Catering to your aircraft in Okinoshima.
Oki Global Geopark Airport is a short-runway island field at 311 ft, mostly light and midsize aircraft, and often a quiet apron. We pack private jet catering for that galley and hand it over through your FBO or handling agent.
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.
Shimane Prefecture faces the Sea of Japan, and the Oki Islands pull their menu straight from that water. A private jet menu for Okinoshima starts with what the island is known for: turban shell (sazae), Oki oysters, squid, sea bream and the seasonal catch from the surrounding fishing grounds. As private jet food, these are packed in the way they actually travel: sashimi chilled and plated at altitude, grilled items boxed for the galley oven, sauces apart. Private jet platters of sashimi and island vegetables suit a short sector, while gourmet inflight meals such as grilled sazae rice or simmered Oki beef go to the oven. Private jet snacks are simple: rice crackers, seaweed and dried squid. Local specialities from Shimane, including Izumo soba and shijimi clam soup, extend the inflight menu for guests continuing on to the mainland.
Okinoshima is the town on Dogo that most Oki Global Geopark Airport traffic is headed for, and the inflight menu follows it. Oki gyu, the island's small-herd wagyu, is the centre of the private jet menu for guests who want one hot dish. Fresh squid, sea bream and sazae make up the cold side as private jet food, packed on ice and plated at the aircraft. Private jet platters built around sashimi, pickles and seasonal fruit keep a quiet cabin quiet. Gourmet inflight meals lean on rice, miso and grilled fish; private jet snacks are dried seafood and rice crackers. Local specialities from Shimane Prefecture, such as Izumo soba, can be added for the onward leg.
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.
Oki Global Geopark Airport sits at 311 ft on the island of Dogo, and a business jet that lands here is almost always on a short island hop or a sightseeing sector. Private jet catering for RJNO is built around that: a compact galley, a short stay on the apron, and Shimane seafood that travels well. Inflight catering, in-flight catering and aviation catering all follow the same rule here, a menu sized for the aircraft you actually fly. Business aviation catering at Okinoshima is delivered through your FBO or handling agent and handed over at the aircraft. For executive jet catering, diplomatic flight catering or cabin crew meals, give us the tail, the slot and the headcount, and we pack to the galley.
A business jet landing at RJNO usually comes for the geopark or a short mainland hop, so the brief is small: a cold plate, one hot course, local seafood. Business jet catering and corporate jet catering here are planned around a compact galley. VIP flight catering, charter flight catering and luxury inflight catering use the same Oki sea bream and sazae. A private jet chef can build a bespoke menu around Shimane produce.
When an official party flies into Oki Global Geopark Airport, the menu is cleared with the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all packed by the same small team and delivered at the aircraft.
Special meals at Oki Global Geopark Airport are handled as a procedure, because Shimane cooking leans on fish, soy and dashi, which hide allergens in places a menu does not show. Kosher and halal orders are discussed before anything is cooked, since island seafood and the mirin and sake in sauces need to be checked. Vegan and gluten free dishes are built without bonito dashi and with tamari, and allergen free trays are packed apart and labelled by seat. Kids meals are mild rice and grilled fish.
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.
At Okinoshima, crew meals are a separate line from the passenger order, arranged on request and invoiced as usual. Flight crew meals, pilot meals and cockpit meals are packed to eat quickly between tasks; crew catering for a long ground wait adds a second box. Crew meal boxes are labelled by role, and different meals for pilots are packed in separate containers.
On a small island field, FBO catering is simple: we deliver to the FBO, your handling agent takes the trays airside and the crew receives them at the aircraft. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering all run through one contact.
Aircraft that use Oki Global Geopark Airport are mostly light and midsize, so galley catering here is usually carried by hand or small trolley rather than a high loader. Airside catering delivery goes through your FBO or handling agent, and aircraft provisioning is planned around the galley you have: the door height, the oven and the drawer space. If you fly something larger and need a high loader on the apron, tell us the type and we plan with your handling agent.
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.
RJNO sits at 311 ft on Dogo, the main island of the Oki group. Airport catering is planned around a small terminal. General aviation traffic is light, FBO services and ground handling services are on request, and the field serves as a quiet business aviation hub for the islands.
What makes Okinoshima particular is its island character: sea fog, ferry-linked supplies and a geopark that draws visitors in season. Inflight catering, in-flight catering, aviation catering and business aviation catering all depend on what is landed locally. Executive jet catering, diplomatic flight catering and cabin crew meals are packed to the galley.
Japan applies firm food-import and quarantine rules, and an international arrival at Okinoshima follows them. Fresh meat, dairy and plants from abroad can be held or discarded, which is why we build the menu from local Shimane ingredients and tell you early if an imported item is a problem.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Oki Global Geopark Airport included 2 passenger meals, a request for poached fish with steamed rice, and instructions addressing two separate meal services. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“A request for a cold lunch with cheese and fruit, 6 passengers, and different crew meal preferences: that was our brief for the departure at RJNO. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“Despite a revised passenger count, we wanted the 7 guests at OKI to enjoy poached fish with steamed rice without a complicated cabin service. I asked The Galley Girls for the main courses in clearly marked packs, with garnishes supplied separately for plating on board. We could finish the sauces 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 final order confirmation.”
Small aircraft, small galley, short menu: that is the usual shape of an RJNO order, and it keeps cost modest. Premium items such as Oki gyu or iwagaki oysters raise it. Private jet catering is quoted by menu and aircraft type, not by a flat tray rate.
Lead time at RJNO is set by customs more than by the kitchen. Fresh meat and produce brought in from abroad can be held at inspection, so we recommend using local products wherever possible. Last-minute orders are handled; give us the tail and the slot.
Declare food on arrival. Oki seafood and Shimane produce are sourced domestically and do not trigger import checks; items from overseas can. We plan the menu with that in mind.
Outside food is possible, but Japan's import rules can stop foreign meat, dairy or produce at customs. On a quick turn at Okinoshima, ordering local Oki seafood through us avoids that.
Not by default: the charter price pays for the flight, and food is ordered apart. Crew duty time on a short island hop is easy to underestimate, so we suggest ordering crew meals alongside the passenger menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
