Catering to your aircraft in Okushiri Island.
Okushiri is a quiet island field, and a trip here is planned around weather and the catch. We cook and pack for your galley and hand over at the aircraft, so the crew only plates and serves.
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.
Okushiri Island is known across Hokkaidō for its seafood, and that shapes the private jet menu here. Sea urchin and abalone are the island's prestige products, scallops and squid come off the same boats, and Hokkaidō Prefecture adds salmon, crab and dairy. These local specialities travel well as chilled plates and cold boards.
A private jet menu built around Okushiri travels in two halves. The cold half carries seafood: scallop carpaccio, salmon, sea urchin served chilled and kept apart from rice until service. The hot half stays simple: grilled fish, miso soup in a sealed pot, rice finished in the oven. Gourmet inflight meals, private jet platters and private jet snacks follow this logic, and private jet food from the island is seasonal, so we confirm what is landing before we plan.
The inflight menu changes with the catch. Squid in summer, scallops and sea urchin in their seasons, Hokkaidō dairy and potatoes year round. For a short sector out of RJEO we favour private jet platters and private jet snacks that need no cooking, and local specialities of Hokkaidō Prefecture that a crew can plate in the galley without fuss.
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.
Okushiri Airport sits at 161 feet on the western edge of Hokkaidō Prefecture, a small island field where sea fog and wind decide the schedule. Private jet catering here is planned around what stays fresh on a quiet apron: seafood from the island, cold platters, a menu the galley can finish on its own. Inflight catering, in-flight catering and aviation catering at RJEO are ordered and invoiced like any other trip. Business aviation catering, executive jet catering and diplomatic flight catering follow the same brief, and cabin crew meals are added on request.
Okushiri Island rarely sees large cabins, so our private jet chef designs a bespoke menu for six to ten guests. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start from the galley of the aircraft; luxury inflight catering is a matter of finish, not volume.
When an official party lands at RJEO, the menu is approved by the protocol office before cooking. State visit aircraft catering, head of state flight catering, VIP aviation catering and government flight catering share one rule: sealed, traceable, quiet.
Okushiri's cooking leans on shellfish, soy, wheat and fish stock, so allergens hide in places a crew would not expect: dashi in a clear soup, soy in a dressing, wheat in a tempura coating. Kosher, halal, vegan, gluten free and allergen free meals, special meals and kids meals are prepared on separate boards, boxed apart and marked by seat number, then confirmed against the passenger list with your handling agent.
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.
On an island with few services, crew meals matter. We pack flight crew meals and pilot meals in crew meal boxes, keep crew catering apart from guest dishes, and offer different meals for pilots so captain and first officer do not share a dish. Cockpit meals are prepared on request and billed with the order; cabin crew meals follow the same rule.
Your handling agent controls access to the apron at RJEO, so we coordinate FBO catering and catering delivery to the FBO with them directly. The general aviation terminal is the meeting point; ground handling catering and handling agent catering are confirmed on your slot.
Aircraft that call at Okushiri are mostly light and mid-size, so galley catering is carried by hand or on a small cart rather than a high loader. If a larger type arrives, airside catering delivery and aircraft provisioning are arranged with the handling agent in advance, depending on door height and the equipment available on the apron.
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.
Okushiri Airport is a small island field in Hokkaidō Prefecture, and most visitors reach the island by air or ferry. Airport catering here serves a handful of general aviation movements, mostly seasonal, and FBO services and ground handling services are arranged around each arrival rather than kept on standing shifts.
Okushiri is not a business aviation hub, yet executive and private flights do call in summer and autumn. FBO services and ground handling services are booked per movement, so the catering order follows the same slot. Executive jet catering, business aviation catering and aviation catering are planned around the catch; inflight catering and in-flight catering stay simple, crew meals and cabin crew meals are optional, and diplomatic flight catering is cleared in advance.
Japan enforces strict plant and animal quarantine rules at entry. Food cooked locally in Hokkaidō avoids most issues, and any leftovers from abroad stay under the control of whoever provides ground handling services at RJEO; your FBO services contact can confirm what is allowed off the aircraft.
Average rating from the cabin crew and pilots we cater for.
“For 9 passengers departing from OIR, the agreed menu was vegetarian wraps and colourful salads; our main consideration was a tight boarding window. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. That left time to check the snack boxes properly before the passengers were ready for the next part of the service.”
“Service planning came first at Okushiri Airport, with 9 passengers choosing mushroom risotto and a green salad and different crew meal preferences influencing our preparation. The order made in flight catering feel manageable because the meal organisation had been considered beforehand. The Galley Girls suggested clearly marked packs for the desserts, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Clear quantities were essential at RJEO: we had 5 passengers expecting mini sandwiches and individual desserts and were working around two separate meal services. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround. I would discuss inflight catering services with them again, especially when storage requirements needs careful coordination.”
A long wait on Okushiri Island changes what we pack: more crew meals, cold platters that survive in a drawer, fewer hot items. Cost follows those choices; seafood in season sits at the high end, rice and soup at the low end.
On an island where shellfish is everywhere, a kosher or allergen request gets its own preparation. We work from your passenger list, confirm each meal with your handling agent, and last-minute orders are handled.
For a government flight into Okushiri, the safest route is local provisioning: Japanese customs and quarantine rules limit what foreign food may enter, so we cook from island and Hokkaidō ingredients and keep paperwork simple.
Bringing food from abroad is allowed only in part under Japanese quarantine rules. If passengers are added or dropped late, we adapt the quantities and confirm with your handling agent.
Not by default: a private jet charter and the catering are two separate orders. If your leg out of RJEO needs two services, we prepare them as separate sealed sets, handed over together at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
