Catering to your aircraft in Shonai.
A flat coastal field facing the Sea of Japan, 86 ft up, where Yamagata rice and fish meet a private cabin. We cook and pack for the galley you have, and the crew finishes it.
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.
The local table at Shonai starts with what Yamagata Prefecture is known for: Shonai rice, Sea of Japan fish, and cold-weather vegetables. A private jet menu for Shonai Airport leans on these local specialities, packed to travel in a galley. Shonai-gyu beef is sliced and sauced apart, and grilled salmon or sea bream comes as fillets that re-plate in your oven. The inflight menu changes with the season: winter brings nabe-style braises and root vegetables, summer brings sweet corn, edamame and chilled noodles. Private jet food from here is Japanese first, and we can pair it with Western sides if your principals want them. Private jet platters of sushi and sashimi stay chilled and sealed, gourmet inflight meals finish in the oven, and private jet snacks such as rice crackers, seasonal fruit and sweet bean paste keep well in the cabin. Regional specialities are named so the crew knows what each box holds.
Yamagata Prefecture gives the Shonai menu its backbone. For a private jet menu at RJSY we start from rice, sake country and the fish caught off the Sea of Japan coast. The inflight menu is written around local specialities that survive a galley: Shonai-gyu beef with sauce apart, grilled fish that re-plates, and vegetable dishes served at room temperature. Private jet food in the cold months is warm and brothy; in summer it turns to chilled noodles, fruit and light plates. Private jet platters, gourmet inflight meals and private jet snacks come from the same kitchen order, and every dish is labelled for the seat that eats it. Cherries and pears from the prefecture show up when they are in season.
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.
Shonai Airport sits on a flat coastal plain of rice fields at 86 ft, facing the Sea of Japan, and a cold January slot there is a different order from a June one. Private jet catering at RJSY is built around that: sealed cold plates for the drawer, hot dishes that finish in your oven, and an inflight menu that follows the season in Yamagata. Inflight catering, in-flight catering and aviation catering all reach the aircraft at the FBO or with your handling agent. For business aviation catering, executive jet catering and diplomatic flight catering, the brief is the same one a flight attendant writes: type, galley, headcount. Cabin crew meals go onto the same order, boxed apart from the guest trays.
At RJSY, business jet catering starts with the galley: one oven and one drawer shape the menu. Corporate jet catering for Yamagata executives leans toward Japanese set meals. VIP flight catering and charter flight catering are priced per menu, and luxury inflight catering brings seasonal fish. A private jet chef builds a bespoke menu on the same order as your crew meals.
Government flight catering at Shonai is handled quietly and traced from the kitchen to the aircraft. Head of state flight catering and VIP aviation catering follow the protocol brief given by the delegation, never improvised at the ramp. State visit aircraft catering needs named staff, cleared menus and discreet handover at the FBO.
Special meals at Shonai start with the local kitchen: soy, wheat, fish and sesame sit in many Japanese dishes, so allergen free orders are built separately and boxed apart from the guest trays. Kosher, halal, vegan and gluten free requests are confirmed against what can be sourced for RJSY before cooking. Kids meals are simple rice and grilled chicken, labelled 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.
At RJSY, the rotation is often short, so crew meals are built for a quick bite. Flight crew meals come hot or cold. Pilot meals are separate from the cabin crew's, and cockpit meals are packed to eat in the seat. Crew catering for the Shonai rotation is added on request and invoiced like every other line. Crew meal boxes carry different meals for pilots when needed.
On the Shonai apron, the handling agent opens the gate and we meet the aircraft with the order. FBO catering and catering delivery to the FBO follow your slot. Ground handling catering is coordinated with the general aviation terminal, and handling agent catering stays under one invoice.
Shonai Airport receives mainly light and midsize business jets, and the aircraft type decides the loading: door height, whether a high loader is needed, and what the galley can hold. For galley catering at RJSY we pack to the aircraft's oven and drawer space. Airside catering delivery goes through your handling agent, and aircraft provisioning stays a single order with the rest of your catering.
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.
Shonai Airport is a regional airport serving Yamagata Prefecture on the Sea of Japan coast. Airport catering here supports business flights alongside scheduled traffic, and the general aviation side handles private arrivals. Your agent books the FBO services and ground handling services for a Shonai arrival.
Shonai is not a large business aviation hub, and that suits an order built carefully. Inflight catering and in-flight catering are packed to the aircraft type, aviation catering for operators follows the trip, and business aviation catering covers corporate legs. Executive jet catering and diplomatic flight catering are discreet, and cabin crew meals are ordered alongside. Winter weather and snow on the Sea of Japan coast can move slots.
Japan applies strict import and quarantine rules to meat, fresh produce and plant products brought in on arrival. Food that arrives in the cabin may be removed, so ordering catering locally for the next leg avoids the problem. Customs clearance runs through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at SYO, with a charcuterie board and fresh bread requested for 4 guests and a tight boarding window to accommodate. The desserts came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. Separating the salads from the first service items helped us avoid opening boxes we did not yet need. I appreciated the emphasis on cabin service sequence throughout the flight catering arrangements.”
“Timing and organisation mattered at Shonai Airport, where our order of avocado toast components and breakfast fruit for 4 people involved limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“I wanted avocado toast components and breakfast fruit for 9 guests at RJSY, packed sensibly for a cabin team dealing with several individual meal preferences. This experience of airline catering gave us a useful reference for managing final order confirmation on another departure. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
For a long flight with two services, think in components: starter, main, dessert, then a second lighter service. Local Yamagata ingredients in season, like cherries in summer, can lower the cost compared with imported items. Quote follows the menu and seat count.
Short empty legs make for the simplest brief: no guest trays, no sauces apart, just cockpit meals. Lead time here rarely becomes an issue, and when the slot moves, we adjust the handover.
At Shonai, food for an international arrival is governed by Japanese import and quarantine rules, and meat and fresh produce from abroad is restricted. Our kitchen is local, so catering ordered for departure from RJSY does not carry that issue. Delivery goes through your handling agent for airside access.
Bringing your own is possible, but customs on the arriving leg may remove foreign meat or produce. A night departure from Shonai is easier with a local order handed to the agent at the aircraft.
No, food is outside the charter. If you want the return leg catered, tell us when you order the outbound and we line up both handovers through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
