Hah. First of all, this is all, at best, fusion cuisine. "Butternut Squash Bisque, Honey Poached Cranberries, Virginia Cured Ham, Pumpkin Seed Praline, Crème Fraiche Second Course Early Fall Harvest Salad on Daikon Sheets, Masago Rice Pearl Crispies, Rice Wine Vinaigrette Main Course Texas Wagyu Beef, Orange-Ginger Fondue, Sauteed Kale, Roasted Kabocha Squash Dessert Chocolate Malt Devils Food Layers With Pear and Almond Brittle An American wine will be paired with each course." Not a single traditional Japanese or Korean dish at all. To call this even "Asian" would be a far reach, it's mostly Western style cuisine.
In order to appeal to everyone, the kimchi (fermented cabbage) dwenjang (fermented bean paste) myeoulchi (stir fried dehydrated anchovies) were all probably nixed for fear of offending the lowest common denominator (kimchi and dwenjang for instance, stink to high heaven, even to Koreans), and the fact that Korean cuisine isn't quite trendy yet.
Lastly, Wagyu is a type of beef, not a Japanese dish, Daikon (무) is used all the time in Korean food, and Kabocha squash is used in dishes such as 호박죽, and I've seen fish roe appear many times in Korean food. Everyone argues over who invented what between the Chinese, Korean, and Japanese culinary traditions. The regions have exchanged food and recipes so frequently that chances are if you find something in one culture you'll find a similar dish in Korea (e.g. sushi and kimbap).
And now I'm hungry
I kinda wished they had brought some ajumas in to cook for the Korean prez though
"Why does it smell like sour rotten fish in here?" "
Hey, Meester Oh-Bama, stay out of kitchen, I making big pot of kimchi jigae! Good for digestion"