It’s not just the quality of the food at Daimo that wows us; it’s the scope of the menu. You can spend less than $10 and have one of 200 kinds of noodle soups, congee (rice porridge), or stir-fried noodles. You can also feast on seafood — swimming in tanks behind you before being dispatched and tossed into the pan — and other inventive, ultrafresh Cantonese fare for less than $40 a person. The quality’s so high you can feel at ease trying the frog hot pot, stewed white mushroom dessert, or soy-roasted duck tongues. One tip: When you’re perusing the 600-item, two-part menu, don’t skip over the East Bay’s best barbecued duck.
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