Tokyo · RJTT / HND · Tōkyō Prefecture

Private jet catering at Tokyo Haneda International Airport (RJTT / HND), Tokyo

Catering to your aircraft in Tokyo.

Haneda runs on tight slots and a curfew-shaped rhythm, and a galley that turns between sectors has no room for a late tray. We cook and pack for the crew who have to serve it, and we hand it over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Tokyo table, packed for private jet catering

The food around Tokyo is built on seasonality, and a private jet menu at Haneda can follow it closely. Spring brings sakura-season sweets and bamboo shoot rice; summer, grilled unagi and chilled somen; autumn, matsutake and chestnut; winter, crab and hotpot broths that travel in sealed pots. Edomae sushi, the Tokyo style, uses cured and lightly marinated fish rather than raw alone, which is why it survives a cabin better than many guests expect.

An inflight menu for Tokyo has to account for how each dish travels. Sushi rice must stay at room temperature, never chilled hard; tempura needs to be packed dry and finished in the oven; ramen is packed as separate broth, noodles and toppings, and assembled on board. We label local specialities with the seat and the reheating note so the crew only has to plate.

Private jet food in Japan also means fruit that is treated like jewellery: Shizuoka melons, Yamanashi peaches, Tochigi strawberries, each boxed whole and cut per guest. Tōkyō Prefecture draws on the Tsukiji and Toyosu supply chains, which is why fish here is dependable. Where a guest wants a gentler menu after a long flight, we build it from miso soup, grilled fish, rice and pickles.

Open the menu Download the menuPDF

Edomae nigiri board and wagashi, local specialities for a Tokyo private jet menu

01Edomae nigiri assortmentPacked at room temperature in a lidded board; soy and wasabi in separate pots, ginger apart.

02Wagyu sirloin, cold slicedSliced per seat and layered with paper; ponzu and grated radish travel in sealed pots.

03Tempura, dry-packedPacked on a rack, re-crisped in the oven for a few minutes; tentsuyu sauce in a separate pot.

04Tokyo-style ramen setBroth, noodles, soft egg and toppings packed apart and assembled on board.

05Seasonal fruit boxWhole melon or strawberries, cut to order by the crew and served chilled.

06Wagashi and teaSeasonal sweets with matcha or sencha, packed so the crew can brew at the galley.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · TokyoTokyo Haneda International Airport · RJTT

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Tokyo Haneda International Airport (RJTT)

Most of what lands at the general aviation side of Haneda arrives in the evening bank, when the tower is stacking arrivals over Tokyo Bay and your slot back out is already fixed. Private jet catering here is a question of what still looks right after a long Pacific sector and a short ground time: that is how we plan inflight catering and in-flight catering for RJTT, with aviation catering that fits one galley oven and one drawer. Business aviation catering for the executive jet catering crowd, diplomatic flight catering for official movements, and cabin crew meals for whoever has to serve it all, are written to that same turnaround.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at Tokyo Haneda with sushi and wagyu plates, business jet catering at HND

Business aviationOur core

Business jet catering at Tokyo Haneda International Airport for VIP flights

A typical business jet catering brief at Haneda comes from a corporate jet catering request on a trans-Pacific rotation: four or six guests, a fixed departure slot, and an aircraft that has just flown ten hours and needs a galley restocked from nothing. VIP flight catering for these trips leans on what Tokyo does well: nigiri and sashimi cut that morning, clear dashi soups in sealed thermal pots, tempura packed dry so it can be crisped in the oven, and a cold wagyu plate sliced per seat. For charter flight catering the passenger list often changes the night before, so the menu is built in portions that can be added or dropped without rewriting everything. Luxury inflight catering at RJTT has to respect how Japanese hosts eat: small courses, no sauce poured over the plate, wasabi and soy in separate pots. A private jet chef writes the bespoke menu around the aircraft type and the galley it actually has, then we label every tray by seat and reheating time.

Government delegation aircraft on the ramp at Tokyo Haneda, head of state flight catering at RJTT

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Tokyo Haneda International Airport

Government flight catering at Haneda is handled around protocol, not around the kitchen. Head of state flight catering for delegations arriving at RJTT is cleared by the protocol office before anything is cooked, and the menu is traced item by item to its supplier. VIP aviation catering for official movements stays discreet: sealed trays, a named team, no names on labels. For state visit aircraft catering, Japanese tradition shapes what works: restrained presentation, seasonal ingredients, tea service planned properly, and nothing that needs improvising on board.

Menu highlights for jet catering in *Tokyo* (RJTT)Or write your own, we cook it

Cold sashimi and fruit platter, private jet platters for Tokyo Haneda

Cold galley

No oven · served in four minutes

Edomae nigiri and sashimi board, one of our private jet plattersRoom temperature, seat-labelled

Cold wagyu sirloin with ponzu and grated radishSliced per seat

Seasonal Japanese fruit plate and wagashiChilled, cut on board

Onigiri, pickles and edamame as private jet snacksHand-held, no cutlery

Tempura and ramen set, gourmet inflight meals prepared for Tokyo Haneda

Hot service

One oven · re-plated in twelve minutes

Tokyo-style shoyu ramen, among our gourmet inflight mealsBroth packed separately

Dry-packed tempura with tentsuyuOven re-crisp

Grilled black cod saikyo-yaki with rice and miso soupReheat with lid on

Chicken katsu curry, a warm gourmet inflight mealCurry roux sealed apart from the cutlet

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Tokyo Haneda International Airport

Diets at Haneda come with a local twist: halal is the exception rather than the norm on a Tokyo menu, so the procedure starts in the kitchen. For halal and kosher requests we source certified protein from specialist suppliers and pack separately, with sealed trays and seat labels. Vegan and gluten free are harder than they sound, because soy sauce, dashi and miso hide wheat and fish stock; allergen free means we check every sauce at source and avoid shared boards. Special meals and kids meals go out in their own labelled boxes, reheating time written on the lid.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Tokyo (HND)

Airport catering for the crew at Haneda is its own brief, ordered with the trip and invoiced like any other line: crew meals are on request, never part of the guest order. A pilot on a quick turn wants cockpit meals he can eat with one hand at the flight deck, such as onigiri, a katsu sandwich or a bento that needs no fork. Flight crew meals are packed in boxes marked by role, and when the operator's policy asks for it we prepare different meals for pilots, one dish for the captain and another for the first officer, so the same plate never reaches both. Pilot meals and the crew meal boxes for the cabin side lean toward soup and rice that settle well after a long night sector. Crew catering is easiest to order with the tail and the slot, because the turn at RJTT is short.

Meal passRJTT

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passRJTT

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Terminal and runway at Tokyo Haneda International Airport, airport catering for HND

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Tokyo Haneda International Airport

Weather on the ramp decides the handover at Haneda. In the rainy season and during typhoon weeks, we stage FBO catering under cover and move the trays to the aircraft only when the ground handler gives the go. Jet catering is delivered plane-side at the FBO or the general aviation terminal, in insulated boxes, with ground handling catering coordinated through your handling agent. Airside access depends on the pass system, so we need the tail number and the registered contact in advance. Catering delivery to the FBO is on your slot; if the departure moves, we adjust the window, and the handover stays at the FBO or with the handling agent. Handling agent catering at RJTT also covers crew boxes, kept apart from guest trays.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Tokyo Haneda International Airport

Galley catering at Haneda depends on the aircraft. A light jet loads by hand through the door, while a larger cabin needs airside catering delivery with a high loader or steps and a longer handover. Aircraft provisioning for a long-range jet means checking the galley layout first: how many ovens, how large the drawers, whether a chiller is installed. We pack to that galley, trays sized to the fitted inserts, and we send the load plan to the ground handler so the truck arrives with the right height equipment.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportRJTT / HND

General aviation and airport catering at Tokyo Haneda International Airport (HND)

Haneda is Tokyo's main city airport, and its general aviation and business aviation handling sits beside a very large commercial operation, which shapes slots, curfew windows and ramp access. Airport catering here has to work inside those constraints: tight departure windows, controlled airside movements, and a handling process that runs by the book. General aviation at RJTT is served by FBO services on the field, and ground handling services coordinate crew, customs and fuel in one visit.

Business aviation

As a business aviation hub, Haneda draws long-range traffic from North America, Europe and the Gulf, plus domestic corporate movements. Inflight catering requests spike around major events, the cherry blossom weeks and the autumn trade-fair season. In-flight catering for these peaks is ordered earlier because specialist fish and wagyu suppliers fill up. Aviation catering for diplomatic movements is handled with the same discretion, and executive jet catering for return sectors is planned around the long Pacific legs.

Customs & food import

Japan controls food imports closely. Meat, dairy and fresh produce arriving on board from abroad can be restricted or inspected, and leftover international catering is typically disposed of rather than carried onward. In practice that means ordering fresh in Tokyo for the departure, not relying on stock brought from the previous leg, and telling us in advance if the aircraft is arriving with food that needs to be declared.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“For 8 passengers departing from HND, the agreed menu was a breakfast basket with individual preserves; our main consideration was an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise. The galley preparation stood out more than any sales pitch about private jet food.”

Imran L. | Chief cabin officer — private jet

Global 7500

★★★★☆CREW MEALS

“What impressed me at Tokyo Haneda International Airport was how a request for a cheese board and savoury canapés was handled despite several individual meal preferences. I asked The Galley Girls for the starters in divided catering boxes, with garnishes supplied separately for plating on board. I would discuss private jet meals with them again, especially when final order confirmation needs careful coordination. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation.”

Liam Q. | Chief flight attendant

Challenger 650

★★★★★VIP AIRLINER

“The 6 passenger portions of a cold lunch with cheese and fruit were the easy part; managing an evening cabin service at RJTT took more planning. My main takeaway from this private jet menu order was the practical approach to final order confirmation. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service.”

Irina E. | Chief cabin officer — BBJ

ACJ319

What crews ask before TokyoAsked by crews

How much does private jet catering cost at Haneda when the typhoon weeks hit?+

The season moves the cost more than any menu list does. In the typhoon window and the rainy weeks, departures slip and orders change, and the market moves with them: Edomae fish in winter and matsutake in autumn cost more than a summer somen plate. Tell us the sector and the headcount and we price the menu you choose.

How early must a big-cabin order reach us for inflight catering at RJTT?+

A long-range cabin with several ovens and a chiller takes longer to load properly than a compact galley, so the lead time is tighter than it looks. Ten hours before departure is the target where possible, and last-minute orders are handled. Send the tail number early and we tell you if the slot is tight.

Which food can an aircraft bring into Japan, and how does customs shape in-flight catering?+

Customs and quarantine are strict about meat, dairy and fresh produce arriving from abroad. Food left from the previous leg may be inspected or disposed of, so it is simpler to order fresh in Tokyo for the departure. Tell us what is on board and we plan around it.

Can you bring food on board yourself, for example local melons?+

You can, but think about the border first: food carried in from abroad may be checked or refused. A Shizuoka melon or a tray of Edomae sushi ordered here arrives fresh and is handed over at the FBO. If a guest wants a specific item, tell us and we source it locally.

Is catering part of a charter into Haneda on a short turnaround?+

No. Catering is not part of the charter: it is ordered separately and invoiced on its own. Give us the departure slot and how long the aircraft stays on the ground at RJTT and we time the handover at the FBO or with the handling agent to fit.