Catering to your aircraft in Wakkanai.
Northern Hokkaido weather decides the day at Wakkanai: snow, fog off the Okhotsk, a small terminal and a quiet apron. We cook for that, from Soya scallops to Hokkaido dairy, and the crew gets it labelled and ready for the galley.
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.
Cooking for a jet leaving Wakkanai means cooking from the far north of Hokkaidō Prefecture. The private jet menu leans on Soya and Okhotsk seafood: sweet scallop, crab, salmon and the kelp used for dashi, with a hot course for guests who want something warm after a cold ramp. An inflight menu here is built so the galley does the minimum: chilled plates ready to re-plate, one oven dish, sauces apart.
Local specialities from the region include Hokkaido butter and milk-based desserts, which work well as private jet platters, plus potato and corn dishes that suit gourmet inflight meals on a long leg. For private jet snacks, think dried seafood, rice crackers and fruit. Private jet food at RJCW changes with the season: crab and sea urchin in warmer months, heavier stews and beef when the snow arrives.
If a passenger has asked for something specific, we adapt the list around their restrictions and the galley equipment on the tail.
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.
Wakkanai sits at the northern tip of Hokkaido, where Soya Bay seafood and winter snow set the pace for every departure. Private jet catering at Wakkanai Airport (RJCW) is built around that: scallop, crab and kelp from the local coast, packed for the galley in front of you. Our team of former VIP flight attendants also covers inflight catering for the sector, aviation catering for charter crews, business aviation catering for corporate trips and executive jet catering with a chef-led menu. Diplomatic flight catering and cabin crew meals follow the same routine: ordered with the tail and the slot, handed over at the aircraft.
Business jet catering at Wakkanai is usually a compact brief: a few passengers, a light jet, a menu that suits a cold ramp. For corporate jet catering and VIP flight catering we plan around the galley type, add charter flight catering notes for the operator, and offer luxury inflight catering built on Hokkaido seafood. A private jet chef writes a bespoke menu around what the Soya coast has landed that week.
Government flight catering at Wakkanai starts with protocol, not with the kitchen: who is travelling, what the delegation can eat, who may touch the food. Head of state flight catering follows the same line, with a named team and no photographs. VIP aviation catering and state visit aircraft catering at RJCW are cleared in advance and sealed before they reach the apron.
Special meals at Wakkanai start with a local reality: seafood, soy and dashi appear almost everywhere in northern Hokkaido cooking, so shellfish, fish and soy allergens are separated from the first prep step. Vegan, gluten free, kosher, halal, allergen free and kids meals are each cooked on a separate board and packed in a separate box, then marked by seat number for the cabin crew.
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 RJCW, a crew on a quick turn eats whatever fits in a box. Crew meals are on request and invoiced with the order; flight crew meals travel in sealed boxes. Pilot meals are different from the cabin food, crew catering follows the rotation, and cockpit meals stay apart so nobody opens a guest tray by mistake. Crew meal boxes carry the word CREW, and different meals for pilots are available when the policy requires it.
FBO catering at Wakkanai Airport means the box arrives at the FBO or the general aviation terminal before the passengers do. Catering delivery to the FBO is coordinated with your handling agent, who opens the right gate. Ground handling catering and handling agent catering follow the same chain: we pack, the agent receives, the aircraft gets it on your slot.
Wakkanai handles mostly smaller business jets, so galley catering is typically carried aboard in boxes and trays through the door by hand. For larger aircraft, airside catering delivery is arranged with the handling agent, who confirms whether a high loader is available on the apron and what the aircraft provisioning access allows. Give us the type and the galley layout and we pack to match, whether that is a single oven or a full galley.
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.
Wakkanai Airport (RJCW) serves the northern tip of Hokkaido: a quiet airfield with a compact terminal and an apron that sees snow for much of the winter. Airport catering here is a small, careful operation of local ingredients and sealed boxes, handed over at the aircraft. General aviation traffic is modest, FBO services and ground handling services follow the weather, and the handling agent decides how the apron is worked on the day.
Wakkanai is a small business aviation hub that swings with the seasons, and ground handling services here are sized to match. Inflight catering and in-flight catering follow the catch, aviation catering and business aviation catering are written around the aircraft type, and executive jet catering draws on Hokkaido seafood. Diplomatic flight catering is rare but possible, and cabin crew meals and crew meals are always on the order.
Japan controls imported food strictly: meat, dairy and fresh produce from abroad are usually restricted, and leftover catering from foreign legs is typically removed at arrival. At Wakkanai, ordering locally for the departing leg is the safe approach. Give the handling agent the tail and slot in advance: ground handling services at the airport then know what is coming to the aircraft and who receives it.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at RJCW, with vegetarian wraps and colourful salads requested for 4 guests and a revised passenger count to accommodate. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround. For our team, the strongest part of their flight catering was how they handled written menu details.”
“A request for herb chicken with a quinoa salad, 9 passengers, and a revised passenger count: that was our brief for the departure at WKJ. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. With flight catering services, careful attention to packing arrangement matters as much to our crew as the menu itself. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“Menu approval at Wakkanai Airport covered a mezze selection with flatbreads for 8 guests, leaving us to organise the service around a short ground stop. The final order confirmation stood out more than any sales pitch about airline catering. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
How much does private jet catering cost? On a long leg from RJCW with two services, it is the second service that moves the figure: a hot course plus a cold plate means more packaging and more prep. A menu built on Hokkaido seafood sits higher than one built on beef and vegetables. Catering is invoiced as its own order.
Lead time at RJCW is easiest when the aircraft flies in empty: no guest trays, just crew boxes. Tell us it is a repositioning flight and we pack accordingly. Last-minute orders are handled, and seasonal items such as crab simply depend on what the Soya coast has that day.
Customs and access at RJCW go through the handling agent. Japanese rules on imported food products are strict, so local sourcing is the safe route: Hokkaido seafood, dairy and vegetables packed here rather than carried in. Leftover foreign-origin food from the previous leg is typically disposed of at arrival.
You can, but Japanese customs rules on imported meat, dairy and fresh produce make it risky, and anything foreign-origin left from the previous leg is usually removed at arrival. For a night or early slot at Wakkanai it is simpler to order locally and have the box delivered to the aircraft on your slot.
The answer is no, catering is a distinct order, even on a round trip. If you want Hokkaido ingredients carried on the return, order them from Wakkanai along with the outbound meals and we will label each box by leg.
Tail, pax and diets — a flight attendant takes it from there, day or night.
