Catering to your aircraft in Wadomari.
RJKB is a quiet field in the Amami chain: a short apron, a small galley, and a crew that still has to serve well. We pack island fish, citrus and rice dishes for exactly that.
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.
Kagoshima Prefecture runs a long chain of islands south of Kyushu, and Okinoerabu is one of the quieter ones, a flat coral island with sugar cane, cattle and fishing boats. For a private jet menu at RJKB we write around what the island really produces: reef fish, shellfish, tankan and shikuwasa citrus, brown sugar from the cane, and Amami-style chicken rice. The inflight menu keeps these simple because the galley is rarely generous. Private jet food from the region travels well when the sauce is separate, and the local specialities are described plainly on the lid. Private jet platters of sashimi-grade fish stay chilled, gourmet inflight meals such as chicken rice finish in the oven, and private jet snacks lean on brown sugar sweets and citrus. Wadomari is the town behind most of the produce we buy.
Okinoerabu, in Kagoshima Prefecture, is a sugar-cane and cattle island with a fishing harbour, and that shapes the private jet menu we write for RJKB. Island fish, tankan citrus, brown sugar and Amami chicken rice are the local specialities that actually survive a flight. The inflight menu is built for a small galley: private jet platters served chilled, gourmet inflight meals finished in the oven with the sauce apart, and private jet snacks from the cane harvest. Private jet food in this part of Japan is delicate and seasonal, so we tell you what is running before you decide. Wadomari supplies much of it.
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.
A single paved runway on a flat coral island in the Amami chain, 101 ft above sea level, is what business aircraft meet at Okinoerabu. Private jet catering at RJKB is built around that: local seafood and sugar-island produce, packed for a light galley and handed over at the aircraft. We also write inflight catering for the cabin, in-flight catering for the crew, and aviation catering for the trip support desk. Business aviation catering and executive jet catering arrive through your handling agent. Diplomatic flight catering is cleared by protocol first, and cabin crew meals ride in the same order.
Flights into RJKB are small and usually private, so our business jet catering is tight. Corporate jet catering, VIP flight catering and charter flight catering all start with the aircraft type; luxury inflight catering uses local fish and citrus, and a private jet chef builds a bespoke menu for your guests.
When a state visit aircraft or an official party lands at RJKB, the order is handled by a named team: government flight catering and head of state flight catering are labelled, sealed and discreet, and VIP aviation catering is delivered only through the handling agent. State visit aircraft catering is documented from kitchen to apron.
On a small island the allergen map is short but real: soy, fish stock and sesame hide in almost every sauce on Okinoerabu. Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure, cooked and packed separately, with seat numbers on the lids. Special meals and kids meals go in the same order as the rest, and we tell you what the local pantry can and cannot do.
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 crew at RJKB we write crew meals on request, invoiced with the order. Flight crew meals, pilot meals and cockpit meals are packed apart from guest trays, crew catering follows the rotation, crew meal boxes carry no names, and different meals for pilots are available when the policy asks for them.
At RJKB we deliver through the FBO and your handling agent: FBO catering is brought to the general aviation terminal, catering delivery to the aircraft follows ground handling catering procedure, and handling agent catering confirms the access.
Aircraft on Okinoerabu's single apron are mostly light and midsize jets, so galley catering usually travels in boxes rather than on a high loader. When a bigger type is planned, tell us and we confirm door height and airside catering delivery with your handling agent. Aircraft provisioning at RJKB follows the type of the aircraft, not the size of the order.
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.
RJKB is the field for Okinoerabu island in Kagoshima Prefecture: a single runway, a compact terminal, and an apron sized for small aircraft. Airport catering follows that scale.
Business aviation at Okinoerabu is occasional but real, led by private flights that need inflight catering and in-flight catering built for a small galley. Aviation catering and business aviation catering go through the handling agent, executive jet catering and diplomatic flight catering are cleared before cooking, and cabin crew meals travel in the same order. General aviation and FBO services are lean here, ground handling services are arranged ahead, and RJKB is a small business aviation hub for the Amami chain.
Japan controls the import of meat, fish and fresh fruit, and the rules apply on arrival and departure. Okinoerabu's customs are handled through the handling agent; we list what is in each box so the crew can declare it.
Average rating from the cabin crew and pilots we cater for.
“Despite limited fridge space, we wanted the 9 guests at OKE to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into stackable containers that were easy to handle. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. This experience of private jet catering menu gave us a useful reference for managing cabin service sequence on another departure.”
“Before our guests boarded at Okinoerabu Airport, we needed a mezze selection with flatbreads divided into 12 portions suitable for a family lunch request. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned. The catering handover stood out more than any sales pitch about private aviation catering.”
“On this departure from RJKB, 11 passengers had chosen vegetarian wraps and colourful salads, and two separate meal services needed to be reflected in the order. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. I would discuss business jet catering with them again, especially when catering handover needs careful coordination. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
There is no single number for private jet catering cost here, but there is a method: menu, headcount, handover through the handling agent. Island seafood in season costs more; brown sugar sweets and soba salads cost less. Tell us the plan and we price it.
Lead time depends on the slot you hold and on what is in season at Wadomari. Early morning slots work well with pre-packed boxes; night departures mean agreeing the handover ahead. We handle last-minute orders as well.
A return leg meal from Okinoerabu crosses a border in most cases, and the destination decides what the crew can bring in. We pack with sealed meat and fish apart, and give you the contents list.
You can, but typhoon season and winter winds in the Amami chain shift departures, and fresh food carried in from elsewhere loses its window. An order packed here is easier to adjust.
No, catering sits outside the charter agreement and is ordered and invoiced on its own. On a light jet with a small galley we pack boxes; on a larger type we pack for the oven. Tell us the type.
Tail, pax and diets — a flight attendant takes it from there, day or night.
