01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Fussa, Japan
Airline catering, VIP and private jet catering at Fussa (RJTY / OKO)
OKO (IATA) · RJTY (ICAO)
A wide-body reference code sets the loading sequence before a single tray moves, since the stand, the hi-loader and the galley door all have to be booked in that order. From that constraint we run inflight catering and in-flight catering at Fussa (RJTY), boarding three cabins by hi-loader to galley height, with the kitchen holding the cold chain until the uplift clears the apron.
3,353 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Fussa
Aviation catering with ramp access at RJTY
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Fussa airport
Aircraft catering sealed from kitchen to galley at Fussa (OKO)
Between our kitchen and the wide-body stand at RJTY, every catering uplift is sealed, escorted and tracked to the galley door in one continuous run. Ramp access is held on our own clearances rather than a curbside handover, so the cart moves straight from the kitchen dock to the aircraft. Catering at RJTY is measured this way on every rotation, not estimated after the fact.
Between our kitchen and the wide-body stand at Fussa sit screening, an escort through the apron and the ordinary traffic of a working ramp, and we plan the catering uplift against the worst of that rather than the best. The convoy is the variable that can slip; the galley catering itself is fixed to a written specification before it ever leaves the dock.
Temperature is logged when the cart is sealed at the kitchen and again at handover on the stand, with both readings kept against the same reference. A named coordinator signs the load at the aircraft, closing the chain of custody that opened when the seal was first fitted.
One coordinator, one seal, one signature: the load is accounted for door to door.
Airline catering companies' production standard at Fussa
Airline food supplier crews cleared for Fussa, Japan
With a single wide-body-rated runway serving Fussa, our kitchen is built to keep production ahead of a traffic pattern that concentrates rather than spreads across the day. Hot production, pastry, a cold larder and a protocol cell sit under one roof, run to an HACCP standard that does not vary between a scheduled sector and a VVIP movement. That structure is what lets airport catering at Fussa and airport catering in Japan hold to one specification, whatever the mission on the flight kitchen at OKO's manifest that day.
The team behind government flight catering at Fussa is the same named crew on every rotation, not a rotating pool assembled to the mission. Each member carries a security clearance on file and sits on the access list before they are ever assigned to a household or a delegation load. Training runs to royal household standards and to the paperwork a sealed uplift travels with, so the chain of custody holds from the kitchen dock to the signature on the stand.
Kosher inflight catering and dietary sets at OKO
VVIP catering to a written specification at RJTY / OKO
Menus here are written to the cabin and the mission rather than to a single fixed offer, so a scheduled sector, a charter flight menu and a VIP flight menu can all leave the same kitchen on the same afternoon. Inflight catering in Fussa draws on produce from the wider Japan supply chain, seasonal fish, orchard fruit and dairy worked into a specification rather than a fixed dish list. Passenger meal boxes, cabin trays and VVIP settings are all built from that same seasonal base, adjusted for the length of the sector and the hour it departs. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, labelled and produced against the specification on file rather than assembled at the last stage.
First & VVIP cabins
First and VVIP cabins at RJTY are plated to a written specification rather than a fixed menu card, with caviar service and à-la-carte options available on request against the standing order on file. VIP flight catering here is filed and repeated the same way on every rotation, so the presentation a household signs off on once travels unchanged to the next movement.
Business cabins
Business cabins at Fussa run on multi-choice hot service built to a written cabin specification, plated into oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals in Fussa and crew meals in Japan travel the same route: cabin crew meals and pilot meals boxed separately and tagged to the duty roster before they leave the kitchen.
Protocol & dietary
Protocol and dietary requirements at OKO are documented per passenger before the tray is built, covering household, religious and medical requests against a written record rather than a verbal note. Halal and kosher sets, along with the full range of IATA special meal codes, are produced on a separate line at the kitchen and sealed before that inflight catering leaves for the stand.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Cold chain and HACCP for aircraft catering at RJTY / OKO
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Fussa airport
Fussa turns on a single wide-body-rated runway, which concentrates arrivals into a tighter pattern than a multi-runway field and makes stand sequencing the first variable any catering plan has to absorb. A delegation on that pattern is a documentation load, a peak wave is a capacity load, and a repeat rotation is a repetition load, and each is planned differently even off the same kitchen.
The uplift travels from that kitchen to the wide-body stand by hi-loader, boarding directly to galley height rather than being set down at the foot of the aircraft, with our own crew holding ramp access for the run. Airline catering at RJTY and airport catering at RJTY are planned stand by stand rather than terminal by terminal, and aviation catering at OKO shares that same route whatever the mission on the manifest.
What we commit to at this station is one coordinator per rotation, sealed carts logged at both ends, and a signed handover that closes the load: inflight catering and in-flight catering here run off that single ops desk.
Royal flight catering and scheduled uplifts at Fussa, Japan
01
Government and state flight catering at RJTY
Our kitchen carries a protocol cell built for the traffic pattern a single wide-body runway produces, where a delegation movement has to be sequenced rather than simply added to the board. Government flight catering at Fussa for a head of state aircraft or an official delegation is documented per passenger, run by security-cleared staff, and sealed before it leaves that kitchen.
Government & state flights →
02
Royal and VVIP flight catering at OKO
The wide-body reference code held at Fussa governs the stand and hi-loader combination that private airliners such as a BBJ, an ACJ or a wide-body VIP configuration use here. Royal flight catering and household dietary requirements are held to a written household specification kept on file between movements, so a royal household or a VVIP principal is served to the same standard on repeat catering at OKO.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Fussa
A wide-body operating on an ACMI or wet-lease contract can be boarded here on the same stand footprint as a scheduled service, since the reference code held at Fussa sets one specification for both. Charter flight catering at Fussa and charter flight catering in Fussa cover group movements and special missions with a full three-cabin uplift, counted against the loading sheet and staged in galley order.
Wide-body charter →
04
Airline and ad hoc catering at RJTY
A single wide-body-rated runway at Fussa concentrates scheduled and diverted traffic into one working pattern, which is why ad hoc airline catering here is built around a duty roster rather than a fixed timetable. Outstation catering, diversion catering and technical stop catering all run off that same roster, with crew meals at RJTY and crew meals at Fussa boxed separately across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at OKO
On the same field that holds the wide-body reference code governing our main uplift, the GA terminal and the FBOs draw on that reach for business aviation traffic. Private jet catering in Fussa, FBO catering, business aviation catering and business jet catering all travel on the same cold chain and the same paperwork as an airline load.
Private jets →
Charter flight catering trusted at Fussa airport
Charter operators on flight catering at Fussa
Government flight department
Royal household
Charter operator
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Scheduled airline
“We needed an airline catering broker at Fussa (OKO/RJTY) and the support was excellent. They coordinated locally, sent useful updates, and kept the final uplift aligned with our revised schedule. Very convenient for operational coverage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Hugo — Dispatch Support Coordinator
“I arranged VIP flight catering in Fussa for our departure from OKO/RJTY. Communication was responsive and the team handled a late timing change without any issue. We had a smooth experience from order to delivery. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Jade — Airport Services Manager
“We had several special meals on our order at Fussa (OKO/RJTY) and everything was handled correctly. The team confirmed the dietary details carefully and there was no confusion when the order arrived. A good experience with complex dietary requests. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Private jet operator
Irene — VIP Account Manager
Airport catering data for Fussa (RJTY / OKO)
| Datum | Value |
|---|---|
| Longest runway | 3,353 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | RJTY |
Business jet catering questions at OKO
Diversion catering and ramp questions at OKO
What operations gets asked every week about Fussa.
Ask operations directly →Where does an airline catering cost quote at RJTY come from?
It comes from the loading sheet on file for that rotation, since cabin count, specification and loading window all move the figure and none of it is published as a fixed price. Our desk builds the number from that sheet and returns it against the sector.
At what point does an order for Fussa need to be placed, and how late can it change?
The first step is booking the loading window itself, which fixes the kitchen's production slot ahead of the stand time. Working back from that, the lead time for a first order runs well ahead of departure, while a specification change can still move up to a defined cut-off before the loading window opens.
When does airline catering board airside at the airport in Fussa?
Once the hi-loader is cleared onto the stand, the sealed cart moves directly from our kitchen dock to the galley door rather than being handed off at ground level. That airside delivery is the same route for a scheduled sector or an ad hoc uplift.
Does private jet catering reach the FBOs and the GA terminal at OKO?
Every business aviation movement on the field is reached the same way, through the GA terminal and the FBOs on the field, on the same cold chain and paperwork as an airline load. FBO catering here is not a separate kitchen, only a separate delivery point.
Is VIP flight catering and government flight catering handled under protocol at RJTY?
A named coordinator runs each of those movements, working from a protocol file that is opened before the aircraft is on the stand. VIP flight catering and government flight catering both follow that same coordinator-led sequence rather than a general duty roster.
Who documents halal, kosher and special meal codes for flights out of Fussa?
For every passenger on the manifest, halal and kosher sets and the full IATA SPML range are produced on a separate line at the kitchen and logged against that passenger's record. Special meals leave the kitchen sealed and cross-checked against the same document that travels with the rest of the uplift.
Commercial aviation catering near Fussa
NJA / RJTA
Ayase / Yamato
Japan · 34 km from Fussa
Airline & VIP flight catering →
HND / RJTT
Tokyo
Japan · 45 km from Fussa
Airline & VIP flight catering →
NRT / RJAA
Narita
Japan · 94 km from Fussa
Airline & VIP flight catering →
Aviation catering quote for Fussa airport
Request a quote
Send us your catering needs for OKO
Fussa (OKO / RJTY)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Fussa, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Fussa (OKO)