Catering to your aircraft in Obihiro.
Frost on the apron in winter, long light in summer: RJCB follows the Hokkaido calendar. Tell us your galley and your guests, and we pack to match.
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.
Obihiro is the centre of the Tokachi plain, Hokkaido's farming heartland, so the private jet menu here leans on what grows and grazes around it. Local specialities include Tokachi butta-don, pork glazed in a sweet soy and served over rice, and Obihiro-style curry. Private jet food from this region is dairy-forward: fresh cream, butter, cheese and the azuki red beans Tokachi is known for, which turn up in desserts. An inflight menu built on these keeps its character in the drawer. Private jet platters of Hokkaido cheese, cured ham and seasonal vegetables travel well, gourmet inflight meals can be finished in the galley oven, and private jet snacks such as azuki sweets and potato-based Hokkaido treats suit a long leg. Ask for Hokkaido Prefecture specialities when you order and we write the menu around the 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.
Tokachi-Obihiro sits at 505 ft on the Tokachi plain, a field where winter frost and short summer harvests set the pace of the produce. Private jet catering at RJCB follows the same rhythm: Hokkaido dairy, beans and root vegetables, packed for the galley you have and handed over at the FBO. Our former VIP flight attendants treat inflight catering and in-flight catering here as a question of what survives a cold apron, so aviation catering and business aviation catering orders at Obihiro come with clear service labels. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same written brief.
Business jet catering at Obihiro usually serves small corporate jet groups visiting Tokachi's food and agriculture companies. Corporate jet catering, VIP flight catering and charter flight catering all run on the same brief: the galley, the headcount, the restrictions. Luxury inflight catering here uses Hokkaido dairy and beef, written by a private jet chef as a bespoke menu.
Government flight catering at Tokachi-Obihiro starts with protocol, not with the stove. Head of state flight catering and state visit aircraft catering are cleared with the protocol office, traced by named team and kept discreet. VIP aviation catering here means a small, named group and a menu approved before any ingredients are bought.
Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals handled as a procedure, not a label. Obihiro's kitchen traditions lean on soy sauce, wheat noodles and dairy, so gluten and milk are the allergens we check first, and soy-based sauces are replaced or kept apart when a restriction is on the order. Separate preparation, sealed packing and a card marked by seat number go aboard with each special meal.
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.
Pilots flying through Obihiro often have a tight turnaround, so we pack cockpit meals that eat with one hand. Crew meals, flight crew meals, pilot meals and crew catering are available on request and invoiced as a normal line. Crew meal boxes can hold different meals for pilots when your operator asks for it, and cabin crew meals are packed alongside.
FBO catering at RJCB is delivered to the general aviation terminal and passed to the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, a routine part of ground handling catering. Handling agent catering is the same service, scheduled around apron access.
On the apron at RJCB the aircraft type decides how the load goes aboard: door height, whether a high loader is needed, and how big the galley is. Larger cabins use galley catering loaded by high loader, small jets are handled by hand through the main door. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is laid out to match your galley layout and your stowage plan.
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.
Tokachi-Obihiro Airport serves Obihiro and the Tokachi plain in Hokkaido's east, sitting at 505 ft. Airport catering here supports general aviation and business traffic alongside regional services, with FBO services and ground handling services running through the handling agent.
Business aviation hub is a stretch for Obihiro, but it sees visiting executive jets and charters, especially in ski season and harvest. Inflight catering and in-flight catering here are small and precise. Aviation catering and business aviation catering orders suit executive jet catering, diplomatic flight catering, and cabin crew meals for visiting crews.
Japan controls food imports closely: meat, dairy, fresh fruit and vegetables arriving with the aircraft may be restricted or require declaration. Plan catering for Obihiro with local sourcing, and keep international waste separate for customs handling.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at RJCB: smoked salmon bagels and sliced fruit for 2 guests, organised with different crew meal preferences in mind. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“It was the packing plan I cared about at OBO, with 9 servings of mushroom risotto and a green salad and a revised passenger count to consider. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The cabin team could match the sauces to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience.”
“Good preparation made the difference at Tokachi-Obihiro Airport, where 8 guests expected herb chicken with a quinoa salad despite a family lunch request. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
Winter menus built on root vegetables and dairy cost less than a summer plate of fresh Hokkaido crab. On a government or state flight the protocol review is an added step. How much does private jet catering cost for you depends on this, so we quote from the written brief.
Lead time here depends on the menu and the customs paperwork, and last-minute orders are handled. If the headcount shifts, tell us and we adjust the trays, keeping seat-number labels accurate. Hokkaido dairy and local produce are usually on hand, so changes are workable.
Customs rules in Japan govern what animal and plant products enter. For a long leg, tell us the origin country and we separate what can stay aboard from what is replaced with local produce.
Food you carry in is your decision, but customs at RJCB can seize fresh items. For an empty repositioning flight, we recommend a small boxed order delivered to the FBO.
No, a charter does not carry catering with it. Send the tail, slot and handling agent details and we arrange the airside handover as a standalone order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
