Catering to your aircraft in Tanegashima.
At 768 ft on a small volcanic island, New Tanegashima runs on space-centre campaigns and typhoon forecasts. We bring the galley plan for whichever one is driving your trip, and hand it 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.
Tanegashima is known for sweet potatoes, and the island's satsuma-imo, especially the soft, honey-sweet Anno variety, is the first thing to build a private jet menu around. Anno-imo roasts well, keeps its shape, and holds well on a plate in a galley oven.
The surrounding waters of Kagoshima Prefecture supply mackerel, flying fish (tobiuo) and local shellfish, so an inflight menu here leans on grilled and cured fish, served chilled or oven-finished. Private jet food from the island also means Kagoshima black pork (kurobuta), sliced thin for a cold plate or portioned for the oven.
These local specialities become private jet platters, gourmet inflight meals and private jet snacks that survive a galley with one oven. Kagoshima's shochu-free, tea-led side adds Chiran green tea and Kagoshima kamaboko for crew snack boxes. Whatever travels, we pack it for the aircraft type and hand it to your handling agent at the FBO.
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 Tanegashima sits at 768 ft on an island better known for its space centre than for traffic, so private jet catering here is planned around launch campaigns and the typhoon season. Our team of former VIP flight attendants adds inflight catering, in-flight catering and aviation catering for business aviation catering and executive jet catering, plus diplomatic flight catering and cabin crew meals when the schedule needs them.
Business jet catering at Tanegashima usually follows a launch-campaign trip or a Kagoshima Prefecture hop: small groups, short stays, a light jet with one oven. For corporate jet catering, VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu around Anno-imo, mackerel and kurobuta. Luxury inflight catering here means a plate that survives the drawer, not a long list.
Government flight catering at New Tanegashima is rare but real: launch-related delegations arrive here, and head of state flight catering follows a protocol cleared before anything is cooked. VIP aviation catering and state visit aircraft catering use named staff and sealed, traceable packing, with discretion at the apron.
Dietary work on Tanegashima starts with the local kitchen: dashi, soy and fish stock hide allergens in sauces and soups, so each of the special meals is checked line by line. Kosher, halal, vegan and gluten free orders, allergen free plates and kids meals are cooked on separate boards and sealed, marked by seat number rather than passenger name.
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 a crew landing at RJFG, crew meals are a separate line on the order, billed like any dish. Flight crew meals and pilot meals travel in sealed boxes; crew catering covers the whole rotation, cockpit meals are easy to eat one-handed, crew meal boxes are labelled, and different meals for pilots are packed separately so captain and first officer never share a dish.
At RJFG, catering delivery to the FBO is arranged through your handling agent, who meets the van at the general aviation terminal. FBO catering, ground handling catering and handling agent catering all run through the same hand-off, planned ahead of the slot.
Larger business aircraft calling at RJFG need galley catering and aircraft provisioning planned against the type: door height, whether a high loader is needed on the apron, and how much the galley can chill or heat. Airside catering delivery here is arranged with your handling agent before the slot, so trolleys and boxes go straight from the van to the cabin door.
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.
RJFG is the airfield for Tanegashima, a small island where airport catering depends on local produce and short supply lines. General aviation traffic is light, and the FBO services and ground handling services on the field are quiet and personal, so every order is planned against the slot and the aircraft type.
The island's business aviation hub role is modest but real, shaped by launch campaigns and the typhoon calendar. For visitors, inflight catering, in-flight catering and aviation catering are planned with business aviation catering and executive jet catering for private flights, diplomatic flight catering for official guests, and cabin crew meals plus crew meals for those flying them. Your handling agent and the FBO services on the field decide how the hand-over to the aircraft is arranged.
Customs at New Tanegashima follow Japanese rules: fresh meat, fruit and dairy are restricted, sealed packaged goods are easier, and anything food-related is declared on arrival. An order made and packed in Japan sidesteps most of this, and your handling agent and the ground handling services at the terminal can confirm what the aircraft may carry out again.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating roasted vegetable bowls with separate dressings for 3 passengers at New Tanegashima Airport, I needed an arrangement that considered an evening cabin service. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. The order made private jet catering feel manageable because the meal organisation had been considered beforehand.”
“The 6 passenger portions of avocado toast components and breakfast fruit were the easy part; managing a late menu amendment at RJFG took more planning. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. The salads stayed together in one group, so another crew member could follow the same plating sequence. With private jet catering services, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Packing yoghurt pots and fresh berries for 5 passengers at TNE needed careful thought, especially given different crew meal preferences. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in divided catering boxes. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
Early or late slots do not change how private jet catering is priced at TNE. The order follows the menu and the seat count, and the invoice is separate from any charter or fuel. A night departure with local seafood just costs what the seafood costs.
Ordering the return before you land at New Tanegashima is the simplest route, because the lead time depends on what you choose: sweet potato and black pork need more planning than a cold tea and snack box. Last-minute changes are handled, and the order is invoiced like the rest.
Customs at New Tanegashima follow Japanese agricultural rules: no fresh meat or fruit from outside, sealed items only. Order locally and the question disappears. The weather window, especially typhoon months, decides when the aircraft actually leaves.
Bringing your own meals is allowed within the national import rules, but the galley sets the practical limit. For a small aircraft at TNE we cut dishes into single portions; for a larger one we send full trays with sauce apart.
No, catering sits outside the charter agreement and is its own order and invoice. At Tanegashima, Japan's food-import limits on meat, fruit and dairy mean a sealed local order is simpler than carrying food in.
Tail, pax and diets — a flight attendant takes it from there, day or night.
