Mizai is located in Busan Park, hidden in the green forest, and designed to follow the concept of "one house construction" by ancient Japanese tea people. Chef Ishihara, Tsang Shicheng Yumu Zhenyi and Tooka Suo, have served as the total chef of Busan Yoshizao. The kaiseki and banquet cuisine are not available. The banquet barbering originated in the 17th century and has developed from the beginning of the three dishes and one soup to the present nine dishes and three soups. Each dish will be adjusted according to the seasonal changes, with cherry tea in spring and plum wine in summer.