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Sushi and sashimi on a private jet: which styles travel best, from sashimi and nigiri to maki and chirashi, how the cold chain keeps every piece fresh from kitchen to cabin, how to present and time the service, sushi etiquette, and allergens such as gluten in soy sauce. Examples from Chubu Centrair (RJGG / NGO), Osaka Kansai (RJBB / KIX), Tokyo Haneda (RJTT / HND), Teterboro (KTEB / TEB) and Paris Le Bourget (LFPB / LBG), with FBO details and FAQs for crews.