Catering to your aircraft in Natori.
A coastal plain, a Pacific wind and a harvest that sets the menu: that is Sendai. We write the order for your tail and your slot and hand it over plane-side.
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.
Sendai sits at the heart of Miyagi Prefecture, and the private jet menu here starts with the local specialities of the Tohoku coast. Gyutan, the thick-cut grilled beef tongue the city is known for, travels well as a cold sliced plate or as a hot portion finished in the galley oven. For your inflight menu, Sendai beef is cut per passenger and the sauce goes in its own pot.
Miyagi's coast supplies the seafood for a private jet menu at Sendai: oysters from Matsushima in season, fresh salmon roe, and the white fish that goes into sasamaboko fish cakes. Rice is sasanishiki, the local variety, and zunda, the sweet green edamame paste, appears in the dessert course. Private jet food from this region is mostly cold and clean, with sauces apart. Natori itself is known for its akagai ark shell clams and its morning market, and those are exactly the local specialities worth putting into a galley.
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.
Sendai Airport sits on a flat coastal plain in Natori, and the sea wind off the Pacific decides how much of a quiet turnaround you really get. Private jet catering here is built around that plain, with gyutan, Sendai beef and Miyagi seafood packed for the galley you actually fly. We handle inflight catering and in-flight catering for business aviation catering and executive jet catering, with aviation catering sealed and labelled so cabin crew meals and the passenger trays never mix. Diplomatic flight catering is cleared by protocol before anything is cooked.
Business jet catering and corporate jet catering at Sendai usually start with a short brief: the tail, the slot and who is on board. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu around local Miyagi products and the galley on your aircraft. Luxury inflight catering here means a clean plate of Sendai beef or oysters, not a long list.
State visit aircraft catering at RJSS is agreed with the protocol office, not the kitchen. Government flight catering and head of state flight catering go through a named team, and VIP aviation catering is sealed and logged for every box.
Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure. In Miyagi the allergens hide in dashi, soy and wheat-based sauces, so each special meal is cooked on its own board and sealed. Kids meals and other special meals follow the same route, numbered by seat.
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.
Crew meals on request at Sendai are packed apart from the guest trays. Flight crew meals and pilot meals can be hot or cold, and crew catering is ordered with the flight. Cockpit meals are made to eat one-handed, crew meal boxes are labelled CREW, and different meals for pilots are available when the operator's policy asks for it. Cabin crew meals travel in their own marked box, invoiced like the rest of the order.
FBO catering at Sendai is handed over at the aircraft by your FBO or handling agent. Catering delivery to the FBO, through the general aviation terminal, is coordinated with ground handling catering and handling agent catering so the airside delivery is done on your slot.
At Sendai the aircraft type decides the loading: a light jet takes a small cart to the door, a large cabin may need a high loader at the stairs. Galley catering is sized to the galley on board, and airside catering delivery is agreed with your handling agent. Aircraft provisioning for a long-range tail is packed in sealed bins so the crew only opens what they need.
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.
Sendai Airport serves the capital of Miyagi Prefecture from Natori, on the Pacific coast. The airport catering requirement is straightforward: business jets use the general aviation side, and FBO services and ground handling services are arranged through your agent.
Business aviation hub for northern Japan, Sendai sees executive jets in spring for sakura and in winter for ski traffic. Inflight catering and in-flight catering for these flights is built around cold plates and a single hot course. Aviation catering, business aviation catering and executive jet catering are written for your galley, and diplomatic flight catering and cabin crew meals follow protocol and labelling.
Japan inspects imported animal and plant products, and Sendai applies the same rules as any other airport in the country. Declare meat, dairy and fresh produce, and expect foreign stock to be checked. Locally cooked catering enters the aircraft inside Japan.
Average rating from the cabin crew and pilots we cater for.
“Packing vegetarian wraps and colourful salads for 10 passengers at Sendai Airport needed careful thought, especially given a small galley worktop. For private jet catering services, that attention to galley preparation made the order noticeably easier to manage. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“I wanted a light pasta dish with grilled vegetables for 6 guests at RJSS, packed sensibly for a cabin team dealing with a tight boarding window. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“We kept the passenger brief simple at SDJ: a charcuterie board and fresh bread for 8 guests, organised with a tight boarding window in mind. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks. When comparing private jet catering companies, I would look closely at written menu details after this experience.”
Winter snow can ground departures at Sendai, and that changes what is worth ordering. Hot dishes are the usual trade-off, while a cold Sendai beef platter holds through a long wait. The cost follows what you choose, so stone-grilled gyutan costs more than a seasonal fruit plate.
At Sendai, seasonal products such as oysters decide how easy an order is. If the aircraft type and galley are known, we cook for them. Last-minute orders are handled.
Japan regulates imported meat, eggs and dairy closely. Provisioning at Sendai for an outbound leg is simple, but leftover foreign stock may have to be declared.
Food from abroad may be inspected. One Miyagi product, such as sasanishiki rice or salmon roe, is easy to add to the menu and avoids the question.
No, it sits outside the charter contract. At Sendai a tight turnaround means a cold service works best, a longer one allows a hot course. It is ordered and invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
