Catering to your aircraft in Yakushima.
At Yakushima, the apron is short and the weather often wet, so food arrives sealed and labelled by seat. Our former flight attendants know that cabin crew re-plate in a small galley; that is how we pack for KUM.
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.
Kagoshima Prefecture gives Yakushima a pantry that travels well. Tanikan, the island's small sweet citrus, goes into private jet platters as segments and into dressings. Flying fish, tobiuo, comes as tsukeage fish cakes and as a grilled fillet. Mackerel from the surrounding sea is cured for sashimi service, and Yakushima green tea ends a tray. For a private jet menu we pack local specialities as gourmet inflight meals, and a short inflight menu for a hop to the mainland can be as light as private jet snacks: tsukeage, rice balls and fruit. Private jet food from this part of Kagoshima Prefecture is best served cold or finished in the galley oven.
For Yakushima we build the private jet menu around what the island ships best. Tanikan citrus brightens cold plates; tobiuo flying fish arrives grilled or as tsukeage; sweet potato and island mackerel round out the list of local specialities. These are gourmet inflight meals packed to re-plate in a small galley, with sauces apart. A lighter inflight menu works as private jet snacks, and larger orders become private jet platters for the cabin. The result is private jet food that reads as Kagoshima Prefecture rather than generic airport fare.
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.
Yakushima's 1,500 m runway sees mostly turboprops and light jets, and hikers heading for the cedar forest, so a private jet catering order here is usually small and exact. Our former VIP flight attendants cook and pack for your galley, whether it is inflight catering for a short hop or in-flight catering for a longer leg. We supply aviation catering and business aviation catering at RJFC, executive jet catering for owners, diplomatic flight catering for delegations, and cabin crew meals on request.
Owners and charter clients flying into RJFC tend to want the island on the plate. Business jet catering built around tobiuo and tanikan suits corporate jet catering; VIP flight catering follows the guest list. A private jet chef writes a bespoke menu for the cabin, and luxury inflight catering is finished in the galley. Charter flight catering is ordered per sector.
When a delegation visits the cedar forest, the menu goes through the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same discreet, traceable procedure at RJFC.
Special meals at Yakushima: kosher and halal are sourced for the order, vegan and gluten free are cooked from local rice and vegetables. Allergen free service uses a separate board and box, and kids meals are simple and mild. Ask for the code and we adapt it to the island's ingredients.
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.
On a turn at KUM the crew meals are ordered with the trip, not added at the gate. We pack flight crew meals and pilot meals in separate boxes, crew catering marked CREW, cockpit meals that suit a cockpit tray, crew meal boxes for the jumpseat, and different meals for pilots on request.
For RJFC, FBO catering means your handling agent receives the order, ground handling catering runs through the general aviation terminal, and catering delivery to the FBO ends at the steps of the aircraft. Handling agent catering is always arranged beforehand.
At RJFC the aircraft type decides loading. Galley catering for a light jet goes up the stairs by hand; larger aircraft need airside catering delivery with a lift, and aircraft provisioning is planned from the tail number.
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.
RJFC is a single-runway island field in Kagoshima Prefecture, and airport catering for private aircraft here follows the season and the tide of hikers. General aviation traffic uses a modest terminal and apron, and the FBO services and ground handling services on site are small, personal and arranged ahead.
Yakushima is no business aviation hub, yet private visits arrive all year for the cedar forest. Inflight catering and in-flight catering for small cabins are tailored here, with aviation catering and business aviation catering written to the aircraft. Executive jet catering suits owners, diplomatic flight catering covers delegations, and crew meals and cabin crew meals are ordered on request and invoiced as usual.
Japanese customs limit animal and plant products arriving with the aircraft, and the island adds little room for error. Because our food is prepared in Japan, the order stays domestic; the ground handling services team at the terminal can confirm what must be declared, and any FBO services question goes to your handling agent before departure, well clear of a business aviation hub style rush.
Average rating from the cabin crew and pilots we cater for.
“A request for yoghurt pots and fresh berries, 12 passengers, and limited fridge space: that was our brief for the departure at RJFC. The Galley Girls suggested sealed meal containers for the crew provisions, and that choice worked well with our storage arrangement. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order. For our team, the strongest part of their in-flight catering services was how they handled cabin service sequence.”
“For 5 passengers departing from KUM, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was a late menu amendment. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. That left time to check the snack boxes properly before the passengers were ready for the next part of the service. My main takeaway from this aviation catering order was the practical approach to crew briefing.”
“Service planning came first at Yakushima Airport, with 9 passengers choosing a mezze selection with flatbreads and several individual meal preferences influencing our preparation. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. With aviation catering services, careful attention to written menu details matters as much to our crew as the menu itself. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
Take a seat plan with one nut allergy and one halal guest. The allergy needs a separate board and a clean kitchen run; the halal tray needs sourcing. Each is priced as a line of its own, which is how private jet catering costs are built at Yakushima.
A delegation to the Yakushima cedar forest usually means mixed dietary needs and a security check. The lead time is shaped by both; we ask for the passenger list and protocol notes first, and we take late updates.
With a count that moves, the point at Yakushima is to keep the order domestic: local fish, rice, citrus. That avoids customs questions and lets us add or remove covers right up to the handover.
A long leg with two services needs the galley planned: cold plates first, oven dishes second. Ordering both from us at Yakushima avoids carrying food through customs and keeps the labels consistent.
On a short empty leg to RJFC, the passenger menu may not be needed, and the private jet charter does not carry food in any case. Crew meals are the usual order, requested and invoiced like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
