de-icing, a quiet apron, crews who want something hot. We cook and pack for Sapporo flights, with crew meals marked CREW and handed over plane-side.
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.
Hokkaidō Prefecture feeds the rest of Japan: milk, butter, corn, potatoes, crab, scallops and salmon roe all start here. A private jet menu for Sapporo can lean on that without trying hard, and an inflight menu built from local specialities travels better than most imports. Private jet food from Hokkaido is naturally cold-friendly: sashimi-grade scallop, soup curry with the sauce packed apart, jingisukan lamb finished in the galley oven.
For a private jet menu out of New Chitose, start with the sea and the dairy. Hokkaido's local specialities include Sapporo-style miso ramen broth packed separately, snow crab, and soft-serve-grade milk desserts. Our inflight menu notes say what to leave chilled and what goes to the oven, so private jet food reads as Sapporo, not as a generic tray.
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 at New Chitose means de-icing queues, snow on the apron and crews who want something hot waiting in the drawer. Private jet catering here is built around Hokkaido produce, cooked and packed for the galley you actually have, with cabin crew meals boxed and marked apart. Inflight catering for RJCC and CTS runs on aviation catering discipline: executive jet catering for business aviation catering clients, and diplomatic flight catering when a delegation lands in Sapporo. In-flight catering orders are taken 24/7 by former VIP flight attendants.
A corporate jet landing at New Chitose often wants Hokkaido on the plate. Business jet catering, corporate jet catering, charter flight catering and VIP flight catering start with the aircraft's galley. Luxury inflight catering comes from a private jet chef, and every bespoke menu is written around the passenger list.
Sapporo hosts delegations and ministers. For government flight catering and head of state flight catering at RJCC we work through protocol. VIP aviation catering and state visit aircraft catering stay discreet and fully traceable.
Hokkaido cuisine hides allergens in plain sight: soy and wheat in miso and soy sauce, shellfish in dashi, dairy in butter and milk-based broths. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and packed in their own box, marked by seat number, with the ingredient card inside.
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 catering at CTS is built for a cold apron: flight crew meals that stay hot, pilot meals the captain and first officer do not share, cockpit meals in sealed crew meal boxes. Crew meals are ordered on request and invoiced; different meals for pilots are packed separately.
At RJCC, FBO catering reaches the aircraft through the general aviation terminal. We coordinate with your handling agent for ground handling catering and airside access. Handling agent catering and catering delivery to the FBO are confirmed with the slot.
For larger aircraft at New Chitose, galley catering is loaded by high loader on the apron. We plan airside catering delivery around your handling agent, the aircraft door height and the winter apron conditions. Aircraft provisioning for a widebody is packed in trolleys by galley position, so the crew finds it where the plan says it should be.
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.
RJCC serves Sapporo and all of Hokkaidō Prefecture. General aviation traffic peaks in ski season, and airport catering works around the winter apron.
Executive jet catering and business aviation catering at New Chitose pick up in the ski season and summer. Inflight catering and in-flight catering for private jets, aviation catering, diplomatic flight catering and cabin crew meals follow the same plan. FBO services and ground handling services keep general aviation moving at a business aviation hub.
Customs at New Chitose limit fresh food entering Japan. For private flights, Hokkaido-sourced catering sidesteps most rules, and waste goes through the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Our priority at New Chitose Airport was mushroom risotto and a green salad for 10 passengers, with a short ground stop shaping the service plan. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. The crew briefing stood out more than any sales pitch about private jet meals.”
“Breakfast was already sorted; at RJCC, the next request was a selection of petits fours and sandwiches for 5 guests, with different crew meal preferences to work around. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. With private jet menu, careful attention to final order confirmation matters as much to our crew as the menu itself. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“Rather than an elaborate service at CTS, our 7 guests wanted grilled salmon with a lemon dressing, organised sensibly around different crew meal preferences. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
We quote by menu. At CTS a long ground wait often means crew dinner plus breakfast, which adds lines; a simple sashimi platter keeps the total down. Send us the plan and we price it.
Lead time on special meals depends on what must be sourced. Kosher and halal take planning in Sapporo; a child's meal is simple. Last-minute orders are handled whenever possible.
Japan restricts imported meat, dairy and fresh produce, so a delegation flight is best served with locally sourced food. We package it sealed and keep waste handling with your handling agent.
Bringing food is possible within customs limits. When the passenger count shifts at the last minute, we re-pack by seat number and adjust the spare portions.
No. Whether you ask is catering part of a charter flying out of Sapporo, the answer is the same: it is ordered apart and invoiced on its own. On a two-meal leg we label which tray is for which half of the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
