Catering to your aircraft in Oita.
A small airfield in Ōita Prefecture, with onsen country behind it and the Bungo Channel in front. Tell us the aircraft and the slot, and the meals meet you at the stairs.
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.
Oita is Japan's kabosu country, and the green citrus finds its way into a private jet menu as a sauce, a dressing or a squeeze over grilled fish. Local specialities from Ōita Prefecture travel well in a galley when each one is packed for how it is finished.
Seki mackerel and Seki horse mackerel, landed on the Bungo Channel, are the prefecture's pride. On an inflight menu they go out chilled as sashimi or as a cooked fillet with the sauce in its own pot. Bungo beef, the prefecture's wagyu, suits a hot course with the sauce apart.
Toriten, the tempura-style chicken of Ōita, and dango-jiru, the flat-noodle soup, give a private jet menu a warm, homely course. Rice, pickles and a small salad round out private jet food that a flight attendant can re-plate from the drawer without a second pair of hands.
For anyone planning a private jet menu at Oita, the rule is simple: pick one local product per course, and tell us the galley. Ōita Prefecture then does the rest.
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.
Oita Airport (RJFO / OIT) sits on a reclaimed coastal strip of Ōita Prefecture, and the galley orders that come through it lean on what the bay and the hills produce. Private jet catering here means Bungo beef, Seki mackerel and kabosu citrus, packed for the aircraft you actually fly. Inflight catering and aviation catering for business aviation arrive at the FBO, with executive jet catering, diplomatic flight catering and cabin crew meals available on request, all in one order.
A typical business jet brief at Oita is four to eight guests, one stop, and a galley with one small oven. Business jet catering and corporate jet catering here suit a cold board plus one hot course. VIP flight catering and charter flight catering follow the same route, and luxury inflight catering is mostly a matter of good local fish. Our private jet chef writes a bespoke menu around Bungo beef or mackerel.
When a delegation lands at RJFO, the menu is agreed through the protocol office first. Government flight catering and head of state flight catering use traceable ingredients and a small named team. VIP aviation catering and state visit aircraft catering end with a quiet handover at the aircraft.
In Ōita, the allergens hide in soy, dashi fish stock and wheat-based tempura batter, so a special meal here is built from an allergen free kitchen process, not from a label. Kosher, halal, vegan, gluten free and kids meals are all special meals we can plan on request. Kosher dishes stay sealed in their packaging until the guest opens them at the seat, and a halal request is checked for stock, mirin and sake in the sauces.
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 the people up front and in the galley, crew meals at RJFO are a separate request, ordered and billed on their own. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes. Our crew catering can give different meals for pilots, so captain and first officer need not share a dish.
At RJFO the handover happens at the FBO. FBO catering and catering delivery to the FBO run through the general aviation terminal, and ground handling catering is agreed with your handling agent. Handling agent catering ends at the foot of the aircraft stairs.
A large aircraft at Oita (RJFO) needs the galley catering planned around door height and the loading order. Airside catering delivery by high loader is arranged with your handling agent for aircraft provisioning on wide-bodies, while a light jet is loaded by hand at the stairs. Give us the type and we pack accordingly.
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.
Oita Airport serves Ōita Prefecture on the eastern coast of Kyushu, built on reclaimed land beside the sea. Airport catering here is simple to arrange because the general aviation traffic is light and the apron is uncrowded. The airport sits at 19 feet above sea level.
Oita works as a modest business aviation hub, and aviation catering fits it well. Business aviation catering and executive jet catering cover corporate trips, inflight catering suits golf and onsen weekends, and diplomatic flight catering covers official visits. Cabin crew meals ride along, with ground handling services and FBO services on the field.
Customs in Japan is strict on animal products and fruit arriving from abroad. Ordering locally at Oita avoids inspection problems, because the food never crosses a border. Send us the diet list and we adapt the menu.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Oita Airport: prawn salad and small fruit plates for 5 guests, organised with a small galley worktop in mind. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
“With a small galley worktop to consider at RJFO, we needed a practical way to serve prawn salad and small fruit plates to 5 passengers. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. 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 sauces listed separately when checking how much space the complete order would require.”
“A request for roasted chicken and seasonal vegetables, 12 passengers, and a late menu amendment: that was our brief for the departure at OIT. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. We could finish the main courses as each guest was ready, rather than laying everything out at once. My search for "private jet catering near me" led to a practical conversation about packing arrangement.”
Two menus for the same six guests can differ widely at Oita. One built on mackerel, pickles and fruit stays modest, while one with Bungo beef and a hot course does not. We quote after you tell us which.
The slot and the ground time decide the menu more than any rule. A brief stop at Oita Airport points to cold, sealed dishes; a longer one opens up hot courses. Tell us and we choose, and last-minute orders are handled.
Japan's rules on imported agricultural products are tight, and Oita is no exception. Duty time runs while a crew waits, so we advise ordering local rather than carrying food in. Meals are handed to your handling agent.
Own food is allowed, yet at Oita it often fails the first test: Japanese customs on animal products. For a special meal request, order from us and we handle the diet and the labelling.
No, catering is not part of a charter. At Oita it is ordered on its own and invoiced like any other order. For a state or delegation flight, tell us at the start so menus are cleared before cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
