VistaJet has extended its longstanding partnership with world-renowned Japanese restaurant Nobu by unveiling a new creation by chef Nobu Matsuhisa himself that is only available to VistaJet clients.

VistaJet carefully curates the menu on every flight with each dish prepared for high-altitude dining, taking into account the effects of elevation, lower humidity and increased noise and movement on tastebuds and senses.

With new client membership across the US now higher than ever, the company continues to innovate its service by partnering with the world's best chefs and restaurants; as with private aviation it says, a good meal can take you anywhere in the world.

Through its Private World portfolio, VistaJet members have access to benefits offered by a network of hundreds of partners in every continent. On board a fleet of over 360 aircraft, including the Global 7500 that can fly nonstop from Los Angeles to Hong Kong, VistaJet clients flying from the US can enjoy an exclusive Nobu-style experience at 45,000 ft in the sky.

Chef Nobu Matsuhisa says: “I'm delighted to continue our partnership with VistaJet and to introduce Nobu Steamed Salmon Dry Miso, a new and exciting dish created exclusively for its clients. Like Nobu, VistaJet is a global brand dedicated to offering its guests an unparalleled experience in world class service, and I look forward to our continued partnership for many miles to come.”

VistaJet US president Leona Qi adds: “At VistaJet, we work to ensure our members have the same level of quality and service in the sky as they would expect on the ground. We value our partnership with Nobu, a demonstration of our commitment to creating simple, perfectly executed and seamless experiences to be enjoyed anytime and anywhere.”

VistaJet has been on a journey to transform private dining in the air, to make it something to savour. As part of its onboard library collection, VistaJet published The Little Book of Dining in the Sky, discovering the art and science behind dining with suggestions and expert advice, and exploring the pleasures of the table at altitude.