Soba Masa is a renovated 120-year-old traditional house along the Shogawa River, and its charming space features lattice doors, a dirt floor, and remains of a hearth. The owner carefully selects buckwheat flour from Hida Shogawa, grinds it in a mill, and prepares it with a 28% buckwheat flour ratio. The soba noodles are fragrant and smooth, and are popular with local customers.

In addition to the basic Zaru and Kakesoba, the menu also offers seasonal soba noodles with wild vegetables in spring and mushrooms in autumn. The freshly fried seasonal vegetable tempura is light and crispy, bringing out the flavor of local ingredients such as pumpkin and butterbur sprouts. The soba soup is rich and has the sweetness of buckwheat flour.

The restaurant is located along National Route 156 heading from Gujo City to Shirakawa-go.