Catering to your aircraft in Tokushima.
Tokushima is a quiet field shared with a naval air base, and a business jet here arrives to sudachi in season and a prefecture preparing for Awa-odori. We pack the galley, label every box, and your FBO hands it over at the aircraft.
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.
Tokushima sits on the Naruto side of Shikoku, and the private jet menu here leans on what the Seto Inland Sea and the Yoshino river give the prefecture. Local specialities start with sudachi, the small green citrus that goes on nearly everything: grilled fish, soba, a glass of sparkling water. For an inflight menu it travels as wedges in a separate pot, because cut sudachi in a closed box turns bitter.
Naruto sea bream is the fish people ask for. It holds its shape under a brief oven finish and re-plates well, which suits private jet food for a galley with one oven. Naruto kintoki, the sweet potato, becomes a purée or a roasted side. Tokushima ramen, with its dark pork-bone broth, is a crew favourite but needs the broth packed hot-capable and the noodles apart.
Awa-odori season in August fills the prefecture and shapes demand, so Tokushima produce is best confirmed with your order. Our team can build a menu around {Region} ingredients: Awa beef, Awa Nigiri sushi rice, yuzu from the hills. Whatever you choose, the tray is labelled by seat and finished the way your galley allows.
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.
Tokushima Awaodori Airport shares its runway with the JMSDF air base, so a business jet here is a guest on a naval field, and private jet catering follows the rules of that arrangement. For inflight catering and in-flight catering at RJOS, we pack for the galley you actually have and hand over through your FBO or handling agent. Aviation catering for business aviation catering flights, executive jet catering sectors and diplomatic flight catering movements is written by former VIP flight attendants, and cabin crew meals ride in the same order.
Business jet catering and corporate jet catering at Tokushima usually serve executives travelling for Shikoku industry or festival season. VIP flight catering and charter flight catering follow the same rules: a private jet chef plans a bespoke menu around the aircraft, and luxury inflight catering means plated courses finished in your oven.
When an official party flies into RJOS, head of state flight catering and government flight catering are cleared by protocol before cooking begins. State visit aircraft catering and VIP aviation catering use sealed, labelled packing and a small named crew.
In Tokushima the allergen that surprises people is soy and wheat hidden in dashi, miso and dipping sauces, along with fish stock in dishes that look vegetable. For special meals we adapt the local cuisine so kosher, halal, vegan, gluten free and allergen free requests are built from scratch, not edited from a standard tray. Kids meals are simplified versions of the same menu. Each diet is packed in its own box, marked by seat, with the ingredient list in the crew's hands.
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 a Tokushima rotation, we plan crew meals around the ground wait. Crew catering on request covers flight crew meals, pilot meals and cockpit meals in crew meal boxes, with different meals for pilots if the operator asks. Cabin crew meals are billed with the order.
FBO catering at RJOS is delivered to the general aviation terminal and passed to your handling agent. Catering delivery to the FBO is coordinated for ground handling catering on a shared naval field; handling agent catering depends on who opens which gate.
Galley catering for larger aircraft at Tokushima means checking the type first: door sill, cart size and whether a high loader is needed. Airside catering delivery at RJOS goes through your FBO or handling agent, who decide access on a shared naval field. Aircraft provisioning is planned around the galley you have, so we tell you before the slot what fits in the drawers.
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.
Tokushima Awaodori Airport serves the prefecture and shares its runway with the JMSDF base. Airport catering here is simple: one terminal, a general aviation area and a handling agent who knows the field. FBO services and ground handling services follow the usual pattern.
Business aviation hub traffic at Tokushima is modest but steady, with festival season in August as the peak. Inflight catering and in-flight catering here mean aviation catering for business aviation catering, executive jet catering and diplomatic flight catering sectors, and cabin crew meals when requested. General aviation uses the same airport catering rules.
Japan restricts imported meat, dairy and fresh produce. At Tokushima, domestic ingredients clear simply, while foreign items on arriving flights may be inspected. We tell you what applies before the slot.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at TKS, where 7 guests expected vegetarian wraps and colourful salads despite two separate meal services. With private jet catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
“Our priority at Tokushima Awaodori Airport / JMSDF Tokushima Air Base was chicken skewers with a couscous salad for 7 passengers, with a family lunch request shaping the service plan. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point.”
“Timing and organisation mattered at RJOS, where our order of chicken skewers with a couscous salad for 12 people involved a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. It made a difference to have the salads ready without cluttering the galley work area during preparation. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience.”
Think in terms of galley capacity. Smaller aircraft mean fewer, simpler dishes; larger ones allow a fuller table. Tokushima ingredients are priced as they come, so tell us the aircraft and we price accordingly.
Ask early if the menu includes imported ingredients, since Japan's customs rules are strict on meat, dairy and produce. Local Tokushima menus are simpler. Last-minute orders are handled in both cases.
The customs question usually comes down to one local product, like sudachi or Naruto kintoki. Domestic produce can board freely on departure, while arriving food has to follow Japanese import rules. We confirm the status of each item.
You may bring food, but think about the turnaround first. Short stops favour a ready order delivered to your FBO; longer ones leave room for your own items under Japanese food rules.
No, and it helps to know early. Crew duty time and ground waits shape what you need; catering is commissioned separately and invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
