Catering to your aircraft in Ishigaki.
At New Ishigaki the flights are island hops and charters into Okinawa's southern edge, so the galley here works in heat and short turns. We cook and pack for crew who need a plan that survives the climate.
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.
The local table at New Ishigaki starts with what grows and swims around Yaeyama in Okinawa Prefecture. Our private jet menu for ROIG leans on Ishigaki beef, which travels well sliced and served cold or finished in the oven, and on island seafood chosen for firmness. Each dish is built to be a gourmet inflight meal that survives the galley.
Private jet platters on this island are built from local specialities: tropical fruit from the Yaeyama farms, island-cured fish, and Ishigaki beef carved per passenger. The inflight menu is written around what Okinawa Prefecture grows in the season you fly, so private jet food here reads as regional rather than imported. Private jet snacks follow the same logic: dried mango, sweet potato tempura and mild island sweets that pack flat.
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.
New Ishigaki sits on a coral island at 102 ft, the southern gateway of Okinawa Prefecture, and its aircraft arrive with a galley that has to cope with heat and humidity. Private jet catering at ROIG is cooked and packed for that: chilled items that stay chilled, hot items that finish in your oven. The same brief covers inflight catering and in-flight catering for business aviation catering movements, aviation catering for executive jet catering sectors, diplomatic flight catering for official arrivals, and cabin crew meals for the people working the cabin.
A typical business jet catering order at ROIG is a small party flying in for the islands: owners, guests and a crew of three or four. Corporate jet catering here is a chilled spread and one hot item, VIP flight catering for a private beach stay, charter flight catering for a week of sectors, and luxury inflight catering built around Ishigaki beef. Your private jet chef adapts a bespoke menu to the galley.
Government flight catering at Ishigaki is rare but real, linked to official visits in the Yaeyama region. Head of state flight catering and VIP aviation catering are cleared through protocol before cooking starts, with a named team and a traceable list. State visit aircraft catering stays discreet, and the menu is checked item by item.
Special meals at New Ishigaki are handled as a procedure built around Okinawan cooking, where dashi, bonito and pork stock hide in dishes that look plain. For kosher, halal, vegan and gluten free requests, each meal is prepared and sealed separately, with allergen free items kept away from fish and soy sauce kitchens. Kids meals follow the same card, with milder versions of the island dishes.
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 crews at ROIG, crew meals are an order of their own: on request, invoiced as usual. Flight crew meals come boxed, pilot meals are packed to be eaten on a short ground stop, and crew catering covers the whole team. Cockpit meals and crew meal boxes are labelled, with different meals for pilots when policy asks for it.
FBO catering at New Ishigaki is handed over at the aircraft: the FBO opens the door, your handling agent confirms airside access, and we deliver to the apron on your slot. Catering delivery to the FBO is arranged beforehand, and ground handling catering and handling agent catering follow the same route. The general aviation terminal is small, so the path is short.
What your aircraft is decides how the load goes on at ROIG. A light jet needs a single galley drop at the door, while a larger cabin means trolleys and a high loader at the apron. We build galley catering around the galley you actually have, and coordinate airside catering delivery and aircraft provisioning with your handling agent so nothing is carried further than necessary.
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.
New Ishigaki Airport serves the Yaeyama Islands in Okinawa Prefecture and carries both commercial and general aviation traffic. Airport catering for private aircraft runs alongside it, with the FBO services and ground handling services available to business aviation.
Business aviation at Ishigaki is seasonal: spring and summer bring island-hopping charters, typhoon months bring weather holds. Inflight catering and in-flight catering here adapt to delays, aviation catering fits owner trips, business aviation catering supports charter operators, executive jet catering suits small cabins, diplomatic flight catering covers official visits, and cabin crew meals keep the crew fed. The airport works as a small business aviation hub for the Yaeyama Islands.
Japan applies strict rules to food arriving by air: meat, fruit and dairy are inspected, and foreign catering can be removed on arrival. Ordering at ROIG for departure avoids the import question. Your handling agent can confirm customs and quarantine procedure for the aircraft type.
Average rating from the cabin crew and pilots we cater for.
“An order of poached fish with steamed rice for 10 people at New Ishigaki Airport had to be organised around limited fridge space. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require. This experience of inflight catering services gave us a useful reference for managing storage requirements on another departure.”
“Menu approval at ROIG covered mini sandwiches and individual desserts for 3 guests, leaving us to organise the service around a family lunch request. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in shallow trays. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“Several practical details needed attention at ISG, with smoked salmon bagels and sliced fruit requested for 6 guests and a family lunch request to accommodate. When comparing inflight catering companies, I would look closely at galley preparation after this experience. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
We quote at ROIG per menu, not per tray. Ishigaki beef or fresh island fish raises it, a fruit and soba selection lowers it, and the handling agent's airside procedure is simply built into the plan before you decide.
Early morning slots at New Ishigaki are common for island hops, and the lead time depends on what you want: chilled platters are easy, a full hot service takes more planning. Last-minute orders are handled whenever the aircraft is on the ground.
Japan inspects food arriving on aircraft, so a return leg ordered here, with local ingredients, avoids the question. Tell us the route and we flag any customs or quarantine point that could affect your galley.
Weather windows decide departures here, and when a flight is delayed by a typhoon, food brought along may not survive the wait. Customs can also take certain items, so local catering is the safer choice.
Catering sits outside the charter contract and is ordered separately. On a light jet we pack for a one-oven galley; on a larger cabin we plan a longer menu, always invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
