The Bar Takeover by Bee's Knees Tokyo at The Peninsula Manila

That fine zen-like balance of contrasting notes so deeply ingrained in Japanese culture and tradition is showcased in one memorable evening with The Bar Takeover at The Peninsula Manila by Toru Ariyoshi and Keisuke Yamamoto of Kyoto's famous speakeasy Bee's Knees.  Ranked #44 in the 50 Best Bars list, Bee's Knees with its prohibition-era theme clearly demonstrates why it's been on the distinguished list four times with its impressive repertoire of creative handcrafted cocktails. Bamboo Forest, Queen Bee Margarita, Martell Mango Punch and Banana Crusta by Toru Ariyoshi and Keisuke Yamamoto are four more reasons why the now legendary Bee's Knees of Kyoto lives up to its name as one of the 50 Best Bars in the world. 

That evening, Toru Ariyoshi and Keisuke Yamamoto presented the tequila and cognac base for their creations with the Codigo 1530 Blanco and Martell VSOP for the one-night only affair at The Bar Takeover. Tequila and cognac become colorful canvases for the creative tandem of Bee's Knees, and the resulting output highlights their own unique style and delicately balanced approach to fresh, bold yet refined flavors. 

As Toru Ariyoshi and Keisuke Yamamoto prepare for their much anticipated performance, a cocktail from The Bar's Signature Whisky Cocktails menu seemed like the perfect plan to kick-off the evening's round of libations. The Mr. Brightside (P 650) with Maker's Mark, Campari, pineapple, cinnamon and bitters started the ball rolling with its vibrant fruity hints tempered by the deep, rounded sweetness of the bourbon whisky. 

Sumptuous local flavors with the Native Combo Platter (P 990) became the evening's favorite pairing with the cocktails. How can you resist Chicharon Bulaklak, Bagnet and Sisig Spring Rolls with Suka Ilokano? The savory trio brings a savory richness and delectable textural contrast with each tasty bite lingering long on the palate washed down perfectly by a smooth cocktail. 

Behind the bar, Toru Ariyoshi and Keisuke Yamamoto sets the tone for the evening with the first of four cocktails...

...starting with the Bamboo Forest, a tequila based cocktail with Codigo 1530 Blanco, botanical homemade wine, passionfruit and elderflower. The delicate balance of sweetness and just the right hints of sourness comes into play with the homemade wine and tequila adding a flavorful depth with each sip. The different components of the cocktail comes together in a harmonious blend with its subtle and gentle sweetness and mild sour finish for a light, smooth and deceptively easy cocktail. 

The scene behind the bar becomes a blurry haze of frenzied activity as the duo of master mixologists prepare round after round of cocktails as more guests arrived. A soothing sip of the Bamboo Forest provides some clarity...

...for a rare glimpse of choreographed precision amidst the seemingly frenetic pace from the pair of master mixologists. There is order in the chaos behind the bar, tightly helmed by Toru Ariyoshi and Keisuke Yamamoto for the smooth flow of cocktails. One more long soothing sip down the hatch...

...and the second cocktail is served. The Martell Mango Punch is a cognac based cocktail with Martell VSOP, mangoes, pineapple, cinnamon, clove, coriander and milk with its pronounced tropical fruity profile rounded out by the herbs, spices and the cognac. Toru Ariyoshi and Keisuke Yamamoto presents yet another complex and intricate play on multiple layers of flavors coming together seamlessly with each refreshing sip. 

The Banana Crusta with dried banana infused Martell VSOP, Grand Marnier, lemon, orgeat syrup and bitters is probably the sweetest of the spirited quartet of cocktails by Toru Ariyoshi and Keisuke Yamamoto which makes it a naughty choice for an evening of libations. Deceptively light and easy, the cognac creeps up on you when you least expect it shrouded by the sweet medley from the dried banana infusion, lemon and orgeat syrup. The sides of the glass are draped in powdered sugar completing its mischievous intentions. 

One more sip and the next cocktail is served...

The Queen Bee Margarita with Codigo 1530 Blanco, lychee liqueur, peach liqueur, jasmine honey, mangosteen and lime is by far the smoothest margarita I've had with its sweet cast of fruits and honey. Unlike the more pronounced lime profile of the usual margarita, the aptly named Queen Bee Margarita has an elegantly subtle and even nuanced play on flavors. 

Each cocktail is distinct from the other, but the subtle blend of contrasting notes is a recurring theme in the handcrafted libations of Toru Ariyoshi and Keisuke Yamamoto reflecting that signature zen-like balance in anything Japanese. It's this unique and playfully inventive style by the creative duo that built the stellar reputation of Kyoto's famed Bee's Knees landing it a spot on the 50 Best Bars list four times. 

The Bar Takeover at The Peninsula Manila by Toru Ariyoshi and Keisuke Yamamoto of Kyoto's Bee's Knees offers unique insights on the unrestrained creative styles and infinite possibilities broadening our appreciation of the perfect libation. And for one night, we experienced the best of Kyoto in four masterfully executed cocktail renditions worthy of the 50 Best Bars distinction at The Peninsula Manila. Now I hear this is just one in a series planned in the pipeline, so stay tuned for the next edition of The Bar Takeover. And that calls for another round and a toast.